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Found 278 results

  1. Breakfast. Waiting for CB 2.0 to come.
  2. steveluv

    Makan in Thailand

    I know this is a Singapore forum but as I live in Thailand I am wondering if it is appropriate to post about food in Thailand here. It could be Thai food, international food, my home cooking food in Thailand etc. I wish to also welcome anyone here to contribute your experience of Thai food in Singapore or anywhere. If anyone think its not appropriate do let me know. For a start here's one of my favourite Thai food khanom-jeen, had this last week near my office Khanom-Jeen is the white soft rice noodle in Thailand made from fermented rice so it has to be eaten fresh after its made if not will turn sour quickly and spoil. Khanom-jeen is usually take with Thai curry and most commonly with Thai green curry known as gaeng-keow-wan literally translated word by word curry-green-sweet or for our easy understanding sweet green curry, and in this case for chicken green curry we call it gaeng-keow-wan-gai, gai as in chicken. This is rural area so the simple and rural setup https://www.youtube.com/watch?v=zOhpd-7LR2g&t=3s Besides making khanon-jeen-gaeng-keow-wan in very traditional taste the seller is also very sweet and cute so my favourite stall I can down 2 of her khanom-jeen any time Each is only 40 baht
  3. https://asia.nikkei.com/Spotlight/Asia-Insight/Singapore-cultivates-Silicon-Valley-of-food-in-a-hungry-Asia?utm_campaign=GL_asia_daily&utm_medium=email&utm_source=NA_newsletter&utm_content=article_link&del_type=1&pub_date=20210706190000&seq_num=2&si=44594 Singapore is home to at least 28 high-tech, indoor urban vegetable farms that a food resilience official said allow the city-state to "grow more with less." © Reuters Asia Insight Singapore cultivates 'Silicon Valley of food' in a hungry Asia Lab meat and indoor greens thrive as COVID highlights regional challenge SANDY ONG, Contributing writerJuly 6, 2021 05:00 JST SINGAPORE -- It was a warm Singapore evening and well-heeled diners at the riverside restaurant 1880 were feasting on intriguing-sounding dishes like "Forest Floor" and "Flooded Future." But the real stars of the show were two less flamboyant-sounding mains: chicken and waffle, and chicken bao. When served, the pan-fried chicken was firm and pulled apart tenderly at the touch of a fork. This, however, was no ordinary poultry. It was made from stem cells taken from a chicken feather and grown in special bioreactors. The diners were among the first few paying customers to feast on lab-grown chicken. Kaimana Chee -- a chef at San Francisco-based food startup Eat Just, which created the chicken -- helped whip up that night's meal. "I cried because I never thought I would see it on a consumer plate within my lifetime," he told Nikkei Asia. With "so much regulatory red tape" and global caution surrounding lab-grown meat, Chee, 43, was convinced getting the green light would take years. He figured his mission at Eat Just, which he joined in 2016, was to concoct inspiring dishes that would "plant the seed for another generation." So in December, when Singapore became the only country to approve the sale of such protein, Chee was dumbstruck. Many industry observers were less surprised. "It's no coincidence that Singapore is the world's first cultivated meat market," said Mirte Gosker of the nonprofit Good Food Institute Asia Pacific (GFI APAC). "The government has invested the resources necessary to create a welcoming ecosystem for food innovation." Singapore's foray into lab meat and alternative proteins -- those that come from plants, insects, algae and fungi -- is part of a concerted push to shore up its food resilience. The city-state makes up Asia's vanguard in the battle to ensure reliable access to food. United Nations estimates suggest over 350 million people across the region are undernourished while roughly 1 billion faced moderate or severe food insecurity in 2019 -- either dealing with uncertain access or actually running out of food, sometimes for days. The challenge has become more pressing since COVID-19 hit, worsening acute food insecurity in Asia and giving governments alarming glimpses of how a crisis can affect supplies. One approach Singapore has taken is to diversify its sources. It now imports food from over 170 countries and regions, about 30 more than in 2004. Kaimana Chee, a chef at the San Francisco-based food startup Eat Just, says he never thought he would see lab-grown chicken on a consumer plate in his lifetime. (Photo by Sandy Ong) It is also striving to become more self-reliant. In March 2019, it announced a "30 by 30" goal -- to produce 30% of its nutritional needs locally by 2030, up from 10%. "Resilience means having the ability to withstand perturbations to the food supply," said Paul Teng, a food security expert at Singapore's Nanyang Technological University (NTU). When Teng and his colleagues began studying food resilience around 2005, the focus was on food security. "Nobody listened to us," he said. It is a subtle but important distinction. Wealthy Singapore ranks fairly high on measures of food security -- 19th on the Economist Intelligence Unit's 2020 global ranking -- but that does not mean it can rest easy. "The government's strategy was, 'If we increase GDP, and have the means to purchase food, then we don't have to worry because somebody will always have food to sell,'" Teng said. "This is fine and dandy if there is no disruption to [the food] production and supply chain." But price hikes during the 2008 financial crisis, Malaysia halting fish exports in 2014 and other events have highlighted vulnerabilities. Then came the pandemic. "Globally, COVID-19 has resulted in some disruption, as some source countries banned exports of certain food items to cater to their domestic needs or went under lockdown," said Melvin Chow, senior director of the Singapore Food Agency's Food Infrastructure Development & Management Division. He added that increasing production under the 30 by 30 strategy would provide a buffer to mitigate disruptions from abroad. But growing more food is easier said than done in Singapore, which measures 50 km by 27 km. With the world's third-highest population density, it has set aside only 1% of its land for agriculture. The city, which has always been deft at working around its space and resource constraints, now intends to "leverage our science and technology capabilities to develop innovative solutions," Chow said. This is