you want to compete w Redhill or Maxwell?
U like putting dog shit in your mouth!
I wonder who paid the bitch to write that bad review ?
She can do a review on Lup Cheongs also.
he would not be able to offer local food the way the best hawkers do it with simplicity and skill. his wife is taiwanese, and he is an anglophile when it cums to food. simply out of touch with beng and lian heartlanders.
The food is tasty is all that matters. Fusion or not is irrelevant.
very hard to find a sinkie who is chin chai about taste. almost all sinkies are perfectionists about taste and authenticity, fusion or otherwise. but heartlander bengs and lians are intolerant with fusion. to them, similanjiao is “creole jambalaya”?
you’re partially right about sinkie food being fusion. however, sinkie traditional authentic means sinkie food concocted in 169 years of straits settlement evolution in rojak cuisine, which is basically fusion. even indian rojak, baba rojak, malay rojak, and nonya food are fusion. but what was initially fusion 169 years ago is now established “traditional” cuisine in sg. time and generations can do wonders. chicken curry that we eat in sg is very different from the chicken korma dish in indian muslim and paki cuisines. they use yogurt and not coconut cream. but centuries and decades of adoption and acceptance by locals create a wall of filters on the tastebud. for example, my mom will instantly reject chow hor fun that has no wok hei taste on the lice noodles. she eats simple but is very picky on slight changes and nuances in taste. my brother will not finish his mee pok if it is not at least 6.9 out of 9. a little off on the hot sauce, and it’s over. i’m sure you can say the same about your ckt, hokkien mee, and chicken lice. they don’t exist in prc today as the chicoms have destroyed traditional southern cuisines and flooded the mainland with dongbei ma la gutter oil chop suey, also a fusion food that doesn’t exist in prc 69 years ago.
