Eat Drink Asia Team
There’s a specific kind of hunger that a chirashi don answers. It’s not the hunger for a full sushi omakase, with its slow ceremony and its quiet counter watching. And it’s not the hunger for something thrown together and forgotten by three o’clock. It sits somewhere in between — fish and rice in one bowl,…
The first time I ordered kimchi jjigae in Singapore, I made a small mistake. It came bubbling in a stone pot, and I ate it like soup, spoonful after spoonful, straight down, until my mouth was on fire and the bowl was half gone. The auntie across the counter watched me for a moment, then…
The first vegetarian laksa I made tasted like coconut soup with chilli, not laksa. I thought I was doing it right, stirring paste into warm coconut milk with tofu puffs. It looked the part but lacked depth. Seafood usually provides that depth, prawn shells, dried shrimp, fish cake sweetness. I learned that depth can’t be…
It was the kind of evening where you don’t want to think too hard about dinner. I’d been walking up East Coast Road, the air still thick from an afternoon shower, when I ducked into a coffeeshop just to sit down. The Bullion Hawker Bar. And tucked among the usual suspects — wanton mee, Hokkien…
The first time we cooked a full Indian dinner on a weeknight, the curry, rice, and raita felt like three separate tasks—three pans, three timers, and a kitchen full of wonderful smells but chaos. The curry was good, the rice sticky, and the raita watery from being made too early. That night taught us a…
Orchard Plaza is one of those buildings we kept walking past before we properly understood it. From the street, it looks more like an office block than a dinner plan. But over repeated visits, usually after work or during odd lunch windows, we’ve found that the real charm sits behind lift doors, quiet corridors, and…
I have always believed that the true test of a neighbourhood’s food scene happens right in the middle of the day. When the midday hunger hits, you don’t want a tasting menu; you want a fast, flavourful culinary journey that hits the spot. That is exactly what led me, representing the Eat Drink Asia team,…
Kung pao chicken is often described by its main ingredients: diced chicken, dried chillies, peanuts, spring onions, and Sichuan peppercorns. But anyone who has cooked it at home knows the truth: the dish succeeds or fails because of the sauce. The sauce decides whether kung pao chicken tastes lively and balanced, or flat, sticky, and…
Our Eat Drink Asia team spends a lot of time debating what makes a truly unforgettable meal. The team has previously published articles exploring the redefinition of comfort food. That is exactly what led me to The Malayan Council at 71 Bussorah Street. I visited on a Friday around 7:30 pm, just as the weekend…
I’ve always had a love-hate relationship with Sichuan food. Usually, you walk into a spot, order your food, and spend the rest of the night sweating through your shirt, chugging ice water, and wondering why you did this to yourself. But when I visited Si Chuan Dou Hua Restaurant on a Tuesday around 7 pm,…