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Yahoo
2 days ago
- General
- Yahoo
Loh Mei Specialist: SG's only stall selling this fermented beancurd stew?
You would think in a multi-cultural foodie paradise like Singapore, there's bound to be at least 2 same stalls selling the same dish. However, Loh Mei Specialist proved me wrong as I was searching for stalls to feature in our recent Food Centre guide. , alternatively known as Loh Kai Yik, is a traditional Cantonese dish that was mostly sold on push carts back in the 1950s and 60s. It has a unique flavour profile, with a base of a stew made from Nam Yu (red fermented bean curd). A plethora of braised liao, ranging from tofu and a medley of meats to veggies can be found in the mix. As I waited in line to order, the uncle in front of me coolly nodded his head in greeting to the owner and the latter got to cooking, no words exchanged. What in the telepathy? Upon seeing my surprised face, the uncle running the stall explained that it was his long-time customer who had been consistently patronising the stall for 30 out of the 50+ years they've been open! Nothing unexpected here. With only 2 items on the menu — (S$5/S$7/S$9) and Egg Noodles (S$3.50) — both with largely the same ingredients, I went for the smallest portion of Loh Mei at S$5 and added instant noodles for an additional S$1. You can opt for rice at S$0.50 too, like the uncle in queue before me. The first note of the stew to hit me was its deep, savoury flavour, followed by the pungent wave that tides over with a mellow sweetness. There's a mild spice to it, too. After taking my first sip, I told my dining companion, 'err… IDK what to feel about this.' Initially, I was expecting the funky taste to be much sharper based on my memory of fermented bean curd, but the umami-ness rounded it out nicely. With every mouthful, it actually started to get more and more… addictive? I'm not sure where to start with the ingredients because there were just so many swimming in the stew. All the meats were stewed to perfect tenderness, starting with this piece of pork belly here. The long hours of braising had rendered the fat silky smooth, while the meat itself was melt-in-your-mouth tender. Based on the picture, it's obvious the chicken wing wasn't very meaty, but the small chunks that slid off the bone were delightfully soft and infused with the rich stew. Now, I'm not a fan of offal, but I was pleasantly surprised by the gizzard. It was surprisingly tender, and because it didn't carry its usual gaminess, I almost didn't realise it was the one ingredient I was avoiding in the dish, oops. Pig skin isn't everyone's go-to, but I think this one could convert some sceptics— it was gelatinous, almost buttery, and didn't have any semblance of a porky taste. Instead, it soaked up the flavours of the stew like a sponge. Braise 卤之家: While incredibly delicious, the wait time is unjustifiable Onto the tau pok (fried bean curd puff) and tau kee (bean curd skin), which were my personal favourites of the bowl. As expected, one bite into the tau pok sent the rich, savoury broth rushing into my mouth and engulfing my taste buds with an umami bomb. SUPER SATISFYING. The kang kong and cuttlefish both had a slightly sweeter profile, which balanced out the whole dish nicely. I especially liked that both had a standout texture — the kang kong was crunchy while the cuttlefish retained a delicate bounciness. Individually, I can easily say each ingredient was above average. However, the stew clings onto every piece, inevitably melding the flavours together. It was a pleasant stew, yes, but after a while, I must admit it got a little boring when everything started to taste the same. For my first loh mei experience, I'd say this was an interesting dish with a complex taste profile and a roller coaster of texture that's hard to find in other foods in Singapore. It is an acquired taste but you enjoy fermented goodies, this will probably be right up your alley. It's crazy to think Loh Mei Specialist is single-handedly keeping the legacy of loh mei alive in Singapore. If you ask me, I'd say you should definitely try this dish at least once. Expected damage: S$3.50 – S$9 per pax. Seng Heng Braised Duck Noodles: The elusive duck noodle stall that's only open 2 hours a day The post Loh Mei Specialist: SG's only stall selling this fermented beancurd stew? appeared first on
South China Morning Post
22-05-2025
- Business
- South China Morning Post
Explore a legacy of flavours at Regent Hong Kong's Lai Ching Heen
