The Shanghai Kid (TSK) is a food blog by award winning Singaporean chef-restaurateur and foodie, Fred Lin.
FOOD / TRAVEL / BLOG
A highlight at Apollo: Halibut served with three stages of green tomatoes (unripe, ripe, and dried), with olives, and tomato juice in fish fume (that’s fish stock + butter). Briny, sweet, sour, and buttery is what you need to know.
My friend, R, wanted to bring us to his favourite Nasi Biryani place at Little India, Singapore. Unfortunately, his stall was closed that day, and hence we rerouted ourselves to the timeless Tekka Market smack…
Visiting Shanghai for the first time and have FOMO on the defining foods of Shanghai? This listing has you covered!