AromaCookery – A scent-suous Singapore food blog

This week, our spotlight falls on delicious Teochew-style braised duck. Find out which stalls put us in a fowl mood!

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Prawn noodles, aka prawn mee or “hae mee” in Hokkien, is another beloved created-in-Singapore dish. Click here to read a side-by-side comparison of five of the best prawn noodles in Singapore.

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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 [...]

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I’m very happy to report that there’s no lack of superb bak chor mee stalls to be found in Singapore! Too bad we could only feature 5 of them. Click here to find out where to find some of the best bak chor mee in Singapore.

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Tomorrow is Duan Wu Festival 端午节 aka Dragon Boat Festival. Celebrated on the 5th day of the 5th lunar month, it falls on June 16th this year. 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 [...]

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Who is Chef Han? He is Chef Han Seng Fong, former executive sous chef at Mandarin Orchard Hotel — birthplace of the legendary Chatterbox chicken rice. After working there for more than 30 years, Chef Han left this year to open his own chicken rice stall at Centrepoint’s new basement foodcourt, which is a mere [...]

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This was Tuesday’s breakfast, but I only had time to post it today. On Monday, I had lunch at Golden Mile Food Centre. Just as I was fretting over next day’s breakfast (very tired of eating bread again!), I stumbled upon this chwee kueh stall.

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I was at Serangoon Garden food centre to review Tan Soon Mui for Tried & Tested: Beancurd. Since it was lunch hour, I wondered which stall I should try out. There were two prominent queues — one for pig organ soup, the other for braised duck. Well, since I don’t eat pig organs, it was [...]

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In other parts of Asia, soft beancurd is enjoyed both as a savoury or sweet dish. But in Singapore, we know it as a sweet dessert. More commonly referred to by its Hokkien name “tau huay” or “dou hua 豆花” in Mandarin, this wholesome dessert is one of our most popular local desserts. Where should we [...]

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My last visit at Seng Kee was a touch and go affair because of Bob Blumer’s tight schedule, so I only managed to try a couple of mouthfuls of the noodles, as well as the fish maw soup, which I remember as being really robust and flavorful. Anyway, back in January, together with D, we [...]

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