• The power of food as a bonding tool – use it to create a meaningful relationship!

  • “Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.” ~ Skye Gyngell

    Restaurants and food reviews reflect my personal taste experience. One man's meat is another man's poison. What I like and dislike may be in conflict with your opinion. To each his own.

    The recipes I provide have been tried, tested and adjusted to my family's preference. On seasoning of food; when in doubt, less is more.

    Please feel free to leave a comment or just say Hello on my About page :)

  • Advertisements

Shrimp Fried Rice 虾仁炒饭

Fried Rice (Chinese Chao Fan (炒饭), Thai Kao Pad (ข้าวผัด), and Malay Nasi Goreng) is a popular All-Day food item in Singapore, Malaysia and Indonesia. Although I am not a big fan of fried rice, I’ll gladly whip up this delicious chow for our house party or potluck (hint: invite me to yours). It is … Continue reading

Eng’s Vs Eng’s Back To Back – Noodle or Mee?

As promised in my previous post, I ate at both shops yesterday. The first stop was Eng’s (Original) Wantan Noodle at 287, Tanjong Katong Road. We had parked behind the shop so we went in by the back door. Battle of Eng’s Noodle vs Eng’s Mee: Eng’s Wantan Noodle [Original] 榮雲吞麵 [正宗] (by Lao Huo Tang) … Continue reading

Eng’s Wantan Noodle But Which Now That There’s Two?

I’ve heard a lot about this supposedly famous Eng’s Wantan Noodle when I returned to Singapore in 2013 (after 10 years abroad) and its super fiery chili sauce. I have eaten it during their days in Dunman Food Centre in the 1980s but not when they moved into a shophouse at 287 Tanjong Katong Road. … Continue reading

Penang Assam Laksa Recipe by Madam Cheah Siew Mooi of Boon Wah Café

Assam Laksa is one of Penang’s signature street food fare (others famous street food include but not limited to Penang Char Kway Teow and Penang Prawn Mee Soup). It is a Pescatarian-suitable dish that contains no meat except for fish. This appetite-inducing-sweet-spicy-sour fishy (in a good way) noodle soup is well known in Penang, an … Continue reading

Lanzhou (Ma Baozi Niu Rou) La Mian 兰州拉面 – A Dish I’m Hoping To Cook Before 2019!

If you’ve had Chinese Spicy Beef La Mian like the one I had recently, you probably thought this dish originated in Shanghai or Beijing… The Lanzhou La Mian (拉面 pulled noodles) you see today was invented in 1915 by a Hui Muslim named Ma Baozi (马保子). And the thing that makes the beef stock delicious, … Continue reading

Will Walk For Yoghurt And Get Shaved For Banana!

My younger grandson TY is now 11 months old and has grown quite a bit. Well, a lot actually! He’s now wearing XXL-sized diapers while his older brother puts on XL even though TJ is 2 years old. I can foresee TY growing up to be a gourmand (hopefully gourmet, too) just like me. He … Continue reading

Roasted Duck & Century Egg Congee Recipe 烤鸭皮蛋粥食谱

Over the years, I have learnt to appreciate the bone-in, lip smacking, finger licking good Cantonese Roast Duck more than the delicate crepe-wrapped Peking Duck. Whenever there’s leftover from either of the aforementioned duck dishes, I would pack it home to make soup or Hakka-inspired stew out of the carcass, and strip off the fleshy … Continue reading