where Eat Just and similar startups come in. "Plant-based and cell-based proteins require far less space and resources to produce the same amount of food as traditional food sources," said Bernice Tay, director of food manufacturing at Enterprise Singapore, a statutory board dedicated to the development of small and mid-size businesses. Eager to foster food tech, the government has allocated up to 144 million Singapore dollars ($107 million) for food-related R&D programs until 2025. Enterprise Singapore has also partnered with several global accelerators, including Big Idea Ventures, which has a $50 million fund for alternative proteins. In April, Singapore launched a Future Ready Food Safety Hub to study the safety of novel foods and support companies' research. And in September, NTU will begin offering undergraduates a one-semester course focused on the science and business of producing alternative proteins, in collaboration with GFI APAC. Andre Menezes, co-founder of Next Gen, a Singapore-headquartered company that introduced soy-based chicken thighs in March, called the city a "complete ecosystem in a very small, concentrated island." "Singapore is starting to position itself as the Silicon Valley of food tech," said Menezes, whose thigh product is now found in over 45 local restaurants. In February, Next Gen raised $10 million in seed funding from a group of investors including Singapore's state-owned Temasek International -- the largest splash yet by a plant-based food tech venture. The company in June expanded into Hong Kong, Macao and Kuala Lumpur. Not your average nugget: Singapore was the first country to approve lab-grown chicken like this, amid a push for greater food resilience. (Photo by Sandy Ong) More than 15 alternative protein companies have set up shop in Singapore in the past two years. In addition to Eat Just and Next Gen, these include international players such as California dairy-substitute maker Perfect Day as well as homegrown Shiok Meats and Gaia Foods, which are working to produce cultured seafood and red meat, respectively. Another pillar of Singapore's 30 by 30 goal is high-tech, indoor urban farming. Thirty-one such farms already exist -- 28 for vegetables, three for fish. The fact that the farms are indoors makes them "resilient against some of the impacts of climate change," Chow said. They employ smart technologies that "allow us to grow more with less," with yields 10 to 15 times higher per hectare compared to traditional vegetable and land-based fish farms. One farm, Commonwealth Greens, can harvest up to 100 tons of vegetables annually, close to 1% of all leafy greens grown locally. In high-ceilinged rooms of a large industrial building, it grows rows of verdant mustard, chard, sorrel and various lettuces in plastic containers. Each grow rack is roughly 1 meter long and paired with its own strip of LED lights, suspended from the ceiling like a series of bright vertical blinds. The "brains" of the system lie at the front of each room: two sensors. One controls the air temperature, relative humidity, carbon dioxide and acidity levels. The other measures the amount and composition of liquid nutrients supplied to the greens. "Our technology combines the use of the Internet of Things, which enables us to gather very rich amounts of data that is critical for the plants," said Sven Yeo, co-founder and chief technology officer of Archisen, the agritech company that runs the farm. "When we grow crops, we have something called a crop recipe," he said. This is essentially a list of parameters -- light, pH, temperature, and so on -- that Yeo and his team refine to optimize a plant's growth so that it "maximizes its nutrition and flavor profile." The hydroponics-based system consumes 95% less water and 85% fewer fertilizers than traditional, soil-based ones. Commonwealth Greens can harvest up to 100 tons of vegetables annually, close to 1% of all leafy greens grown locally. (Photo by Sandy Ong) Proponents say indoor farms and alternative proteins offer better produce and cleaner meats, with minimal or none of the pesticides, antibiotics or hormones commonly found in today's food products. "Consumers are increasingly more critical of the food they are eating," said Aileen Supriyadi, a research analyst at the market research firm Euromonitor International. "Especially with the recent COVID-19 pandemic and African swine fever cases affecting livestock in the region, consumers have grown more concerned with regard to food safety." Cultured meat, in particular, has its skeptics. In a YouGov Omnibus survey of 1,068 Singaporeans in December, 42% of the respondents said they would not eat such meat, local media reported. A Euromonitor survey in 2020 found that 36.5% of Asia-Pacific consumers preferred all-natural products, compared with 33.3% in Europe and 28.4% in North America. Still, for Singapore, the high-tech farms and labs provide plausible solutions for increasing food production. Some experts believe they can be a way forward for other Asian countries, too. Indoor farms are not new. NTU's Teng said there are more than 400 throughout Asia. But compact, high-yielding ones are especially useful in "highly urbanized cities with higher purchasing power, where real estate cost is high," Archisen's Yeo said. Jakarta is a good example, according to Christian Prokscha, founder of Eden Towers, which opened a vertical farm there in February. "You can grow things on the hills outside Jakarta," he said, "but the problem is that you have a very long logistics route." Additionally, Yeo says "the one big challenge" of indoor farms is the cost of facilities and sophisticated equipment. Singapore has provided generous grants over the years, including a SG$60 million fund launched in April that helps would-be farmers defray initial building expenses. But few Southeast Asian countries have pockets as deep as Singapore's. When it comes to alternative proteins, high selling prices are another tall hurdle. Nevertheless, Asia is "uniquely primed to capitalize on the shift toward alternative proteins," said GFI APAC's Gosker, citing the region's "rich agricultural landscapes, expansive infrastructure and manufacturing power, world-renowned innovation hubs and unparalleled market size." She went on: "Local producers now have the ability to source a nearly unlimited range of ingredients, process them in new and innovative ways, and manufacture the next generation of plant-based meat -- all in the same corner of the world."
  4. missmarigold

