Looking Back at 2014 - It's More Than Just Being About Food

It is always more than just being about food. And 2014 has gone a long way to prove this point. What started as a year of exciting food opportunities, turned into something more. And more meaningful as well.

At the beginning of this year, the discovery of social enterprises like Soon Huat Bak Kut Teh led me to learn more about the people behind the scenes.

Smør - Nordic Open-Faced Sandwiches With Heart and Soul

Traveen used to work as a sales executive at Bloomberg, just a shout away from his newly opened sandwich cafe at One Raffles Place.

These days, he can be seen running Smor, the name of his eatery at the basement of the mall. It is a rather small and compact outlet, but boy does he put a lot of heart and soul into it.

Oceans of Seafood at PasarBella - Oceans of Freshness

Oceans of Seafood has the some of the freshest seafood in Singapore. Period. With that said, there is little reason to read this and simply dash down to the old Turf Club area along Bukit Timah Road this very minute.

Nestled at the entrance to PasarBella, it occupies the largest eatery area there and the place is filled with sights of some of the freshest seafood you can see here.

Fishball Story - A Young Hawker Journeyman

He fondly remembers his grandma's fishballs, which were all made by hand. It is this food memory of his that galvanised him to want to set up his own hawker stall to preserve his grandma's food.

It is also his passion that drove him to become a hawker at the tender age of 23. Where many of his peers are more comfortable working in an office, he is slogging away at his kitchen on a daily basis.

PAUL Boulangerie Patisserie - Tempting French Bistro Savoury Fare

I have always frequented PAUL outlets for their tasty pastries, and compared to some of their closest competitors, PAUL has far better breads and desserts.

It is a surprise to discover that with their recent menu revamp, that they do provide a nice alternative for a full meal outing as well.

Laksa Risotto - Chef Chua Yew Hock's Tasty Laksa Paste From Holiday Inn Atrium Restaurant

Everyone loves a good bowl of laksa in Singapore. And my personal favourite for some time now has been Sungei Road Laksa, which is not only delicious, but very affordable.

Most hotels's cafe will also have this delectable dish, but sadly, they tend to use the prima mix to make the soup base. It is good and eatable, but not necessarily spectacular and they tend to taste the same from hotel cafe to hotel cafe.

Shelter In The Woods - A Master Class in French Classics

It is not easy to get French classics done right in Singapore. For one, the produce which is essential to French cooking is hardly the best you can find here.

Secondly, there are many eateries who profess to cook up rustic French home styled cooking, but very few can nail it perfectly. There is nothing worse than a poorly executed French classic dish.

Tenderfresh Classic - Better Than KFC, By Lots

I really cannot stomach KFC's chicken these days. Mainly because of the choice of chicken used. Darkened bones, flavourless meat and inconsistent batter and frying standards.

Therefore, it was such a respite to find Tenderfresh's own version of fried chicken to be such a better, healthier alternative. These guys have been around for awhile, but it has only gotten through my attention during our collaboration during the Ultimate Hawke Fest 2014.

Restaurant HOME with Chef Tan Yong Hua - Lychee Wood Peking Duck

Chef Tan Yong Hua is a familiar face in the Singapore culinary scene. He was most famously known for being the first Singaporean to defeat the Iron Chef of Thailand.

He has also been at the helm of a number of reputable Chinese restaurants and now, he has decided to venture out on his own at the very appropriately named Restaurant HOME at the Rail Mall.

Morganfield's Christmas Feast 2014 - Terrific American Comfort Food

Found in a rather secluded corner of Suntec City, Morganfield's is not just another Outback replica. Rather, it actually dishes up very good American comfort fare.

Although the prices are somewhat on the high side, the portions that are decked out here are huge and frankly, one portion here can easily feed two Singaporeans.

Pacamara Boutique Coffee Roasters - Top Notch Cafe

When I first heard that Oz Coffee was closing their doors at Thomson V, I was visibly disappointed as it was one of my favourite coffee joints near my place.

Fortunately, it was because they are resurfacing as Pacamara Boutique Coffee Roasters just a few minutes away at Upper Thomson, where Liquid Kitchen used to be.

