The Battle of the Bottles - Currently the two most popular beer in Singapore is a keen tussle between Carlsberg and Heineken. The home-grown Tiger Beer for a long while monopolized the booze market. Not until when Carlsberg was brought in from Holland, and threatened to usurp the Tiger beer’s top-ranking position with its smoother … Continue reading The Battle of The Bottles
I believe that one can heighten their sensory abilities not only through keeping themselves physically fit but also through regular meditation, and Qigong practice. Meditation, practiced consistently, helps us to still our mind, concentrate better and improve our overall awareness. It will definitely enhance our sensory abilities in sight, smell, and taste.
Being involved hands on in F&B industry, I personally feel that to be a responsible writer on food and beverage, the most important prerequisite is to acquire well developed sensory abilities of not only in the taste bud but also their senses of smell and sight. This advice will certainly be helpful to those wannabe connoisseurs in social media trying to stake a claim for themselves as popular food critics.
In Chinese cooking, there is particular attention to 色， 香， 味 – meaning colour, fragrance and taste. So when we are served the food, the first thing that attracts…
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I have been singing at Karaoke pubs and lounges since the early 1980s. My interest in singing could be traced back to my childhood days; when I was in my early teens, in the 1960s, I loved listening to pop songs – English, Mandarin and Cantonese – and had an impressive collection of records and song albums.
My early induction into karaoke singing was at a Japanese pub in Jurong. (The now-defunct Ice Skating Ring). Though I did not have a chance to sing, I was deeply enthralled by those singer wannabes clutching the microphones and crooning popular Japanese songs – singing from song sheets accompanied by music from those bulky cartridges popular those days. Those days, as far I could recall, karaoke singing was already a “national past-time” in Japan, and Singapore was among the first few countries outside The Land of Rising Sun to have a few of such…
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The Bukit Ho Swee Fire Bukit Ho Swee Fire (Chinese: 河水山大火) was a fire that broke out in the squatter settlement of Bukit Ho Swee, Singapore, on May 25, 1961, at 3.20 p.m. Four people died, eighty-five were injured, and 16,000 were made homeless and more than 2,200 attap wooden houses were destroyed. I remember … Continue reading Into the Memory Lane – Glimpses From The Old Singapore
I have noticed a lot of wannabe connoisseurs in social media trying to stake a claim for themselves as popular food critics. Being involved hands on in F&B industry, I personally feel that to be a responsible writer on food and beverage, the most important prerequisite is to acquire well developed sensory abilities of not only … Continue reading Aspiring To be a Food Connoisseur
The recent rave about a Bak Chor Noodle (肉脞面) hawker stall being awarded the much coveted Michelin One Star Award really amuses me. Personally, just like any Singapore hawker fare foodies, I have tried the noodles there and do not think that it really deserves that kind of accolade. The "Ang Mo" (Caucasians) food … Continue reading Singapore Bak Chor Mee – Minced Meat Noodle
For the better part of my life, before my thirties, I lived in the Balestier Road area in Singapore. This stretch of road beginning from Thomson Road and ending at Serangoon Road/Lavender Road junction, is now well known for its flourishing eatery outlets and proliferation of shops retailing lighting fixtures. Lightings aside, two house-hold branded … Continue reading Down The Memory Lane – Balestier Road, Food Street Of Yesterday Years
My Background Training I was working as a coffee chef (cum café manager) for my wife’s cafeteria in Changi Road for about three and a half year. To prepare for this job, I went to learn the skill of brewing coffee at a drinks stall operated by my friend Jesen. The coffee stall was located … Continue reading The Art of Brewing Hainan Coffee
Laksa is a staple dish of the Peranakans, descendants of Chinese immigrants who settled in Malaysia, Singapore, and Indonesia. The Peranakan cuisine has roots in both Chinese and Malay/Indonesian cooking and blends the ingredients, spices, and techniques used by all these cultures. Laksa is a prime example of this culinary combination, having originated from Chinese … Continue reading Singapore Laksa
This is the electrical simmering pot I used to cook our dessert overnight when I was helping out at my wife's cafeteria. The black glutinous rice or popularly known as " Bubur Hitam" were first boiled and left to simmer in the electrical pot over two nights before they were ready to be served. To … Continue reading Local Dessert Served At Cafeteria