Ieatishootipost.sg
#19

ieatishootipost blogs Singapore's best food

This final post on Singapore prawns deals with all the small shrimps which are frequently overlooked as they are not as impressive as their larger cousins.

Link: ieatishootipost.sg

  • Tsui Wah Singapore: Authentic Hong Kong Cafe

    Tsui Wah Singapore: Authentic Hong Kong Cafe

    ieatishootipost.sg 17 Jul '18, 1am

    I confess that I am no “Cha Chaan Teng” expert. Nonetheless, Tsui Wah has brought Hong Kong Cafe food quality in Singapore to the next level but prices are relatively higher too. Big question is will I return with my family and friends to stand in the queue? Well, yes, if I am around ...

  • Greenwood Fish Market: The Idiot’s Guide to Oysters! https://t.co/7CcQlchKod

    Greenwood Fish Market: The Idiot's Guide to Oysters!

    ieatishootipost.sg 13 Jul '18, 3am

    4. When assessing the flavour of the oysters, we do have to bear in mind that they are seasonal creatures. In the spring, when they start feeding again, they tend to taste more green. In the summer, they spawn and spawny oysters have a milky, translucent liquid and doesn’t taste very ...

  • Here is my tutorial on how to choose crabs for those who have been asking.

    How to Choose Good Meaty Crabs: A Tutorial

    ieatishootipost.sg 04 Jul '18, 3am

    This tip really should be right at the top of the post. If you buy your crabs at the supermarket, than your chances of getting a good crab is slimmer than if you buy it from a seafood specialist where there is a quick turnover of crabs. One of the things you should never do is to buy ...

  • Penang Place: Buffet with Character

    ieatishootipost.sg 26 Jun '18, 1am

    Their Penang char kway teow is also very good and has the requisite wok hei aroma when it arrives at the table. It is part of the buffet, but they make it a point to fry it fresh a few times during the buffet service. To make up for the lack of pork lard, Chef Alvin uses oil that is u...

  • Restaurant Labyrinth: Michelin Star Singapore Cuisine

    Restaurant Labyrinth: Michelin Star Singapore Cuisine

    ieatishootipost.sg 03 Jul '18, 3am

    That is the question which Chef Han Li Guang is striving to answer. It was only a year ago when his restaurant was awarded a Michelin Star for his take on modern Singaporean cuisine. At the time, he was doing what most “mod-Sin” practitioners where doing. Pairing high end ingredients ...

  • Dim Sum Haus: Good and reasonably priced dim sum

    ieatishootipost.sg 29 Jun '18, 2am

    This is one of the few dim sum places I know of which is family run. The owners are a young couple, both accountants, who left their jobs to pursue their passion. When I first visited them last year when they had just opened but felt they needed some time to find their footing. I am g...

  • Kueh Kosui Recipe: Super soft and wobbly version

    Kueh Kosui Recipe: Super soft and wobbly version

    ieatishootipost.sg 19 Jun '18, 1am

    The shiokness of your kueh kosui is directly dependent on the quality of gula melaka you use. Try to get pure “gula jawa” from the market if you can. The ones sold in the supermarkets often have sugar added to it. You can tell by reading the ingredients list as well as the crystalline...

  • Boon Keng Fish Head Bee Hoon: Fishmongers know fish

    Boon Keng Fish Head Bee Hoon: Fishmongers know fish

    ieatishootipost.sg 05 Jun '18, 1am

    Q : What is the most important ingredient in a good fish soup? A: Fresh fish Q: Who would be the expert at choosing fresh fish? A: A fishmonger Q: Why is the fish soup at Boon Keng Road Fish Head Bee Hoon so good? A: Because the person cooking used to be a fishmonger Mdm Tan used to b...

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