Tuesday, 1 September 2015

Swan Valley Food and Wine Tour Day 2 Itinerary JK1228


Day 2 of our 5 day Swan Valley food and wine trail. The highlights were "Speed Grazing", Caversham Wildlife Park and the prestigious Singapore Airlines Swan Valley Wine Show.

Swan Valley Food and Wine Trail Day 1 Itinerary JK1227


I just came back from a most amazing 5 day food and wine tour of the Swan Valley in Australia (near Perth). The Swan Valley is indeed Perth’s “Valley of Taste”. For wine and food lovers, the Swan Valley offers a top notch lifestyle experience within 5 hours hop from Singapore and at a reasonable price.

Wednesday, 26 August 2015

Peninsula Hong Kong Style Egg Custard Mooncakes by East Bistro Singapore JK1226 香港半島酒店奶黃月餅


You know those famous Peninsula Hong Kong style egg custard mooncakes 香港半島酒店奶黃月餅? These mini mooncakes handmade by Chef Tony Wong, owner chef of East Bistro in Sembawang (Singapore) really reminds me of them :-p Chef Tony Wong was the Head Chef at Lei Gardens Hong Kong and Singapore for decades before opening his own restaurant here last year.

Tuesday, 25 August 2015

Wee Nam Kee Chicken Rice Singapore 威南记鸡饭 JK1225

Wee-Nam Kee-Chicken-Rice-Singapore-威南记鸡饭

Wee Nam Kee 威南记 is a famous name in Singapore chicken rice. I was a regular at Wee Nam Kee's old Novena Ville branch (now moved to nearby United Square). Partly because my KL friends, whenever they come down to Singapore will say "see you at Wee Nam Kee". I will always just go along as we have never been disappointed.

Sunday, 23 August 2015

Dong Ji Fried Kway Teow at Old Airport Road Singapore JK1224


Came to Dong Ji fried kway teow stall at the iconic Old Airport Road food centre at the suggestion of Tony Tee.

Kaya Coconut Jam Recipe by Good Morning Nanyang Cafe Singapore JK1223


I fell in love with the freshly made kaya at Good Morning Nanyang Cafe, the very first time I tasted it. It looks slightly lumpy but is very very feathery soft. This kaya has a layered kind of sweetness and smothering fresh coconut, eggy, pandan aroma like a sophisticated perfume. It's totally different from those mass produced kaya which is pastey like a tub of starch and flat in sweetness (死甜 dead sweet as we say in Chinese).

Friday, 21 August 2015

Singapore Hawker Centres and Culture - Hard Truths about the Future? JK1222


Disclaimer: Before you read any further, please note that I am just a casual observer, a Singaporean man in the street. I have never worked in the food and beverage industry. I have no affiliation with any corporation or government agency. I do write a food blog johorkaki.blogspot.com and in the process interact daily with hawkers, foodies, restaurateurs, and others who know a lot than me about F & B. Bearing in mind my limitations, here are some of my uninformed thoughts on the future of Singapore street food and the hawker scene.

Thursday, 20 August 2015

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