tag:blogger.com,1999:blog-319866712013-05-22T21:21:01.137+08:00Best food blog on Singapore foodieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.comBlogger1690125ieatishootiposthttp://feedburner.google.comtag:blogger.com,1999:blog-31986671.post-40224178622469018542013-05-21T11:25:00.000+08:002013-05-21T19:36:23.366+08:002013-05-21T19:36:23.366+08:00

Homemade luncheon meat, hae bee and eggs $13.90 "Give us this day our daily bread." I used to recite this as a school boy at St Andrew's School almost every morning.  It didn't make much sense to me back then, because we ate mostly rice.  Bread in the 70's meant those soft white traditional loaves which they used to hand slice in front of you while you wait.  Often, they don't slice it

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com0http://ieatishootipost.sg/2013/05/freshly-baked-by-le-bijoux-freshy-baked.htmltag:blogger.com,1999:blog-31986671.post-48030219325132884692013-05-17T09:24:00.000+08:002013-05-17T09:24:12.025+08:002013-05-17T09:24:12.025+08:00

Salt Baked Crabs $130 (Two large) If you are a crab lover, you would no doubt have heard about Ga Hock's salt baked crabs.  I have been wanting to eat at Ga Hock for the longest time, but never managed to get down to it till now. I had always imagined the salt baked crab is like salt baked chicken where the whole crab is encrusted in salt and then baked in the oven.  So when the crabs were

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com1http://ieatishootipost.sg/2013/05/ga-hock-seafood-salt-baked-crabs.htmltag:blogger.com,1999:blog-31986671.post-37909426437913413972013-05-14T09:54:00.001+08:002013-05-16T09:24:51.435+08:002013-05-16T09:24:51.435+08:00

Stingray Assam Pedas I have been wanting to blog about Nasi Bawean from the very early days of the blog but somehow I didn't manage to get around it until recently.  The problem is that the stall is so popular that it often sells out by the time I finish seeing my last patient and rush down for lunch.  However, my friend, SCS Butter told me that lately they have been closing a little later

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com7http://ieatishootipost.sg/2013/05/nasi-bawean-cooking-with-charcoal-since.htmltag:blogger.com,1999:blog-31986671.post-50281839115712224972013-05-10T12:51:00.001+08:002013-05-21T08:57:08.385+08:002013-05-21T08:57:08.385+08:00

Homemade Chai Tao Kuay I have been wanting to write this carrot cake recipe ever since Chef William Soh wowed everyone with his carrot cake during our Ultimate Hawker Fest last year.   As with many of my other recipes which I have blogged about, there is always the question of "Why Bother?" since you can just go to the hawker centre and have a nice plate of carrot cake for $2? Well, there are

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com9http://ieatishootipost.sg/2013/05/carrot-cake-chai-tow-kueh-recipe-with.htmltag:blogger.com,1999:blog-31986671.post-72479194293664368562013-05-07T11:02:00.001+08:002013-05-07T11:02:13.725+08:002013-05-07T11:02:13.725+08:00

Singapore Ramen $5 Is this the future of Singapore's hawker food?  A bowl of Wanton Mee that has elements of both Japanese Ramen and traditional Wanton Mee? Some might applaud it for being innovative, perhaps the next stage in the evolution of our heritage hawker food.  Others might consider it a cheap and poor imitation of the Japanese Ramen.  That such a bowl of noodles should appear in our

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com4http://ieatishootipost.sg/2013/05/a-noodle-story-is-this-what-nex-gen.htmltag:blogger.com,1999:blog-31986671.post-37360834745592928572013-05-04T09:03:00.001+08:002013-05-04T09:04:00.371+08:002013-05-04T09:04:00.371+08:00

Here is the episode of Frontline first aired on Ch 8 on 3 May 2013 at 10.30pm.  Thanks to Sen for the video upload! Here are two of the stalls that were featured: 1.  Xiao Di Hokkien Mee 2.  Heaven Putu Mayyam Here is the bottomline: If we want to be able to eat good, traditional hawker food in the future, we need to nurture the next generation of hawkers now!  If we continue to complain

