The Shanghai Kid (TSK) is a food blog by award winning Singaporean chef-restaurateur and foodie, Fred Lin.

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Reviews

Ultraviolet. The Shanghai Kid Review.

May 22, 2017

20th Sep 2017 EDIT – Ultraviolet was awarded 3 Michelin Stars in the 2018 Shanghai Michelin guide.  Well deserved. Ultraviolet. How do I begin? How can I even write about this whole dinner without spoiling…

VideosRestaurateurVLOG

VLOG#7 I closed my award winning restaurant

May 02, 2017

Welcome to Vlog Episode 7! This is probably my most epic Vlog to date, and records the closing day of my restaurant in Shanghai, as well as some highlights of customers about my restaurant. Due…

ReviewsTravel Stories

[CLOSED] My Favourite Place to Eat in Honolulu, Hawaii, Ono Hawaiian Foods

Mar 08, 2017

Hawaii is my favourite place on earth. I had fallen madly in love with the state ever since visiting my brother living there in 2013. From the sights, the amazing people to the food or…

Lists

My Top 10 Restaurants of Shanghai in 2016

Dec 31, 2016

Happy New Year everyone! Although 2016 has been quite a sad year for many businesses in Shanghai, many restaurants had to close and even entire streets shut down. Luckily, I still managed to get some great experiences…

ReviewsVideos

Summer Menu at Coquille, and Beef Wellington Encore

Aug 31, 2016

Watch the Coquille video on Youku (China) Watch the Coquille video on Youtube A few friends wanted to try Coquille’s famed wednesdays beef wellington, and invited me to help share their bill feast together, which…

Reviews

Best Brunch in Shanghai so far, at Mr & Mrs Bund by Paul Pairet

Aug 27, 2016

Traditionally known for their lavish French dinners, Mr & Mrs Bund launched their weekend brunch menu some years back, and has since garnered a strong following for it. This brunch tasting was set up courtesy of City…

NewsRestaurateur

The Shanghai Kid featured on Shanghai Daily

May 28, 2016

What a big week. My restaurant, Hello Miss Dong won the editor’s pick for outstanding south-east asian restaurant of the year by CityWeekend, and I woke up to people showing me, myself on the newspaper…

ReviewsTravel Stories

Review of Burgr by Gordon Ramsay @ Las Vegas

Feb 21, 2014

The wife and I were in Vegas for a few days on our tour of the United States, and I made a point to visit as many celebrity chef restaurants as I could. Gordon Ramsay’s Burgr was one of them.

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MIZUKI: My Birthday Treat at an Omakase Tempura Restaurant in Singapore

Dec 27, 2019

Mizuki is one of the few Japanese Omakase restaurants in Singapore who specialise in Tempura. I was blessed to have been treated to their mid-tier menu for my birthday!

3 Different Nasi Biryanis at Tekka Market

Eating Now

Review of Gunther’s Restaurant, Modern French Cuisine in Singapore. Is it worth it?

Reviews

Review of Burgr by Gordon Ramsay @ Las Vegas

ReviewsTravel Stories

Kichi Kichi style Omu Rice now available in Singapore

Eating Now
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10 types of foods you need to eat when in Shanghai for the first time!

Sep 26, 2019

Visiting Shanghai for the first time and have FOMO on the defining foods of Shanghai? This listing has you covered!

In memory of Lewin Terrace

Memorum

Saigon Stories Part 2, Vietnam Travel Log 2018

Travel Stories

10 things you must eat when visiting Singapore for the first time!

