Daniel Hung writes: I remembered that when the Hong Kong Cafes craze just started, C Nai was one of the forerunners that made headlines with its true-to-the-origin cooking and late opening hours. So when I saw their new express outlet at Far East Plaza with some of my favourite cafe food on the menu, I gotta give it a try!Taking over the previous tenant of Gelare, furnishings were decked in cheerful red and yellow with choices of booth seats at the side. Payment was made upfront upon ordering at the counter, while you get a number and self-collect your food when its ready. Not an issue since ...
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myfoodsirens writes: I was rather excited when ION’s highly anticipated Food Hall at Basement 4 first opened cuz food hall = lots of food stalls to ogle at. Since then, some have closed, some are new, and Mushiya Steamers is one of the many stalls left standing today. The steamed cakes come from Hokkaido and all the ingredients used are from Japan. Supposedly very healthy too cuz they are ”non-oil” and the flavourings are “natural”. I tried the matcha (green tea) kintoki and kurogoma (black sesame) mochi kintoki ($2 each)… And was disappointed. Bland, texture was sticky and chewy rather than soft and fluffy. Maybe like our Chinese “huat kueh”? Anyway, these ...
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ieat writes: Having much deliberation and devious ways of teasing the tastebuds of our Hawker Food Hopefuls, we have finally found the Hawker Food Champion!Ok, I have to admit that the person having the most fun was probably me.  I took my job of chief interrogator quite seriously as it was my job to create the sweat beads on the foreheads of our would be food critic.  So before the taste ...
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ieat writes: Well, judging by the response of the kakis from the first Beef Appreciation class, it looks like I need to start organizing Beef Appreciation Session II!Yes, our participants were introduced to cow anatomy, shown how to cook a beef steak, how to slice it and how to appreciate the difference between grassfed, grainfed, Wagyu and Aged USDA prime Ribeye.  I think the only complain was that everyone wished they could have a whole Ribeye steak to themselves!Once ...
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camemberu writes: This is my second post for Yesterday.sg's Imprint series which looks at all things memorable. Be it a nostalgic item from childhood or old-school things still revered today, many of these are worth keeping close at heart. We kicked off with breakfasts earlier. Now let's take a look at drinks with local flair...Singapore is a hot country, and we love our cold drinks. This is a cup of iced longan drink, one that's got goodies added to it - sweet pineapple chunks and attap seeds. Longan is ...
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ieat writes: Epok Epok $1.20Have you ever wondered how I find all the makan places on the blog?  Well, when I first started the blog it was quite easy.  Just look for lists of all the best food places that people have posted on the internet. Once that began to dry up, I started our own forum to let our kakis exchange notes about what they have discovered.  Very soon, we have our very own makan brigade and it's just a matter of asking the brigade Captain, a post currently held by Soundman where to eat lunch in any given week.  Then of course there are the plethora ...
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foodlovee writes: The other....Wanton MeeWhen I told my friends I just had Duman Road wanton mee,they straight away presume,it was the other one in basement .They did not even realise there is another wanton mee stall,in the food centre.Less known,than their counter part at basement .This stall commands, their own faithful followers.The serving was  quite big for the price.The sauce was very tasty,almost identical to,their counter part at basement.Char siew is very average,sliced thin.I really never bother much about char siew ...
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ieat writes: Front CoverYou might have read about this book on the front page of the Sunday Times recently. Prof Tommy Koh was calling for hawker food to be taught in culinary schools so that we can preserve the integrity of our hawker dishes.Anyway, my publishers Epigram had asked me to contribute photos for this book which is written as a guidebook for tourist who may not know about our local dishes. I was quite surprised that Epigram has made me a Co-Author of the "Carrot Cake" book so now I can actually say that I have published a book! It certainly was not something ...
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myfoodsirens writes: I think Cream Bistro is like a food court! I mean, in terms of cuisine served, not the layout. Western, Italian, Korean, Thai etc etc can be found under one roof. Jack of all trades, master of none? According to the menu, the pan-seared cod ($15.50++) is the most popular item so that’s what I had. This was ok (the worst word to describe any food ever). I like the little bits of crispy fried garlic that’s drizzled on top of the fish cuz of the nice bitter yet aromatic taste. Though the portion was very big, the friend managed to finish the whole ...
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P. Chong writes: Au Petit Salut is one of the standard bearers of fine French cuisine in our little city. Housed now in its own building...which used to be the Junior Flying Club...in the hip Dempsey area, the restaurant features a fine dining space, a private dining area and a bistot in Holland Village. I attended a sampling during an event held by Vacheron Constantin to showcase their ultra thin heritage and the new 2010 Historique watches - the Ultra-Fine 1955 and 1968. See here for a look at these wonderfully elegant watches.We started dinner, with champagne...of course. Its only the proper thing to do. And during the dinner, fine burgendy whites and reds flowed. I neglected to ...
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