    Peranakan Food. Any recommendation?

    Hi, Looking for a good peranakan food for family dinner. Any recommendation? Preferable east side
  5. Because my Mum makes the best CCF with char siew fillings.
  6. Personally, for meat, I think still have to wash. http://www.asiaone.com/health/6-foods-you-should-not-wash-cooking
  7. As per topic. I'm exploring cafe business as viable business? All along, I love to work with food and always felt happy if a customer enjoys the food. It may not be a full menu. Even a cafe that serves pastry and drinks will be nice too. What are the things I need to know. How to spot a good location. Look for buy overs.
  8. Singapore’s hawker culture was officially approved on Wednesday (16 December) to be inscribed into UNESCO’s list of intangible cultural heritage of humanity.The 24-member inter-governmental committee (IGC) made its decision during an online meeting, following a recommendation from a 12-member evaluation body last month. “Singapore is tremendously honoured to have our hawker culture as our very first inscription on the UNESCO representative list of the Intangible Cultural Heritage of Humanity,” said Edwin Tong, Minister for Culture, Community and Youth, in a video shown at the meeting after Singapore got the committee’s approval. “Hawker culture is a source of pride for Singapore. It reflects our living heritage and multiculturalism and is an integral part of the daily lives of everyone in Singapore, regardless of age, race, or background. “The journey doesn’t end here. We will continue to recognise and celebrate the knowledge and cultural practices of the hawker trade, and ensure that future generations of Singaporeans can continue to appreciate, enjoy and cherish our hawker culture.” The expert panel had assessed Singapore’s hawker culture to have fulfilled all the criteria listed by the IGC. Furthermore, it commended Singapore for nominating a cultural heritage element that is thriving in a highly urbanised and culturally diverse environment, as well as for developing safeguarding measures that effectively foster dialogue, creativity and sustainability of hawker culture. It also commended the Republic for devising creative ways to encourage the community to participate in the nomination process from the outset. The nomination was also cited as a positive example for its “celebration of intangible cultural heritage, diversity, dialogue and sustainability”. There were 42 submissions in this year's bid for inclusion into UNESCO’s list. These include mechanical watchmaking by Switzerland and France, Budima dance by Zambia and tree beekeeping culture by Poland and Belarus. Among these, 25 were recommended to be inscribed on the official intangible cultural heritage of humanity list, including Singapore's bid. There are currently 463 items in UNESCO’s list of intangible cultural heritage of humanity.
  9. StreetFight3r

