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I ordered lunch from Co Hai Banh Mi & Phở Vietnamese Restaurant on a Thursday at 12:08pm, which is probably the worst and most honest time to test delivery food. It was raining lightly, the kind of Singapore lunch rain that makes every rider slower and every office worker hungrier. I had been thinking about…
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…
When it comes to Japan and food, the two are intertwined in ways that captivate taste buds and awaken the senses. Japanese cuisine stands as one of the world’s most revered traditions—more than nourishing meals, it is an art reflecting centuries of philosophy and a window into Japanese culture itself. Every bowl of miso soup,…
I ordered Eat 3 Bowls @ Bendemeer on a Thursday at about 11:45am, which is my favourite test window for delivery food. It’s close enough to lunch for the kitchen to be in rhythm, but not so late that every rider in the neighbourhood is already fighting the office crowd. By 12:25pm, the bag was…
When you sit at an omakase counter, you’re paying for a culinary journey. Over the past year, we’ve explored Singapore’s Japanese dining scene, experiencing premium counters where master chefs skillfully prepare seasonal menus. A memorable omakase is more than fresh fish; it’s a delicate celebration of flavors. The best chefs act as storytellers, sequencing each…
When I first walked past a hawker centre undergoing major renovations, the absolute silence unsettled me. The usual rhythmic scrape of metal spatulas against cast-iron woks was gone, replaced by the hum of construction. It made me realise just how much our culinary journeys are tied to the physical spaces we eat in. Right now,…
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,…
There is something deeply comforting about a hawker centre right before the lunch rush hits. I visited Tiong Bahru Market on a Tuesday around 10:30 am, hoping to beat the infamous queue at Hong Heng Fried Sotong Prawn Mee. Even at that early hour, a line of six people had already formed, waiting quietly under…
Orchard Road is a brilliant, trend-setting celebration of flavours, but its gleaming mega-malls can sometimes feel a bit predictable. If you are an urban food enthusiast seeking genuine culinary journeys rather than polished franchise menus, the true heart of the district lies slightly hidden. Cuppage Plaza is a fascinating, liminal space that operates almost like…
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…