A Food Trail at 409 AMK Market & Food Centre

 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.

Dinner at Jatujak Bangkok Street: A Taste of Thailand in Kuala Lumpur

 Kuala Lumpur - There is something special about catching up with a good friend over a satisfying meal, especially when the food comes with plenty of conversation, laughter and a few dishes worth remembering.

During my recent visit to Kuala Lumpur, I had dinner with my good friend Donny at Jatujak Bangkok Street, a Thai restaurant that serves up a variety of familiar Thai favourites.

We started with the live steamed barramundi (sea bass), and this turned out to be one of the highlights of the evening. The fish was fresh and nicely cooked, with tender meat that paired beautifully with the Thai-style lime and chilli sauce. The balance was just right; tangy from the lime, with enough chilli to give it a pleasant kick without overpowering the natural sweetness of the fish.

Next came the grilled prawns, which were fresh, juicy and delicious. Grilling brought out the natural sweetness of the prawns, and they were a simple but satisfying addition to the table.

We also ordered Paku, a Malaysian wild fern vegetable that is sometimes confused with midin. Both are edible wild ferns commonly enjoyed in Malaysian cuisine, particularly in Sarawak, but they are different species and have noticeably different characteristics.

Midin is generally thinner, crunchier and cleaner-tasting, while Paku is thicker and coarser, with a slightly sticky or slimy sap when cooked. Paku grows widely in damp, shaded and hilly areas across Malaysia and Southeast Asia. Midin, on the other hand, is largely associated with the damp swamplands and jungles of Borneo, especially Sarawak, where it is considered a very local delicacy.

Our dinner at Jatujak Bangkok Street was, on the whole, a good meal. The combination of fresh seafood, vegetables and Thai flavours made for an enjoyable evening.

More importantly, good food always seems to taste better when shared with a good friend.

Celebrating Singapore’s 61st Birthday at the National Stadium 🇸🇬

 Singapore - What a special way to celebrate Singapore’s 61st birthday!

Thanks to my good friend Edmund, I was fortunate enough to receive two tickets to this year’s National Day Parade (NDP), and I was absolutely overjoyed to be among the thousands of Singaporeans gathered at the National Stadium to celebrate our nation’s birthday.

 I was especially happy to have my son Paxton join me for this memorable occasion. There is something very special about experiencing NDP together with family—not just watching the performances, but being part of the atmosphere, the excitement, and the collective pride of Singaporeans coming together.

This year’s celebration felt particularly special as the NDP returned to the National Stadium, bringing the celebrations indoors. In recent years, we have experienced the parade at locations such as the Padang and The Float @ Marina Bay, so being back at the National Stadium created a different atmosphere and brought back a sense of tradition.

Of course, there were a few things we missed. There was no spectacular Red Lions parachute jump, no fighter jets and helicopters roaring across the sky, and no military vehicles rolling past in the usual parade display. These have always been some of the most anticipated moments of NDP.

But what was missing from the traditional parade was made up for by an incredible combination of visual light displays, drones, energetic performances, music, and carefully curated entertainment. The stadium came alive with colour, movement, and energy, creating a truly immersive experience.

As I looked around the stadium and saw Singaporeans of all ages celebrating together, I couldn't help but feel grateful. Singapore may be a small country, but the spirit of its people is anything but small.

Happy 61st Birthday, Singapore! 🇸🇬

Majulah Singapura!

A Delicious Kaisendon Lunch at Tsukiji Kaisendon @ Holland Village

 Singapore - I had lunch with Edmund at Tsukiji Kaisendon @ Holland Village, and it turned out to be a wonderfully satisfying Japanese meal. We decided to go for the Kaisendon, a classic Japanese seafood rice bowl that lets the freshness of the ingredients take centre stage.

The bowl arrived beautifully presented, with a small serving of white rice topped with thick slices of fresh sashimi. The salmon and tuna were cut noticeably thick, giving each bite a wonderfully satisfying texture. The salmon was rich and buttery, while the tuna had a clean, delicate flavour that paired nicely with the rice.

