Shrove Tuesday - Another Whimsical Cafe in the Heartlands of Toa Payoh

Toa Payoh is not known to be a hip area to find the latest cafes in, but recently, this has slowly started to change. Taking the cue from places like Everton Park, there are more and more shophouses being converted to modern dining fare.

Shrove Tuesday is just one of these new places that has sprouted on the fringe of Toa Payoh, where it is away from the central hub and nestled nicely among the heartlanders living there.

Sawadee Thai Cuisine - An Elegance of Thai Flavors

Thai food in Singapore tends to straddle between the low end and premium options, and rarely do you find something in the middle which will really satisfy both your desire for Thai delicacies and not burning a hole in your wallet.

Sawadee Thai Cuisine, which was formerly located in Sembawang and now situated near Bugis Junction, is one such Thai eatery that tries to find a balance between quality and pricing.

Cooking with Sitong and Johor Kaki - Pizza Making with Chef Jason Lim at The Eureka Cooking Lab

Learn how to make a classic cheese and tomato pizza with singer/songwriter Lin Sitong and Tony of Johor Kaki fame.

Chef Jason Lim shows how to make this simple and delicious dish from scratch, using ingredients that can be easily found at home.

Watch as the threesome goes through each step of the pizza making process, and having a bit of good natured fun along the way.

Filmed on location at The Eureka Cooking Lab.
Shot and edited entirely on the iPhone 5S.
No yeast was injured during the filming of this video.
Mostly in English with a little bit of Mandarin thrown in the mix.

Wah Kee Big Prawn Noodles - Size Does Not Matter

OK, I take it back. On a previous post, I lamented that Wah Kee was probably over-hyped with its expensive range of prawn noodles. And in a way, that is still true.

But I am man enough to admit that I was wrong not to give it a try. And I have Kumes to thank for that. He messaged me that I should at least give it a fair shake before making a judgement.

The Perfect Bowl of Ramen - Chef Jason Lim of Eureka Cooking Lab

It is easy for us to take a bowl of ramen for granted. On the surface, it is just another bowl of noodles, not unlike something you will find in hawker stalls.

A bowl of broth, with noodles, pork slices, egg and some vegetable garnish may not sound complex, but to the Japanese, there is an absolute science to making the perfect bowl of ramen.

Artisan Boulangerie Co. - A Slice of Class, But at a Price ...

Parisian styled cafe bakeries are fast growing here, and one of the most popular ones is this one found right in the heart of Killiney Road.

Housed in very elegant and classy wooden furnishings, this is not your typical neighborhood cafe. And judging from the breakfast crowd here on a holiday morning, business is more than brisk.

Yet Con - The Last Bastion of Authentic Hainanese Restaurants

Mention Chin Chin and Swee Kee and the older generation will muster a wry smile as these were the legendary foundations of authentic Hainanese cuisine.

They were also the early establishments of what had become common fare then, with the likes of Hainanese chicken rice, Hainanese pork chops and chap chye.

Chef Movie Review - Opens in Singapore 5th June, A Salivating andComforting Indie Flick

Writer/Director Jon Favreau's latest film sees him returning to his roots, a small indie picture that starts off with the main protagonist seeking to rediscover his passion and roots, and ends up being a feel good road trip between father and son.

The first half of the movie deals mainly with Carl Casper (played by Favreau himself) trying to break free of his comfortable but soulless head chef position, and despite support from his family and friends, it is not until his hilarious turn in trying to learn how to deal with social media that forces him to involuntarily quit his job and finally find his true self in plying his trade in a food truck.

Kin Kin Chilli Pan Mee - The Hype Factor, Chinese Carbonara

Hype is a strange thing. Too little of it and you might think it is not worth checking it out. Too much of it and you worry that it won't live up to expectations.

And so it is with Kin Kin Chilli Pan Mee that has been imported from Kuala Lumpur onto our shores, and the famed 3 hour queue that was famously reported when it first opened its doors for business.

