Stories Published Year
Chef Choo Signature: My Pasta Nostalgia

There was something about his pasta, and honesty I am not a big fan of heavy duty starch meals these days, but I could not stop eating his version. The basic Sizzling Tomato Seafood Spaghetti ($6.90) was so alluring and...MORE

Five Guys: Heart Stopping Delicious Burgers

Yet another American burger chain will be hitting our shores soon. The Zouk club folks are making their foray into the F&B business and will serve up the Five Guys burgers at Plaza Singapura anytime soon, as announced earlier this year. Hence,...MORE

Rian Cheng Porridge- Point-Point Food Culture

If the “ketogens” (the concrete jungle health nut generation that shun carbohydrates)  and the younger meat loving millenials have their way,  then we are seeing the last of such stalls in our midst, especially in hawker centres. Many of the so called...MORE

Fook Kin: Fook Kin Good!
Of course the name is a pun, a clever idea to make it catchy for a forward thinking breed of customers in town. And that was a bold move, coming from a chef who learns on the fly and wings it, and who was once so shy when being pictured....MORE
Rumah Baba Fred: Fred’s Nonya House
There are kitchens that are bigger than his entire café space but, in the makan world, food isn’t about the size of the stove. It’s the big minded and bold hearted intents of the chef. This, may be the smallest Peranakan café for its menu. But that’s not the story...MORE
Ah Hua Teochew Fishball Noodle: The Fish Ruler
It is upsetting that these truly artisanal local chow we are proud of, that gives us the guts to even claim a Unesco Intangible award for, is still expected to be “cheap” in many people’s mind. I have eaten at and seen a lot of proud hawkers hand pounding, slicing,...MORE
Tian Yi Desserts- Old School Tong Shui
A good local or Asian dessert is just that, nothing old or new about it so as long as it pleases the palate after a nice local meal. To me food isn’t always about new or old -new is good if it’s about more efficient equipment or new treatment to...MORE
Prawn and Mee plus Mirepoix
If you bother to chat with them, you will hear how they enhance the natural sweetness of the prawn stock with mirepoix, a French technique of making vegetable stock reduction. And then it strikes you- these young-uns sweating in our hawker centre stalls are graduates from the Culinary Institute of...MORE
Café Mariam: The Freedom Briyani

He has a certain attitude, a sense of anger in him, and it’s all about his food culture. It’s the kind of food people I like to engage, learn and understand. He’s worked with the likes of Gordon Ramsay, Marco Pierre White and gigged in cruise ship kitchens...MORE

Chong’s Yong Tau Foo: “Chiong” Yong Tau Foo”
If failure stops you, then you are not much of an entrepreneur. The hard core ones are not even worried about their skill and knowledge level when they want to make things better for themselves and the world at large. When I first met Ms Raye Tan, I knew she...MORE
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