Set within Regent Hong Kong, Lai Ching Heen stands as a beacon of Cantonese culinary excellence. With two Michelin stars and a legacy spanning over four decades, this Hong Kong institution has successfully married tradition with innovation since its opening in 1984. Advertisement Remodelled and renamed in 2022, Lai Ching Heen has dedicated itself to the art of creating authentic Cantonese cuisine, focusing on premium, seasonal ingredients and time-honoured cooking methods. The restaurant's culinary philosophy is expertly embodied by executive chef Lau Yiu Fai and head chef Cheng Man Sang. Together, they have transformed Lai Ching Heen into a celebrated destination, showcasing their commitment to quality and artistry. The restaurant's culinary philosophy is expertly embodied by head chef Cheng Man Sang (left) and executive chef Lau Yiu Fai. The menu reflects the rich cultural tapestry of Chinese culinary traditions and the evolution of Cantonese cuisine over the past 40 years. 'Maintaining the authenticity of Cantonese cuisine in today's world is like practising martial arts – it demands discipline, diligence and relentless practice,' says Lau. Each dish tells a story, he says, adding that 'every dish, every ingredient, every technique reflects the true essence of Cantonese culinary tradition'. Refined and deeply rooted in Guangdong's and Hong Kong's heritage, the menu features dishes such as golden stuffed crabmeat, where the natural sweetness of crab is enhanced by sautéed onions and a delicate touch of fresh milk, all enveloped in a perfectly crispy shell. This is just one dish that exemplifies the chefs' attention to detail and culinary skill. 'Proper wok hei [breath of the wok] and precise knife skills – are not just skills, but the very essence of Cantonese cooking,' Cheng explains. 'By building a strong foundation in these core skills, we can then apply them to both traditional and contemporary dishes, ensuring a genuine connection to the culinary roots.' The signature golden stuffed crabmeat dish exemplifies the chefs' attention to detail and commitment to flavour. Wok-fried Kagoshima Wagyu beef is another highlight – its marbled tenderness is complemented by a fragrant blend of black peppercorns and seasonal mushrooms – showcasing the artistry that defines Lai Ching Heen's approach to cooking by using the best seasonal ingredients.
South China Morning Post
21-05-2025
- Entertainment
- South China Morning Post
Explore the regional varieties and flavours of zongzi for Dragon Boat Festival
Feasting on zongzi – sticky rice dumplings – is synonymous with celebrating the Dragon Boat Festival, which takes place on May 31 this year. Legend has it they were created back in 278 BC , after exiled Chinese poet Qu Yuan killed himself by jumping into a river. To prevent fish eating his body, mourning villagers threw bamboo leaf-wrapped rice dumplings into the water – which evolved into the holiday treat we know today. Not all zongzi are the same, though. Aside from the essential components of sticky glutinous rice filling and bamboo leaf wrappers, zongzi differ widely in appearance, ingredients and flavours depending on the particular region of China. The Legacy House's Cantonese-style zongzi feature a characteristically wide variety of fillings. Photo: Handout Most popular in Hong Kong are Cantonese-style zongzi. 'Known for their rich and diverse fillings, they emphasise a balance of flavours, reflecting the culinary characteristics of Cantonese cuisine,' says Li Chi-wai, Chinese executive chef at The Legacy House Typical ingredients include pork belly or duck, dried scallops, shiitake mushrooms and salted egg yolk. This year, Li's zongzi feature a decadent combination of succulent pork, mung bean, abalone, mushrooms, salted egg yolk, dried scallop, lotus seed, Jinhua ham and chestnuts, seasoned with a salted chicken sauce. 'Guangdong's warm climate is suitable for growing various crops, resulting in a wide variety of fillings for local zongzi,' he explains. Cantonese-style zongzi are usually steamed to 'retain the tenderness of the fillings and stickiness of the rice' while absorbing the aroma of bamboo leaf wrappers, 'giving them a unique flavour', adds Li. Spring Moon's 'Golden Twins' have the distinctive colour of alkaline zongzi. Photo: Handout At Ming Pavilion, Hokkien-style zongzi are the stars of the show. According to head chef Jack Lam, these are typically made with dried scallops, dried shrimp, shiitake mushrooms, taro, braised pork belly and glutinous rice stir-fried with dark soy sauce.
