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Black Gold Meet food's new super hero Taipei's secret food haunts
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eat • enjoy • exploreOCT - NOV 2012 Vol.18
Black Gold Meet food’s new super hero
Taipei’s secret food haunts
Jumbo Seafood Branding Advertisement 23.7.11.psd
Over 30 Years of Finest Authentic Hokkien Cuisine
茗香菜�
Beng Hiang Restaurant
112-116 Amoy Street, Singapore 069932 Tel: 6221 6695, 6221 6684 Fax: 6220 2906 Opening Hours: 11.30am - 2.30pm / 6.00pm - 9.30pm (Monday to Sunday)
www.benghiang.com
2 eMAG Oct - Nov 2012 Oct - Oct eMAG PB
MANAGING DIRECTORDennis LimEmail: [email protected]
EDITORIALEditor-in-Chief: Collin CheeEmail: [email protected] Editor: Catherine TanEmail: [email protected]
Contributors: Cheryl Leong & Christopher Leong
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Cover Photo:Defu Foodstuff Pte Ltd.
MAG Team!
eat • enjoy • exploreOCT - NOV 2012 Vol.18
Black Gold Meet food’s new super hero
Taipei’s secret food haunts
There’s a Chinese saying that goes “民以食为天” which literally translates into “People regard food as the sky”. What it actually means is that food is something of utmost importance to the people.
More than just a means for survival, food has played a pivotal role in every culture throughout the ages. Even the simplest of dishes can say volumes about the personality of the race it originates from. The ingredients bear the geographical evidence of where the people live as well as the climate they have to bear. For instance, the Korean Kimchi is a result of the harsh winter weather that the Koreans have to undergo.
It is of little surprise that people often have a deep emotional attachment to food. When I go overseas for an extended period of time, food is one of the things I miss about home. The same goes for many other people I know.
Food provides a sense of familiarity that many other things cannot. Val Leong’s letter in this issue about preserving our local culinary traditions proves that Singaporeans hold our gastronomical culture dearly. There’s been a recent wave of incidents where Singaporeans stood up for our curry, tau hway and chicken rice when the honor of our local fare was under threat. This shows that food is not just stuff for sustenance.
Grace also took us on a ride through Taipei’s little known alleys to discover the locals’ favorites. Finding famed restaurants frequented by tourists in a foreign land is easy, but to discover what the locals love through a local himself or herself is a real gem of a find.
As I grew older, I began to realize that mealtimes were somewhat like a sanctuary from the hustle and bustle of daily life. It is a time to slow down and savor the fine work of the chefs behind each plate, be it in a hawker centre or a lauded restaurant. Perhaps that is why I grew to hope that the people behind the cooking will take the same pride in the food as those who eat it. A good meal can lift one’s spirits up for the whole day while the reverse can also hold true.
So dear readers, I wish that your days will be filled with many wonderful means – which equate to many happy days ahead!
Sincerely,
Catherine TanAssociate Editor
For good health - You just need one!BLACK GOLDBlack Gold Black Garlic is my only choice!
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No additivesNo artificial colouring
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Features
4 eMAG Oct - Nov 2012
Black Gold Black isn’t necessarily the most appetising colour that comes to mind when one thinks about food. However, black foods such as black ses-ame, blackberry, black rice and black vinegar have always enjoyed a quiet existence around us. In recent years, they have been acknowl-edged to be a food group that is rich in anti-oxidants, minerals and nutrients. This has led to the growth in interest towards black foods. One such example is black garlic.
Black garlic is the new superfood
Now before you turn your noses away, hear this: Black garlic is a highly nutritious food that not only doesn’t give off the pungent
smell of traditional garlic, but is also sweet.
It is also a highly versatile food which can be consumed as a snack or used as a spice or condiment in food preparation. Even the skin of the garlic can be used to brew a healthy cup of tea
Why is it black?Black garlic derives its dark appearance from a 2-stage fermentation process. Organic garlic bulbs are first allowed to
ferment for a month under controlled conditions which are ideal for fermenta-tion. At the end of this process, the garlic bulbs will turn light brown in colour.
They are then transferred to another envi-ronment for the final stage of maturation where they would acquire their unique black appearance along with a sweet taste and melt-in-your-mouth texture. This proc-ess also removes the strong odour tradition-ally associated with garlic. As simple as it may seem, this fermentation process cre-ates a chain of complex processes which can affect more than 800 types of amino acids in the garlic bulbs.