Silver Food News - Foodology Fresh, The Manhattan FISH MARKET and Pie Face

Now that the Ultimate Hawker Fest 2014 is over, it is time to catch up on some food happenings in and around town.

First up is Foodology Fresh, a healthy eating concept that has recently revamped its menu. Currently found on the first floor of URA Centre at Maxwell Road, it houses an 800 square feet seating area.

Pantler - An Invitingly Fresh Bakery Cafe

Started by Matthias who left his job as a writer to pursue his passion for baking, Pantler is a new kid on the block along Telok Ayer Street. It's main focus is on baked goods, and leading the kitchen is Chef Morita, a veteran baker from Grand Hyatt Tokyo.

The bakery has a zen like decor, simple and elegant. Decked out in darker tones, the mood is cool yet cosy.

Ultimate Hawker Fest 2014 - Thank You

November 22nd, 2014 will always be a very special day for me. After months of preparation, the Ultimate Hawker Fest 2014 was finally underway at 11am on that morning.

Once the doors to Suntec Expo Halls 401 and 402 were opened and the crowd started to stream in, there was a palpable sense of elation and relief. We had finally done it!

Ultimate Hawker Fest 2014 - Remember The Hawkers

Although this gentleman to the right (or top) is not participating in this year's Ultimate Hawker Fest 2014, I think it is still very timely to acknowledge stalwarts like him that have contributed so much to Singapore's food and hawker heritage.

It might seem strange that on the eve of the event that I would focus more on the people than the dishes themselves that would be featured during the event.

Ultimate Hawker Fest 2014 - The Prata Place with Prata Benedict and Curry Hollandaise

I have always passed by this recognisable prata shop along Upper Thomson Road, but never had the opportunity to actually drop in to take a look. As things would have it, they are participating in this year's Ultimate Hawker Fest and I was there to sample their dish for this year's event.

Guna, who is the owner boss of this establishment, is such a jovial and passionate man when it comes to prata and food. It is almost infectious talking to him.

Ultimate Hawker Fest - Ah Hood Burgers with Chef Melvin Lim from Ramada Inn

For this year's Ultimate Hawker Fest 2014, Chef Melvin Lim, who helms Flavours at Ramada Inn, is coming up with not one, but two special versions of his signature Ah Hood Burgers.

These 2 "ultimate" burgers are actually enhanced kong ba baos in disguise. And what a fabulous disguises they are!

Coffee Bean and Tea Leaf - Christmas Treats

This post is written by Pauline Ang.

Times flies when you are busy. Christmas  quietly sneaks up behind you as you go about your ways.

The first hint of the Christmas mood this year is noticeably different from previous years. The Silver Chef, aka my hubby, was invited by Coffee Bean and Tea Leaves for the Christmas party at the Coffee Beanstro at Suntec City to indulge in this year’s Christmas treats and pastries. 

Ultimate Hawker Fest 2014 - Rong Cheng Bak Kut Teh Midview City

I have had a long affection for Rong Cheng Bak Kut Teh. The original Rong Cheng stall was started by Uncle Lim way back in 1976 and has been selling their classic Teochew bak kut teh till this day.

They were also the first to have used the dragon bone, or long gu. Since then, almost every notable Teochew bak kut teh is also selling this dragon bone.

Ultimate Hawker Fest 2014 - Crocodile King

It's not often one gets to eat crocodile cuisine here, and it's a pity the sole crocodile hawker stall in Singapore has ceased operations since September 2013.

But Tony Tee, the owner of the previous said stall and crocodile cuisine master is still intent on spreading his crocodile dishes far and wide. And it is for this reason that he has graciously agreed to come out of "retirement" to participate in this year's Ultimate Hawker Fest.

Les Patisseries - A Neighbourhood Cafe Gem

Cafes sprouting out of neighbourhood joints are becoming common these days, but there are only a few rarified ones that actually are worthy of note. And Les Patisseries happens to be one of them.

