Hainanese Chicken Rice Cooker Recipe

Here is an easy way to make our favourite chicken rice, using just a rice cooker and easily found ingredients in most supermarkets. 

Start with blitzing 3 shallots, 2 cloves garlic and 6 or 8 slices ginger, basically equal portions of everything into a rempah paste. This is the key to getting your rice fragrant. Then lightly fry in oil in a pan for a few minutes until they are golden and aromatic. Trust me, your kitchen will smell like an old school Hainanese chicken rice stall.

Spaghetti Aglio Olio Scallop Recipe

Spaghetti aglio olio with scallops, cooked with a glossy buttery and almost creamy finish. Without any cream being used at all.

We are using the much more premium Barilla bronze dye spaghetti here. It has a rougher texture and is able to absorb sauces even better than the regular pasta.

Victor's Kitchen at Sunshine Plaza - Forget the Liu Sha Bao, It's the Dim Sum That Shines

Dim sum joints these days can be quite boring and bland, the same recycling of the usual steamed and fried items, albeit served up at fine dining establishments with fine dining prices.

Yet, when we long for the old school push trolley dim sum places, the remaining ones are a pale shadow of their former glory.

Duality Series - Chef Pang, French Pastries Extraordinaire and Hakka Cuisine Custodian

Mention french pastries in Singapore and one of the first names to come up will be Antoinette. Chef Pang Kok Keong is the brainchild behind this bastion of French patisseries here, but behind his intricate cakes and sugary creations, there is a faithful Hakka son deep within.

Recognised as the best local baker here, Chef Pang was brought up on a staple of mum's cooking during his childhood days. His fondest food memory being his mum's authentic Hakka leek kueh, which itself is a rarity these days.

Shao at Jurong East - The Perfect Char Siew

Traditionally, the most authentic and best tasting char siew are made in Apollo roasters, and the mere thought of using a conventional oven to make this popular BBQ pork dish is unthinkable.

Yet, one resourceful chef has managed to not only make a char siew using a combi oven with incredible results, he has also managed to surpass almost everyone else in this field of expertise.

Morton's Steakhouse Fall Menu - The Chanel of Modern Cuisine

Somehow, classics can never go out of fashion. Look at Chanel and Audrey Hepburn, timeless icons that will remain as sought after as they are classy.

Morton's Steakhouse belongs to that same category when even in an culinary era of gimmicky foams and colourful purees, the sense that stepping into this equally timeless institution will guarantee you a night of unmatched deliciousness and gastronomic satisfaction.

BakBak at Circular Road - Rong Cheng Bak Kut Teh in a New Light

Traditions are hard to change, especially when it comes to heritage food. For decades, our popular Bak Kut Teh has remained largely the same since the 60s.

White peppery, garlicky broth filled with chunks of pork ribs. Served with a side of soy braised pork trotters and pickled vegetables. Finished off with a brew of Chinese oolong tea.

Antoinette Heritage Menu - The Hakka Son Returns

Sometimes, it is all about the execution. And in the case of Mod-Sin cuisine, very few can pull it off, not even the originator of that movement.

But now, Chef Pang from Antoinette has come dangerously close to making Mod-Sin his own. And in the process, he has also thoughtfully revisited his Hakka roots, something that I have always wished for.

Double Happy Bak Kut Teh - The Golden Age of Singapore Hawkers

Whenever people talk of bak kut teh, they will invariably point to either the peppery Teochew version, or the herbal Hokkien rendition that some say originates from Klang in Malaysia.

The truth of the matter is that we may never know how this pork bone broth originated, save for some scant details published on the web.

Audace - Precise, Retrained Modern French Cooking

Audace means audacity in French, and that is also the new name of the restaurant formerly known as Cocotte located in the main lobby of Wanderlust Hotel.

But the cooking is less audacious here, and more inclined to a cuisine that has a Steve Jobs focus and precision, and Chef Jeremy Gilon shows much restraint on his simple but visually pleasing crafted plates.

Authentic Carbonara - Cooking the Classic Italian Pasta Dish

Carbonara is such a bastardised dish in Singapore. Almost everywhere you go, you get the wrong interpretation of the classic Roman dish.

Cream, bacon and watery renditions are the ones that will likely show up on your social media feeds. And worse, some joints even dare to paddle authentic Carbonara dishes when ingredients like wine and chicken stock are added into the mix.

