Cheng Kee Beef Kway Teow (清记牛肉粿條)

Being the daughter of a chef, I never got to eat out very much when I was a kid. Not that I’m complaining, since I get to eat out all I want now and still have the reassurance of being able to return home to a homecooked meal whenever I feel like it. Bahaha turned … Continue reading

Hill Street Tai Hwa Pork Noodles

There’s something about getting your carb fix from chilli and lard-coated bak chor mee (lit. minced pork noodles) that just hits that spot for us Singaporeans. It’s one of those foods that’s appropriate for any time of the day, and I love that it’s so accessible – I can count 4 bak chor mee stalls … Continue reading

Xin Mei Xiang Zheng Zong Lor Mee (新美香正宗卤面)

Growing up, the idea of having lor mee (lit. braised noodles) never really appealed to me. It’s only in the last five years that I’ve developed an appreciation for its garnishes – raw chilli, garlic, coriander and vinegar. Not things that fast food-loving kids would take kindly to, I’d expect. Lor mee, a Hokkien dish that … Continue reading

[Jeonju] Veteran Noodles (베테랑)

Kalguksu, or knife-cut noodles handmade from wheat flour, translates literally to “knife noodles” in Korean. They’re traditionally served in a clean, clear broth flavoured with dried anchovies, manila clams and kelp. Possessing a flat and thin appearance, kalguksu typically bears a striking resemblance to fettuccine. Save for the fact that both are soupy noodle dishes, the hearty kalguksu … Continue reading