Singapore Eating

His annual publication, the “Makansutra” – “makan” is Malay for “food and eating,” and “sutra” is Sanskrit for “guide” – has become the bible for food-lovers looking for the gems of Singapore’s hawker stalls and other lowbrow venues.

For Mr. Seetoh, perhaps no cuisine hits closer to his heart than cze char (Hokkien for “cook, fry”) restaurants. The dishes served in these joints – which are to Singapore what the neighborhood deli is to New York – are famous for what Mr. Seetoh calls the “third taste.”

“It’s not yours, it’s not mine, it’s a combination. Get it?” Mr. Seetoh explains. “Think about Indian cooks that fry noodles in woks like the Chinese; Hainanese cooks that make up a bloody good curry. These tastes are not tied to a specific culture or ethnicity. They originated from sheer ingenuity and desperation.”

Given only enough room in your stomach to sample a few cze char specialties, Mr. Seetoh reveals his five favorite places to eat them in Singapore.

JB Ah Meng (Geylang, Lorong 3. Tel: 65-6741-2418): “Even Ferran Adria [chef of El Bulli] fell head over heels for the crispy tempura prawns. They are coated with salted duck-egg yolk and batter-fried sweet-corn kernels,” says Mr. Seetoh.

Sin Huat Seafood (Geylang, Lorong 35. Tel: 65-6744-9755): When Mr. Seetoh brought Anthony Bourdain here for an episode of “No Reservations,” a food show on the Discover Travel & Living Channel, the celebrity chef had to wait close to one hour just like everybody else. “The owner saves his best dish for last: a Crab Bee Hoon (crab stir-fried with rice vermicelli) because it trumps everything else,” he says.

Siang Hee (89 Zion Rd. Tel: 65-9736-4067): It’s not just the deep-fried pork knuckle – which is first steamed, then air-dried, and finally deep-fried to achieve extra crispiness – that’s delicious. It’s the addictive dipping sauce, made from chili, lime, and apricot jam. “When you put it in your mouth – fireworks,” says Mr. Seetoh.

Joo Hing (360 Joo Chiat Rd. Tel: 65-6345-1503): In traditional Chinese cooking, steamed fish head – usually from cod – is seasoned with a simple douse of soy sauce and ginger strips. But the folks in this cze char eatery layer on a paste of Chinese miso (fermented beans), ginger, lime, chili and soy sauce. The end product is buried in crispy lard cracklings.

Lai Huat Seafood (72 Horne Rd. Tel: +65-6299-3024): Mr. Seetoh’s choice for the ultimate beer food, the deep-fried pomfret has been a signature of this eatery for over half a century. The fish’s flaky, sweet flesh is perfectly balanced with a layer of sambal (a chili-based sauce), which is smeared over the entire fish. Be wary of the spice level. “You’ll be breathing out of your mouth,” says Mr. Seetoh.

Choosing The Best Boston Restaurant Part 5

Welcome back food enthusiasts! If you have been following our journey through the streets of Boston you already know that we have discussed several deciding factors when searching for the Best Boston Restaurant. Our journey has lead to the discussion of a restaurant’s name, the host, the decor, and of course the music. As a knowledgeable restaurant hunter you are aware of the fact that there will be many places that leave a sour taste in your mouth, both literally and figuratively. In this edition we will be discussing the next topic to consider while you search for a place that is worthy of your taste buds and your time. This is of course the drink menu and everything it has to offer or sometimes what it lacks.

When going out in Boston I always look at the drink menu before I look at anything else. There are many people that do not care about the quality of their before dinner cocktail, but I on the other hand like to enjoy a nice martini before dinner. In order to have a drink menu that is worthy of my time, a restaurant must have variety, creativity, and also good portion sizes for those shared libations. All of these factors have to be thoroughly analyzed before a drink order is even placed.

In deciding upon the Best Boston Restaurant for your money, variety is important for many reasons. Nine times out of ten I end up going out with a group of people that have very different tastes in what they like to drink. Some of my friends are stone cold beer drinkers and will never sip on anything else. In order to please them, there needs to be an extensive number of options available on tap. They are fans of imported beers and their taste in domestic beers is extremely picky. For some of my other friends, there needs to be wine from as many countries possible. The chardonnays have to be available in both oaked and un-oaked. The merlots have to be aged at least 8 years to please some of my pickier friends. For myself, a nice selection of vodkas is essential. I prefer my martini shaken, not stirred, very dry and absolutely no olives. When my friends and I decide to order a shared drink there is always an extensive discussion as to whether we should order one or two. Some places are very generous when mixing their drinks and the size is always a deciding factor. Ordering drinks is never anything to take lightly so the drink menu that we are provided with gets analyzed more than our bill does.

