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.