Taiwan Railway Bento - A Delightful Rice Box, Chicken Rice Bento Anyone?

Bento is essentially a rice box that commuters take and consume on board trains in order to save time and money.

Over the years, bento boxes have become increasingly popular in Asia, and though it probably originated in Japan, it has also found a wide following in places like Taiwan.

Cooking With Sitong and Chef Peter - How to Make Classic Spaghetti Vongole

Learn how to cook a classic Spaghetti Vongole with singer/songwriter Lin Sitong and Pietro's Chef Peter Neo in this exclusive video.

Sitong and Peter demonstrate how to cook this classic and famous Italian pasta dish. It may look simple, but it takes skill to perfect this delicious dish.

Filmed on location at Pietro Restorante Italiano.
Shot and edited entirely on the iPhone 5S.
No clams were injured during the filming of this video.
In Mandarin Chinese with little or no English subtitles whatsoever.

Oz Speciality Coffee - Behind the Magic Curtain, A Delightful Cafe Surprise

Sometimes, appearances can be deceptive. From the exterior, it looks just like a simple little cafe serving light pastries and coffee.

Inside the air-con area, there is hardly any seating save for a bar counter with only a few stools. Most of the tables are outdoors, which can be quite challenging for diners on a hot summer day.

Natalie Hiong - Singapore's Next Generation of Singers/Songwriters

Growing up in a family of musicians, it was natural for Natalie Hiong to be touch with music from a very young age. Her first instrument was the piano, followed by the violin, and she even played the oboe at one stage!

She joined the choir and from there on, she fell in love with classical music, especially Broadway musicals, which explains her love for writing musicals later on.

The Silver Cocotte - Baked Eggs with Bacon and Onion

It's been awhile since i last posted a recipe, and what better way to share one than this simple but utterly delicious dish of baked eggs.

Eggs cocotte is simply baked eggs, usually with some garnish or ingredients interspersed to give it more depth and texture. Largely french inspired, it is not that common in cafes and restaurants here these days.

One Man Coffee - Singular and Whimsical Brekkie Delights

Take a stroll past all the multitude of cafes and food outlets along the row of shophouses along Upper Thomson and you might just miss One Man Coffee.

Why? Because it shares the same premise as Crust Pizza, which happens to only operate from 5pm everyday. One Man Coffee operates from morning until evening.

Wonderkid Hawker - Jalan Sutera Char Kway Teow in Johor Bahru

Now, this is something you don't see often in Singapore. A 16 year old boy frying char kway teow along a street side market. Come to think of it, you'd probably be easier off striking lottery than to witness this happening here.

Teck Meng is the name of this wonderkid, and where you will find boys his age lounging in MacDonald's and Starbucks in Singapore, this impressive lad is working his socks off to help the family business.

Rahmath Muslim Food - Prata Extraodinaire

You would not think to find one of the best prata places in an industrial estate, but that was exactly what I discovered last week at Defu Lane.

It used to go under another name, and the owner of that previous stall was actually working at the now infamous Jalan Kayu prata house. He has since settled in India, but his nephew, Haja is now manning the shop.

His uncle used to run this place for more than 20 years, and Haja has also been working and learning from his uncle for the last 7 years.

As such, he was pretty confident of his own prata making skills and has renamed this shop to his sister's name, Rahmath.

Nestled within Soon Soon Lai Eating House, the stall is almost hidden from view in one far end of the kopitiam. This is really a hidden gem in the truest sense of the word.

Kosong Plain

As with any prata I try for the first time, I opted for the generic plain kosong prata to gauge just how good Haja's prata was. And boy, was it marvelous.

It was well rounded, super crisp on the outside and the delicious dough properly cooked through. There was no hint of chewiness at all, and the inner texture was utterly perfect.

Kosong on top, Egg and Onion below

Simply put, this is one of the best pratas around. Just take a look at the picture and you will be salivating already.

Onion Prata

The onion prata was equally delightful. Shaped into a murtabak like square, every inch of the exterior was crisp and beautifully fried. That extra sharpness and sweetness from the onions gave the prata an extra sense of depth.