Oct - Nov 2012 eMAG 5
Case study: Chronic Constipation & Psoriasis
80-year-old Mr Choo Keng Kwang had been suffering from poor appetite and chronic constipation for 2 years prior to taking black garlic. He consulted numer-ous specialists and even had scans done on his colon and stomach.
In addition to chronic constipation, he also suffered from Psoriasis - a condition where red, scaly patches appear on his legs and hands. These patches often progressed into dark and flaky patches which were unsight-ly. He visited numerous dermatologists over this skin problem but to no avail.
His daughter came across black garlic and bought it for him. He soon regained his appetite after taking black garlic regularly and saw significant improvements with in his constipation problem. The dark patches on his skin disappeared and the skin on his legs are back to normal. He also noticed that his cholesterol level went down and his daughter who suffered from piles also recovered after taking black garlic.Case study:
Black Gold Black garlic is the new superfood
Food fighterDuring the process of oxygen consumption, at least 3% of oxygen we absorb is trans-formed into active oxygen - free radicals. High levels of pressure, additive absorption, drugs, smoking, air pollution and excessive ultraviolet rays add to the rapid increase in free radicals which can contribute to aging, cancer, hypertension, diabetes, coronary disease and more.
Black garlic is high in antioxidants due to its aging fermentation process and this makes it effective against the issues listed above. It has also won numerous positive reviews for eliminating harmful cholesterol and managing diabetes.
According to an epidemiological study in China, it was discovered that the inci-dence of gastric, esophageal and colorectal cancers was three times lower in areas where people had the habit of consuming raw garlic and similar vegetables such as leek and scallion. Multiple components for controlling the generation and proliferation of cancer cells were discovered in these allium vegetables, making them possibly effective towards cancer prevention.
Black garlic can aid in promoting blood cir-culation, regulating body temperature and enhancing metabolism. It increases energy levels which fights fatigue. By activating 14
types of immunocytes, it can also boost the immune system and help against ailments like colds.
The efficacy of the black garlic is several times higher than that of traditional garlic. It has been found that raw garlic without irritating odours such as black garlic, has better therapeutic effects than traditional garlic which has a strong smell. This is due to a component called S-allyl cysteine which is generated in the black garlic from the aging fermentation process.
Now that’s a lot of benefits packed in a small garlic bulb!
Stroke & backache
The subject’s mother had fainted at home and was hospitalized in ICU. The doctor diagnosed her with stroke which had been triggered by blockage in her blood vessels. Her condition was so severe that she could not even move her wrist, arms and lower body. The slightest movement would cause her immense pain and she could not speak properly.
Friends told the subject that black garlic could help in promoting smooth blood circulation. He was sceptical but decided to give it a try.
On the 3rd day after consuming black garlic daily, his mother was able to move her wrist a little. By the 5th day, she was able to move her elbow. She continued consuming the gar-lic regularly and gradually recovered. She was even able to speak clearly like before.
The subject himself had been suffering from recurring backaches since his teenage years. When they flare up, they put him in immense pain which can last for 2 weeks. After taking black garlic, his back no longer gave him trou-ble neither did he experience pain anymore whenever he lifted heavy items. Case study:
Cancer
The subject was a lady from Japan who learned that her husband had contracted liver cancer. Doctors said that efforts to con-trol the illness through medication would be futile as the cancer had already spread to other organs in his body.
He was told that he had only 3 months left to live. His liver had bloated to an extraor-dinary size and after going through surgery, 80% of his liver had been extracted together with his gall bladder. He experienced dras-tic weight loss and even started to have nose bleeds that can last through the night.
When the cancer cells spread to his lungs, they immediately started on anticancer agents but side effects resulted in his skin becoming rough. Numerous blisters with pus formed around his mouth and made meals a painful experience. He had to stop the medication after 1 week.
The lady had initially took black garlic for her own health problems such as migraine but after experiencing positive results for her own problems and hearing that black garlic was also beneficial for cancer patients, she decided to let her husband try it.
After he started on black garlic, his sunken face started to look healthy and fresh. They noticed that spots caused by aging faded and his hair also darkened in colour. After taking black garlic for about 5 to 6 months, another review at the hospital showed that his lung cancer had almost recovered.
