Howdy, dear friends! It wasn’t my intention to go AWOL for so long. Here’s what happened to me: Got really busy, then got really sick, and then really busy again.
Three Sundays ago, Rick and I had a double-date with Keropokman and his babe (and my old schoolmate), Momo. It was Momo who suggested dimsum brunch at a very old-school Cantonese establishment — Yan Palace Restaurant.
Steamed Pork Dumplings "Siew Mai", S$3.20
We kicked started our meal with the pre-requisite siew mai. Meaty and bouncy — it was rustic but good. Continue Reading »
Couch potatoes and potato chip junkies, here’s a handy guide to some of the best-tasting potato chips available in Singapore! Whether you like it thick or thin, salty or lightly salted, there’s something for everyone. Click here to read the full article.
It seems that Singaporeans can’t get enough of kaya toast. Just look at the recent mushrooming of kopi (coffee) and kaya toast chains! For the latest Tried & Tested mission, we taste-test a mix of established kaya toast chains as well as independent shops. How do they measure up against each other? Read on to find out!
Taiwanese bubble tea seems to be making a big comeback in Singapore. Actually, it was introduced here more than 10 years ago. Suddenly, there was a bubble tea kiosk every 10 steps away, and people were queuing for a cup of frothy iced tea with chewy balls because it was the hippest thing to do.
Me? Well, I wasn’t hip and I didn’t like queuing (actually I’m still not hip and I still don’t like queuing). I like iced tea, but somehow never quite took to bubble tea.
What was so appealing about artificially colored and flavored water with chewy tapioca balls? Sure, those balls were fun to munch, but they were also tasteless and very filling.
Bubble milk tea
It didn’t take long for the bubble tea bubble to burst.
A Taiwanese friend told me, “The bubble tea sold in Singapore is nothing like those in Taiwan. Over there, it’s really very delicious! They use fresh tea, and fresh juices to flavor the fruit-flavored tea. Even the texture of the tapioca balls is much nicer. Here, the bubble tea vendors use artificial flavoring and take no pride in the preparation, unlike in Taiwan, where they have very high food standards. No wonder all the bubble tea shops here have closed down.” Continue Reading »
Mom-in-law had warned me that this year’s Bak Chang Price Index is higher than last year’s, but I hadn’t quite bargained for jaw-dropping price hikes. Hiong Kee is selling their signature Hokkien meat dumpling with salted egg yolk at S$3.80, up from last year’s S$2.50.
That’s a whopping 52% increase! Phwar!
Even then, people were still queuing to buy bak chang (rice dumplings) by the dozens. I joined the queue cos my backside was itchy it’s been ages since I last ate Hiong Kee’s salted egg yolk dumpling so I was craving for one. Continue Reading »
Hear Julia on radio every Thursday 12:15pm as she shares a Foodie Lunch Pick on 938LIVE's F-Cube with hosts Eugene Loh and Melanie Oliveiro. Click here for more information!
Hear Julia on radio every Thursday 12:15pm as she shares a Foodie Lunch Pick on 938LIVE's F-Cube with hosts Eugene Loh and Melanie Oliveiro. 
