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Highlights
In celebration of SG50
SG50: Deliciously Singaporean aimed at raising public awareness about Singapore’s food heritage and culture, reminding Singaporeans of our diversity and shared heritage, as well as fostering a sense of national identity and rootedness. 
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If you have a burning story, reviews about heritage food culture, we would like to hear from you and possibly publish it. Contact us at contact@makansutra.com with your name/ contact details and story ideas! Click for more information... MORE
 
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Taman Jurong Market and Food Centre: The Forsaken Place
We pride ourselves about ‘it’, overseas celebrities make it a point to visit ‘it’ (mostly at Newton and Gluttons Bay) and politicians frequent ‘it’ (they even like to instgram it). The ‘it’ refers to our hawker centres.  Hawker centres are the heart of our culture, they are our identity. We cannot deny this fact. Even politicians carry out their rounds there; not in the community centre, where the purpose of...MORE
Mei Mei Roast Meat: Kay Lee’s legacy lives on here
The first thing you notice, if anyone bark orders here in Cantonese, is the decibel level of the response. In true Canto-operatic tones and husky plus shrilly voice, you get their warm answers. “Oi tun tong mah, ho leng ah” (want some double boil soups, it very good) or “poon fei sao ho ma”  (pork collar meat ok?) and a cheeky “kum yat lei ho leng jai” (you’re so handsome...MORE
NEW CI YUAN HAWKER CENTRE: WHAT’S GOOD THERE
This new hawker centre opened on 4 August 2015, is co-located within Ci Yuan Community Club at Hougang Avenue 9. Consisting of 40 cooked food stalls with 640 seats, it is the first of the 20 new hawker centres planned by National Environment Agency (NEA). Fei Siong Food Management Pte Ltd (Fei Siong) has been appointed the managing agent for this hawker centre. It is equipped with tray-return facilities, natural...MORE
Hungry Ghost Month: What and Why they offer Real Food
It’s the time of the year again, where Chinese gather their matchsticks, joss sticks and follow a set of what-not-to-dos and to-dos. Started on 14 August – and will last a month long – the Hungry Ghost festival follows a set of ancient Chinese beliefs, that the gates of hell will be opened this month to allow the dead to satiate their earthly desires here. 
Master Koh Kuan Pang, a 73-year-old...MORE
Singapore’s Shining 10 Young Hawkers
These are our new culinary heroes. Forsaking cushy careers in air-conditioned cubicles, these young people have chosen instead to uphold our hawker trade, bringing us delicious eats on the cheap. Despite the long hours, sweltering heat and numerous business challenges, they soldier on brimming with passion, ideas and entrepreneurial verve. Meet ten of Singapore’s brightest and most promising young hawkers (in alphabetical order). These short introductions don’t do them justice;...MORE
5 POPULAR BAK CHOR MEE: HOW GOOD ARE THEY?
Bak Chor Mee is pure bred Singapore dish (the dry chilli and black vinegar version) created by the Tai Wah bak chor mee family was back when. It’s a noodle dish that means minced meat with noodles in Hokkien dialect and it is amongst our favourite local dishes that are a part of our food culture. The main factor that distinguishes a good Bak Chor Mee from a mediocre one...MORE
Is Our Hainanese Curry Rice vanishing...
It would not be a strange assumption if we thought Hainanese Curry Rice was an adaptation of what the Indians cooked in Singapore. Wrong. Our research of the SG50 Deliciously Singaporean project into the born, bred and evolved local dishes showed something else.. it has British and Japanese roots. Think British India history and how they cloned a version of their curries there and shared it with their Hainanese house...MORE
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