16 eMAG Oct - Nov 2012
recipe
IngredientsHuai shan 0.5oz (Yam Rhizome)Chinese wolfberries 0.5ozConch 8ozPork 4ozChicken 3ozGinger 1 sliceSpring onion 1 stalk
SeasoningCorn starchChicken essence powderWaterSaltSugar
MethodSeasoning:Corn starch 1 tspSalt 1/3 tspSugar ¼ tspChicken essence powder ½ tspWater 600 gm
Rinse yam rhizome and Chinese wolfberries. Slightly boil conch, pork, and chicken in boiling water to rid of the impurity.
Mix all ingredients and seasoning together and put in a double boil pot to cook for 3 hours before serving.
Double Boiled Sea Whelk with Chinese Herbs
Hua Ting@Orchard Hotel Singapore
SENKI JAPANESE RESTAURANT
109 Killiney Road Singapore 239548
Tel: 6734 5565www.senki.com.sg
Japanese Buffet
Extravaganza!
Senki is a hot favourite with Japanese food lovers. Dive into a Japanese
dishes to choose from! Let your taste buds go wild with ocean-fresh sashimi
Bite into crispy tempura, snack on tangy barbecued yakitori or enjoy the Miso
creaminess of your complimentary prawn dish. Refresh your palate with crunchy
salads and feast again!
with a loved one. Whatever you do,
$30++Ala-cart buffer,
138 different kinds of dishes to choose from!
70 Years � Swe� ReliefIn 1940, Emil Richterich from Switzerland created a recipe of 13 herbs that would become the foundation for one of the world’s most beloved herbal cough drops.
[Pics 2a, 2b and 3]
All-natural winning formulaThe secret behind Ricola’s success lies in its recipe and stringent manufacturing process. Herbs specialties are produced exclusively in Switzerland using organic farming methods without synthetic herbicides, pesticides, fungicides or artificial fertilizers.
While the list of herbs used is known, the recipe remains a closely guarded secret to this day. These herbs include plantain, lady’s mantle, elder, marshmallow, peppermint, thyme, sage, cowslip, hore-hound, burnet, speedwell, mallow and yarrow.
Though the company has expanded into new flavors, modern technology and different styles of packaging in the past
decades, each Ricola drop continues to contain something from the original blend of 13 herbs. Careful processing of the herbs ensure that the active ingredients and natural flavors of each Ricola drop is preserved to create the unique taste of Ricola lozenges.
A new sensation Known as “the good herb” in Spain and South America, apple mint (mentha suaveolens) is an aromatic herb that is widely appreciated for its fresh taste and soothing effect on the respiratory system. Together with menthol, it’s essential oil is a beneficial and soothing disinfectant for the mouth and throat.
In its continued search for quality
70 Years � Swe� Relief
offerings, Ricola herb experts have taken this wonder herb and created a brand new Ricola lozenge: Ricola Apple Mint.
This refreshing sugar-free creation pro-mises to captivate taste buds with a light and fresh apple mint flavor. With Ricola’s signature 13-medicinal herb blend and natural production method, it bears the mark of Swiss quality that Ricola has come to be known for. Pop one in at work, before or after meals or simply when you want a refreshing feeling in your mouth. Packed in a practical click-shut box, it is perfect for life on the go.
Ricola Apple Mint is available in stores now!
10 eMAG Oct - Nov 2012 Oct - Nov 2012 eMAG 1110 eMAG Oct - Nov 2012 Oct - Nov 2012 eMAG 11
signature dish
GC Vietnamese Wings
There is something subtly different about these wings compared to the normal ones. It could be the fish sauce or the special flour and garlic mixture used in overnight marination but there is a hint of unique saltiness to the wings that gives it an extra
punch. The outer edges are browned with a crispy edge and the meat inside remains tender. Slices of lime served with the dish give one the option to add a zesty light finish to the wings.
Gourmet Culture Bistro Bar20 Hong Kong Street #01-03Singapore 059663Tel : 8288 8261
Butter Prawn is a familiar dish to many Singaporeans. What makes this dish from 1036 stand out is the use of fresh live prawn and addition of milk crumbs. Creating milk crumbs is a laborious process that involves rolling a mixture of milk
and powder into small crumbs by hand. The prawns are first deep-fried before shreds of butter and egg are thrown in. The milk crumbs are added at the end. The milk crumbs may not seem like a major addition but it adds a sweet finish to this buttery favorite.