Adding even more colour and flavour to the bowl was the ikura, with its little bursts of savoury goodness. There was also a single raw prawn, which added another touch of freshness and sweetness to the assortment. Completing the bowl was a piece of tamago, providing a slightly sweet contrast to the savoury seafood.

What I particularly enjoyed was the generous thickness of the sashimi. Instead of thin slices that disappear after one bite, the seafood here had enough substance to appreciate its texture and freshness.

Overall, it was a very enjoyable lunch with Edmund. The combination of fresh sashimi, generous portions, and simple white rice made the Kaisendon both comforting and satisfying. 

After that we walk to Project Acai to have our bowls of delicious acai.

Thank you for the company and lunch.

Hainanese Comfort Food @ Golden Mile Thien Kee

 Singapore - Dinner with my friend Wai Kin took us to Golden Mile Thien Kee Hainanese Restaurant, a place that brings back the flavours of traditional Hainanese home cooking. It is the kind of restaurant where the food is straightforward, comforting, and full of familiar flavours.

We ordered the half chicken, and this was definitely the highlight of the meal. The chicken was wonderfully tender, with a soft, almost gelatinous texture that showed it had been prepared with care. What made it even more distinctive was the generous amount of sesame oil poured over the chicken. 

The fragrant sesame aroma complemented the meat beautifully, adding richness without overpowering the natural flavour of the chicken.

We also ordered the stir-fried bean sprouts with salted fish, which was another satisfying dish. The bean sprouts were crunchy and fresh, while the salted fish added a savoury, slightly salty punch that worked very well with the simple stir-fry. It was the perfect vegetable dish to balance the richness of the chicken.

Sometimes, a good meal doesn't need elaborate dishes or fancy presentation. Good ingredients, traditional cooking, and the company of a good friend are enough.

Tora Tora Tora – A Hidden Japanese Gem at Oxley BizHub 2

 Singapore - Hidden away in Oxley BizHub 2, Tora Tora Tora is one of those restaurants that pleasantly surprises you from the moment the food arrives. While it may not be located in a typical dining hotspot, the quality of the dishes speaks volumes about the chef's passion and attention to detail. Every plate that came out of the kitchen was beautifully presented, showcasing fresh ingredients and careful preparation.

The highlight of our dinner was undoubtedly the Sushi Mori ($38), featuring 12 pieces of assorted sushi. Each piece was exceptionally fresh, with thick cuts of premium seafood resting on perfectly seasoned sushi rice. Every bite reminded me of dining in Japan, where simplicity allows the freshness of the ingredients to shine. It was easily one of the best sushi platters I've enjoyed in Singapore.  

The chef Japanese uses red vinegar (akazu) for the sushi.  Edomae-style sushi uses vinegar brewed from sake lees rather than clear rice vinegar. This aged sake-lees vinegar naturally carries a deep amber or brownish hue.

We also ordered the Salmon Avocado Maki ($14). The four generously sized pieces were packed with fresh salmon and creamy avocado, creating a rich yet balanced flavour. The quality of the ingredients was evident, and the sushi was expertly rolled with just the right amount of rice.

To complement the meal, we shared the Avocado and Tomato Salad ($13). Sometimes the simplest dishes are the hardest to perfect, and this was a fine example. The avocado was creamy, the tomatoes were sweet and juicy, and the light dressing allowed the freshness of the ingredients to take centre stage.

There was a small hiccup during our visit when the chef accidentally forgot one of our orders. However, the attentive and friendly waitress quickly apologised and, as a thoughtful gesture, treated us to a complimentary Black Sesame Ice Cream. Rich, nutty, and wonderfully smooth, it was a delightful way to end the meal and reflected the restaurant's excellent customer service.

One tip for fellow diners—don't miss the Hojicha tea, which comes with free refills. Its warm, roasted aroma paired beautifully with the sushi and completed an already satisfying dining experience.

With outstanding food, fresh ingredients, and warm hospitality, Tora Tora Tora is a hidden Japanese gem that deserves to be discovered.