Curry Chicken

The curries were served were also brilliant, though slightly greasy. It had an assam tinge which gave it a nice acid that went well with the richness of the fried dough. The pratas were so good, that even on its own, it was pure bliss.

Haja at Work

Despite the brilliance of the cooking here, Haja seemed quite despondent as he was complaining to me the business at this eating place was not really that bustling. Hiding in that corner, I won't be surprised either.

He is thinking of moving to a proper shop of his own, but laments that the current rentals and manpower is putting him off on that decision as well.

All I know is that it will be a pity if he decides to quit one day, as his prata is head and shoulders above the more illustrious ones out there, and that includes the likes of the present Jalan Kayu, Thomson Prat and the rather overrated Sin Ming Prata these days.

Here, the prata is not deep fried to a oily dark dough like the one in Thomson, but rather, each and every prata is cooked to order. That alone is worth making the trip here.

If you want to know how a great prata looks and tastes like, come here. It is not just great, it is one of the best.

Rahmath Muslim Food
32 Defu Lane 10
Soon Soon Lai Eating House
Stall 12, deep inside one far end of the kopitiam

GRUB at Bishan Park - Dining in the Gardens

To be honest, I have never liked Gardens By The Bay that much. It feels forced, and the layout is just horrendous for folks who don't drive.

Bishan Park, however, is a whole different kettle of flowers. It was revamped only a couple of years back, and what was originally just a huge grass patch has now turned into a vibrant park filled with little ponds and walkways.

Rumah Sayang Cafe - A Gem of a JEM

Mention malls and the last thing you think you'd find is a decent nasi padang or zhe char eatery in it. Most malls tend to fill their F&B spaces with the usual suspects of Din Tai Fung, Crystal Jade etc.

And so, it was a lovely surprise to find Rumah Sayang that is serving tasty local delights in the basement of JEM.

Havelock Road Block 50 Fried Hokkien Prawn Noodles - An Oldie But Goodie

There is a more famous hokkien mee stall residing in ABC Brickworks Food Centre, but we were looking for another stall that is somewhat, more subdued.

It is operated by a 70 plus year old uncle, known only as Mr Seah and it seems he has been doing this for quite some time.

Chikusen Japanese Restaurant - An Oriental Affair

Nestled away among the shophouses of Tanjong Katong is this cozy Japanese restaurant that is almost inconspicuous to everyone but the most ardent of observers.

Inside, the decor is cool and elegant, with a sense of tranquility and serenity. The owner of this joint is an effervescent man, clearly in love with all things Japanese and is a sake fanatic.

Kimdo BBQ - Lord of the Culinary - The Fellowship of the Triangle Chicken Wing

Legend has it that deep within the concrete jungles of Johor, there exists this mythical and magical gastronomic delight that is the Triangle Chicken Wing.

Long known to be lost, it has recently resurfaced in a puff of BBQ smoke in the streets of Taman Sentosa. This wondrous and magical dish is said to only appear at night, teasing and tantalizing the hordes of hungry travelers that pass by there everyday.

BOSCH Master Gourmet Launch at My Private Pantry

Located among the row of shophouses along Tanjong Pagar is My Private Pantry, a nicely furnished kitchen cum training facility for budding chefs.

Co-owned by Chef Stephen Zoisl, it is a perfect place for would be cooks to spend a weekend learning the finer points of cooking from Chef Zoisl as well as other illustrious chefs who teach there.

Uncle Chicken - The David Niven of Chicken Rice

I grew up eating the famous Margaret Drive Chicken Rice, otherwise known as Sin Kee Chicken Rice. That chicken rice place has since closed, along with the equally famous hawker centre housing it.

The uncle that used to run the stall has also passed away, but his legacy remains. His elder son, runs a new Sin Kee outlet at Mei Ling Road, whilst his younger brother is operating another outlet at Alexandra Village.