1036 Live Seafood1036, Sembawang RoadSingapore 758504Tel: 6555 1277
Cataplana Porto
This is a variation of the traditional Portuguese Cataplana. Served in an authentic copper dish, the Cataplana Porto features pieces of chicken thigh meat flame grilled with Nando’s signature Peri Peri sauce, which is then tossed with button mushrooms,
olives, parsley and spicy rice. It looks a mix between paella and fried rice in terms of presentation. While the rice was a little dry for our liking, it wasn’t too oily and the spices used made up for it in terms of fragrance and flavour.
Milk Butter Prawn
Outlets:
• Tampines Mall • 112 Katong • Bugis Junction • Plaza Singapura
• Tanglin Mall • JCube
10 eMAG Oct - Nov 2012 Oct - Nov 2012 eMAG 1110 eMAG Oct - Nov 2012 Oct - Nov 2012 eMAG 11
Fire Wrap
This new dish from Texas Chicken offers a convenient meal on the go. Consisting of fried chicken tenders made from fresh chicken, cheese, tomatoes, jalapeno peppers and other vegetables all rolled into a tortilla wrap and served with a secret sweet and
spicy sauce, this is a healthier alternative for those who are craving for fried chicken. A dash of tortilla chips adds crunch into the bite. While the spicy sauce adds a spicy kick to the overall taste, it is still sweet enough to be accessible to the general palate. We love how the packaging made the wrap easy to eat: just peel off the centre and tuck in.
This pizza was developed from a clever twist on the traditional pizza dough. Instead of laying all the ingredients on the dough, the dough is first baked and then cut open before crispy lettuce, lean ham and cheese are added in between and
baked to finish. This gives it a finish that resembles a cross between a pizza and a sandwich – is perfect for pizza lovers looking for a light
bite.
Focaccia
Parco Caffè @ Raeburn Park10 Raeburn Park #01-28, Singapore 088702Tel +65 6223 6338
A variation of the popular Claypot Vermicelli with Crab, this is a perfect one pot meal which contains a generous serving of crab, fish, squid on top of a bed of glass noodles. It is also one of the restaurant’s most well-loved dishes with fans spanning from
Singapore and Malaysia. Small tip: Leave the glass noodles to the end so that they can soak up the thick and flavourful gravy. Patience pays!
Texas Chicken Outlets :-
• Expo • United Square • Airport • nex •Tampines • Causeway Point
• Changi City Point • Gardens by the Bay
Claypot Braised Seafood with Glass Noodles
Taison Seafood (The Zon) Sdn. Bhd.C3, Fun Zon, Jalan Ibrahim Sultan,Stulang Laut, 80300 Johor Bahru Tel: 07-221 9988
Chang Beer has received ultimate accolade for product quality having been awarded a Gold Medal in the Beers, Water and Soft Drinks category at the prestigious MONDE SELECTION Bruxelles – World Selection of Quality 2008.
Golden honey in colour, Chang Beer has a complex aroma – a smoky and peaty blend of sweet green apples and vanilla – and a beautifully balanced flavour which is crisp, smooth and incredibly refreshing.
Exc
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Cheng.indd 1 10/17/11 5:49:11 PM
Gourmet Culture Bistro Bar20 Hong Kong Street #01-03
Singapore 059663Tel : 8288 8261
DAILY 3-HOUR FREE FLOW SPECIALGet ready for your party night out with a free flow of Tequila, Vodka, Whiskey*,
Brandy*, Wine, Beer, Martini cocktails and more.
Available from 7pm onwards daily.$40 (Men)$30 (Ladies)
*House whiskey & brandy only
�e Perfect Pre-Party Hangout
Quality living at Pearl of Lake Toba
A different experience awaits!
14 eMAG Oct - Nov 2012
If you are a nature lover who’s ready to forgo a fast-paced city life in exchange for the laid-back pleasures of simple living, wonderful experiences await in the Villas. Amazing sunrise greets you when you wake up
and truly fresh air is bountiful. Living in the mountains also comes with a priceless view of the local area.
Every photo tells a story, enjoy!