So there you have it folks, a drink menu is not just a nice looking piece of paper that lists the beverages that you could be consuming before, during and after your meal. It actually holds the key to an epic dining experience between you and your friends. Take the knowledge that you have gained from this week’s edition and apply it to your next group outing, and maybe, just maybe you will stumble upon a restaurant that has a drink menu so epic that it is considered the Best Boston Restaurant.

Tune in next week for our discussion on appetizers and how they can make or break a dinner.

Buffet Lunch

An experience with my buffet lunch

Hi guys. This is James here. I am back with some advice for my readers and yeah I am extremely sorry for the delay in my post as I was busy travelling various cities and of course tasting nice cuisine. J Anyway today I have decided to write something on my experience with buffet lunch in various cities likeBangalore, Mumbai, Pune, Chennai,Hyderabadand the national capitalDelhi. Last month I travelled a lot for my business tour. Since I am in hotelier industry I came across many restaurants and hotels offering diverse services like hall booking and buffet lunch facilities for corporate.

Frankly speaking many a time I felt so bored in some of the buffet lunch that I had to run to my room and order some decent food myself. I really can’t compromise with my food. growing fat on my tummy and my wife hates that but I love my food and wife both J

Buffet in Chennai

Sorry let me come back quickly on my topic. Well I was in Chennai for a conference organized by hoteliers association and I was welcomed by a famous hotel cum restaurant. We all were given our id. cards and kit for conference. Truly speaking I was not interested in the sessions of conference. I was just looking for some nice food as I had travelled fromSingaporeand I didn’t have any food in flight. But my wait became worse when I saw that all dishes were cold on the tables. Some were looking good but very cold. I really don’t like eating cold and stale foods. I felt as if it was not buffet lunch but some session for finishing old and leftover foods. It put me off. So I directly headed to my room and ordered some nice food from outside.

Buffet in Mumbai

Okay. so let’s move to Mumbai. In Mumbai also I was not very happy as the buffet had all old stuffs which I had already tried several times at several place. Although food were decent, but I won’t call them a great experience. At least there should be some variation even at our home my mom and wife keeps varying the dishes to avoid boredom. Why don’t these buffet organizers realize the importance of serving hot buffet. It is not a difficult task though.

Buffet in Bangalore

Well now its turn of my experience in namma Bengaluru (Bangalore). InBangaloreI was invited as a keynote speaker in an event organized by . Conference was well organized and it started off on schedule without any delay. I finished my address to the audience and then we went for high tea. After high tea we straight went on to the next session in the conference hall where few more speakers spoke on service industry. Now it was time to lunch so organizers took us in the buffet hall wherein we were greeted with smile and rose. Entire ambience was filled with aroma of fresh flowers. Not a surprise asBangaloreis considered to be city of roses. Cuisines were also good and tasty. It was really a pleasure for my appetite after a bad experience in Chennai session.

me conclude today otherwise it will take days to narrate my experience. However I assure you to post more very soon. Till the time I will recommend to read on

for more details check

The Famous Dragon Well Tea Part 1

I was lucky enough to go to China in November 2007 and one of the many places I visited was the famous Dragon Well Tea Plantation. As someone who has had a tea website for a few years, I was excited!!

The plantation itself is stunning in appearance and is surrounded by breathtaking views in a truly beautiful part of China. We stayed at Hangzhou, which was described by Marco Polo as ‘the most beautiful and magnificent city in the world’. Hangzhou is on the famous West Lake where we took a boat cruise and then drove up into the surrounding mountains to the Dragon Well Tea Plantation where you can smell the enticing aroma of the tea long before you arrive. Here the climate is mild and has plenty of rainfall in all seasons – a perfect setting place for great teas. This is one of the birthplaces of green tea and is known as having the highest quality Dragon Well tea.

I must confess, I’d never seen tea growing before. In China the tea bushes are kept small so it’s easier work for the pickers and the tea is delicate and full of flavor and aroma. We walked through the tea bushes to the entrance where several people were turning the harvested leaves by hand in woven baskets. This set the theme right away that Dragon Well is all about quality and not about rushing any part of the tea process. There is a pond in the center of the buildings with a huge teapot in the middle. Here you can sit down with your tea and enjoy the views of the tea plantation as well as look at the teapot! The building we went in was for tea tasting. Here a nice Chinese lady told us that the tea was harvested in different months. When picking tea, the different harvesting months bring a different quality of the tea. The best tea, we were told, was the emperor’s cut which only the emperor was allowed to consume. Happily, that is no longer the case but this tea was very expensive. We also were able to taste teas picked in different months. April was great but I settled on May.