Monday, March 12, 2012

Swee Guan Hokkien Mee at Geylang Lorong 29

Swee Guan Hokkien Mee has a over 30 years of history, and the current generation, Mr Swee, himself still does all the cooking and frying of the noodles.

It is found in a corner of Geylang where it is quietly tucked away in one corner of a coffeeshop. But let not this simple setting detract you from trying this immensely delicious hokkien mee.

Tuesday, March 6, 2012

Chong Pang Community Cooking Demo with Masterchef Peter Neo

Just the weekend before Valentine's Day, I was asked to host a cooking demonstration with Chef Peter Neo for Chong Pang CC for the People's Association for their Culinary Interest Group.

It was to be both a cooking demo plus serving the attendees with a 3 course Italian meal, which was quite a feat indeed.

Thursday, March 1, 2012

Foong Kee - The Best Char Siew and Roast Meat/Sio Bak in Singapore?

When I was in KL over the new year, I had blogged about savoring the best char siew ever, and was lamenting that Singapore did not have an equivalent of this simple but delicious dish.

Well, fret no more. And by chance, whilst at Keong Saik road for another food purpose, I had inadvertently found the nirvana of char siew and roast meat in Singapore.

Monday, February 27, 2012

Dragon Phoenix at Liang Court - The Best Yam Pot and Yu Sheng in Singapore

The Lunar New Year season may be past us, but I could not resist talking about having the best yu sheng ever at this landmark Chinese restaurant in Singapore.

Started by Hooi Kok Wai, otherwise known as one of the Four Heavenly Kings of Chinese food, they have moved from Middle Road to Maxwell and finally, now at their present premises in Liang Court.

Tuesday, February 21, 2012

Beef Meatballs With Mushroom and Onion Sauce

I believe that many of us have been to Ikea cafe and enjoyed the immensely popular Swedish meatballs there. I believe that is their bestselling item there.

And quite a few would have loved it so much that they brought the frozen packs back and cooked it at home as well. Well, I was wondering if I could do a homemade version of it.

Tuesday, February 14, 2012

Tao Xiang Kitchen at Sixth Avenue, Bukit Timah

Nestled within the eateries of Bukit Timah, is this almost hidden gem of a Cantonese roast meat stall, found in a typical looking coffeeshop.

Sixth Avenue is known for eateries like Brazil over the years, and other more Western inclined establishments, so it was quite the surprise to find this among the more famous names.

Tuesday, February 7, 2012

Father - The New Album and The Eternal Broth

I have been working on the last few months on my latest music project, and today, it is finally released! It is out now on iTunes, Amazon and CDBaby, among many other digital music stores.

The new album is called Father and it is a departure from my first two previous albums, which focused quite a bit on food and using food as titles for the tracks.

Wednesday, February 1, 2012

White Coq Au Vin

Previously, in one of my earlier recipes, I had done a classic coq au vin, stewed for hours and has since been a favorite among family and friends.

Recently, I had a chance to cook for some friends during a dinner gathering for a bunch of food kakis, and that included the illustrious Leslie Tay from the ieatishootipost blog.