I could probably add another dozen or two to the list, but there are only so many weeks in the year and gluttony, after all, is one of the seven deadly sins. We won’t be travelling overseas this year, but we sure can indulge in some revenge eating.
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It’s never too early for some kway chap
Nose-to-tail dining is an efficient and sustainable way of eating, and one good example is traditional Teochew kway chap (粿汁). Chop up various pig parts, braise it in spice-accented soya sauce and serve it with flat rice noodles topped with coriander and fried shallots.
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Spicy Sichuan in Singapore
It’s good to know that spicy Sichuan food is readily available in Singapore, whether it’s at a fancy restaurant like Si Chuan Dou Hua or a casual eatery like Old Cheng Du.
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When it comes to prawn noodles, it’s all about the broth
It’s been raining quite a fair bit recently and the cold weather is ideal for hot, soupy noodles. The Wife is a fan of the prawn broth served at Le Shrimp Ramen, and so we headed down to their Paragon branch for lunch.
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Teochew food is best enjoyed on a cold, rainy day
Over the years, we’ve dined at Chui Huay Lim maybe a dozen times now and, for some strange reason, it’s rained most of the times that we’ve been there. Which is not a bad thing, because Teochew food is really nice when it’s cold outside.
The one thing that I never fail to order is a bowl of white porridge to go with a plate of classic braised duck and tau kwa. It’s simple but satisfying, especially on a rainy day. The key is a light but flavourful braising liquid and making sure that the duck is cooked just right, both of which Chui Huay Lim consistently does well.
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What makes a restaurant great?
When you have a group of people who really believe in what they do, they will find every way possible to source for good ingredients, cook great food, bake beautiful cakes, deliver fantastic service and make you feel like family whenever you visit.
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Nasi padang is our happy meal
We discovered Butterscotch on foodpanda earlier this March when we were searching for new places to try, and since then we’ve made seven orders. Which works out to at least once a month, sometimes twice, and by now, we’ve tried almost all their dishes.
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The best chicken rice in Singapore
Let’s say there is one chicken rice shop for every 1,000 people living in Singapore. Given a population of about 5.6 million, there should be around 5,600 places selling chicken rice. And among all these places, Sinn Ji Hainanese Chicken Rice makes the best one in Singapore.
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Comfort food during these difficult times
The Wife needed to head out for a grocery run and since we were going to be out in the wild, we decided to have a late lunch first at our favourite mee rebus stall.
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A taste of Barcelona on Sentosa island
The highlights of our two previous trips to Spain were food, architecture and food. From the amazing tapas bars in San Sebastian to the seafood restaurants in Barcelona. We haven’t found any place in Singapore that matches up, but FOC Sentosa comes pretty close.
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