One of the main reasons why some people choose to move to the mountains is to escape the
buzz and noise of city life. �e mountains are peaceful and you can easily find some amazing locations
that are serene and conducive to quiet living.
travels
Oct - Nov 2012 eMAG 15
Exciting developments coming in the next 2 years:• Pangambatan Zoopark (animal park, jungle trekking and camping facilities)
• Karo Agrotourism Farm (center for research and cultivation of fruits and vegetables)
• Tongging Lodge & Convention and Spa (200-room hotel and dormitory)
• Merek Funland (children’s indoor and outdoor play ground)
• Owners’ Guesthouse (20-room exclusive accommodation)
• 9-hole Gorat Ni Padang golf course (set in the midst of tea and coffee plantation)
Not to be missed:• Kodon-Kodon Cafe (tasty treats in gazebos over- looking Lake Toba)
• Toba Cafe (fast-food outlet with great view of a golf course)
• Pearl of Lake Toba Plaza (best view of Lake Toba for photo- shoots)
• Buddhist Temple (ancient Buddhist Temple architecture)
• Windy Cafe (snacks on the site of Tongging Lodge & Convention)
16 eMAG Oct - Nov 2012
travels
Taman Simalem Resort is located on the hills of the north-western part of Lake Toba, one of the highest and deepest crater lakes in the world. It is located 45 minutes away from the resort town of Berastagi and can also be reached in 2.5 hours by road from Medan, the provincial capital of North Su-matera.
Acquired in 2002, the 200-hectare prop-erty will be developed in stages as a major agro-tourism attraction in the region, with more than 25 hectares of organically grown Oranges, Loquat, Passion Fruit, Tamarillo, Guava, Tea, Coffee and Avocado.
T here are many people who contest the history of Bak Kut Teh. Some believe that it originated from Malaysia. Personally, I think the Teochew Bak
Kut Teh is pride of Singaporean food. That would explain why so many politicians come here to experience it!
The soup of Lau Ah Tee’s Bak Kut Teh appears simple but tastes great. Robust but not overly peppery, it has a sweet savoury taste that comes from boiling pork bones until they are almost crumbly. The delicious ribs here are also cooked until they are tender and one must not forget to order the top quality steamed fish as well.
Bak Kut Teh
@ Lau Ah Tee
Add: 34 Whampoa West, #01-67, Singapore 330034. Operating Hours: 7am – 3pm (Daily) Contact: 97555250
老�弟肉骨茶
Tea, which cleanses the palate, would be an ideal accompanying beverage.
To learn more about the history of Singaporean Teochew Bak Kut Teh, invite Lau Ah Tee himself to sit down and share it with you over tea. He would likely be more than happy to share his knowledge and his passion with you.
One thing that deserves special mention is the hospitable service that sets Lau Ah Tee apart from other famous Bak Kut Teh stalls. If you are looking for quality tea and Bak Kut Teh, Lau Ah Tee should definitely be your choice.
Quality living at Pearl of Lake Toba!
A different experience awaits!
18 eMAG Oct - Nov 2012
travels
time). Limited seating means you have to be prepared to share a table and customer turnover is usually fast.
Forget what anyone has ever told you about the relationship between quick, cheap and good. In Taiwan, delicious fare that is served fast at low prices is perfectly achievable.
My local guide, Arthur, took me on shortcuts through back alleys and street markets that are accessible only by foot or scooter. The better the food, the more popular the eatery, the harder it is to get your scooter parked within a reasonable distance. Parking wardens are notorious for being swift and merciless so it’s common practice to crowd three scooters into one lot.
Arthur’s advice: “Parking spaces are like women. If you squeeze a little in the right places, you’ll get ample cleavage.”
Taipei is a city that never sleeps and you can eat your way around the city anytime of the day or night. Getting up close and personal with the average Taipei resident
doesn’t get any closer than bumping knees while sharing a table at a food stall, or inhaling the same noxious fumes while waiting for a traffic light to change.
One of my favourite ways to explore a city is the way the locals get around, and in Taipei, this means on one of the hundreds of scooters that weave in and out of traffic like flies.
Many of Taipei’s local favourites are hidden out of sight from main streets or tucked down dingy alleys. The shop fronts are often misleadingly bland, dime-a-dozen stainless steel counters under yellowed air conditioning units with handwritten, monolingual signage (read: non-Chinese literate tourists might have a hard
Text & Photos by Grace Chua
Eating Pillion Discovering Taipei locals’ secret food haunts
Oct - Nov 2012 eMAG 19
We start off near Ximending, which Arthur said is a great location to stay in if you’re exploring the city. Venturing to the main shopping area for Lu Wei (滷味, braised snacks) and Oyster Mee Sua (��, vermicelli), we joined the huddle of locals perched on stools or standing around the stall with piping hot bowls in their hands, slurping up the rich gravy-laden noodles.