Moonlight Cake House in Johor Bahru - Of 3D and Rainbow Cakes

It was another one of those special trips with Tony that I got a chance to drop by one of the Moonlight Cake House outlets in Johor, and this one was near Sutera Mall.

From the outside, it looked like most upmarket cake houses you would find in Singapore, but step inside and then there is a world of difference.

Traditiional Haig Road Putu Piring - A Lost Dessert

It is a sign of the times when it gets harder and harder to find some of the traditional desserts that we used to eat when we were growing up. And Putu Piring is one such tradition.

Although we can still find the Chinese variant of this beautiful sweet in the form of Kueh Tutu in a number of places, the Malay version is getting more harder to locate.

The Peranakan Classics at Orchard Cafe's Straits Cuisine Buffet

Let's face it. Peranakan and Nonya food is simply not easy to make. It is difficult cuisine. And when it is served, it does not necessarily has that 3 Michelin star look about it.

And yet, Nonya food is becoming something of a lost art. Out of the diversity of food you can get on this island, Peranakan cuisine is not something that you can find in every hawker center or food court.

Pondok Jawa Timur - Javanese Comfort Food

It was surprising to find an eatery in the heart of Wilkie Edge that is serving traditional Javanese fare, as the building is known to cater to a younger audience due to the education centers nearby.

Nevertheless, Pondok Jawa Timur serves as an example of good classic Javanese food in town, and makes a welcome change from the usual selection of hipster cafes that are nearby.

Mitzi's - Old School Cantonese Zhe Char Goodness

These days, I hardly touch zhe char food anymore, except for the ones in Johor. I actually loathe zhe char in Singapore. Everywhere I go, it's always very badly done.

Often, zhe char stalls (especially those in neighborhood areas) are rushing to fulfill their dinner orders that they tend to be very lax in their cooking.

Brunetti at Tanglin Mall

Tanglin Mall is not a place I visit that often, though I do recall frequenting it in the past. It always has that cozy, quiet ambiance that makes it perfect for shoppers to relax over a cup of coffee.

Brunetti is perhaps the appropriate spot for that cuppa and then some. Tucked away in one corner, it is almost inconspicuous and the straightforward decor and layout is actually quite suited to the fare they serve up.

928 Yishun Laksa - A Spoonful of Laksa Goodness

I have heard of how good this laksa stall is for quite some time, and I happened to be near Yishun one weekend, thus decided to check it out.

It is actually situated in a corner in a HDB block, and if not for the long queue, you might be forgiven that there was nothing really special about this place.

Chef Mikel Badiola of Element at Amara Hotel

His boyish charm had us all at hello. Always armed with a welcoming smile, his English still has the unmistakable Spanish accent, and was almost hard to make out at times.

Despite that, Chef Mikel Badiola had us engaged both with his personality, and his food for the entire evening. Mikel has recently joined the ranks of Element as their Chef de Cuisine.

The Redemption Broth - Jeremiah Tan

"My biggest regret in life is that my mother never got to see that I have turned over a new leaf."

Jeremiah Tan's voice was almost breaking as he uttered those words in the middle of our conversation.

The wrinkles on his face are very revealing, detailing a life of disappointment and years that have been lost to a wayward life that had torn him apart from his family and loved ones.

Malaysia Boleh! - The Spirit of Nanyang Cuisine

Having been to Malaysia Boleh at Jurong Point previously to savor the delicious Penang Chendol and wanton noodles, I was very privileged to be invited again by one of the owners of the establishment to try out the rest of their fabulous fare.

The place is as busy and as crowded as before, and the 17 stalls that sell the authentic Malaysian street food were all doing bustling business that Saturday morning.

Valentine's Day 2014 - Unspoken, What It Means to Me

How do you actually celebrate a day like Valentine's Day? Especially in this era where flowers and dinners are jacked up many times their usual rate, where commercialism rules over actual sentiments.

Some people will actually go into a denial mode, and say that everyday is their valentine's day, and choose not to celebrate it at all. Which is perfectly fine.