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com2http://ieatishootipost.sg/2013/05/frontline-how-to-preserve-our-hawker.htmltag:blogger.com,1999:blog-31986671.post-43133523396621915132013-04-30T11:33:00.001+08:002013-04-30T11:33:35.501+08:002013-04-30T11:33:35.501+08:00

White Carrot Cake $3 I have been a little bit crazy over carrot cake lately and have been on a quest to create the ultimate carrot cake at home.  I have tried several different recipes and I am just about finished with a recipe which I will blog about soon. Before you can try to come up with the ultimate carrot cake recipe, you must first define what the ultimate carrot cake is supposed to be

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com11http://ieatishootipost.sg/2013/04/fu-ming-carrot-cake-it-dont-matter-if.htmltag:blogger.com,1999:blog-31986671.post-47927403037069446052013-04-25T11:27:00.000+08:002013-04-26T15:32:54.442+08:002013-04-26T15:32:54.442+08:00

Magherita $19 (1 for 1 takeaway) Finally!  A takeaway pizza place that is worth the calories! Good news for pizza lovers who are looking for the thin crust, restaurant style pizza but don't want to have to sit down in a restaurant to eat it.  More importantly, you don't need to pay GST and service charge on top of an already overpriced pizza. What's even better is that you can buy two such

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com6http://ieatishootipost.sg/2013/04/napolizz-pizza-italian-style-takeaway.htmltag:blogger.com,1999:blog-31986671.post-72818731150380970772013-04-23T10:18:00.001+08:002013-04-23T10:18:54.523+08:002013-04-23T10:18:54.523+08:00

Coffee Crabs $30 per crab I have been a huge fan of Siang Hee Seafood since I first blogged about them in 2008.   Ah Yoke is one of those hawkers who are really passionate about cooking and she is always experimenting with new recipes.  She came up with a few of her own creations over the years, like her Luo Han Pork Ribs, Pumpkin Prawns and Pig Trotters.  Early last year, she moved from the

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com0http://ieatishootipost.sg/2013/04/siang-hee-seafood-coffee-crabs-hit.htmltag:blogger.com,1999:blog-31986671.post-8345016568101734972013-04-19T10:31:00.000+08:002013-04-19T10:31:56.724+08:002013-04-19T10:31:56.724+08:00

I have been waiting for the opportunity to taste the Empurau since I first blogged about Zai Shun last year.  While I was enjoying his "Sultan" fish, the boss told me that there was an even more exquisite, more expensive, more tok kong, more legendary fish that comes from rivers of Malaysia -- The Empurau (tor tambroides) aka Malayan Mahseer aka Kelah.  But it was the Taiwanese who first ate

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com7http://ieatishootipost.sg/2013/04/zai-shun-curry-fish-head-empurau-at-last.htmltag:blogger.com,1999:blog-31986671.post-86897159830081638542013-04-16T13:07:00.002+08:002013-04-17T10:32:33.152+08:002013-04-17T10:32:33.152+08:00

I was in Tanjung Pinang recently for a fishing trip.   While we were sitting in a nearby coffeeshop, I spied this hawker who was working non-stop, making their version of wanton mee.  The way he placed a plastic bag into the plastic mug for takeaway orders was a real blast from the past.  I am not sure if our hawkers still pack their wonton mee like this nowadays.  I think most of them are

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com7http://ieatishootipost.sg/2013/04/preserving-our-hawker-heritage-how.htmltag:blogger.com,1999:blog-31986671.post-12762802586360686432013-04-12T11:20:00.001+08:002013-04-17T09:05:36.403+08:002013-04-17T09:05:36.403+08:00

Fish Maw Soup Noodles $9 I have been an ardent supporter of Seng Kee Bak Chor Mee ever since they moved from Eunos to their own shophouse at Upper Changi Road.  The owner, Mr Lee is your typical Teochew Ah Hia who would not comprise on freshness and quality of the produce he uses for his dishes. Unfortunately, with the recent changes to hiring of foreign manpower, Mr Lee has found it impossible

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com9http://ieatishootipost.sg/2013/04/seng-kee-bak-chor-mee-option-for-ooomph.htmltag:blogger.com,1999:blog-31986671.post-34495543353256110502013-04-09T11:04:00.004+08:002013-04-16T21:30:01.792+08:002013-04-16T21:30:01.792+08:00