Situated near Toa Payoh Central, it is started by 3 aspiring young food owners/bakers. Making their own pastries and desserts, it is also one of those that do not rely on outsourced bakes to supplement their menu.

Ultimate Hawker Fest 2014 - Tian Tian Hainanese Chicken Rice and Anxin Chicken

After our visit to the chicken farm, it was time to put the Anxin Chicken to the test at Tian Tian Hainanese Chicken Rice's outlet at Joo Chiat.

Tian Tian has been using Toh Thye San Farm's regular broiler chicken for some time now and has a great run of success with it. Currently, they do not carry Anxin chicken as it is not commercially viable.

Ultimate Hawker Fest 2014 - Toh Thye San Farm and Anxin Chicken

For many of us, we consume chicken almost on a daily basis here in Singapore. And yet, most of us are not aware that we are most likely than not, consuming frozen chicken flown from many miles away.

What is infinitely worse, is that most of the chicken we eat today, be it fried chicken from the famous colonel or your regular chicken rice place, uses chicken that is not naturally bred or fed.

Ultimate Hawker Fest 2014 at Suntec Expo on 22 November 2014

This year's Ultimate Hawker Fest is about to descend upon us again. For those who are not familiar, the Ultimate Hawker Fest was originally started in 2012 by ieatishootipost as a charity event to showcase some of our finest street food in Singapore.

At the same time, it was also an event to raise money for Touch Community's supported charitable organisations. I am delighted to announce that I am one of the 3 curators for this year's event, along with Miss Tam Chiak (www.misstamchiak.com), who is leading this year's event  and Sgfoodonfoot (www.sgfoodonfoot.com), my dependable food buddy.

GRUB Noodle Bar - More Than Just Noodles

Formerly a cooking studio/school, the newly minted GRUB Noodle Bar at Rangoon Road is a fresh new take on noodle gastronomy in Singapore.

It is situated just opposite the popular Ng Ah Sio Bak Kut Teh, and walking in, you get a sense of a white, cosy chic ambience that is both pleasing and comforting.

Prawn Risotto With Lee Kum Kee Tomato Garlic Prawn Sauce

I was given some samples of Lee Kum Kee's packet sauces to try out this week, and having seen the tomato garlic paste being used for a pasta dish at the cooking demo, I was kinda inspired to do a risotto dish of my own using the same sauce.

And the key to a magnificent risotto lies in two major factors. One is the broth that is used to cook the rice, and secondly, it is the technique in cooking the risotto just right.

Eng Kee Chicken Wings - Affordable, Comfortable and Tasty Wings

There is something about deep fried chicken wings that appeals to everyone of us. Crispy on the outside, succulent on the inside, and full of marinated goodness.

Outside of Two Wings, Eng Kee is probably one of the best wings on the island and for just 1.20 per wing, it is also one of the most affordable ones as well.

Mouth Restaurant - A Treasure Pot of Sorts and a Salted Egg Yolk Bun That is Legend

Mouth Restaurant has always been one of those places that has remained a mainstay of Chinese fine dining in Singapore. Having been a fixture at Chinatown Point for so many years, they are now located a few blocks away at China Square Central.

They continue to serve fine Chinese cuisine and have now added a brand new "Treasure Pot Feast" menu at a very friendly price meant for a party of 6 to 10.

Da Tou Xia Prawn Noodles - An Epitaph

By the time you read this, Datouxia will have sold its last bowl of prawn noodles. This is obviously not just a regular food review post, and though I will talk a bit about their food, this is more a commentary on the sad state of the food industry in Singapore today.

Datouxia has been around for just a few months and in that short span of time, they have managed to create quite a buzz among the food community here.

The Redemption Broth - Jabez Tan of Soon Huat Bak Kut Teh

Somewhere in this world, they say that you can never really know a person until you get to walk in his or her shoes. No matter how much you can read up on a person, the only way to know a man like Jabez Tan is to really see how he works and interacts with his staff, his friends and his family.

And that is what is so uniquely special about Jabez. He is not just your regular bak kut teh owner in Singapore.