Itacho Sushi - Affordable But High Quality Sushi

These days, it is a rare occurrence when I patronise a sushi eatery, as prices have gone up and the quality of the fish has sadly, gone the opposite way.

But when I was invited to a tasting at Itacho Sushi recently, I was surprised to find that good quality sashimi and sushi can be still be found at affordable prices.

Truly Curry Rice - Young Hawkers in Telok Blangah

You hear people lamenting about how the hawker culture will die and the young ones are unwilling to take over all the time. The current hawker generation is also facing problems of high rentals and expenses to survive.

So, it is with this backdrop that I was introduced to the hawker duo of Joel and Deniece that took me totally by surprise. They both quit their daytime jobs to take over a curry rice stall.

Spicy Thai - Thai Cafe, Delicious Thai Cuisine in Aljunied

Ron was someone I knew from my days in IT, and he and his partner ran an SI company that supported me and my company for over a decade. And that is the thing about working with reliable vendors, there is a sense of trust and confidence.

So, when Ron decided to start a Thai zhe char styled kopitiam in Aljunied, there wasn't a sense of trepidation. For I know, knowing how he and his partner work, they will always deliver the goods, and then some.

Mr and Mrs Mohgan's Super Crispy Roti Prata - The Beautiful Prata

A prata is a prata is a prata. A simple dish, but really, very hard to master and get it perfectly done. I have had a few pratas in my lifetime, and even the best like Sin Ming Prata has dipped somewhat in standards in recent times.

Personally, my favorite prata stall is largely an unknown one, and that's because it is hidden away in one corner of Seletar Hills, destined not to be discovered. But I shall let you in on another one for everyone's benefit.

Saigon Vietnamese Delicacy - A Taste of Authentic Vietnam Fare in Geylang

Since my October trip to Hanoi, I have been desperately seeking for some authentic Vietnamese fare, and it has been a rather hard search. Thankfully, dashtaz managed to find me one in Geylang.

It is located just a few doors from Rochor Beancurd House and is very humbly decorated. Boon Kiat, who is the owner here, is also very soft spoken and almost borders on the shy side.

Streets of London at British Hainan - Where the Old Ushers in the Young

It was just past 11 in the morning when our trio of yummicraft, smartcard and myself reached the exterior of this very rustic looking eating house.

Greeting us was a similar trio of young bosses, getting ready for lunch service as we intruded upon their prep time. Despite this, the warmth and smiles never relented.

No Name Cheng Tng - A Comforting and Cooling Sweet Broth

Cheng Tng is a classic Chinese dessert that hails from Techoew origins. I used to remember one of my early memories of a child, was to have a bowl of this comforting sweet broth near my dad's working place at Mohd Sultan Road, where UE Square is now.

Back then, it used to be just warehouses, and rows of hawkers were lined up just outside selling their food. This and a bowl of sweet potato soup were the things that brought us great joy when you were young.

How to Make a Simple and Delicious Potato and Onion Gratin at Home

It's been awhile since I posted a recipe, so today I am gonna share with you one of the simplest things you can do at home, provided you have an oven.

It's cheap, only has a few ingredients, and even a noob can pull it off successfully, unless you are really that bad that you cannot tell when something is burning.

Mr Bean - Savory Bean Curd, Unique and Refreshing

Founded by 2 best friends way back in 1995, and launching their humble first outlet in People's Park Hawker Centre, Mr Bean has since then, mushroomed into a 60 plus outlet phenomenon, employing over 600 staff.

It all started when the 2 founders saw a soya bean milk making machine at an exhibition, and realized that it could make soya bean milk very swiftly and efficiently.

Lin Si Tong 林思彤 - Singapore's New Generation of Singers/Songwriters

Looking sunny and chirpy, Lin Si Tong looks ready to dig into the food that is in front of her. She has been talking about her journey into the music industry and it has not been an altogether simple nor straightforward one.

For the Singapore music industry is almost a non-existent one. In a country where the creative arts is not a natural profession, making a living out of making music is an arduous road to take.