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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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Lemongrass Fried Rice
Looking for your next street  food fix? Come on down to Makansutra Gluttons Bay for our new menu item – Lemongrass fried rice from Thai Yummy! Made with crabmeat, rice, and infused with fragrant lemongrass! Can anyone else hear their tummy rumbling? MORE
 
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YAP KEE WANTON NOODLES: Johor Style Wanton Mee is here
Richard Koo Min Aik Richard (Uncle Koo), 54 and his wife, Tan Choon Bee (Auntie Koo), 50, started Yap Kee Wanton Noodles in 2003. Uncle Koo and Auntie Koo hail from Batu Pahat in Johor Bahru, Malaysia. Auntie Koo started selling Wanton Noodle in a coffee shop at Jurong East and Uncle Koo only joined her in 2005.

Uncle Koo is the brother of Benn; the man behind the famous...MORE
Kopi-O VS Macchiato: Is it the same thing?
You may be familiar with the Kopi-O and be a VIP member at Starbucks, but what is it, besides the alternate lifestyle that coffee houses advocate, make the coffee sold at coffee houses more widely sought after? One reason is perhaps the price, however they use the same beans as their more expensive branded cousins. Their roasting and brewing also differ. In the end, they are largely, the same thing,...MORE
Best Claypot Rice: Recipe and where to find them
It is a dish that’s slowly and surely fading from the food scene in Singapore. The few street food masters that still bother to cook it over wood fire and engulf the whole claypot of rice with that assuringly soft and natural fire, is few and far between these days. It’s just too much work and skill involved behind that 30-40minutes just to make a pot of this old school...MORE
FISHII TALES: CONTINUATION OF FAMILY TRADITION
Fishii Tales, a Fishball Noodle stall, started by Daniel Ng, 40 and his younger sister, Christina Ng, 39 on 6 April 2015. Daniel was a former hotel chef and Christina is still in the real estate but she is spending almost all of her time helping out at the stall. 

Christina said, “We started to help out at our parents’ stall since young. We have since gotten used to being...MORE
Yew Chuan Claypot Rice: A Claypot Rice Master in the House
There is a theory about how claypot rice came about when a humble highway stop eatery honoured their rich travellers by cooking this decadent (by their standards then) rice meal. It had meats, sausages, and vegetables- something of a luxury back in the day in China. Nice theory but today, not all who sell claypot rice are exactly grinding the bottom of the economic ladder here. It’s a well-loved, difficult...MORE
Spice it Up with Indian Spices
Many people associate Indian food with fiery-hot curries, but Indian food is more than about chillies.  In fact, Indian food offers an amazing explosion of flavours that come from the blending of unique spices.
There are several key spices that provide the ‘oomph’ to Indian dishes, and provide them with that delicious complexity.

What makes these spices more interesting are the health benefits that they naturally offer, from treating indigestion to...MORE
Master Hawker Programme: A Hawker’s Journey So Far
Peter Mok, 55, was amongst the first batch of 13 trainees who graduated from the Hawker Master Trainer Pilot Programme in May 2014. The programme was designed to preserve Singapore’s hawker heritage jointly launched by WDA(Workdforce Development Agency and National Environment Agency). It provides training in Food & Beverage and an opportunity to learn from veteran hawkers.

Peter worked as a Quality Assurance officer in an American department store till...MORE
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