Stories Published Year
The One Laksa Hawker
This is a shoutout and a standing ovation to the hawkers who offer just one dish- the one dish entrepreneurs. In our very fickle food nation today, crowded with new players every day and noisy with all sorts or promotional gongs and drumbeats, it’s hard to actually hear your own...MORE
Purple Grain.. Purple Grain.
The claims of benefits of blue pea flower or extracts are wonderful and mind boggling. It is said to have high antioxidant properties, is a great night cap, cleanses the skin from within etc… I am not a big fan of savoury food that looks blue or purple but when...MORE
Comforting Penang Cha Kway Teow
A recent international online report ranks Malaysian food a few whiskers lower than Singapore’s and of course it set off a flurry of angry and resentful comments from across the Causeway. There was even one that said the majority Malaysian only liked their own food, and it did not come...MORE
What if we flunk that Unesco Award
But first, what if we score that Award. “Singapore Hawker Food Culture is recognised as Unesco Intangible Heritage of Culture”, says the headline. Then the game changes. Folks, and I mean bigger chunk of the curious 17 million visitors worldwide, will want to check out what this is all about....MORE
The Imperfect Epok2
There’s epok epok, kali pap and even curry puff which can be confused with the Chinese versions and the baked ones with a layer filo pastry style flaky skin. Everyone has their idea of what to call them and even the Singapore created triangle crusty rendition once invented at the...MORE
My Forgotten Teochew Pleasure
I was shuffling about the very busy lunch hour crowd looking for another stall to try and feature and I stumbled upon this old legend in Teochew Muay (Teochew porridge). Amidst the fancy donburi bowls, truffles and bespoke noodles, roasted almond lattes and fancy new age chow this CBD hawker...MORE
Chocolatey Glory
Everybody loves chocolate and I send my condolences if you have some allergies or aversion to it. Be it cakes, beverages, creams, pastries, desserts of all forms and even a good ol’ bar of milk chocolate, it is hard not to give in to the occasional temptation. We had always...MORE
Fire, Fire, Pans on Fire
You hear it often, “I can taste the fire in the dish”. Whaaat, is that, you say. But most of us have been quietly and often unknowingly been enjoying this element of heat in many dishes and bites we’ve had...MORE
Steamy Good
The first thing the curious aunty said as I was about to devour the steamed sea bass, was “is it fresh?”.  One usually get these kind of comment from fish experts- they know that only fresh fishes can be steamed. You deep fry or grill them if they have sat...MORE
Hainanese Fun
Over a decade ago, I asked David Lim, grandson of the late Tan Chin Siah, founder of the Hock Lam Beef Noodle empire, why not offer a dry version at his Empress Place beef noodle stall. Proudly and loudly he delivered a “I am Teochew this is what we sold...MORE
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