Gold Leaf Taiwan Porridge Restaurant - A Taste of Authentic Taiwanese Cuisine

Do not be misled by the signage that says New Taiwan Porridge Restaurant today, for by the time you read this and make a trip to Amoy Street, it may revert to the actual name of Gold Leaf Taiwan Porridge Restaurant.

And the brand that is Gold Leaf is a nostalgic one for the older generation, who may know it from its former glory days at Oxley Rise, where it used to be one of 2 places to go to for authentic Taiwanese cuisine. The other being Oasis.

Making a Great Sauce For That Ribeye Steak - Forget the Wagyu and Sous Vide, The Sauce is King

The one thing when it comes to eating steak in Singapore is that the beauty of sauces is largely ignored. Very often, the focus is so much on the quality of the beef and the use of gimmickry like sous vide that very little attention is given to sauces.

That is probably the main reason why I hardly eat steaks outside these days. That, and the fact that steaks are so outrageously priced these days that it has become a luxury food more than anything else.

Pek Kio Food Market Delights - Good Spice Carrot Cake and Hong Kong Style Chee Cheong Fun

This was the second time that I have been to Pek Kio to savor the infamous Wah Kee Prawn Noodles, something which seemingly had a reputation far larger than it could contain.

And again, it was closed. After perusing the web, I realised that I was not the only one who is having this same issue. It seems that this most notorious of prawn noodle stalls is never opened, at least not for the regular patron who wants to try.

Simple Bacon in Brown Butter Pasta - The Best Instant Noodles You Can Make at Home

It really perplexes me whenever I am queuing at a supermarket to pay, to see the people around me stocking up on cartons after cartons of instant mee in their trolleys.

Instant noodles has become the "go to" food for the majority of Singaporeans, it seems. And that is a bad sign. We have become so complacent when it comes to food and cooking that we are so willing to settle for cup noodles that we are seriously losing the ability to cook our own fresh food at home.

iBake at The Star Vista - A Prima Bakery Cafe

Gone are the days when Delifrance used to be the bakery cafe that everyone would go to for a meal or a quick bite. When they were at their height of their popularity, it was hard to even get a seat, and you would have to brave long queues just to get your food.

Unfortunately, these days, when you talk about European styled bakery cafes, there are hardly any around, while Delifrance is still around, it has changed quite a bit and even gone upmarket, with mixed results.

Prawn Mee at 527 Ang Mo Kio Avenue 10

After my discovery of Zhen Ming Prawn Noodles in Ang Mo Kio, I was pleasantly surprised to find another wonderful prawn mee stall in another part of Ang Mo Kio, this time in a food centre in Avenue 10.

The stall's name is simply Prawn Mee, which is kind of appropriate as it looked inconspicuous, but they actually served up a delicious and comforting bowl of classic prawn noodles.

Hong Chang Wanton Noodles at Ang Mo Kio

Wanton noodles is one of those hawker dishes that exemplifies our hawker culture to the fullest, as it is meant to be a simple dish, made by heartlanders for the heartlanders.

After all, it is basically well cooked noodles, served with a bowl of soup dumplings and garnished with barbecued pork slices and some chinese greens. Yet, it is not always easy to get everything right.

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.