Shrimp and Chicken Surf and Turf - Making Good Use of Prawn Heads

Those who are good cooks will know how to make use of parts of ingredients that a number of people will discard, and when I see folks cook prawns, the first thing that come to mind is if they do peel their prawns, they will chuck the shells and heads into the garbage bin.

Which is a waste. And most other times, especially in Chines cooking, they will simply cook the prawns shell on, with the belief that the flavors will come through better.

Bar Roque Grill at Amara - A Promising Beginning

It is interesting to note that with the increasing population, there seems to be an equally increasing amount of food joints mushrooming out in Singapore in recent times, though most have been quite forgettable and some really bordering on mediocre.

So, it was a pleasant surprise when I was privileged to be invited to a food tasting to discover a brand new establishment that strives to go back to some classic French roots cooking. That place is Bar Roque Grill, situated at a corner in Amara Hotel.

456 Mian Fen Guo - Comforting Ban Mian in Bedok

It's a bit sad and kinda disappointing that local food blogs are now focusing less and less on featuring hidden hawker gems in Singapore.

And what with the mockery of a hawker challenge with Gordon Ramsay, attention is given only to those who are famous and have actually moved away from their so-called hawker origins into air-conditioned restaurants and cafes.

The Best Singapore Food Blogs - My Favorite Top 3

After the recent noise over Singapore food bloggers issuing juvenile challengers to celebrity chefs, I thought today might be a good day to list down the really great food blogs and bloggers from this island.

I have previously done a top 5 list or something, but that was when I first started out blogging myself, and had little knowledge of the food community here.

The Gordon Ramsay Hawker Challenge - A Bad Idea, And a Better Way to Engage a Michelin Star Chef

This is another topic I have been avoiding for a week now, as I originally thought it would just pass by like any other weekly water cooler topic. But, evidently it has not.

I wanted to avoid talking about it as I felt such triviality did not warrant a genuine blog post, but with this latest Gordon Ramsay hawker challenge, I am compelled to put this down.

Sergeant Chicken Rice - The Return of Sergeant Kiang in Hougang Kopitiam Food Court

I have been waiting to write this post for some time now, almost 10 months in fact, and the reason for this is twofold.

For one, I have hardly, if ever reviewed any food from a food court, and the reason is simple. Nothing really special ever comes out from food courts, and most of the time, you are getting overpriced but inferior hawker fare.

iPad Menu Food Ordering - Dehumanizing The Dining Experience

As more and more F&B eateries in Singapore are faced with rising operating costs, certain eateries are turning to technology and gadgets to replace the human element.

One of the current trends is to take away the waiter and replace he or she with an iPad as an ordering alternative. This will inevitable reduce headcount and save costs in the long run.

Making Sembawang White Bee Hoon at Home

I blogged about this tasty little dish a while back, and since then, I have returned a few times only to find that I have to wait a long time because of the popularity of this eatery.

I thought that instead of taking the trouble to go all the way to Sembawang, that I should endeavor to recreate this dish at home. That way I can have it anytime I want, and save on the cost of eating outside, which is inflating like crazy.