While I struggled to balance my bowl, eat and avoid stain-ing my clothing at the same time, I was treated to the sight of unlicensed street vendors dashing through the streets with their food carts – making a quick getaway from the local police. When the show was over, we grabbed a can of locally produced Mango Beer to wash the Lu Wei down. I’ve never been a beer person, but the Mango Beer was surprisingly sweet and palatable.
Shop and stall owners are not shy about boasting. You can pass an entire row of stalls selling similar items with all of them proclaiming 25, 50 or even 100-year-old track records. The tiny Wan Guo Suancai Mian (�菜�, sauerkraut noodles) shop hidden down a narrow alley off Hankou Street Section 2 however, is coy about its 100-year history and only whispers it on small red lanterns hung above the entrance.
The noodles can be served dry and tossed in a light vinegar sauce, or in soup. Cold side dishes featuring pickled vegeta-bles or braised intestines are yours for the picking at a mere NT$20 to NT$45 per plate.
The balance of flavours is delicate enough for you to get a burst of flavour from the suancai, which really isn’t sour at all (suan in Mandarin means sour) while still being able to taste the delightful lightness of the perfectly done noodles. It’s a simple, unassuming dish that hardly uses any garnishing besides the suancai, but I found myself craving it again the very next day.
For lunch we visited Shi Fu Jian, a small shop sandwiched between industrial tools and household wares shops along Huanhenan Road. Arthur said he grew up eating at Shi Fu Jian and that prices haven’t changed in over ten years - just NT$10 (approximately SGD$0.50) for a serving of You Fan (油�, oily rice) or Xia Shui Tang (下水湯, chicken offal soup). Our meal for two cost us only NT$75.
20 eMAG Oct - Nov 2012
When we got there, the small seating area was packed with office workers on lunch break and we had to share tables. The dish looks like Singapore’s signature steamed white chicken rice, but with a distinctly chewy texture and braised dark sauce ladled over the rice instead of the chicken broth-boiled rice that we are used to. The soup is hearty, refillable, and did a great job at soothing my rained-out throat.
We stopped at National Taipei University for one of Taipei’s must-have snacks –Ji Pai (��, fried chicken fillet). Parking is not allowed on campus but anyone can walk in. Just ask any passing student for directions because everyone knows the famous Ji Pai stall.
Sold at one of the university’s canteens under a subsidised price for students, the fillet here is larger than the average night market fare and definitely value for money. Also offered at the stall is a decent Niu Rou Geng (牛肉庚, beef stew), which we washed down with – what else? – smooth Bubble Tea laden with chewy pearls.
For breakfast, we scooted off to Kang Le Yi Shui Zheng Bao (水蒸包, steamed bun). The shop shuns publicity and I was instructed by the staff that photography was strictly prohibited.
Made using yeasted dough, the buns are more sticky than fluffy but retain a good amount of moisture. Customer flow remained steady even past breakfast hour. The shop assistants’ hands flew through dough and fillings (choose from red bean, pork, or chives) at one table and were constantly wrapping fresh buns for steaming. Despite being less-than-pretty, the clear soup that oozed from the meat buns is full-flavoured and we couldn’t resist licking it off our hands.
Icy desserts by the Ice Monster ruled as the summer food fad this year. Chua Bing or Bao Bing (剉冰, shaved ice dessert) is nothing new when it comes to beating the heat Taipei-style, but the recently re-opened Ice Monster has added an interesting form factor to its cool treats by making popsicles.
travels
The shopfront is neat and inviting and service is impeccable. Arthur and I joined the line outside the Zhongxiao East Section 4 branch on a scorching afternoon and a cheerful staff member distributed free mini-Monsters accompanied by an apology for making us wait. Dining-in requires a minimum order per head which is exorbitant compared to the usual shaved ice stalls. What the street vendors don’t have though, is the knack for trendy, tongue-in-cheek branding that Ice Monster exudes in its décor, ambience and non-edible souvenir products. I say try it while the fad (and weather) is hot.
As the old adage goes, when in Rome, do as the Romans do. When in Taipei, get on a scooter, strap on that helmet (buy one for posterity, they’re easy to get!) and eat your way down the streets!
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As a Singaporean, I had no idea how proud we were of our food culture until a visiting friend from Thailand said that she
would be bringing instant noodles along for her trip.