    Another celebrity food venture?

    https://www.asiaone.com/lifestyle/celeb-fb-venture-alert-terence-cao-vincent-ng-shane-pow-and-dawn-yeoh-are-now-selling-mee Yet another food venture by local celebrities COVID cant act ah all selling atas food? Nt so sure anybody want support an fnb started by at least 2 celebrities who broke covid law OK la I sourgrape hahahaha
  10. RickyWee

    Covid-19 Sharing of Food Delivery

    Hi guys, since the circuit breaker, most people will be staying at home and I believe that food deliveries are in high demand now. We can of course order our food from Food Panda, Deliveroo or GrabFood as they offer a wide variety of food selection but what about the restaurants that are doing their own delivery services? Therefore, this thread is for us to share restaurants that we loved😍 which are doing their own delivery services so all of us can support them. Just simply list those restaurants you know who are doing independent delivery to homes, link the menu page if you can and detail any restrictions eg East Coast only. I will start us off with.... The Coconut Club, https://thecoconutclub.oddle.me, minimum order of $60
  11. I am always supporter for hawker center food. Singapore hawker culture listed as UNESCO intangible cultural heritage https://www.channelnewsasia.com/news/singapore/singapore-hawker-culture-unesco-intangible-cultural-heritage-13784522 SINGAPORE: It’s official - Singapore hawker culture is now on the UNESCO Intangible Cultural Heritage list, joining the likes of French cuisine, Thai massage and yoga. The listing was made official at the 15th session Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage held in Paris this week. The inscription on Wednesday (Dec 16) comes two years after the intention to nominate hawker culture for the UNESCO list was announced at the 2018 National Day Rally. The nomination documents were submitted to UNESCO in March last year. There are more than 400 items on the Representative list of Intangible Cultural Heritage of humanity.
  12. Hi all! I've been summoned by my boss to start a makan thread just for this special month (previous thread was too long). Continue your makan thread here. This will be a special thread dedicated for this unprecedented month. Show us your cooking skills and your anyhow cook anyhow eat spirit. Remember it's not about sticking to your routine and insisting on taking away at your favorite weekend eateries. It's about making small little personal sacrifices in this one month so that we can resume normalcy as much as possible next month. Break the chain of transmission now so we don't have to extend this. Please reduce the number of times you're heading out and opt to cook or order deliveries instead. Let's also be positive and keep eating. Hahaha. I'm going to start the ball rolling with what I've eaten for the past two days of WFH! Day 1 Day 2 Please wear a surgical mask if you're heading out even if it's for a short while!
  13. I think the best fried chicken in Singapore for me is at Wisma lvl 5 beside the food court. It’s a Japanese karaage shop, at japan town. I am worried they close down because dunno why not much business leh. Weird...
  14. PSP415

    Food of the Future?

    https://www.channelnewsasia.com/news/asia/thailand-insect-farming-food-protein-source-11786032 I assure u. If it comes to this stage, i may be going vegetarian. Came across lots of these at Golden Mile Complex Supermarket on Level 2. Will usually detour. The large quantities of these can makes me nauseous. To actually eat them, i pass...out. Any bravehearts tried? On one hand i dun want to know, on the other hand i am curious. Haiz Safe ride Cheers
  15. Wind30

    Cheap and good bbq ribs?

    I just found a pretty good bbq rib store at timbre+ but it is a bit far from my place. anyone know of good bbq ribs which is decently cheap like below 20sgd for a full rack? looking for bbq tomorrow...
  16. steveluv

    General travel - Taiwan

    Breakfast was not bad, had chunky red snapper porridge for main course but started with some fruits and a fritter So my trip will be starting from the south of Taiwan in the city of Kaohsiung then will move to Taipei Friday evening. So, when I arrive at Taoyuan Airport (near to Taipei) I have to take their High Speed Rail (HSR) to the Kaohsiung in the south. But before that I need to get to the Taoyuan HSR Station, by bus Follow the sign to go to the bus station at B1 level, just outside the glass door go to number 12 kiosk for bus number 705 and pay just $30 Inside the bus Train ticket $1,980 (non-reserve seat cost $1290, standard reserve seat costs $1330) from Taoyuan station to Zuoying Station (this is the name of the HSR station for Kaohsiung) Here comes the train https://www.youtube.com/watch?v=4vKVaVpHMl0 Inside the train
  17. Bluepica

