The steamed vs roasted chicken rice debate In a nation where food is so tightly woven into the cultural DNA, one dish manages to be the crowning jewel—the “national dish”, as some would call…
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Eatbook Recommends Hawker InterviewsJia Xiang: Popular Mee Siam Stall With 50-Year History Run By Mother-And-Son Duo
Jia Xiang offers hearty mee siam and lontong at Redhill It is not often you hear someone rave about their favourite, or the best, mee siam or lontong. Dishes such as chicken rice, laksa,…
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Yili Farm is a vegetable farm run by Gen Z siblings There’s a tendency for us city dwellers to romanticise the farming life. It’s why farm stays are on everyone’s bucket list, and why…
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Behind The Food Hawker InterviewsNam Seng Wanton Noodles: The Story Of Singapore’s Oldest Hawker And Her Famous Wonton Mee
Nam Seng Wanton Noodles has famous wonton mee Whenever I’m wrapping wonton and shui jiao with my grandmother, I notice that she’d neatly pinch the skin together, forming perfectly shaped dumplings. I, on the…
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Momolato is a dessert cafe by an Asian gelato champion Consider this scoop of gelato. With prior knowledge of the dessert, you may guess that it has six to nine percent butterfat, about 35%…
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Hawker Interviews SingaporeanSun Kee Drinks: $0.30 Soya Bean, Grass Jelly, And Bird’s Nest Drinks In Kovan
Sun Kee Drinks has cheap old-school soya bean in Kovan “You know last time one bowl of noodles only 10 cents leh.” If there’s an aunty in your life, whether she’s your mum, neighbour,…
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Behind The Food Hawker InterviewsThe History Of Satay Bee Hoon, And Why It’s A Fading Hawker Dish In Singapore
The history of satay bee hoon in Singapore, according to its hawkers If you’re an older person who grew up eating satay bee hoon, try this little experiment: ask the younger folks around you…
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Kim Tee is a popular bak kwa brand since the 1970s There are many bak kwa shops in Singapore, but few have a history as rich as Kim Tee’s. With Chinese New Year (CNY)…
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Behind The Food Hawker InterviewsOriginal Alhambra Satay: The Last Survivor Of Singapore’s Historical Satay Club
Original Alhambra Satay in the East was part of the Satay Club The year is 1962. You’ve just seen a Technicolor film at the Alhambra theatre. You find yourself walking along the bustling Beach…
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Behind The Food Chef InterviewsWang Wang Crispy Curry Puff: Ex-Hotel Chef Is One Of Singapore’s Crispy Curry Puff Pioneers
Wang Wang Crispy Curry Puff has flaky puffs in Old Airport Road Wang Wang Crispy Curry Puff has a special place in my heart. It’s not just for their legendary puffs, though—stall owner Mr.…