Chang Chui- Thailand, Bangkok
Meet the mother of open air food and street-market themed markets! Chang Chui is probably the most hype place in Thailand now...There is more to every corner of Chang Chui! MORE
Makansutra Guide Singapore 2017
It has been almost twenty years since the first edition of the Makansutra Singapore food guide book was inked. And in this tenth edition, expect are over 600 street food and heritage reviews, complete with new finds and updated listings. For online purchase, click on more... MORE
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The Four Colours of Chendol
Some say this dessert hails from Indonesia and when I once spoke to the famous “Cendol” (pronounced chendoi) stall from Penang, they said it’s from the Indians. They were they original hawkers that sold on their island. The Peranakans may have made them famous but it’s surely not their creation. So, will the real facts please surface. This dessert - pandan mung bean flour jelly over crushed or shaved ice...MORE
Racha745: Street Salted and Grilled
The thing about eating in Thailand, is the names of the places and the location, especially the far flung authentic spots where not much tourist are seen (as in my kind of places). We just can’t pronounce it right to the cabbie no matter how accurate you try to be. Little hole in the wall places along unpronounceable streets and back alleys where deliciousness reside- those are the worst, yet...MORE
Insomniac’s Kali Png
It looks horrible, by social media standards, where pretty food devotees eat with their eyes. But sloppy thick curry rice or Kali png is one of the most comforting meals this part of the equator. And it’s unique to us -rice slathered with two types of thick mild curry and soy braise sauce, topped with thin battered Hainanese pork chops, fried egg, “koli chye” (stewed cabbage), curry chicken, meat ball...MORE
Chef Lam: Sang Mee a Cze Cha Song
The definitive mass marker Singapore family eatery is the cze cha (cook and fry) restaurants and stalls.  To me, this is where busy families will hover and gravitate to when they want to bond over decent local restaurant dishes at budget prices. They serve way more than the “meat, soup and vegetable” combination meals. It takes skills and experience to master such little kitchens. Some try, and they struggle in...MORE
Hock Leng Satay Beehoon: The last Lok Lok Hawker
Satay blanch blanch, that’s what it’s really called when translated to English. But I think I will stick to the traditional name Satay Lok Lok, and this is known to be the last such hawker stall in Singapore and I  have to give it due respect for the pleasure this 50 plus year old stall had given us. This Teochew dish has roots in Indonesia and Chaozhou in China. Many...MORE
Makko Teck Neo Nonya Café: Mark this Nonya Makko
The first thing that struck me here was the location, a cul-de-sac end of a HDB row of shop lots, framed by black and white bamboo curtains coloured with Nonya touches and lanterns. Push past the sliding glass doors and the cool interior reminded me of Nonya cafés I ate at, in Malacca- with a very loud counter be-decked with takeaway Nonya snack and kueh-kuehs. I thought they were related....MORE
3 Gems in Teck Ghee Square
This week, I hit another spot in my occasional public hawker centre series. By the time I make my way back to this one, around and pass the over 110 others in Singapore, the food variety in this place (and perhaps all the others), would have changed, along with the times. But I am not complaining, it’s more than a job, it’s food anthropology. But for now…

Teck Ghee Square…...MORE
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