Archive for the ‘Chinese’ Category
Since young, prawn noodles has always been one of my favourite dishes, with the prawn noodles near Pasir Panjang Wholesale Centre being the prawn noodles of my childhood’s memory.
Two Chefs Eating Place is an extremely popular zi char stall located deep in the heart of Commonwealth Crescent. Reaching there any later than 6pm results in you and your companions standing around in a long queue.
This popular curry fish head stall used to be at Dover Market where I visited them every few weeks until Dover Market was closed for renovations and they had to move.
I didn’t know they moved to Ghim Moh Market until I was in the queue for my favourite Jiu Jiang Shao La and I saw them at the next stall. So the next time I visited, I ordered from them again.
Kok Sen Coffee Shop is a very ordinary old coffee shop along Keong Saik Road and it’s a place we settled on for a weekend lunch as my family used to come here a lot in the old days.
Ah Hwee Prawn Noodles is an old-fashioned prawn noodle stall located in the quiet area just across the entrance to Little India, where Selegie Road turns into Serangoon Road.
It’s an eating house from a past era with its faded walls and grungy tiles; there’s a sense of nostalgia when you take a seat to order your food, sheltered from the scorching heat and bustling traffic by the road.
As mentioned in the previous post, I returned back to the same coffeeshop to try the fish soup. And what a queue greeted me! Certainly wasn’t expecting it but that usually means it should be good.
On the lookout for a place to have lunch, I chanced upon old coffeeshop at the corner of Beach Road and Aliwal Street where I saw Fei Kee Claypot Chicken Rice. I decided to try it out since the prices were pretty decent.
The Great Prosperity is a dish that my family saw on episode 10 of 三 菜一汤 3 and we decided to make it for Chinese New Year reunion dinner this year. If you want to see how it’s being made by Chef Ho, watch this video.
But here’s my attempt to make it. We briefly immerse the pig skin, chicken thighs and lean pork meat into hot water to get rid of the blood residue.
Singapura Seafood Restaurant is one of those old school Chinese restaurants still around in Singapore, and they specialise in Foochow cuisine. They’ve also been said to be the first ones in Singapore to introduce cold crab here.