I felt disappointed that a visitor will be missing out on experiencing our food culture, especially our hawker food. When I related this to other friends, I realised that all of them felt the same way. Everyone insisted that I take care of my friend’s meals and gave me various suggestions. Singaporeans love our food and live to eat. We may have a discussion for dessert and the next meal even when we are consuming the current one. Gatherings revolve around food. Some are even willing to queue up to an hour for their favourites.
However, as demand for quicker service, greater variety and cheaper food grew, meals became mass produced offerings that compromised on originality and taste – all of which we accepted. We traded good traditional hawker fare for the comforts of eating in air conditioned spaces with cleaner tables, better hygiene and a slightly higher, but still economical price.
In an effort to control costs, many food joints now hire foreign labour to cook local food. I was bewildered. How could someone who had never tasted Char Kway Teow in his or her growing years and is frying them according to some standard operating processes, hope to produce the same flavour as the uncle who has lived the culture and spent half his life honing his skills? How different is this from receiving the same plate of Char Kway Teow from a machine?
This also happened in some famous food stalls and joints. However, many of such ‘modified’ versions simply cannot match up to the originals. Did the creators withhold their trade secrets? Did they take short cuts and cut corners to mass produce the food? Is there less ‘heart and soul’ put into the
preparation now? No one really knows. Perhaps the more important question is this: where can we still find food that still retains each dish’s original taste, character and unique flavours? Are proprietors safeguarding their traditions and ensuring that loyal fans will continue to be able to enjoy the same taste in years to come or will they become ‘modified products’ soon as well? My friends and I are glad to still be able to enjoy some of these original dishes at Maxwell Market, Amoy Food Centre,
Tiong Bahru Market, Hong Lim Park, Golden Shoe, Chinatown market and will continue our weekly missions to uncover more of such stalls.
We hope the original taste of dishes will remain even as inevitable change and commercialisation takes place in the current or next generation who would inherit the family businesses. We hope to never lose this part of our food culture which defines who we are and where we are from.
Val Leong
Save our Food Culture. Get Original.
Have ideas or something to say about your dining or culinary experiences? Drop us a line at [email protected] and you may just see your letter published!
太子楼C3, Fun Zon, Jalan Ibrahim Sultan. Stulang Laut, 80300 Johor Bahru,Johor. Fax: 07-221 8511
Website: www.taison.com.my
TAISON SEAFOOD (THE ZON) SDN. BHD.
Tel: 07-221 9988
Located on the coast of Johor with a view of the Singapore shoreline, Taison allows you to dine to the sound of lapping waves under your feet. Besides a spacious indoor dining area, one also has the option of dining alfresco style with fresh barbecued food and affordable duty free drinks.
The large selection of live seafood which guests are able to choose from ensures maximum fresh-ness in what arrives at your table.
Dining by the Sea
Claypot Braised Seafood with Glass Noodles
Stir Fried Charleston Chilli with Mackerel Fish
Stir Fried Prawns with Baked Coconut
Monsters Spook Café this Halloween!Creatures of the undead are expected to spark a reign of horror at George & Dragon Café in Johor Bahru during Halloween.
The Devil is a generous shank of lamb that had been braised for hours in rich spiced gravy created from a wicked blend of vegetables including coriander, turnip and tomato. It is accompanied by its sidekick, the Irish Mashed Potato and their army of vegetables. The Devil is believed to be targeting diners who are looking for a full bodied and flavourful raid on their senses this Halloween.
The Unborn of the Swamp are not resting on their laurels either. Seared white tuna roulade and grilled fresh water prawn are expected to lead diners into a dance of terror with avocado salsa. For treats, the witches have prepared their secret mint cheesecake in The Evil Pot as a finale.
Be afraid. Be very afraid.
George & Dragon Times
Giant Fresh Water Prawns SpottedGiant fresh water prawns have arrived at George & Dragon Café for this October’s special menu promotion - Baked Fresh Water Prawn with Grilled Chicken. Taking advantage of its size, the prawns are baked lobster-style with a bed of sautéed vegetables and mozzarella cheese. It is served together with tender chicken fillet which had been marinated overnight in the restaurant’s secret recipe sauce.