    Myanmarese neighbour's food

    Actually, what are the ingredients that used in Myamarese food that have one weird smell? The Thais chap chye peng also got such smell but not as strong as the Myamarese food. this smell is very strong and distinctive that you can smell when you walk pass Peninsular Plaza (or even nearby) My neigbour two units away was rented out to a group of Myamarese few months ago but only few days ago, those familiar smell of Peninsular Plaza started to fill the whole corridor overtaking the yummy curry smell from my next door foreign Indian workers. No, no I am not being disrespectful to different cultural habits, but the smell can be very overwhelming. 😖
  18. Taking a short break to Osaka for some makan trip. Japanese food begin on-route Breakfast - Japanese rice and fried chicken in sauce
  19. Today I went back to this hawker stall in Whampoa market which I ate since I was a child more than 20 years back. It really brought back memories and it still taste as nice. I just wanted to share the stall and am wondering if anyone else know about similar stalls that has been selling for a long long time and still taste as good. The stall I am talking about is the Curry Rice Stall in whampoa Market. I think they only sell for breakfast only... the braised pork there is REALLY good. Quite easy to see as there is always a queue. No newspaper cuttings though. IT still taste the same since my parents brought back for me 20 years back.... It is REALLY HARD to find the same stall selling the SAME food for 20 years. And still taste the same. Almost all my favourite childhood stalls have closed down or moved.... The only other one I know still at the same place is a Malay food stall in a Coffee shop in TPY.
  20. So you have a few days free.. europe is too far, too expensive and well too much to organize now you check out Scoot and then you scope out $50 tickets to Penang and you have the perfect excuse for a getaway 👍 its only 55 min away and you can be in the land of good food for not too much money 💰 so come join me for a weekend jaunt ! firstly where do you stay ? well despite it being officially frowned upon, you can get Airbnb or other options for a short stay or just stay in the hotel. You can stay in Georgetown where the food is or the Tanjung Bungah area with the fabulous sea view. Or Batu Ferringhi and eat durians until your eyeballs fall out. Take your pick !
  21. Dont know if you would do what i just did. i cannot take it anymore. i just went to complain to the supervisor of a popular eatery that his male staff (server) who is keeping a long thumb nail had his nail soup into my bowl of bee hoon soup while holding to serve on my table. how could this be happened at all...
  22. A whole new Japanese food street replacing the old Japanese food street at Jurong Point Basement 1, the link between JP1 and JP2. Its like a Japanese food coffee shop, buy food, eat and go. Price is close to a normal Japanese mass market restaurant, but GST included and no service charge. The whole place is almost cashless. You can just get a seat, scan the QR quote on the table, run through menus, place order, make cashless payment, get Q number, wait for Q to appear on the E-board, Collect eat and go. If you prefer to pay cash or Q for your order, there is a kiosk at every stall, select your order, pay cashless or go to the drink stall to make your cash payment at the cash counter, and wait for your food. However, for drinks, the stall only accept cash and nets (if I see correctly, no CC payment at the drink stall, or i might be wrong because some new handheld takes both Nets and CC payment). 1 issue tho, if you are ordering food from different stalls, you will have to repeat the process and get a few Q numbers. Here is the website link for those who are interested. http://njoydininghall.com.sg/about-us/ I dont usually take photos of my food when I dine out, so no photos of food, but here are some photos of the place and the stalls. If you like Japanese cakes and Ice cream, head over to chateraise at the start of the row (where the &JOY signboard is) , but you may need to exercise self control. I had to quickly rush out before I start to pick non stop, if not I think I toh of sugar overload..
  23. Hi. I would like to seek some recommendations here for halal food. Cafe style or buffet style both fine. This is because my department regularly organise team lunch/dinner and we are running out of great halal food ideas for our muslim colleagues.Pax size between 4 to 6. Appreciate all suggestions/ideas. If do a quick search google there's too much options and mostly paid ads. Would prefer genuine recommendations. I'll start here with three I personally feel is quite good Landmark Buffet http://www.landmark.com.sg/ T-Bob Corner https://www.tbobscorner.com/ The Dim Sum Place http://www.thedimsumplace.sg/ Thank you everyone for your contributions in advance
  24. Neopcn07

    Black Bean Curd 黑豆干

    Anyone can advise where can I find this? Black bean curd 黑豆干?Used to buy it from supermarkets or wet markets. But now all no more....
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