Momiji Shabu Shabu - One For the Ladies, Collagen Hotpot

Having a Japanese steamboat buffet on a cold night is probably a very comforting experience in itself, but having it using a collagen soup base may just be the right tonic for the ladies.

Momiji Shabu Shabu at Shaw Plaza along Balestier Road is establishing itself as one of the pioneers of collagen hotpot in Singapore.

Cooking Spaghetti Aglio Olio with Chef Peter Neo and PinkyPiggu at Pietro

Cooking aglio olio pasta may sound simple, and the recipe can be quite straightforward. However, to do a spectacular plate of aglio olio pasta requires a lot of practice and skill.

In a first of a series of upcoming youtube videos featuring fellow foodie and blogger, PinkyPiggu, we will show you how to do a delicious plate of spaghetti aglio olio.

Crusty Oven - Lovely Tarts and Humble Intentions

Started by a pair of friends, Crusty Oven is a small bakery found in the heart of Bishan. Specialising mostly in tarts, it is almost inconspicuous from the rest of the shophouses nearby.

The owners started their bakery in Mid View City sometime in 2013, and only moved to this location in early 2014. It serves mainly the local residents around Bishan and judging from my time there, they seem to have won over a number of the older generation folks with their baked goods.

Return to Lau Ah Tee - One of the Pioneers of Teochew Bak Kut Teh in Singapore

Mention Teochew bak kut teh and inevitably, names like Founder, Ng Ah Sio and Song Fa will come up, but there is one that is often left out. And that is Lau Ah Tee Bak Kut Teh.

Currently, it is situated next to Boon Keng MRT in the heart of Bendermeer and Whampoa West. It's founder, Lau Ah Tee himself is 67 this year, and is one of the genuine pioneers of white, peppery bak kut teh.

Indochili at Zion Road - A Spicy Little Gem

They say that when one door closes, another one opens somewhere else. This must be true at Zion Road when the popular River Valley Nasi Padang closed its shutters one last time recently.

IndoChili is next to it, and though it has opened for quite some, I only discovered it a few weeks back and though it is not exactly serving the same cuisine, it is still dishing out some very good Indonesian and Javanese styled food.

The Royal Mail Bar - Classy Cocktails and Tasty Bar Grub

The Royal Mail Bar at Ascott Raffles Place has recently undergone a facelift and armed with a revamped menu, the Silver Chef was on hand to sample some of their new selections.

The bar area is situated on the ground floor while the related restaurant is found on the second level. The bar area, whilst not huge, is comfortable and classy and makes for a perfect chill place for after work hours.

A Couple of Mooncakes to Savor This Season - Thai Village Mao Shan Wang Snowskin and Antoinette Lunar Macarons

Mooncakes are getting so boring these days, and the sole distinction among mooncake suppliers these days seems to be the packaging factor.

Most mooncakes either taste the same, or overload you with sugar overdose until you beg for mercy. And that's why I hardly eat them these days, save for a few exceptions.

FIX at HomeTeamNS-JOM Clubhouse - A Poolside Cafe Bistro with Naanwiches and Salted Egg Doughnuts

Trying to stand out from the deluge of new cafes in Singapore can be quite daunting, and the best way to do so is to churn out quality food. In a lot of ways, this is easier said then done.

FIX is coming into the scene with an intention to impress with its selection of savories and pastries that transcends the usual all day breakfasts and outsourced cakes convention that is quite common among new cafes.

Chang Thai - Affordable and Tasty Thai Food in Bishan

Finding decent food in my hometown of Bishan can be quite challenging. It came as a delightful surprise then to discover this gem of a Thai place on the outskirts of the south of Bishan.

Occupying a couple of shophouses, it looks quite upmarket from the outside and you will be fooled into thinking that this is a premium thai restaurant. Taking a look at the menu and prices, it is actually not so.

The Amazing Quiches at Ply Baked Goods - And a Marvelous Rainbow Cake Too!

I have already blogged about Ply Baked Goods just recently, but I missed their quiches and the white rainbow cake the first time round.

