Ya Hua Bak Kut Teh on Havelock Road


It all started when Simon commented that the Bak Kut Teh (BKT) in Singapore is nothing but pepper pepper pepper and a bit of garlic, quite unlike the version you get in Malaysia which is flavorful with a dark liquor.

This sparked an outraged Tony who decided that Simon’s view has to be corrected by experiencing one of the best Bak Kut Teh restaurants in Singapore.

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Posted on 16th Aug 2010 in Food and Drink, Teochew  |  10 comments

Wo Peng with Tamarind & Thyme

Smoked Golden Snapper

When Su-Lin of Tamarind and Thyme visited Singapore, I wanted her to experience Tze Char of a distinctly higher caliber. To that end, I brought them to the restaurant where I usually bring visitors from overseas to: Wo Peng Eatery. They enjoyed dinner tremendously.

That is the tale, the rest is detail.


Posted on 3rd Jul 2010 in Cantonese, Tze Char  |  5 comments

Mu Liang Zai Liang Kee on Havelock Road


The original Liang Kee restaurant opened by the father (Ng Bak Liang) was in Ellenborough Market. After a long story, documented by the local press, there are now 3 restaurants bearing the Liang Kee name. Mu Liang Zai Liang Kee restaurant is opened by Ng Bak Liang’s fifth son, Ng Hong Seng, hence Mu Liang Zai (literally “Son of Bak Liang” in Mandarin).

It was a slow Tuesday night when I text’d Tony about the possibility of dinner on Saturday and he said he was interested in trying out the new Mu Liang Zai Liang Kee on Havelock Road. And before I know it, a group was rounded up and suddenly what was supposed to be a quiet Saturday dinner became a birthday celebration at Mu Liang Zai Liang Kee.

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Posted on 28th Jun 2010 in Food and Drink, Makankaki, Old School, Teochew, Tze Char  |  10 comments

Liu Yuan Pavilion on Lockhart Road, Hong Kong


“Mom, who are your friends and how do they drink so much and still party on?” cried a 29 year-old girl to her mom as we made plans, after a fantastic dinner at Liu Yuan Pavilion, to visit dragon-i.

We were on vacation and, taking advantage of the “no duty on wines” in Hong Kong, we brought some good shit. Someone even took the opportunity to ship a case of Champagne magnums from the UK.

Truth be told, after 2 days of Hong Kong’s predominantly Cantonese cuisine, we were tired of it. To be sure, it’s all good, in fact you’d have to go very far to find a street-side cafe or restaurant that’s not very good. However, we needed a change.

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Posted on 1st Jun 2010 in Food and Drink, Makankaki, Old School, Shanghainese  |  2 comments

King’s Beef Noodles in Seremban

Old School Beef Noodles for teh win!

The cuisine section in the Wikipedia entry for Seremban states that the other great Seremban dish to sample is the Braised Beef Noodles or Ngau Nam Meen. While that particular entry reads like an advertising spiel (unverified even), it is no less true about being one of the unique Serembanite dishes.

And Jeff have been talking about King’s Beef Noodles despite the fact that in the past 3 years, he’s only been there like thrice. That’s because the man running King’s Beef Noodles sources his own beef from a particular farm in Seremban and would not open if he is unable to obtain beef of sufficient quality.

Intriguing no?

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Posted on 18th Apr 2010 in Chinese, Food and Drink, Makankaki, Malaysia, Meat  |  1 comment

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