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.