The Shanghai Kid (TSK) is a food blog by award winning Singaporean chef-restaurateur and foodie, Fred Lin.
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3 Different Nasi Biryanis at Tekka Market
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…
Janggut Laksa is my 2nd best laksa in Singapore
Janggut Laksa could be the ugliest bowl of noodles you’ve ever set your eyes on, but it’s one of the tastiest noodles in Singapore from as early as the 1960s!
10 types of foods you need to eat when in Shanghai for the first time!
Visiting Shanghai for the first time and have FOMO on the defining foods of Shanghai? This listing has you covered!
Review of T for Thai, a Thai Restaurant in Shanghai helmed by a French Chef
T for Thai is a Thai restaurant located on the west end of Huai Hai Rd near Wulumuqi Rd. Chef Michael Wendling is the head chef and co-owns the trio of restaurants in the vicinity…
Kichi Kichi style Omu Rice now available in Singapore
Yes! Many of you have seen the viral videos of the happiest chef in the world cooking his masterful omu rice, if not, here it is. Naturally, I was stoked when I learned that a…
Curiosity killed my palate at a hipster cafe, Curious Palette.
Visited the Curious Palette to check out their new menu, specifically, their cray fish roll that many were raving about.
Weekend Brunch in Singapore at The English House by Marco Pierre White
The master of Gordon Ramsay opens a restaurant in Singapore. I pried open a pair of voluptuous eggs. Go on, read more.
Shisen Hanten, a 2 Michelin Starred Japanese Sichuan Restaurant
Shisen Hanten is a Japanese restaurant in Singapore specialising in Sichuan Cuisine. Touted as Singapore’s highest awarded Chinese-cuisine restaurant with 2 Michelin stars from the 2016 and 2017 editions of the Michelin Guide, the restaurant’s…
Pasta Bar – Hand-made artisanal pasta in Singapore.
Freshly hand-made pasta is one of the tastiest things on earth, and it takes only a minute for them to be overdone. Imagine my joy when I found Pasta Bar, an eatery that prides itself in making and cooking fresh pasta everyday.
Saigon Stories Part 1, Vietnam Travel Log 2018
Sorry, sorry sorry. Sorry for the lack of new articles from me, because I’ve been travelling a lot in the last month. The good news is, I have lots of material lined up in the…
The Shanghai Scoop by Rachel Gouk (June 2018 Edition)
The Shanghai Scoop is a monthly column dedicated to the latest F&B news and gossip happening in Shanghai. Here are the newest restaurants and bars, hotel news, and upcoming projects. First off, World’s 50 Best….
My first Omakase and best sushi in Honolulu at Sasabune
Ok this one is some what of a Throwback Thursday post, recalling back to my notes on my first Omakase experience when I was visiting Honolulu for the 2nd time in 2016. Contrary to popular…
Yishun 925 Chicken Rice, one I have been eating for over 20 years!
When it comes to Chicken Rice in Singapore, there are no shortage of recommendations. From the super hyped ones such as Tian Tian (of Michelin Bib Gourmand fame), to commercialised chains like Wee Nam Kee…
Review of Paradise Dynasty @ Shanghai, IFC Mall
Truth be told, I had been intrigued by the marketing from the first time I laid eyes on the 8 coloured XLBs, but again, had not found the right opportunity to try it out, since Din Tai Fung is almost within walking distance from where I live, along with a host of local, cheaper choices. Therefore I selfishly chose Paradise Dynasty to bring my guest, and allow myself to have a taste.
Review of Gunther’s Restaurant, Modern French Cuisine in Singapore. Is it worth it?
.. I have long heard of Gunther’s legendary cold truffle angel hair pasta, and they appear to be the pioneers of that dish in Singapore, though I’m sure this fact would be highly debated by many. Nonetheless, I’ve always been eager to try it out, and finally the opportunity had arrived.
