Chunkymonkey said:

Ben & Jerry’s Free Cone Day is an annual celebration at Ben & Jerry’s Scoop Shops internationally. Free scopes are given out, all day long, from 12pm to 7pm. What’s more, it not only one outlet, but nearly all the outlets in Singapore are participating! (Except those at Jurong BirdPark, Night Safari, Sentosa, Singapore zoo) The first ever Free Cone Day was held in 1979, a year after Ben & Jerry opened their shop in Vermont, USA. It is a day to appreciate customers, thanking them for their support!

Recommended by alvinism: "Did you get your free ice cream yesterday?"

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Cool Insider said:

Over the years, we have seen quite a few high profile F&B failures in Singapore.... The latest casualty in the scene is Uber Burger. What are the lessons that we can learn from these culinary "crash-and-burns"?

Recommended by Anonymous Coward: "Find out how F&B operators can possibly avoid a premature exit from the market and sustain themselves beyond food fads."

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Hinata said:

In our little island, where people are either always calling up their friends for dining recommendations, or being called by their friends for the same, hungrygowhere.com may just reduce everyone's phone bill (Singtel, M1 and StarHub beware!) and make discovering a new eating place that much easier.

Recommended by lakeside girl: "HungryGoWhere.com was started by 'three hungry men' and it promises a fun and comprehensive database of restaurants and other F&B places in Singapore. Worth checking it out.
"

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Veron said:

i have reviewed many restaurants in the past year, and it took me one full month into 2007 before it finally hit me that i should have a “best of” list! rather than letting the good restaurants go forgotten, i have awarded little doughnut trophies to the best ones around, complete with various different awards!

when i started this, my intention was to have just a few basic categories such as “best food”, “best service”, “best ambience”, et cetera. but soon i got carried away and came up with more categories such as “best hawker stall” and “best hidden gem”! they even have nominees a la oscars style!

all restaurant descriptions would be brief since i have already written full reviews previously. the links to these past reviews have been included so you can read them as you go down the list!

Recommended by Anonymous Coward: "A good round-up of the best and the worst places in the local food scene for 2006 by popular local blogger Veron. Done by a foodie, for foodies and not-so-foodie people. Awards are given based on the blogger's prior experience with the restaurants."

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Good Morning Yesterday said:

I doubt many young people know that Singapore’s first fast food restaurant was not from MacDonald’s or KFC (Kentucky Fried Chicken) but A&W. It was located at Dunearn Road near the former University of Singapore’s Bukit Timah Campus.

Recommended by ssf: "Ah, the good ol' frosty A&W mug..."

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Veron said:

after the bak kwa seller grills the meat, he would cut it into tidy squares. now, when he cuts the bak kwa into squares, there would be long strips of extra bits left behind right? having spent a long time over the fire, these leftover pieces now look black and are so badly charred that they are no longer safe for consumption.

and so, the seller would simply throw these away.

but guess what a renowned bak kwa company in singapore does with these leftover pieces of black cancer-inducing meat?

why, it sells these back to its customers of course! innocently packaged in plastic as though it was all good and new and fit to be eaten!

Recommended by Anonymous Coward: "Veron brings this very distasteful and unethical business practice to light. Bakkwa buyers this Chinese New Year, beware!"

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The New York Times said:

With the country’s basic manufacturing jobs shifting to China, the younger Mr. Lee wants to turn the painfully strait-laced Singapore into a relaxed, appealing target for tourists. The primary lure will be a $3 billion resort and casino, to be built on a waterfront site downtown by Las Vegas Sands Corporation, which runs the Venetian in Nevada. It will offer not only extensive facilities for gambling, an activity dear to Chinese hearts, but also, like Las Vegas, a wide array of top-end dining spots, in a nation where good eating is a national pastime.

The developers have promised that restaurants will be opened in the resort by culinary names in neon from around the world — Charlie Trotter from Chicago, Tetsuya Wakuda from Sydney, Pierre Gagnaire from Paris, Hiroyuki Hiramatsu from Tokyo and Thomas Keller from the Napa Valley.

Recommended by The Screwy Skeptic: "The New York Times explores Singapore's culinary world. "

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Colin said:

Calling all food bloggers! There's to be another food blogger gathering this month, hopefully the beginning of an annual tradition.

Recommended by Anonymous Coward: "Food bloggers taking a cue from mainstream bloggers and meeting up socially"

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stellou said:

“This was clearly not organised by Singaporeans,” I said, because if the Tiger Beer Chilli Crab Festival had been organised by Singaporeans, or at least IJ girls who grew up in Singapore, there would have been (1), chilli crab and (b), ice kacang. Instead of the high-kicking kungfu boys on stage, there would have been Dick Lee and Kumar, I mean, COME ON, it’s not that hard, people. Do you know what Kumar would have said, if faced with this situation? Kumar would have said, he would have pushed his hair back on his head and he would have said: “Adooiiii!”