Prime Rib Bak Kut Teh $8 There has been a lot of talk about preserving our hawker heritage recently.  The main worry is about the lack of younger Singaporeans wanting to enter the hawker profession. This is certainly a big concern for certain dishes like Char Kway Teow.  The problem lies in simple, basic economics.  If you can sell a dish for $6-$8 and Singaporeans can recognize its value and

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com4http://ieatishootipost.sg/2013/04/founder-bak-kut-teh-rangoon-2nd.htmltag:blogger.com,1999:blog-31986671.post-29802553477467362632013-04-02T20:12:00.001+08:002013-04-16T21:30:34.108+08:002013-04-16T21:30:34.108+08:00

Foodies all over Singapore are keenly aware of the lack of new generation hawkers to take over from the old hawker masters.  I am glad that some of our Gen Y Singaporeans are taking the initiative to try to save our hawker heritage.  Two such projects have been under taken by NTU students last year.  One is www.tastesofyesteryear.com and then there is also youthhawkerprise.com.   However, it is

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com10http://ieatishootipost.sg/2013/04/xiao-di-hokkien-mee-next-gen-hawker.htmltag:blogger.com,1999:blog-31986671.post-35812496321647879112013-03-26T12:07:00.001+08:002013-04-16T21:31:02.290+08:002013-04-16T21:31:02.290+08:00

I got an excited SMS from my durian guru that Ah Seng has been stocking some very good Tawa this season.  I had only a very brief encounter with this durian last time, so I had to make a special trip to Ah Seng to find out what the fuss was all about. According to Ah Seng, he only gets a bumper crop of Tawa every 2 to 3 years, so the supply of this particular cultivar is quite unpredictable. 

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com0http://ieatishootipost.sg/2013/03/ah-seng-durians-d162-tawa.htmltag:blogger.com,1999:blog-31986671.post-53610631380950934772013-03-22T09:29:00.002+08:002013-03-22T09:29:39.750+08:002013-03-22T09:29:39.750+08:00

Beef Rendang/Babi Ponteh/Ayam Kleo Pies $1.90 Fans of Nonya cuisine would be very happy to learn that Peramakan, (my favourite Peranakan restaurant) has just opened a deli along East Coast Road where they fill their pies, buns and sausage rolls with their delectable  dishes!  Can you imagine the reaction you get from your unknowing house guests when they bite into a pie and discover that its

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com0http://ieatishootipost.sg/2013/03/peramakan-deli-quick-ayam-buah-keluak.htmltag:blogger.com,1999:blog-31986671.post-50743769890979300522013-03-20T19:24:00.003+08:002013-03-20T20:41:38.185+08:002013-03-20T20:41:38.185+08:00

Every Easter, our ieatishootipost group plans a very special makan session on Good Friday where we gather for fellowship and makan.  My friend Cactuskit and his wife Cactuskitty organizes this and every year I get to share my thoughts about Easter. This year, I have been thinking about that survey that shows that Singaporeans are amongst the most unhappy people in the world.  And so, I am asking

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com0http://ieatishootipost.sg/2013/03/good-friday-gathering-2013.htmltag:blogger.com,1999:blog-31986671.post-37022408616123658352013-03-19T10:44:00.001+08:002013-03-19T12:19:33.472+08:002013-03-19T12:19:33.472+08:00

March is the short season for some of the lesser known cultivars.  So it is good news for durian connoisseurs looking to walk the road less traveled!  Generally, these durians will remind you of the kampung durians of the old days.  They come from certain plantations in Malaysia and generally they have not been cultivated as much as the other more popular ones because of certain undesirable

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com0http://ieatishootipost.sg/2013/03/durian-seng-d4-and-d17-is-in-season.htmltag:blogger.com,1999:blog-31986671.post-64370411593208618502013-03-15T10:17:00.000+08:002013-03-15T10:17:07.552+08:002013-03-15T10:17:07.552+08:00

Murtabak is one just one of those dishes that never fails to excite.  From the theatrics of the flipping the dough to the bubbling anticipation that builds while the flatbread is sizzling away on the griddle, there is very little not to like about Murtabak, except for what it does to your cholesterol levels!  Like pizza, it is a dish which has almost universal appeal and a safe bet if you are

