UOB-SMU AEI – Short Chat with the Boss: Shermay’s Singapore Fine Food
The ‘Short Chat with the Boss’ series form part of the content on the SME Learning Portal which serves to inspire, motivate and inform other SMEs what they can do on their own to enhance their knowledge of their businesses. In short, we believe that only through learning that SMEs can build capabilities to grow and be able to adapt to the rapidly changing environment.
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IND Ep 6 - Singapore (trailer)
One of the 20 smallest countries in the world, Singapore is just a dot on the map -- but there are no shortages of foodies and fascinating instant noodle stories on this little island state. Kai and his chopsticks are in for a major chomp session!
Kai tracks down Chef David Yip of Shermay's Cooking School to learn about Singapore's migrant beginnings, evolution of the city's fusion food culture and how instant noodles came to be part of this culinary heritage.
Journeying to the far west of island, Kai makes the trip to Tat Hui Foods, the local champion of non-MSG, non-fried instant noodles under the homegrown brand Koka. With hugely signature local flavours like Laksa, Koka is making noodle waves abroad besides feeding hungry bellies on this island.
Also in order -- a chat with food blogger Catherine Ling, some instant noodle cooking tips from Chef Bob of Sedap Corner and a visit to the home of cookbook author Mami Asmah Laili.
Meet Our Sellers - Shermay's Singapore Fine Food
Impress your guests by pairing Shermay's perfectly crispy and tasty crackers with the selection of super shiok dips for a cracking good time!
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Food Crafter: Shermay Lee
Part of a series on food crafters and food artisans. Read more on lovewholesome.com
SG Day 2012 #Huat Huat BBQ Chicken Wing
Huat Huat BBQ Chicken Wings are going to fly into Singapore Day 2012 in New York this April. Ms Annie Lim gives me a crash course on how to barbecue these delectable finger food
Singlong Chilli Crab Sauce TVC (15secs)
拥有信隆辣椒螃蟹酱就拥有美味！
Cook Delicious Singapore Chilli Crab in an Instant!
All About Food - Chili Crab Sauce with Fresh Crab Meat
Chef Eric Low gives the traditional chili crab sauce a modern twist. Watch now to find out what it is!
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Singlong Chilli Crab Sauce TVC (30secs)
拥有信隆辣椒螃蟹酱就拥有美味！
Cook Delicious Singapore Chilli Crab in an Instant!
Chili Crab - Kirkwood Culinary Arts Guest Chef Veron Ng from Singapore
Best Singapore eats: Juicy char siew, crispy pork belly in Chinatown | CNA Lifestyle
In this episode of Makan Kakis, GOLD 905 DJ Denise Tan indulges in Cantonese-style roasted meats cooked the delightfully old school way at Foong Kee Traditional Charcoal Roasted at Keong Saik Road.
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Sydney Royal Fine Food Show - Aquaculture Competition
Honouring the traditions of local agricultural shows around Australia, the Sydney Royal Fine Food Show, proudly supported by the Royal Agricultural Society of NSW, celebrates heritage, quality, provenance and innovation by providing a system used to set benchmarks for agricultural excellence. The Sydney Royal Aquaculture Competition attracts various entries across Prawns, Oysters, Fresh Fish, Atlantic Salmon, Ocean Trout and other products classes. Sydney Royal recognises commercial producers who capture the essence of the land, and of their own region in particular and rewards producers for their hard work and expertise with a Seal of Quality to customers through a Sydney Royal medal or trophy. For more information visit: sydneyroyal.com.au/finefood
Eng Kee Chicken Wings in Singapore
I am impressed that the ultra crispy chicken wings were achieved with just the simple wok and oil. Now... that is kung fu (skill).
Legendary Bak Kut Teh: What a taste! (Singapore)
A video i did for HungryGoWhere! Opened in just October 2016 is this bak kut teh outlet which is seemingly new but is associated with arguably the biggest name when it comes to bak kut teh in Singapore: Founder Bak Kut Teh.
Legendary Bak Kut Teh is located along South Bridge Road and is run by Chua Chui Chui, the daughter of the original owner of Founder.
They changed the name from Founder to Legendary to differentiate both brands as Founder is now focused on expansion and franchising. At Legendary, they are opting to keep the operations small and family-run with a strong focus on the quality. Only Sarawak peppercorns and fresh (not frozen) Indonesian pork is used for their combo ($9.50). You can tell when you bite into the prime rib: the texture has a soft and bouncy texture. The soup robust with a distinct peppery character.
In addition to the usual sides like pork liver ($8), braised tau pok ($5/8/10) and kiam chye ($5/8/10), their signature braised pig’s trotter ($10/16/20) and ngoh hiang ($10/15) are must-tries. They have also introduced steamed fish head dishes in Hong Kong and Teochew styles to cater to large dinner family gatherings.
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Singapore Best Chicken Wings | My Singapore Food
We welcome everyone to join us in this meaningful journey, to preserve the heritage of home-cooked recipes to explore and rediscover the beauty of home-cooking.
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Get the recipe & story here - mysingaporefood.com/recipe/singapores-best-chicken-wings/
Singapore Chilli Crab - CHNG Kee's Recipe
Description
Famous Singapore chilli crab at Kek restaurant - Matjoez [RETRO] VLOG 85
When I was in Singapore two weeks ago we went to restaurant Kek for the world famous Singapore chilli crab. Not to miss: black pepper crab (my favourite) and salted egg crab (didn't try it so I'll have to go back)
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Matthew (@matjoez)
Revolution Coffee Singapore - Chef Shen Tan
Super Shiok Singaporean Snack!
Crackers dipped in delicious Cilicuka (Singapore red chilli sauce) and Sambal Hijau. Dip it! Share it!