Wine & Oysters Promo!Buy a bottle of Wine to get a FREE set of Baked
Oysters in 4 different sauces. *
Oysters also available at a la carte price of RM18++*Not available with house wine
Halloween SpecialSpooky Set Menu
A Taste of bloodCream of tomato soup
with slice of roast duck breast meat
Main Course
�e DevilBraised lamb shank in rich
spice and herbs gravyserved with mashed potato
and vegetable of the dayor
�e Unborn of the SwampSeared white tuna roulade and grilled fresh
water prawn with avocado salsaDessert
�e Evil PotHomemade mints cheese cake
andFreshly ground Italian coffee or tea
Suite 204, Johor Premium Outlets, Indahpura,81000 Kulaijaya, Johor
Tel: 07 590 9268 Fax: 07 590 9128No. 1, Jalan Glasiar, Taman Tasek, 80200n Johor Bahru, Johor
Tel: 07 – 232 3167 Fax: 07 – 235 1767 www.GeorgeandDragonCafe.com
enquiry @georgeanddragoncafe.com
A Touch of England in an Old World ambienceA Touch of England in an Old World ambience
No. 1 & 3 Jalan Glasiar, Taman Tasek, 80200 Johor Bahru, JohorTel: 07-232 3761 Fax: 07-235 1767
Suite 204, Johor Premium Outlets, Indahpura,81000 Kulaijaya, JohorTel: 07-590 9268 Fax: 07-590 9128
HereHotel.com43 & 45 Jalan Sutera Tanjung 8/2, Taman Sutera Utama, Skudai 81300 Johor
Website: www.herehotel.comTel: +607-5566777 / 888
Only Here! Up to 50% discount for Online booking,
Corporate, and Member.
Room Type Description Total Cost (RM)
Standard Double One Queen Size Bed 38.00 ^ nettSuperior Twin Two Single Beds 48.00 ^ nettDeluxe Triple Three Single Bed 58.00 ^ nettDeluxe Family One queen Size Bed & one Single Bed 63.00 ^ nett Junior Suite ( window ) Two Queen Size Bed 88.00 ^ nettDeluxe Suite ( window ) Two Queen Size Bed, One Single Bed & One Sofa Bed 128.00 ^ nett
A paradise in the city, enjoying the benefits of massage, reveling in the serenity of nature
No. 17 & 18, Jalan Keris, Taman Sri Tebru,80050 Johor BahruJohor, Mslsysia (大马小贩中心对面)Tel: 07-335 1333 Booking 07-335 8880
57, 59 & 61, Jalan Keris, Taman Sri Tebrau, 800500 Johor BahruTel: 07-332 8111 Booking: 07-331 8111
L1-040/041, Sutera Mall, 1 Jalan Sutera Tanjung 8/4,Tmn Sutera Utama, 81300 Skudai, Johor,Tel: 07-559 9118
With a deep passion for delicious wanton needles, we believe in serving only the bes wanton noodles made from high quality ingredients with no preservatives. Be it our chewy noodles that remain firm all day or fried wantons that stay crispy for hours or our secret sauces, great care goes into every bowl of noodles we serve. Pop in and find out why thousands slurp up our famous Pontian Wanton Noodles daily.
Johor branch:1. No. 100 Jalan Dedap 13, Taman Johor Jaya 81100 Johor Bahru2. No. 141 Jalan Harimau, Taman Century 80250 Johor Bahru3. No. 61 Jalan Permas 10/1, Bandar Baru Permsa Jaya 81750 Masai Johor
There are outlets in Singapore and Kuala Lumpur as well.
Pontian Wanton Noodles LaksaNo. 54, Jln Sutera Tanjung 8/4, Taman Sutera Utama 81300 skudai, JohorTel: 07 5551704 / 07 5581555
Over 1000 Bowls Sold Daily!
Singapore’s Frist Garden Dining Experience1 Joo Chiat Place,Singapore 427739(Behind Joo Chiat Complex)Tel: (65) 6442 5180Fax: (65) 6346 5180
30 Cosford RoadSingapore 499550(Near Changi Prsion)Tel: (65) 6746 9000Fax: (65) 6745 9000
36 Yio Chu Kang RoadSingapore 545553(Opp. Serangoon Stadium Car Park Entrance)Tel: (65) 6285 9711Fax: (65) 6285 9722
Website: www.houseofseafood.com.sg
Formerly Known @ Joo Chiat Place
HOUSE OF SEAFOOD @ 180
Voted the
BestPepper
Crabin Singapore
TM
