柴山 ChiaShan Hidden Gem

Been years living in Kaohsiung and had never really explore Chiashan. Decided to hunt for the hidden beach in Kaohsiung and found it. Was really surprised to find a lovely place and there is even nearby fresh water source. Getting to this location requires a short hike but do bring along some insect repellent. So here are some of the photos taken, next time we will be back here and having a picnic.

Google Map

Ziyou Evening Wet Market 自由黃昏市場

Google Map

This is one of our favourite evening wet market, plenty of fresh seafood, meat and even many eatery stalls. One of our favourite is the Soy Bean Curd and Deep Fried Smelly Tofu stalls. However some of the prices can be rather expensive compare to other wet markets. 

Usually open from 3.30pm till 8.30pm, most of the crowds comes between 4.30~5.00pm. This is a photography paradise, some many colours to capture.

Sungei Road Laksa

27 Jalan Berseh, #01-100 Jin Shui Kopitiam
Opening hours: 9am to 6pm. Closed on the first and third Wednesday of every month
Google Map

Laksa is a fusion between Chinese and Malay Curries which the Nonya created. This is one dish I have yet to perfect. It is a master piece of all curries and cannot easily be perfected. The amount of coconut added had to be right. 

Laksa is unique in Singapore because there is only one variation in the world today. I have tasted many Laksa around Singapore even some proclaimed Katong Laksa are the best but still not up to my taste bud. 

Back in 90's when I came to this stall, day of Jalan Besar second had trading. I was surprised with their taste, not to strong and not too much coconut taste. Since then parts of Jalan Besar was tron down.  

So back in 2000, I found their stall again and since then this is the only Laksa stall I will come back for more. Their noodles are cut so you only need a spoon and not chopstick. This is probably the only Laksa stall that still uses charcoal to prepare. Served with just cockles and fish cake will do the trick, the chilli sauce is a must add-on. Normally I will asked for my cockles. Their price is still unbeatable and you can have just SGD2.00 a bowl. Best of the Best Laksa out there.    

Botak Jones

I knew Barnes back when he had a pub  and restaurant in East Coast Parkway beside MacDonald's. Later on he had a small kitchen in Handlebar but finally he decided to open his own kitchen in Pioneer if I remember correctly. From there on, now he has numerous branches around Singapore and all ran from a central kitchen 

First time I tasted his food was Handlebar anniversary when he cooked a Cajun Boiled Seafood. It was really good. The next time we tried at Handlebar and the taste was excellent.

The last time back in Singapore, we went to one of his branch in Bukit Batok. I had deep friend Jalapeno and the kids had Steak and Salmon. 

If you need to find out his other joint, here is his Botak Jone Website

Authentic Hock Lam St Popular Beef Kway Teow

06 North Canal Rd (opp OCBC centre Chulia St) 

Weekdays: 11AM to 8PM Weekends: 11AM to 4.00PM Closed on Public Holidays

38 Seah Street 

MON to SUN 10.30AM to 8.30PM

Google Map

When I was a kid, my first beef Beef Kway Teow Soup was at Beach Road Food Center  since then there were not many stalls around. Back in 2000 came across this stall in Purvis Street and felt in love with it. I did try the other stalls which now have a few branches The Original Hock Lam Street Beef Kway Teow but still prefer this stall. 

Fried Egg Oyster

Fried Egg Oyster is a snack both in South East Asia and Taiwan however each has its own variation. Both Malaysia and Singapore serve this dish with sour chilli sauce (vinegar) but in Taiwan it serve with sweet sauce. 

Apparently Taiwanese doesn't like Singapore Fried Egg Oyster and likewise Singaporean doesn't quite like Taiwanese Fried Oyster that include myself. 

We are use to eating oyster with tangy sourness just like fresh oyster with a squeeze of lemon and Tabasco. My kids love this dish so here is a recipe for them. 

Singapore Chilli Crab

Chilli Crab was originated from Singapore, there are various cooking style but the basic ingredient still remains the same. Normally Mud Crab is used to make this dish. To identify crab sex, on the under side a female crab will have a wider base and male crab has a narrow base. Female crab is mostly larger than a male crab.