Recommended by Anonymous Coward: "because you must be curious, like I was, to know how chili crabs and CHIJ girls can go together in London."

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Recent Runes said

Of course, this blog had another revelation: You can enjoy a Vegetarian meal only after you've had a big lunch first.

Revelations and a discourse on terminally ballistic food

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ID7 said:

Ever wondered why Pringles tastes like shit these days?

Recommended by acintas: "Concerning the fate of Pringles, once one of my favorite snacks."

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Alvin Lai said:

"Boy ah! Your father cooking crab now! Want to see?"

I've always relished Dad's fantastic culinery skills from young and he has never failed to facinate with his seemingly simple procedures.

Recommended by Anonymous Coward: "Step by step mouth watering cooking tutorial of chilli crab! Buay tahan liao!"

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Colin said:

She wakes me this morning at 11 and gives me the good news that we can expect another 4 people for dinner. I love a challenge. Change of menu. Urgent shopping. No time to cook. Decided to inaugurate some recipes on this here blog.

Recommended by Anonymous Coward: "This food blog proves some Singaporean guys can cook, and really well at that. He also writes reviews of local restaurants. Witty and engaging!"

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Recent Runes said "Seriously, if you are looking for the best Margarita and widest selection of Tequilas in Singapore, go no further. ...Reciente "el hombre" Runes recomienda el pedir la versión "fuerte" adicional."

Interesting pairing of food with Tequila. Also, life has gotten too serious at the moment with politics and errant kids. We need to remember again how to celebrate. Friends and Tequila helps. A lot.

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Pitstop Cafe said:

The dualism existing in the perceived traits of men and women gives food its gendered dimension. For example, eating beef is often associated with men (Williams and Germov, 2004) while craving for sweet food (Parasecoli, 2005) are characteristics of women. Similarly, through the interviews, eating habits can be seen as either masculine or feminine.

Recommended by Anonymous Coward: "It is interesting to know that the concept of gender applies to food as well. In the above article it seem like eating hum is a man stuff. Some comments seem to disagree on it. So is drinking beer a man thing while eating chocolate is a woman thing?"

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Youth.SG said:

So, I was merrily eating my chicken rice last night, with the TV going in the background, when suddenly I hear the news announcer say something about bird flu. It’s now in

- France (very far away. Say, isn’t France famous for goose liver?)
- Iraq (ok, there’s a war going on there, too, right?)
- Azerbaijan (where’s that?)
- India (quite far away)
- Indonesia (hmm, kinda close)
- Malaysia…

Malaysia.

That’s pretty close to home. Hell, my chicken rice could have come from Malaysian chickens. Now that I think about it, the chicken I ate was kind of uncooked. That makes me kind of unhappy.

Recommended by Anonymous Coward: "Given the amount of chicken I eat (and most people i know eat) maybe we should be paying more attention to the countries getting hit by H5N1? "

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Cookiemonster said:

MILO lovers would have you know that there are TWO different types of powder available in the market out there, at least true in this part of the world, Asia. Depending on your luck & how the business managers do it, you can get MILO powder in Singapore coming from either Malaysia and/or Australia.

Unless I'm very much wrong, the one coming from our neighbouring Malaysia, is sweeter; to accomodate our Asian tastebuds for sweet stuff. While the one coming from Down Under Australia, it is creamier (probably from all the milk supply from the moo-moo cows).

Recommended by ssf: "Actually, I prefer the Aussie version - but it's funny in any case how Singaporeans get so passionate about a drink from a Swiss conglomerate..."

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Recent Runes said:

Around 20 years ago, this place was considered "death-row". Shops would open and close within 3-6 months. The Charcoal Grill, Bee Choon Hiang and the Teochew Porridge shop were the only bastions of culinary survival in this strip of car repair shops and dentists.

Recommended by Anonymous Coward: "Nostalgic look at how a small restaurant changed the landscape of Beauty World."

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Ai Ling Sim-Devadas said:

Have you ever wondered what makes Singapore food ticks? Why is hawker food (street-food) so popular? What did people of Singapore eat in the early 20th century? How did laksa come about? Singaporefoodhistory.com is a resource for anyone interested in Singapore food history. It includes reference to useful books (including the first bibliography of Singapore's cookbooks), events, traditional recipes and links.

Recommended by menofclay: "A look at the history of our Singapore food; includes recipes from yester-years. Ai-Ling is also looking for clues to the origin of our humble curry puff (and its mysterious similarities to the Cornish pastry)"

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