www.Go To The Mountain - Musings of a Potential Guru

Still on hor fun. It is a very important food in Singapore as every tze char stall in every nook and cranny of the little red dot has some but great hor fun (which must have wok hei) like great men are hard to find.  Few people knew it but there used to be a great hor fun at Boon Tong Kee at Balestier Road. The hor fun is not dark and it came wiht fresh prawns with liver and pork with a superb gravy. The wok hei lingers in your mouth and under the tongue fulfilling your heart's contentment. It was well worth it even for $12. However, I have not been there for quite some time since I went there for the hor fun but somehow they did not tasted the same so I have stopped going. I did not have so much time to travel around and worse if I have to queue for food so I finally decided to go to G7 Sin Ma Live Seafood for something different and of course for hor fun. G7 as you know made out of the Group of 7 world powers. They should have a meeting here and we treat them to a hor lo...

I like surprises as in surprising finds. An element of surprise always please everyone and stuns your opponents. I have also been lamenting about the state of our local food since quite some years back that we are losing our heritage in particular hawker food and tze char stalls.  In my youth and younger, within a 500 metre radius where I used to lived there are at least three tze char stalls and they are all good. There was one called Red Leaf, the chef was a fair and skinny man who was the towkay himself. His stove with raging fire was near the front where you order your food and it always intrigued me watching him parade his skills tossing the food in it he air from the wok burning the hor fun and fried rice relentlessly. I could only afford hor fun, yee mee or bee hoon fried or soup. His food is good and I frequented because it was less dear and the wait is shorter. One block away there was another which was very good but I never remembered its name may be because it...

First of all, I did not know fish can be naked. I knew it only for humans where naked we came and naked we shall go.  We wanted go somewhere else to eat something different and so we came here. It was a Saturday and unfortunately, the place was booked for a private function. Fortunately I spotted a family eating outside along the side just outside the restaurant. It was a little warm but okay. They probably specialised in fish but are like a Han's or Jack's Place kind of joint where you will find other Western favourites as well as local delights. It is located at "The Grassroots Club" in Ang Mo Kio Ave 8 just outside Nanyang Polytechnic. When I saw that they had oxtail on the menu and stated as their signature dish then of course I have to have that. I used to visit Jack's Place at the UE Square where every Wednesday their oxtail was a sold out during lunch. The Canopy at Marina Bay Golf Club is good too.  Since you just add a little ...

Golfers are some of the most suffered lot in human misery. It is basically a game for people who do not have enough frustrations in life or at work. It is a joy or a killjoy depending on which day.  Golfers also suffer from poor food choices, food that does not taste too good and are heavily over-priced. Sometimes too much good food can also be a bad thing. I do not need shark's fin or abalone everyday, give me some good old mee siam will do. We have stop dining at restaurants for a while so once in awhile to come back is not a bad thing too. We went to Jumbo after a round. An old favourite is the Green Island 绿 岛, a concoction of vegetables like "chye sim" and pineapple. Very refreshing! When you are tired of all other vegetables or you don't know what else to order, just go for the kang kong belacan. You can't go wrong here. Oily cod fish is not only good for the heart but this item you see here is not on the menu and is extremely delicious. ...

I s Singapore a Food Paradise? Yes and no. In terms of the widest variety, a resounding yes! In terms of the highest quality, partly yes and in some parts - no. While we do have some top restaurants and many other good ones, the street fare and hawker is a dying breed. Now you know why Professor Tommy Koh is concerned. These days, the food and ingredients are centrally and factory-sourced. To make more profit, they sting on ingredients or could it be due to higher rental fees? You can walk into any shops in Hong Kong for wan ton noodles or milk tea and you will still get tasty food with good quality because no Hong Kongers would want to patronise it if they ain't good. They say that Singapore is a food paradise. In the old days, only those who could do some good dishes well would parade their food as hawkers - be it mee rebus, laksa or prawn noodle. Our hawker fare with its rich heritage borne of need and culture is still there but the previous generation...