Stories Published Year
The Hawker’s Knife

You may marvel at how top Japanese sushi masters revere their knives and honour it with dedication and respect it with a mind bending handling skill honed over years of practice. But take a closer look at our...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
Teochew Muay- a Vanishing Act
We stroll so casually around a food centre and eat whatever we feel like, as if it will forever fall down from food heaven to please us and take for granted. But on closer inspection, realisation and with a stark admission, I predict more than a few dishes will fade...MORE
Peranakan Khek to go..
The Chinese New Year of the Pig is coming and the classic adage is “if the old don’t go, the new won’t come”. But there is a big twist to that saying especially in our local makan heritage. So I am not going to recommend anything newly opened today but...MORE
Steeped in our Makan History
“What!?” was my first reaction when makan buddy Vincent Lim invited me for chomps at Steeples Deli. “You mean they are still open for business?” After all, Steeples is Singapore’s first deli, opened about 37 years ago in a charming corner of the then popular Tanglin Shopping Centre. “Where?” you...MORE
Happy New Hawker Year to You..
A few days back I had a very fruitful kopi chat with Snr Minister of State Dr Amy Khor, the unofficial “minister’ of hawker food in Singapore. We touched on a key topic of continuity and sustainability of our hawker culture- on how and what we can do to keep...MORE
Have a good Vadai Day
That fluffy, full bodied Gordon’s prawn vadai is back. This addictive little snack, originally from Sri Lanka called Isso Vadai, had been converting makan devotees here since before I learned how to remember. Gordon Koh initially ran a few pubs in Singapore and his main lure in his little pub...MORE
Potato Crisps or Potato Thins

When you chomp in on that piece of potato crisps and go “mmm”, are you enjoying a shaved slice of fried potato dusted with flavour or the, wait for it… crrrriiiisps!. Do you even care it’s lightly salted, spicy,...MORE
More than 3 Cups..
I had always wondered what exactly goes into Sanbei Chicken (3 Cup Chicken or pork for the matter). Online recipes and so called expert chefs points me in all directions and it eventually tastes nothing like what I had recently in Taiwan. When they reached out, I had to accept...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
Social Media Live Feeds
© 2013 Makansutra (S) Pte Ltd | Privacy Policy | Terms and Conditions | Disclaimer