A Hot and Humid Food Adventure @ Maxwell Food Centre

 Singapore - Today, I met Edmund at the ever-popular Maxwell Food Centre, one of Singapore's well-known hawker destinations. There were so many tourist of different nationalities.  With its many famous stalls and Michelin-recognised names, I was looking forward to exploring some of the food here. One thing I wasn't quite prepared for, however, was the heat and humidity inside the food centre! It was really hot, and after walking around looking for food, I was already sweating.

My first stop was Maxwell Fuzhou Oyster Cake, a famous heritage stall that is Michelin awarded that has been at Maxwell Food Centre since 1986. The family business dates back even further, having started on Tras Street in 1962. Today, third-generation hawker Deitrich Mohan runs the stall alongside his mother, Madam Hoon Poh Hwa.

This was actually my first time trying a Fuzhou oyster cake. I ordered two and watched it being prepared and fried. It was crispy and packed with fillings including oyster, minced pork, prawns and coriander. Personally, I found it much too oily for my taste, although I appreciated the traditional preparation and the history behind the dish.

The mother was extremely friendly, and we started chatting while waiting. It was a lovely interaction with a hawker who has clearly dedicated many years to preserving this family tradition. Around 1pm, her son arrived to take over the stall, continuing the family legacy.

Next, we tried Jin Hua Fish Soup. The fish was fresh, but unfortunately it didn't have the flavour or texture I was hoping for. Looking back, we probably should have ordered their fried fish meat noodles with milk, which is their speciality. Sometimes you learn from ordering the wrong dish!

For dessert, we went for 75 China Street Peanut Soup with handmade glutinous rice balls for $3.50. This was a pleasant surprise — warm, comforting peanut soup with soft and tender handmade glutinous rice balls. A refreshing way to finish our meal.

By then, the heat had really got to us, so we walked over to the URA Centre to enjoy some much-needed air-conditioning!

A Disappointing Sushi Experience at Iro Iro

 Singapore - I recently visited Iro Iro with Edmund, as we both share a deep love for Japanese food. Over the years, we have had the opportunity to enjoy sushi at many restaurants, both in Singapore and Japan, so we have developed a fairly high expectation when it comes to the quality and freshness of sashimi.

Unfortunately, our experience at Iro Iro was rather disappointing, particularly when considering the quality versus the price we paid.

Iro Iro is a family-run business, and I must say that the hospitality was warm and personal. An elderly lady welcomed us, served us hot tea and looked after the dining area, while her daughter and husband worked behind the counter preparing the food. There was a genuine homely feeling to the restaurant, which we appreciated.

We both ordered the Maguro Chirashi Don. When the bowls arrived, however, we could immediately tell from the appearance of the maguro that it was not at the quality we had expected. Having eaten high-quality tuna in Japan and Singapore, we look for that translucent, glistening, jewel-like appearance that reflects freshness and quality. Unfortunately, the maguro here lacked that visual appeal and did not meet our expectations.

We also ordered the Sushi Moriawase, hoping the selection would be better. Sadly, this too fell short of the quality we would expect from a restaurant at this price point.

Iro Iro certainly has the warmth of a family business, and the service was friendly. However, for two diners who appreciate high-quality Japanese cuisine, the food quality did not justify the price.

It was an experience, but unfortunately, not one that left us wanting to return.

A Morning at Sembawang Hot Spring Park with Friends

 Singapore - There is something refreshing about starting the day with a simple outing, good friends and a little bit of nature. This morning, we met at Canberra MRT at 9am and began our short walk to Sembawang Hot Spring Park. It took us about 15 minutes on foot, and soon we arrived at one of Singapore's more unique natural attractions.

Kiat Leng, Carol, Heng Choo and Shih Ting

My last visit was on 2 May 2022, when I came here with my two sons. This time, it was nice to return with friends and create another set of memories.

One of the highlights of our morning was breakfast. Kiat Leng started cooking the eggs, placing them in the designated egg-cooking area. While the eggs were cooking, we laid out our picnic mat and prepared ourselves for a relaxing breakfast.

Eggs cooking station

We also had freshly baked focaccia, beautifully wrapped and tagged by Heng Choo as freshly baked. The focaccia was delicious — soft, flavourful and a wonderful accompaniment to our eggs.

