A Food Lover’s Guide to the Taiwanese Oyster Omelet

A wok sits over a low flame, and a handful of raw sticky rice slides across its dry surface. No oil, no water—nothing but heat and patience. The grains pale, then blush amber, then deepen toward the color of weak tea. Someone shakes the pan in a slow, even rhythm, listening as much as watching….

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…

By Eda Wong for Eat Drink Asia. The wok station is already hot when the cook lowers the flame. In the narrow back of a Singapore zi char kitchen, the air smells of butter, curry leaves, and the faint mineral edge of salted duck egg. A metal spatula presses cooked yolks through oil until they…

At a narrow lunch table in Bangkok, the bottle arrives before the rice has stopped steaming. It is clear glass, refilled many times, its plastic cap slightly stained from years of fingers and heat. Beside it sits a small bowl of sliced chillies floating in amber liquid, the cut edges pale and sharp. Someone nudges…

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 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,…

The narrow alleyway in Yau Ma Tei smells of charcoal and dark soy sauce, a thick coastal humidity pressing against the glow of the stoves. An elderly cook stands before a row of blackened sand-clay pots, a long metal tong in his right hand. He does not watch the flames; he listens to them. There…

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,…

The rain taps lightly against the glass of a quiet Japanese diner, turning the pavement outside a slick, silver grey. Inside, the bowl arrives with steam first, then colour: pumpkin orange, aubergine purple, and a dark curve of chicken set against a broth that looks too light to carry so much heat. The spoon touches…