Malay Mail
21-05-2025
- Entertainment
- Malay Mail
Head to Jalan Ipoh's Chef Tam Cantonese Cuisine for familiar Chinese dishes executed well
KUALA LUMPUR, May 21 — Eating at Chinese restaurants demands the magical feat of knowing what to order to best showcase the chef's skills. A fellow food lover had raved about Chef Tam Cantonese Cuisine, her mainstay for Chinese food, so we wanted to experience it with her expert know-how. During the heyday of dining in Selayang, where fresh seafood shops packed a well hidden light industrial area, Chef Tam Restaurant was where your fresh catch from the tanks would be cooked to perfection. Now, he has moved to Eco Sky, a more intimate space that can accommodate four large round tables, requiring one to book ahead to avoid disappointment. In the able hands of Chef Tam, the food served here isn't fancy but simplicity rules in his dishes. Double-boiled soups are the cornerstone of Cantonese cooking and of course, it's a must-order to kickstart a meal here. The restaurant offers Chef Tam Signature Soup (RM68) – a fun lucky pick – giving rise to different flavours that are rotated daily . Our draw in the soup game arrived in a deep pot like a mystery guest, which we eagerly attacked with a ladle. 'What soup is this?' we all asked as it was red in colour! As we dug deep inside, clues emerged with each dip of the ladle, revealing chunky carrots, potatoes, gourd and a chunk of pork ribs with meat falling off the bone. Sweet Sour Pork is served with crunchy thin slices composed with Iberian black pork just coated with a tangy sauce that keeps the crunch even after sitting on the table for some time. — Picture by Lee Khang Yi Everyone started to piece things together, concluding that this must be their version of the homestyle ABC soup. a staple item every mother has in her repertoire of recipes, played on a continuous loop. Its roots are hazy with many speculations on its moniker, whether it's named after vitamins or the ease of brewing this soup at home. The soup loosely uses a combination of vegetables and meat, without a specific recipe. Every family has their own secret ingredient, and in chef Tam's case, it was the knobby Szechuan vegetable, also called zha cai or cha choy, depending on which dialect you use. Steam Minced Pork is a rice killer dish, where that pork patty with sauce will have you asking for second helping of rice. — Picture by Lee Khang Yi That pickled mustard stem balances out the sweetness in the soup from all the vegetables, making it a hug in a bowl which we all drank until the large pot was empty. Sweet Sour Pork (RM98) may be an everyman dish, appearing in almost every eatery serving Chinese food but executing an excellent rendition for such a simple dish is not an easy feat. This version is the thin sliced type, a more modern style compared to the old school ball-shaped version. Using sliced Iberian Black Pork, the meat is tender with a light flour coating with knobbly bits, giving it a lovely crunch. Prawn Paste Fried Chicken is the ultimate ugly delicious food with its crunchy exterior hiding moist meat and a hit of ginger juice. — Picture by Lee Khang Yi The test of a chef's skills is how much sauce coats each piece of the crunchy pork and this one passed with flying colours as it was dry bodied yet sufficiently coated with the enticing tangy sauce. Most importantly, it remained crunchy even after some time, allowing one to slowly relish the pork slices. Even the sauce is more natural without that sharp tang from too much vinegar nor is it too sweet. Claypot Prawn Glass Noodles is a pot of goodness as the glass noodles soak up the milky broth spiked with black pepper. — Picture by Lee Khang Yi Steam Minced Pork (RM48) is homestyle but given a luxurious treatment, where the pork and fat is hand chopped to form a firmer bite. This version falls a little short as the texture doesn't have that bouncy bite but it's still the best friend of rice, putting our efforts into rationing our carbohydrates intake in peril. Prawn Paste Fried Chicken (RM38) was a surprise add-on item, ordered using that usual 'spy' method, where a friend had seen or in this case, smelt that distinct har cheong wafting from the next table. It was pure luck as that 'ugly brown' dish with its craggy fried bits, turned out to be stellar. Each piping hot bite had an ultra crispy crunch, followed with a surprise hit of old ginger juice mingling with juicy meat infused with that potent fermented prawn flavour. That touch of ginger