Of course, we could not leave without soaking our feet in the hot spring. The cascading pools provide different temperatures, starting from around 90°C, then 70°C and finally 40°C, which was the temperature we could comfortably enjoy. We settled our feet into the 40°C water and relaxed for about 30 minutes.

Sitting there under the scorching morning sun for half an hour certainly worked up an appetite!

The eggs were ready — half-cooked, with a little light soya sauce and pepper. Together with the freshly baked focaccia, it made for a surprisingly delicious and satisfying breakfast. There was something special about enjoying such a simple meal outdoors with friends.

After spending around two hours at Sembawang Hot Spring Park, we decided it was time for our next adventure. We packed up and walked towards Chong Pang Market for lunch.

A simple morning of hot springs, good food, sunshine and friendship sometimes, that's all you need for a great day!  

An interesting find....

A Food trail at Chong Boon Market & Food Center @ AMK

 Singapore - Today, I decided to take a little lunch adventure to Chong Boon Market & Food Centre. Getting there was surprisingly easy — I hopped on Bus 45, and just about 15 minutes later, I arrived at this neighbourhood hawker centre. Sometimes the best food discoveries are just a short bus ride away!

My first stop was 339 AMK Carrot Cake, also known as Sheng Fa Ji, located at #01-14. The stall, run by Mr. Tan Bak Seah, is known for its soft and flavourful carrot cake and a rather potent chilli sauce. I went for the smallest plate at just $4.

The carrot cake was soft, savoury and satisfying, with the chilli adding a nice kick. For a simple plate of fried carrot cake, it certainly started my lunch on a good note.

Next, I tried 453 Fish Soup, where the Batang fish soup cost $5.50. Unfortunately, this was the disappointing dish of the day. I love Batang fish, and having eaten plenty of fresh Batang over the years, I can usually tell when the fish has been frozen and thawed. The meat here did not taste particularly fresh and lacked the firm, clean texture I look for in fresh Batang. Sadly, this bowl did not meet my expectations.

To finish lunch, I headed over to Lucky Soya Bean Milk at #01-26 and ordered bean curd for dessert. This was a much better ending with a smooth, silky and delicious curd. It was exactly what I needed after the disappointing fish soup.

Overall, it was a mixed lunch experience: good carrot cake, disappointing fish soup, and a very enjoyable bean curd to finish.

A Food Trail at Teck Ghee Square Market & Food Centre @ AMK

 Singapore - Tuesday lunchtime brought me to 409 AMK Market & Food Centre, a 20 minutes bus ride to a familiar neighbourhood food centre with plenty of local flavours to explore. Unfortunately, a number of stalls were closed today, but there were still several popular stalls operating and enough good food to make the trip worthwhile.

My first stop was Wang Ji Hainanese Chicken Rice (#01-30). At just $4, it is hard to complain about the price. The chicken was tender and moist, and what really caught my attention was the generous drizzle of fragrant sesame oil over the chicken and bean sprouts. The aroma was inviting, and the combination worked very well with the rice. A simple plate of chicken rice, but satisfying and definitely worth trying.

Next, I headed over to Pure Soya Bean (#01-25). There was already a queue, always a good sign when visiting a hawker centre. Their soya bean drink is a refreshing follow-up after a savoury meal — smooth, light and easy to enjoy. The queue suggests that I wasn't the only one who appreciates what they serve.

My third stop was perhaps the most interesting story of the day: Bendemeer Fresh Cockles Fried Kway Teow (#01-13).

The stall is run by a younger generation carrying on the family's hawker tradition. The young man behind the wok has special needs, but watching him prepare the fried kway teow with dedication was genuinely heartwarming. There was also a good queue of customers, many seemingly happy to support him and his family.

And the important thing is — the fried kway teow is actually good!  The noodles had a pleasant wok hei, with that smoky, slightly charred aroma that you look for in a good plate of char kway teow. The fresh cockles added another layer of flavour and texture.

Food centres like 409 AMK are more than places to grab an inexpensive meal. They are where family traditions, second-generation hawkers and neighbourhood support come together.

Sometimes, the best food discoveries are found right in our neighbourhoods.

