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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This new hawker centre opened on 4 August 2015, is co-located within Ci Yuan Community Club at Hougang Avenue 9. Consisting of 40 cooked food stalls with 640 seats, it is the first of the 20 new hawker centres planned by National Environment Agency (NEA). Fei Siong Food Management Pte Ltd (Fei Siong) has been appointed the managing agent for this hawker centre. It is equipped with tray-return facilities, natural...MORE
Hungry Ghost Month: What and Why they offer Real Food
It’s the time of the year again, where Chinese gather their matchsticks, joss sticks and follow a set of what-not-to-dos and to-dos. Started on 14 August – and will last a month long – the Hungry Ghost festival follows a set of ancient Chinese beliefs, that the gates of hell will be opened this month to allow the dead to satiate their earthly desires here. 
Master Koh Kuan Pang, a 73-year-old...MORE
Singapore’s Shining 10 Young Hawkers
These are our new culinary heroes. Forsaking cushy careers in air-conditioned cubicles, these young people have chosen instead to uphold our hawker trade, bringing us delicious eats on the cheap. Despite the long hours, sweltering heat and numerous business challenges, they soldier on brimming with passion, ideas and entrepreneurial verve. Meet ten of Singapore’s brightest and most promising young hawkers (in alphabetical order). These short introductions don’t do them justice;...MORE
Bak Chor Mee is pure bred Singapore dish (the dry chilli and black vinegar version) created by the Tai Wah bak chor mee family was back when. It’s a noodle dish that means minced meat with noodles in Hokkien dialect and it is amongst our favourite local dishes that are a part of our food culture. The main factor that distinguishes a good Bak Chor Mee from a mediocre one...MORE
Is Our Hainanese Curry Rice vanishing...
It would not be a strange assumption if we thought Hainanese Curry Rice was an adaptation of what the Indians cooked in Singapore. Wrong. Our research of the SG50 Deliciously Singaporean project into the born, bred and evolved local dishes showed something else.. it has British and Japanese roots. Think British India history and how they cloned a version of their curries there and shared it with their Hainanese house...MORE
Har Cheong Kai Burger
For Har Cheong Kai,
•        1kg Boneless Chicken Cutlet
•        50g Prawn Paste Sauce 
•        1 Egg
•        2tbsp Corn Flour 
•        1/2 tsp Baking Soda
•        2 Burger Buns 

For salad,
•        Salad (cabbage + purple cabbage)
•        Mayonnaise 
•        Cucumber, sliced
•        Tomato, sliced

Method (Har Cheong Kai...MORE
Roti John
1/2 loaf of Baguette
1 1/2 Egg
1 Onion, chopped
100g of minced or Chicken cube slices
1 tbsp Bbq sauce
1 tbsp Tomato Ketchup sauce 
1 tbsp Chilli sauce 
Water to soften the sauce
1 tsp of Masala Powder
A pinch of Salt
3 tbsp full Cream Milk
Vegetable Oil (frying)

1. Cut the...MORE
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