Stories Published Year
Prawnaholic: A Thinking Hawker’s Hae Mee
The best advice his sifu ever gave and taught him was “how to be a good person and professional”. And Alan Choong never forgot it, “the cooking skill I picked up was good but it’s what he taught me as a person, since I was 17.” His sifu is no...MORE
A Porridge called Comfort
There is porridge and there is porridge, plus congee. There’s Cantonese, Hainan, Teochew, Hokkien and the twain have met long ago. Now, there’s just good, comforting or sad versions around. Yes, I like all of these styles- creamy like from Guangzhou or Hong Kong, grainy like the Hainan local renditions,...MORE
One Last Hot Pot
I had reviewed this with a mind to share this last “cul-de-sac” of a retro and time forgotten hawker corner in Singapore. Not just for the nostalgia but for a seriously good steamboat spot. Jalan Benaan Kapal sits adjacent to the road leading to the Indoor Stadium and if you...MORE
Bak Kwa Siu-Dai
I have a love-hate relationship with bak kwa, that adorably sinful piece of bbq sugared and caramelised jerky. For one, you cannot eat too much of it or it gives you the someone-please-help-my-tummy feeling after the fourth slice (I know some need 10). But I never felt the love for...MORE
Not Social Enterprise Hawker Centres
Finally, our leaders are recognising how great a cultural icon the hawker centres are, not just as a building or the food served, but of the culture and heritage it represents. It resonates across folks of all creed, standing, race, religion and colour. Even our PM, who now wants our...MORE
Scary Unesco Fish Head Noodles
Finally the government is giving it the highest recognition it had ever done- pitching our hawker centre food culture as a Unesco Intangible Heritage and Culture icon. If it gets the nod from Unesco, then it will be the ultimate rating. No stars, chopsticks, point or chef hat ranking can...MORE
The Republic Of Food

When the call came for an invitation to have me play the leader of the Underground Food Club (UFC) in a local makan movie, it took me all of 10 seconds to take it on. Check- I have no movie actor background in my portfolio- TV show host, cook,...MORE

You Die Die Must Try this Hae Mee
I agreed with him when he said there aren’t many good prawn mee hawkers showing up of late. So Dixon Fong, took all of two days, to figure out a recipe and set up shop here in the eastern boondocks, and now, our observations, no longer apply anymore. A chef...MORE
KL Style Chee Cheong Fun
Each time I come across a career-switch young hawker, I get very curious as to why and what. Some gave up lucrative advertising executive job to sell nasi lemak, another ditched her marketing position to hawk fishball noodles and the list goes on. It is very encouraging as it breeds...MORE
Celebrate Singapura in a plate
This is an occasional series that peers back at once iconic and famous eateries that may be lost in today’s wired generation. So here’s the uglier side of social media in our makan society. If your restaurant is famous and well loved before, say 2005, chances are that the finger-type...MORE
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