Ugly but delicious
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Da Jie Niang Dou Fu
The selection of yong tau foo is Halal, but you will spot many Chinese customers in the queue too. The stall offers hand-made items as well as supplied ones and rare options like stuffed crab shells and yam roll. MORE
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Ikan Bilis and Peanuts Recipe: Lazy Race Day DIY snacks

Our hearts are racing for Formula One, or “F1” as the auto race is more casually known. Not all of us will be at the race course, but luckily, the television will also give home-viewers a chance to enjoy the race, and what would home-viewing be without some homemade snacks, too? Our recipe from the 2014 World Cup, would still work fabulously, but we must add more! F1 demands something hot...MORE

Old After-School Snacks: Foods We Miss Coming Home

The clock’s been ticking, and now, some of us are sending our little ones off to school, instead of being the ones shuffling through the school gates ourselves. A fun part about childhood was eating, or more accurately, snacking, often more so after school than in school...MORE

Restaurant Ember: Fresh and Old Ways of New Chef Sufian

Chef Sufian bin Zain is quietly one of Singapore’s most accomplished chefs. He has helped to lead the kitchens of Singapore’s best fine-dining restaurants like Iggy’s and Waku Ghin to their award-winning heights. His skills at modern Asian-European cuisine are as good as any international chef.

The humble and affable chef is now at Restaurant Ember at Hotel 1929.


Taking over Ember is not without challenges....MORE

Peranakan Flavours Restaurant: Bakwan Kepiting to die for.

Pardon me if I gush today, but it’s been a while since I stumbled upon a Nonya eatery that’s so write-worthy in so many ways. We had spoken about and devoured Damian D Silva’s (Immigrants Gastrobar) Buah Keluak Fried Rice (and his minced century egg and tofu starter, which isn’t Nonya but is in his menu anyway). There’s also Malcolm Lee’s (Candlenut Restaurant) braised beef ribs in buah keluak sauce and his white Yeye...MORE

Singapore Cookbooks: In Love with Classics and the Funky

If the old don’t go, the new won’t come. That old universal adage applies to almost everything we do... almost. But in our makan culture, it’s more like “the old must stay and the new must come too” because we’re all food mad. We enjoy everything and anything, and nothing must be lost along the way or in translation. We fear no food and take no hostages- we are...MORE

Curry Puff and Epok epok are NOT the Same?

To the informed, curry puff and epok epok are not the same – at least not originally. But many are clueless about these two forms of curry-stuffed fried dough parcels. Epok epok is commonly known as the “Malay-style curry puff” or just “the word for curry puff in Malay”, but this isn’t totally accurate because of their differences. Even some respectable hawkers who sell curry puff don’t know the dissimilarities, thinking they are two...MORE

Knickerbocker Glory : A Sweet memory from another era
Nowadays, it's everywhere: in supermarkets, on the streets, at cafes and restaurants, and even homemade, this ice cream of yours and mine. But google "Magnolia Milk Bar", and you will be reminded that ice cream was once a treat in Singapore. Refrigerators weren't common in households in the 1960s and the 1970s, and parents and their children would have to make their journeys out to indulge at one of three...MORE
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