I hardly blogged about the same place twice, especially in such a short time span. But I just revisited the cosy cafe again to savor the quiches, and I was flabbergasted in the most positive manner.

W Espresso Sporting Club - Dazzling Food From a Chinese Harry Potter of a Chef

W Espresso may sound and look like a new hipster cafe in Johor, but the surprise is really the savory food that is served here. Despite having a very limited kitchen, the food here is beautiful, modern and inventive.

The young man at the helm, Chef Shawn is only 22 years of age, but he certainly can cook. Even now, he puts a lot of Singaporean chefs to shame with his grasp of knowledge and techniques.

Antoinette at Penhas Road (And Other Outlets) - A New Savory Menu

Antoinette at Penhas was the original flagship that kickstarted the Antoinette chain of patisseries that is the brainchild of Chef Pang Kok Keong.

He is perhaps our own Singaporean version of Adriano Zumbo and is famed for his pastry skills and desserts. Since the beginning, Antoinette has been dishing out savory items from its menu, but he has recently revamped his menu and I was there to sample some of his latest creations.

Flee Away Cafe - A Little Nostalgia in a Hipster Cafe in Little India

We seem to be obsessed with nostalgia these days. Maybe it's because a number of us are tired of the way the powers that be are trying to turn this country into a sterile skyline of commercial skyscrapers.

We miss the rustic charm of our old ways, the dusty streets and crooked lines. Instead of seeing shimmering and shiny paintwork, we long for something that is real, and downtrodden.

The Lokal - A Cool, Classy Cafe Bistro Along Neil Road

The Lokal is another new cafe bistro that has opened up along Neil Road. Helmed by Chef Darren Farr, he used to be at Sydney's Tetsuya.

As for the cafe itself, it is very chic, elegant and also cosy at the same time. There isn't a distinctive theme, other than it looks classy and cool. Situated next to the Goethe Institute, you might just miss it as there is no visible signage at the front door.

Ootoya Japanese Restaurant and Panasonic - Indoor Grown Vegetables with Japanese Home Styled Cooking

Mention Panasonic and the first thing that comes to mind are consumer electronic products from this famous Japanese giant. Food is likely the last thing you will associate with them.

But today, Panasonic is making great strides in using their techno know how to cultivate vegetables in an indoor environment in a land scarce country like Singapore.

Saigon Kitchen - A Taste of Vietnam in Thomson Plaza

You will not expect much from mall food these days, especially when there are so many franchises populating the shopping centres around Singapore.

It came as a pleasant surprise when I saw a fellow blogger posted this small Vietnamese cafe on her Instagram, and I decided to pay Saigon Kitchen a visit.

Agnia at Once Upon a Bar - Modernizing Asian Classics

I always feel that those that who can only replicate recipes can, at best, be a good and competent cook. To be a great chef, you have to create and revolutionize food that has come before.

That is probably why I tend to favor chefs that constantly look at new ways to modernize classics. At the same time, understanding what makes a classic a classic is just as important.

Lao San Kway Chap in Ang Mo Kio - Simple, Fulfilling and Delicious

Kway Chap is not my usual go to comfort food, and the reason is that not many kway chap stalls in Singapore can conjure up a good bowl of kway chap.

Across the causeway, it is a whole different story. Most of the kway chap there are quite immaculately prepared and presented. In many instances here, the biggest issue is the cleaning of the pig internals that usually puts me off.

Grand Mandarin Restaurant - A Classy New Kid on the Chinese Gastronomic Block

It's quite easy to be jaded by Chinese fine dining these days. While Singapore has been infused with all forms of international gastronomy, very little has changed when it comes to Chinese cuisine.

The various attempts at infusion has only caused more confusion. More often than not, the fusion aspects are merely superfluous, and rarely do they actually work.

Tian Kee and Co - A Slice of Dakota Crescent Nostalgia Until December 2016

We sat on the high stools back facing from the main cafe and glancing at the main road, and the sense of old Singapore came flooding back almost instantly.

Then came news just yesterday that this entire neighborhood will make way for redevelopment come 2017. The persistent deconstruction of Singapore's past, has present Singapore really come to this?