We investigate how dishes such as mala and Chongqing grilled fish have taken over Singapore.…
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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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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 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.…
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Behind The Food Hawker InterviewsBukit Merah View Carrot Cake: The Legendary Chai Tow Kway Stall Around Since The 1950s
Bukit Merah View Carrot Cake is a legendary 70-year-old stall When I first saw Ng Kim Poh on the day of our interview, he was seated idly beside his carrot cake stall, his tired…
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Behind The Food Hawker InterviewsChe’ Rose Nasi Padang: The 60-Year-Old Toa Payoh Stall Part Of Singapore’s Nasi Padang Empire
Che’ Rose Nasi Padang at Toa Payoh For a stall proclaiming to have “probably the best rendang in Singapore”, Che’ Rose Nasi Padang looks decidedly modest. The hawkers buzz about its narrow interior, churning…