was ingenious, eliminating any greasy after taste lingering in the mouth, allowing one to continuously dive in for one more piece. Claypot Prawn Glass Noodles is a pot of goodness as the glass noodles soak up the milky broth spiked with black pepper. — Picture by Lee Khang Yi6. Fried Beef Hor Fun is a tangle of slightly chewy broad rice noodles with tender beef slices. — Picture by Lee Khang Yi For those who eat chicken wings, they may be staring at these spindly thin golden brown pieces in puzzlement. Turns out the chef only deep fries the inner part of the drumette, yielding moist meat with an addictive golden crunch, that vanished quickly and had us fighting for the last piece. Claypot Prawn Glass Noodles (RM98) is served with small sized prawns that were bouncy and sweet, an indication of freshness, but the real treasure was the glass noodles, which had soaked up that milky broth spiked gently with dots of black pepper. Every strand of those delightful noodles were slurped up, down to the bottom of the claypot. Fried Beef Hor Fun (RM88) or kon chau ngau hor, another classic dish, had slightly chewier, broad flat rice noodles served with tender beef slices, which weren't drowned out with oil. Unlike the usually smooth skin beancurd that resemble perfect rectangular golden soldiers on parade, Chef Tam Signature Homemade Taufu (RM28) resembled jiggly fried beancurd with a dimpled brown skin, like it didn't visit the plastic surgeon for Botox jabs. Chef Tam Signature Homemade Taufu (left) are jiggly, soft bites of soybean milk curd and the restaurant inside Eco Sky (right) is a cosy, dining space that requires pre-booking. — Picture by Lee Khang Yi Once you bite inside, it yields a wobbly, creamy mass of soy milk curd, pairing well with the light brown braising sauce and tender petola. A second visit is warranted, for the chef's skills in steaming the prized Soon Hock fish or even the deceptively simple fried rice. Restoran Chef Tam Cantonese Cuisine, Lot 1-30, First Floor, Eco Sky, 6 1/2 Miles Jalan Ipoh, Kuala Lumpur. Open:12pm to 10pm. Closed on Monday. Tel:03-62418938. Facebook: @ChefTamCuisine * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
South China Morning Post
17-05-2025
- Entertainment
- South China Morning Post
How Cantonese cuisine conquered the world
Dive into the realm of Cantonese cuisine with these five PostMag articles exploring how it is captivating the world and shaping modern culinary trends. Read about the smoky secrets of wok hei, or 'breath of the wok', the global spread of XO sauce, the UK's Cantonese food revival, the history of shrimp paste, and more. Discover the art of the 'breath of the wok', a hallmark of Cantonese cuisine, from classic Hong Kong street food to Michelin-starred restaurants. Explore how chefs, like kung fu masters, harness speed and timing to create those distinctive smoky aromas and perfectly charred flavours. A wave of migration has seen a culinary resurgence of Cantonese cuisine evident in new restaurants and cafes across Britain, particularly in London. The trend is catering to nostalgic Hong Kong expats and curious locals alike, with authentic dishes like char siu fan and pineapple buns gaining popularity. Explore the origins, unique flavours, and innovative adaptations of the beloved signature Hong Kong sauce by top chefs in renowned eateries from Dubai to Stockholm and beyond. These kitchens are embracing this umami-rich condiment, crafting innovative vegetarian versions and pairing it with everything from barbecued duck to foie gras. Adana kebab dumplings at Gallada at The Peninsula Istanbul, Turkey. The siu mai-style dumplings are one of many examples of how non-Cantonese chefs around the world are borrowing from Cantonese cuisine. Photo: Cihan Alpgiray With chefs worldwide incorporating Cantonese flavours, ingredients and techniques into ever more diverse dishes, questions have been raised about the impact on the potential dilution of the traditional southern Chinese cuisine. Discover how top chefs are adapting Cantonese cooking and what it means for its future as this trend grows in places as far afield as Italy, Turkey and Latin America. Discover the fascinating history and culinary significance of shrimp paste, known as haam ha cheung, in Cantonese cuisine. Journey to Tai O in Hong Kong, where artisanal production thrives, and find out how it became a sought-after condiment during the Pacific war. Part of this article was produced with the assistance of generative AI Advertisement