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com1http://ieatishootipost.sg/2013/03/victory-murtabak-103-years-and-still.htmltag:blogger.com,1999:blog-31986671.post-31203628345260111952013-03-11T22:27:00.000+08:002013-03-11T22:27:21.508+08:002013-03-11T22:27:21.508+08:00

I want to first thank everyone for contributing your views on our facebook page. When I met Mr Baey at Tampines Round Market, I shared your views with him together with some of my own thoughts.  As you can see from his parliamentary speech (extract below), some of the things that you have said have been brought up in parliament. I think that we are all very concerned about preserving our

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com14http://ieatishootipost.sg/2013/03/a-call-to-preserve-our-unique.htmltag:blogger.com,1999:blog-31986671.post-51073824898777519352013-03-08T10:43:00.001+08:002013-03-08T20:13:37.335+08:002013-03-08T20:13:37.335+08:00

I had some pretty amazing Tempura during my trip to Tokyo and that got me trying to make some Tempura at home.  For those of you who have ever tried making Tempura, you would know that is is not as easy as it looks.  It's quite an art to get the batter to that crisp consistency.   The ingredients are quite simple, it is supposed to be just plain flour, egg and ice cold water.  But so far my

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com10http://ieatishootipost.sg/2013/03/million-stars-goreng-pisang-do-you-eat.htmltag:blogger.com,1999:blog-31986671.post-90493506794424010572013-03-05T11:34:00.001+08:002013-03-05T11:34:46.413+08:002013-03-05T11:34:46.413+08:00

Durian Picker on his way to the jetty to sell his durians Pulau Ubin is a magical place. Well, let me qualify that.  It is a magical place if you are Singaporean but if you live in Malaysia, it probably looks like just another one of their small little kampung towns and you wouldn't even give a hoot about on your social media app. When I was on my durian rampage last year writing my series of

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com3http://ieatishootipost.sg/2013/03/pulau-ubin-durians-free-durians-for.htmltag:blogger.com,1999:blog-31986671.post-72216231340619305072013-03-02T15:24:00.000+08:002013-04-10T11:17:14.387+08:002013-04-10T11:17:14.387+08:00

Registration is closed Notice is hereby given that the next Makan Session will be held at New Ubin Seafood! Here are the details: Venue: New Ubin Seafood, Blk 27, Sin Ming Road Time: 7pm (registration) Date: 9 Mar (Sat) Price: $35 per pax Menu 1. Ubin Platter: Pan Fried Baby Shrimp,Wasabi Blue Tail Mangrove Shrimp, Mini Hei Chor-homemade prawn roll, Smoked Pork Collar, Smoke Duck

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com0http://ieatishootipost.sg/2013/03/ubin-seafood-makan-session-registration.htmltag:blogger.com,1999:blog-31986671.post-80393643883808526882013-03-01T10:42:00.000+08:002013-04-16T21:31:37.493+08:002013-04-16T21:31:37.493+08:00

Char Siew Chee Cheong Fun $2.50 There are, broadly speaking, two types of Chee Cheong Fun.  The first is the type you buy at the hawker centre where it is taken out of the steamer and to which sweet sauce, chilli sauce and sesame seeds are added.  The other type is filled with char siew, prawns, you tiao or beef and doused with a thin and sweet soy sauce.  This is the Hong Kong style Chee

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com5http://ieatishootipost.sg/2013/03/pin-wei-hong-kong-style-chee-cheong-fun.htmltag:blogger.com,1999:blog-31986671.post-70015997921071163462013-02-26T21:07:00.000+08:002013-02-27T11:32:10.581+08:002013-02-27T11:32:10.581+08:00

One of the most common questions I get asked whenever I meet new friends is "Where is the Best Char Kway Teow in Singapore?  Or for that matter "Where is the Best Hokkien Mee, Laksa, Yong Tau Foo etc etc".  Of course I direct them to this blog where they can read about the various stalls that I have written about over the years.  But after a while, I realize that the blog has gotten rather big

ieathttp://www.blogger.com/profile/12882813780543748225noreply@blogger.com1http://ieatishootipost.sg/2013/02/singapores-famous-five-best-char-kway.html