The Return of Simon Road Oyster Omelette

There are a lot of fans of the original Simon Road Oyster Omelette. And when they left their original location along Upper Serangoon Road, many have thought they were gone for good.

It was around five years ago that the father and sons team moved into a stall a few units away next to the Punggol Nasi Lemak place. A few loyal fans managed to find it but was largely unnoticed.

Boru Boru - Chirashi Gem

Teppei's Chirashi revolution is showing no sign of slowing. It has, instead, initiated a horde of other entries into this visually appealing trend of Japanese inspired rice bowls.

For the most part, the other rice bowl establishments have only added more colour and creativity to the scene. Very few can match the quality and freshness from Chef Teppei's outlets.

Ristorante Luka - Simply the Best New Eatery of 2017

Sometimes, it's really tough to get excited about new restaurant openings. New eateries rely too much on marketing and social media, and rarely do they live up to the hype.

Compounded by the fact that very little is accurate from what you read both online and offline. Reviews are too condescending to the establishments, and when you consider that many reviewers have little idea of what good food entails, it takes a rare gem to really stand out.

Morton's Spring Menu 2017 - Faultless as Always

Steakhouses in Singapore are certainly becoming more commonplace these days. Whilst the Cuts, Wooloomooloos and Chop Houses offer up a variety of options and prices,  Morton's still rules.

In recent years, they have seen a facelift and even opened up for Sunday lunches. Despite the various changes to cater for an ever discerning and equally fickle dining crowd, their signatures are still as good as ever.

Hawker Legends - Sheng Cheng Char Kway Teow

Behind that tough exterior, there is a gentle soul that has a sense of compassion well beyond the average man on the street.

Uncle Tan is 67 years old, and for most of his life, he knows little else besides the art of making a great plate of char kway teow.

Hawker Legends - Original Serangoon Fried Hokkien Mee

Unassuming and soft spoken, Ah Hock begins his work day in the middle of the afternoon. Moving with a habitual pace, he sorts out his stall, ready to fry the first plate of Hokkien Mee.

His weary lines betray a trying life behind a sweat inducing environment. Yet, when he spots us anxiously waiting for him to start, he immediately beckons us to fire the first order of the day.

Bosch Active Water Dishwasher - Washing Dishes Made Easier

Somewhere along the line, we thought we would always get a dishwasher to settle our dirty plates and utensils. Especially on those party nights, when entertaining the guests takes precedence over washing duties.

Last December, we finally had one of these installed at our home. It is the Bosch Active Dishwasher.

Singapore Food Journalism - Distinguishing Authentic and Legitimate Food Views

Whether you like it or not, food marketing is everywhere these days. On main media and especially, on social media platforms.

You might be just an individual, taking food pictures for the fun of it. But once you establish a following, invitations from food establishments will invariably start to come.

Hidden Hawker Gems - Lim Hokkien Fried Mee at Kembangan

Hokkien fried mee is, in my opinion, the hardest hawker dish to master. The recipe has been out in the wild, barring some minor differences. But the real test and quality of this dish lies in the person frying this dish.

With the same ingredients and base, this plate of seafood infused noodles can turn out very differently.

Hidden Hawker Gems - Sheng Kee Cooked Food and Soya Chicken

While lavish attention has been put on the French tyre starred soya chicken place in Chinatown, there is another soya chicken stall in Kallang Bahru that has been wowing its local audience for years.

The lady owner, Mrs See, started this place 36 years back with her husband. Now, it is a popular haunt for the residents around this area. But very little media attention has been given to them, save for a few blog posts here and there.

Hidden Hawker Gems - Jia Xiang Mee Siam at Redhill Market

Somehow, finding a good mee siam these days is proving increasingly difficult. Most renditions are watery moats with diluted flavours and half hearted cooking.

There is one, however, in Redhill Market that might just surprise you. It's a half century old stall, and it is hardly talked about in the culinary media scene.

Hidden Hawker Gems - The Original Nan Xiang Chicken Rice

Seriously, when you talk about the best char siew places in Singapore, you should avoid fine dining restaurants. Instead, look for authentic hawkers using old school methods for their classic roasting goodness.

And before discovering this, my only other two "go to" char siew stalls are Foong Kee and Fu Shi. The former is as classic as it gets, and the latter, a newer entry that has similar traits to the KL's Ming Kee which I still hold as the gold standard for char siew.

Hidden Hawker Gems - Blanco Court Traditional Hainan Beef Noodles

Instead of perpetually showcasing fine dining food, this is gonna be the start of a new series to showcase hidden hawker gems.

