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Highlights
Chillaxing escape to Letung Island!
The nowhere man on a nowhere land. Join food guru, Kf Seetoh, for a chillaxing escape to Letung, a little island in the Anambas, Riau Islands, Indonesia. MORE
 
Makansutra Guide Singapore 2017
It has been almost twenty years since the first edition of the Makansutra Singapore food guide book was inked. And in this tenth edition, expect are over 600 street food and heritage reviews, complete with new finds and updated listings. For online purchase, click on more... MORE
 
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How Fish Head Curry Should Be
I am no expert on Indian food but I can sense just what one billion people in India enjoy and survive on every day. I am quite sure their full range of flavours are not totally represented in Singapore yet, I am very daunted each time I visit Little India for a makan exploration and when not on a “Mustafa-trip”. I have worked with NGO groups in India, which represents...MORE
Please Preserve our Public Hawker Centres
Open Letter to Snr Minister of State Dr Amy Khor

Dear SMS Dr Amy Khor, 

Please Preserve our Public Hawker Centres

Thank you so much for studying the situation on the unfair practices of the Social Enterprise Hawker Centre (SEHC) organisations. You now asked them to be transparent in their additional service fees and to keep it optional. But allow me to share that it is not about the transparency...MORE
Joy Duck Club
It’s easy to enjoy a platter of Cantonese roast meats- laid out prettily on a long plate with a row of shiny dark brown roast duck, another of roast pork with crispy crackling and some cha siew gleaming with malt honey bbq sauce. It all sit above a bed of cool cucumbers all a ready to be devoured with a mount of steamed rice doused with the stall’s rendition of...MORE
Hand Power Epok Epok
Don’t get confused, there’s curry puff, kali pap, baked curry puff and epok epok. To a connoisseur, they all mean different things. Curry puff is the kind local fast food snack chains dish out- largely sold by Chinese hawkers and cooks. Kali pap is the triangular shaped crusty edge version you see at Indian snack and kopi stalls (a true blue made in Singapore dish) and the baked curry puff...MORE
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 other than the well-respected Chef Sam Leong, who once headed the Tung Lok kitchens and led the award-winning Forest Restaurant...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, just soft rice with fish soup ala the Teochew versions, the “explosive” porridge (there they top it with deep fried...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 are an arena soccer fan, you’ll be familiar with the few indoor football halls sited there. It faces a green...MORE
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