There are some food you like, some you swear by, and some that you live by. I swear, and live by Hill Street Tai Hwa Ba Chor Mee, and may possible die with it if that is what’s necessary to take it into the next life. This Ba Chor Mee holds the power to transform sulky old folks into placated happy kids when slurping on it. That to me, is the power of delicious food.
ED: When I think Chinese traditional foods, I think Ba Chang. Ba Chang are traditionally eaten during the Dragon Boat Festival which falls on the fifth day of the fifth month of the lunar calendar commemorating the death of Qu Yuan, a famous poet, who was passionately concerned about the fate of his government. His feelings of concern was so strong that when the state’s capital was over-thrown, he drowned himself in the Miluo River out of despair. His fellow Chinese people searched for their beloved poet in the river, meanwhile dropping dumplings of glutinous rice wrapped in bamboo or reed leaves into the river, in order to keep the fishes from attacking Qu Yuan’s body. So that’s the story behind the Chinese Ba Chang. But do pardon me when I say this very day doesn’t mean much to me, because if you love these little bundles of joy as much as I do, everyday is Ba Chang Day.
Alfresco seating area
Imagine retiring to a refreshing concoction or a pint of ice cold beer along the coastline of Marina Bay river while pampering your taste buds to a grilled juicy beef burger beneath the sunset after a drilling day’s work. Well, the good news is you don’t have to imagine any further but head down to Sauce! Sauce is a bar & grill opened by the creators of one of the most happening night clubs, The Butter Factory. Smacked right in the heart of urban Singapore and conveniently situated at the Esplanade, Sauce offers a modern twist on American style courtyard BBQ cookouts with contemporary vibes. Knock your socks off at their funky grass porch with retro lawn chairs or for those who prefers indoors, unwind on their comfortable indoor dining couches.
*Written by Joey, FA Food Writer
*Photos by Ed & Joey
Ever craved a good curry fix whilst in town? Look no further, because a new curry house has just opened right smack in the middle of it! No need to travel to Little India or the rural outskirts of Singapore, because this place will slap a generous amount of rice, extra dishes, and of course, curry on your plate. Japanese curry to be exact.
Known as the King of Curry, CoCoIchibanya has been serving up curry for over 30 years, and with 1275 outlets worldwide as of August, there’s no wonder it’s been dubbed as the King of Curry. The most unique part about CoCoIchibanya, is how you get to pick how you like your curry.
ED: There are numerous varieties of bak kut teh with its cooking style closely influenced by the prevailing Chinese enclave of a certain geographical location. (In case you’re wondering why some bak kut teh soups are so dark in colour where as others are pale) In Singapore, there are three types of bak kut teh. The most common variety is the Teochew style, which is light in color and uses more pepper in the soup. The Hokkiens, who prefer saltier food, use more soy sauce, which results in a darker coloured soup. The Cantonese with a soup-drinking culture would add medicinal herbs hence creating a stronger herb flavoured soup. Which is personally my favourite type cause I don’t really like over peppery soups. But after trying Founder Bak Kut Teh, my allegiance to the Cantonese was swayed.