101107 Recommended stalls where you can find that soulful bowl of Lor Mee include Tiong Bahru Lor Mee and 178 Lor Mee at Tiong Bahru Market, Bukit Purmei Lor Mee at Bukit Purmei Avenue and Yuan Chuan Lor Mee at Amoy Street Food Centre.
101108 In conjunction with Singapore Food Festival 2010, play the Food In Translation game and find out more about Singapore’s Signature Dishes.
101111 Since its opening in 2004, Hanabi (meaning “fireworks”) Japanese Restaurant has since evolved into a popular family restaurant known for its extensive and affordable ala-carte buffet.
101112 At this hidden gem of an eatery, its impressive range of over 100 options in their buffet spread is sure to leave you more than satisfied.
101113 It’s no surprise then that Hanabi is usually packed, especially when it’s conveniently located in an area close to town.
101114 You may choose to come down for a late dinner after 8pm when the place quietens down a notch, but we recommend making early reservations to avoid disappointment.
101116 This dish is a staple Peranakan (Straits-Chinese) favourite that is truly memorable for its acquired yet robust flavour and taste.
101117 Strong traditions have resulted in this golden recipe being passed down from generation to generation, making it a truly authentic Peranakan dish.
101118 Made with chicken pieces (and sometimes pork) combined with “keluak” nuts (an atypical type of nut which comes with a tough shell exterior, but oozes a piquant liquid inside), it produces an appealing yet unique flavor that must be tasted to be believed.
101119 The dish isn’t a simple one to make; the rempah (pounded spices) alone is made of seven ingredients and takes half a day to fry.
101120 Then, you have to scrub every nut, soak it in water for two days, chop off one end of the nut and dig out the black flesh inside.
101121 Then you have to pound or blend it with some spices.