Posted in Eat-Out: Singaporean on Oct 14th, 2008
Last Monday, I was at Bukit Timah Market & Food Centre for lunch, wondering which stall to try out when I spotted a respectable queue at this chicken rice stall. Of course I had to check it out. Would any foodie would miss out on a good find? Don’t be misled by that generous-looking mound [...]
Posted in Eat-Out: Chinese on Sep 4th, 2008
This stall was a serendipitous find that’s surprisingly good! We were here to grab a quick meal and were wondering what to eat when I spied some tables having these irresistible-looking fried wantons and Ipoh hor fun. My hunch was right! The golden, crispy wantons were delicious! Instead of minced pork, they were stuffed with [...]
Posted in Eat-Out: Singaporean on Jul 17th, 2008
Lor mee is a tricky dish to master. In the wrong hands, it can turn out to be a horrible, icky mess of goo. That was my memory of lor mee since childhood, so, for most of my life, I’ve avoided it. Besides, who needs lor mee when there’s char kway teow? A few years [...]
Posted in Eat-Out: Singaporean on May 15th, 2006
For those who haven’t been to Bras Basah Complex (or BBC, as we locals fondly call it) in a while, the run-down food court at level one has been replaced with a spanking new, air-conditioned 24-hour food court. Tagging along with R to get art supplies, we had a quick lunch there. Out of the [...]
Posted in Eat-Out: Singaporean on Oct 9th, 2005
Jian Bo Shui Kueh is a Singapore household name synonymous with great chwee kueh (steamed rice flour cakes topped with chopped salted radish). Having been ages since the last time I had their chwee kueh, we popped by Tiong Bahru market last weekend for an afternoon snack. Their chwee kuehs are still as good as [...]
Posted in Eat-Out: Singaporean on Mar 1st, 2005
I had these little yummies for breakfast the other day. Chwee kueh (literally “water cakes” in Teochew) is a popular Chinese breakfast item in Singapore. Rice flour is mixed with water, then steamed in shallow cups, resulting in soft rice cakes of about 5 cm in diameter. They used to be steamed in clay cups, [...]
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