Lists

Singapore’s Most Artisanal Nasi Lemak at The Coconut Club

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The Shanghai Kid

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Had prata, bought back from RK eating house after Had prata, bought back from RK eating house after my dinner at Chomp Chomp Last night. Good as ever, even after spending a night in the fridge, a quick toss on both sides in the pan get them softened and crispy at the same time.
Star of the show however, were the scrambled eggs I learnt from @kenjilopezalt latest video about the subject. Kudos for sharing the secret ingredient kenji! Turns out to get that Hongkong style scrambled eggs texture, NO DAIRY PRODUCT IS NEEDED. Anyway, go look up his video on YouTube to find out, I for one, am not so enthusiastic about sharing 🤣
Visited newly opened Yakiniku-GO at Seletar Mall f Visited newly opened Yakiniku-GO at Seletar Mall for lunch today. Queue time about 20mins.
Pretty Value for money, but the meats are otherwise quite mediocre.
My favourite amongst the lot was actually the small ribeye, which could be grilled to a medium’ish still tender and juicy texture. 
The rest of the meats were basically either chewy or dry, due to their thinness, it’s impossible to have a tender and juicy piece.
The sets and offerings make it quite convenient to choose what you want though.
Expect to pay on the average $20 per pax which is over half of what you’d pay at Gyu Kaku.
What’s up? Decided to support my pantry today, a What’s up? Decided to support my pantry today, and made wantan shoyu ramen with gifted mini abalone.
back at my favourite kuay chup for lunch today. Do back at my favourite kuay chup for lunch today. Don’t tell you all where!
On many days, lunch is just a 10min egg fried rice On many days, lunch is just a 10min egg fried rice with random protein in the fridge, in this case, smoked duck breast.
Chicken with 40 cloves of garlic. Christened my @l Chicken with 40 cloves of garlic.
Christened my @lecreusetsg with this classic French dish last weekend. My diners mopped the pot clean.
It amazed me how simple this was to make, yet the flavors were so complex and delightful.
Impromptu dinner last night at Man Man, Central. Q Impromptu dinner last night at Man Man, Central.
Quality of Unagi is good, but I felt the sauce was abit sweet, which seemed to persist at the back of the throat after the meal was over.
Interestingly, the dashi provided to eat the Unagi as a ochazuke was quite sweet and salty, a bit different from the usual lighter dashi that I’m familiar with for ochazuke.
It’s not bad, but personally, I prefer the hitsumabushi at @uya_sg 
Notably because the Unagi at Uya is less overpowered by the sauce coating, and you get to Savour the caramelised goodness of the charred surface of the fish.
Randomly threw in a steak to the dinner party last Randomly threw in a steak to the dinner party last weekend. Growing fond of the Australian ribeyes from NTUC finest.
Dinner the other day at Bruno’s, still one of if Dinner the other day at Bruno’s, still one of if not, my favourite Italian joints in town.
The frutti di mare (fruits of the sea) fritto is still the very best I’ve ever tasted, and we polished the plate clean before the other two dishes arrived.
The linguine with king prawn in lobster infused sauce was equally competant, whose freshness and succulence prawns were unrivaled.
The pizza Diavola is an all time dependable Favourite of mine, with mildly spicy rings of chilli giving each bite freshness and kick.
Business did not seem as hectic as a couple months back, I urge you all to give Bruno’s a try!
Made this damn awesome garlic noodles with crispy Made this damn awesome garlic noodles with crispy bacon for lunch the other day. 
Was totally blown away by the simplicity of the recipe, but delicious result.
These Garlic noodles are a American-Vietnamese creation originating from San Francisco.
The noodle of choice for me is spaghetti, because spaghetti retains sauce and doesn’t get soggy easily.
The par-cooked noodles are tossed in lots of minced garlic and a sauce consisting of light soy sauce, fish sauce, oyster sauce, sesame oil and butter in agar agar proportions but less is more, because all of those sauces are salty.
Finish off with a sprinkling of freshly grated Parmesan.
Pair with shell fish or anything you like!
Homely Dinner for two last night, but someone was Homely Dinner for two last night, but someone was so busy on her phone she didn’t bother to eat with me. 🙄
1. Napa cabbage and pork belly soup with homemade dumpling
2. Spinach in abalone stock and.. abalone (these were from that same last can!)
3. Ginger pork belly 
4. Shrimp paste stewed egg plant
Made some pork and leek Gyoza for dinner tonight, Made some pork and leek Gyoza for dinner tonight, paired with this Instant ramen series from Nissin, which is delicious. Oh, topped with canned abalone, which my mum gifted me! It’s a lunar new year thing, don’t judge!
Anyway, I wrapped the Gyoza in the Japanese style and also taiwanese style.
I very much prefer the Taiwanese style which I haven’t been able to find in Singapore! The reason is not only because they are much easier to wrap, but they have a larger surface area to crisp and char up, as compared to the usual round shapes!
I just need some taiwanese sweet plum sauce to complete these.
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Copyright 2013-2019 Fred “The Shanghai Kid” Lin. All photos, text and video by Fred Lin unless otherwise credited.