A Taste of Kelantan in Kota Damansara: KATAN’s Nasi Kerabu

Kuala Lumpur - There are times when a meal becomes more than just lunch or dinner; it becomes a little journey into Malaysia’s rich food heritage. My recent visit to KATAN in Kota Damansara was exactly that.

It was a lovely treat from my friends Donny & Edward, and I have to say, the food was very good. The quality of the ingredients, the generous flavours and the unmistakable Kelantanese character made this a particularly enjoyable meal.

We started with Nasi Kerabu, perhaps one of the most recognisable dishes from the East Coast of Malaysia. Traditionally, Nasi Kerabu is famous for its striking blue rice, coloured naturally with butterfly pea flowers (bunga telang). It is usually accompanied by an assortment of herbs, vegetables and condiments, with budu, the distinctive fermented fish sauce, and kerisik, toasted coconut, adding layers of savoury, fermented and nutty flavours.

Interestingly, the Nasi Kerabu at KATAN was yellow rather than blue.

But there is actually a fascinating story behind the colour. Nasi Kerabu is not restricted to blue rice. Traditional versions can feature yellow, white or blue rice, depending on regional and culinary traditions. Yellow rice can be coloured with fresh turmeric (kunyit) and is considered an authentic traditional variation, with connections to East Coast culinary and royal heritage. The blue butterfly-pea version may be the most familiar commercial presentation today, but it is certainly not the only traditional one.

It was also interesting to compare Nasi Kerabu with Nasi Ulam, particularly the Peranakan-style version commonly enjoyed in Singapore. While both celebrate herbs and fragrant ingredients, they are distinctly different dishes. Nasi Ulam typically uses white or naturally coloured rice tossed with dozens of finely chiffonaded raw herbs, along with flaked salted or fried fish and toasted coconut. Nasi Kerabu, on the other hand, has its own East Coast identity, with its coloured rice, budu, kerisik and characteristic accompaniments.

Then came the Laksam and this was absolutely delicious.

Laksam consists of thick, soft rice noodle rolls served in a rich, creamy white gravy made with coconut milk and fish. The sauce was wonderfully savoury and packed with umami, with the fish and coconut creating a beautifully rounded flavour. Finished with local chilli, it was comforting, rich and incredibly satisfying. This was definitely one of my favourites of the meal.

We also had fresh fish baked with chilli, and the freshness of the fish really came through. The chilli added heat and fragrance without overwhelming the natural sweetness of the fish. Simple, fresh and delicious.

One particularly interesting dish was the green chilli preparation filled with mashed coconut and fish paste. It brought another dimension to the meal; spicy, savoury, coconutty and distinctly East Coast in character.

Overall, KATAN in Kota Damansara is a wonderful place to explore Kelantanese flavours. From the yellow Nasi Kerabu to the silky Laksam, smoky Ayam Percik and fresh chilli-baked fish, every dish offered something different.

A big thank you to Donny & Edward for the lovely treat.

A Satay Feast at Satay Putera, Kajang

Kuala Lumpur - If there is one food that immediately comes to mind when you mention Kajang, it has to be satay. Located about 21 kilometres southeast of Kuala Lumpur, Kajang is famously known as Malaysia’s “Satay Town” — Bandar Sate.

During my recent visit, my friend brought me Satay Putera, a traditional and rather unique restaurant that captures much of the old-school charm of Kajang. The setting itself added to the experience — simple, traditional and very much part of the local food culture.  This was my first time to this township.

Of course, the main attraction was the satay.

Edward, Donny, Lee, Srini & Sai

We ordered mutton, pork and chicken satay, and the skewers arrived looking generous and inviting. Kajang-style satay is known for its larger chunks of meat, and these did not disappoint. The meat was nicely grilled, with a pleasant smoky aroma and just the right amount of char from the grill.

But what really brought everything together was the rich, thick peanut sauce. Dipping the warm, smoky satay into the fragrant sauce created that wonderful combination of savoury, slightly sweet and nutty flavours. It was simply delicious.

There is something special about enjoying satay in Kajang itself. This is a town where satay is more than just another dish — it is part of the town's identity and heritage.

At Satay Putera, the traditional setting, generous skewers and delicious peanut sauce made this a memorable stop.