The idea behind this is that we are far too familiar with the STB favoured hawkers for too long. In addition, blogs and other publications tend to only write about the ones that are already having too much attention, or hawkers that have become media savvy.

Pollen at Gardens by the Bay - Immaculate Cooking

Pollen has a new head chef and his name is Steve Allen. The Briton's resume includes stints with Gordon Ramsay and in person, he looks like a slimmed down version of the famous loud-mouthed celebrity.

Talking to him, however, is a totally different ball game. He's actually quite unassuming, though when engaged on the subject of cooking, he will light up immediately and is rather animated to talk about the stories behind his dishes.

2017 Yusheng Round Up - Lan Ting

Seriously, if you really want to celebrate Lunar New Year, you should be cooking at home for your family as there is a true spirit of bonding at work.

But I do acknowledge that the majority of Singaporeans would prefer their matriarchs to take a breather for once and dine out. So here is my round up for the coming rooster year.

Hajime Tonkatsu - My Favourite Meal of 2016

There is a misconception that favourite meals of the year must exist in an exclusive vacuum of michelin starred establishments, or a table bill of a couple hundred bucks per head.

The simple truth is the best food is usually the most comforting, and the ones that you will likely go back for, again and again.

A Heartwarming Christmas With Si Jun and Pasta Fresca

Sometime during this festive season, there will be someone looking for a light to guide them out of their darkness. For it has been a crazy year, and with a depressed economy and an uncertain political outlook elsewhere, we need to find ways where we can feel good about ourselves.

And thanks to the good intentions of Pasta Fresca, one family will have good reason to feel positive going into the new year.

Starker Fresh Beer and Bistro at Hillview 2

 This post is brought to you by the good folks from Starker Fresh Beer.

Starker Fresh Beer may be more known for its alcoholic beverages, but they have also joined the fray into the F&B establishments as well.

I was able to attend a special media tasting to try some of their food and drinks at their Hillview 2 outlet and it is a superb place to chill and unwind. And especially for football fans, it's a great place to catch those BPL matches too.

Tsuta Singapore - Delicate and Exquisite Shio and Shoyu Ramen

Michelin Guide's only ramen entry is making its debut in Singapore at Pacific Plaza. Chef Yuki, who is the maestro behind Tsuta in Tokyo is bringing the same quality and excellence here.

As a testament to preserving his pristine and precise approach to his ramen making, everything is sourced at the highest level and even using specially concocted soy sauce and bringing over the special wheat from Japan to construct the noodles.

Tochigi Waygu at Fat Cow - Beef Nirvana For Three Nights Only

Seldom do I rave to the high heavens on food these days, so when I say this is the apex of beef gastronomy, you better believe it.

Fat Cow is a place that I have heard and read raves for some time, but never got around to visiting it for one reason or another. For 3 nights only, visiting Chef Seichi Shinbo brings with him a tasting menu that is guaranteed to dazzle and charm even the most jaded of diners.

Super Loco at Customs House - Possibly the Best Mexican Food in Town

Mexican food has never been my thing. Until now, that is. The Loco chain of Mexican gastrobars have certainly lit up the food scene in town since Lucha Loco opened its doors a few years back.

Adding Super Loco at Clarke Quay to bolster its lineup, it was only a matter of time before the third, and most high end Loco outlet is up and running.

Plentyfull - Scratch Cooking is the Way to Go

Plentyfull may be a mouthfull to say, but it certainly resonates with me with its scratch cooking philosophy and it's insistence of using fresh produce.

In an era where hardly anything you eat is fresh outside, Plentyfull is plenty refreshing when it comes to its cuisine.

Maggie Joan's New Lunch Menu - Rustic Goodness

Despite the injection and relocation of more eating establishments within the Telok Ayer vicinity, Moosehead and it's sibling, Maggie Joan's have pretty much held the banner for the best eateries here.

In fact, some of the relocated ones have actually gone backwards in terms of their food, and is possibly a mistake to compete with the mad scientist brilliance of the double Ms.

Lan Ting Cuisine and Wine - An Exquisite Dim Sum Restaurant in the East

Cantonese dim sum eateries are pretty common these days, but to get quality renditions of dim sum dishes is much harder than you think.

Between the coffeshop variants like Swee Choon and the restaurant settings of Crystal Jade, you are not likely to find anything else in between.