Justin Daniel Pereira writes: I have never really explored Bugis thoroughly before and believe me, my breath was quite taken away when I adventured through the backdoor of Bugis Junction into Liang Seah Street. From where I stood, it seemed like an endless row of shophouses with restaurants, cafes, dessert shops all decorating the ground floor. And imagine my joy when I found a little pasta shoppe called Around De World....
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ieat writes: Kopi Si 70 centsWhere in the world can you find a great cup of Coffee at 5am in the morning for 70 cents?  Well, in Singapore all you have to do is to walk into a market and food centre and you will probably be able to find one. I guess that is one of those romantic things about living in Singapore and even romanticer if you happen to live in an HDB block that is just next to a market and food centre.Like most Singaporeans, I grew up living in a HDB flat and it is only quite recently that I ...
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kensongs writes: One of the more famous curry puffs in Singapore, I was initially doubtful if Katong Chicken Curry Puff really existed. Frequently patronising Marine Parade Food Centre for dinner, I did not recall seeing this stall before. Today when I was there in the afternoon, I finally found it hidden in some inconspicuous corner.I ordered a chicken curry puff which costs $1. The distinctive aroma of the spices and the robust flavour of the curry powder make ...
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J2Kfm writes: Purple Cane Tea House @ Ipoh – Their maiden branch in Ipoh; a solely Tea House concept unlike the other Purple Cane restaurants that emphasize on tea-infused dishes instead. So you might have heard about what that legendary premise on Osborne Street (Jalan Dato Tahwil Azar) previously occupied by Foh San Dim Sum has been [...]
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vivien writes: Evelyn Gan of SilverGlobe Bird Nest sent me a bird nest to be reviewed. Above is bird nest package sent by PosLaju, it takes only 1 day to reach KL from Kuching, Sarawak. There is a recipe on how to cook bird nest attached to the container. Bird nest drink is a chinese delicacy known for its health and beauty benefits, it is essentially saliva of certain birds which lives in caves, its nests are made of their own saliva. Raw bird’s nest, above is 2 pcs worth RM130 which weight only about 10g, talk about expensive, but it would ...
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Miss Tam Chiak writes: 星期天的早晨，我来到了充满怀旧气息的牛车水。到一房式租屋拍拍照，走在史密丝街的街道上，经过刚修复好的马里安曼印度庙（Sri Mariamman Temple）、到佛牙寺参观。。。看到白发苍苍的妈姐推着装满杂货的推车、老人们斜倚着休息、一群爷爷在玩象棋。。。在这里和大家分享我这一趟文化之旅 -- 牛车水。...
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Robyn Eckhardt writes: Assembling dumplings in a Chinatown alley, Kuala Lumpur EatingAsia's photographer David Hagerman has begun offering photography walks in Kuala Lumpur and -- when we're there -- Penang. The above is an image he shot while walking a photographer around Kuala Lumpur's Chinatown last week.If you're interested in improving your skills, trying new techniques, and/or getting feedback drop him a line. Walks are private and tailored to your interests (markets, hawker food, street photography).For a look at more recent photos from Chinatown and to contact Dave, hop over to his photo blog Sky Blue Sky, here. ...
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Jon writes: From a very tender age (i.e. as far back as I can remember), there used to be this guy on a bicycle with a payong top and a stainless steel container strapped to the back of his bicycle roaming the the streets making that unique tic-tic-tic sound. We've found him all over, in residential areas, the towns, the cities and the countryside - so many people knows this guy just at the mention of the word tic-tic (or tok-tok) man. I just read a blog, that this guy has been spotted as far as Muar. To name some of the places that he has been spotted at: Kajang, Balakong, Peel Road, KL City Centre, Muar, Seremban, Port Dickson, just to ...
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amiscell writes: Pasta with sardines ('sarde' in Italian) is a classic main dish of Sicilian origins, unique in its composition due to the combination of fish, vegetables, fruits and nuts which creates a contrast that is typical of Sicilian/Arabic cuisine. The origin of the dish is legendary and it is usually attributed to the the Arabic general/chef Eufemio who, when he conquered the Sicilian island, was forced to provide food for his troops within the limited means of what were available. He made use of fish, wild fennel, pine nuts, raisins and saffron. The tradition of enhancing flavour of the fish through the use of wild fennel probably dates back to the Greeks and the Romans, while saffron and raisins are certainly ...
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Tummythoz writes: Who needs friends? I do!I need friends with the capability to score discount vouchers for more than a couple-starred hotel getaways!And being needy pays. *arms in pumping action*Last weekend, 6 of us broke away from the concrete jungle to drive 3 hours to bask in some sun, sea and sleep(?).Look at that. Ahhh smack right in Kuantan, the capital of Pahang, lies beautiful Teluk Chempedak. Ahhh..
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