Leon Chua

What do chefs eat during their shifts? Along with Leon Chua of @uncle_lim_chiak, we go into the kitchen to find out what the chefs at Restaurant Born fill their stomachs with while they are on duty. Tap the link in bio on @tatlerdiningsg to watch the full video. Content Director: @dudiaureus Talents: @aun_koh, @uncle_lim_chiak Camera Operators: @neekler, @jojoeyjoget Video Editor: @jojoeyjoget #staffmeals #RestaurantBorn #whatchefseat #Tatler #TatlerDiningSG #TatlerSingapore

What do chefs eat during their shifts? Along with Leon Chua of @uncle_lim_chiak, we go into the kitchen to find out what the chefs at @burntends.sg fill their stomachs with while they are on duty. Tap the link in bio on @tatlerdiningsg to watch the full video. Content Director: @dudiaureus Talents: @aun_koh, @uncle_lim_chiak Camera Operators: @neekler, @riotriot Video Editor: @riotriot #staffmeals #BurntEnds #whatchefseat #Tatler #TatlerDiningSG #TatlerSingapore

One of Sis @xiaohanjue ‘s favourites… Tiger Kueh Teow Thng (Wong Fat Lee) along Lebuh Caranarvon. Lebuh Carnarvon in George Town is just one of many main roads lined with lots to eat. It wasn’t a long stretch but it took me a while to cover. Pausing to peep into each shop to see and smell the good fares like Kedai Kopi Pak Hock Famous Chicken Rice etc. Only locals (those who stay or stayed in Penang) will know where to find these gems. Tiger Kueh Teow Thng operates out of an unassuming - kinda run down coffeeshop (Wong Fat Lee), visitors might walk past it without giving a second look. The Kueh Teow Thng was as authentic and old school as it got, just look at the picture. The broth was everything. It puzzles me all the time, how such “ching” looking soup can taste a million bucks, really “Kang Hu”. A bowl of piping hot Tiger Kueh Teow Thng can come with lots of innards and offals. You get to choose what you want to have, fishballs still an option. The innards are nicely cleaned, so don’t worry about noisome that might dissuade you. The Kueh Teow was “Gook Gook” (so smooth in Teochew), unreal texture - it’s rare to get such quality in Singapore. You help yourself to raw green chili with dark sauce to enjoy with the offals, goodness me. Fantastic bowl of comfort, Penang-lang really eat well… This was just Day 0 Hour 3, but I was already so in love with rustic Penang food. #noneedmeepok ———————————————————————————————— #penangfood #penangeats #kwayteow #comfortfood #localfood #topcitybites #foodporn #foodphotography #foodie #foodgasm #foodstagram #foodies #foodiesofinstagram #foodlover #foodblogger #foodpics #instafood #sgfoodblogger #sgfoodies #sgigfoodies #singaporefoodie #singaporeeats #singaporeinsiders

“Chee Cheong Fun with Hae Kor”!!! Bro @ho_elon and Sis @xiaohanjue looked at the excited Singapore uncle in disbelief, “next time don’t bring him to Penang”! Adjacent tables of Penang-lang probably thought the same, “what was the big deal”? Because… WE don’t get this WICKED combination in Singapore, we have been Hoisin-ed all these while… Straight out of the airport and the hunt for Penang food took stage. Weirdly on this beautiful Wednesday, many Penang-popular hawkers like “BoBo” Hokkien and Curry Mee at Taman Lip Sin decided to take the day off. Luckily, Hsin’s secret weapon and driver Ah Boon had more gems up his sleeve. Off we went to a very local-popular “The Shark Food Court” 大百鯊along Burma Road. Fwah, the number of stalls in here, everything looked unpretentiously good. My guardians reminded me to pace myself because there was going to be alot of eating the next 36hrs! Some lyrical Hokkien exchanges between Hsin and stalls later, colourful plates covered the Formica laminated shaky table. My eyes lit, skilfully sucked in my drool. Penang Hokkien Mee (Prawn Noodle) and Curry Mee from this stall called “Kuantan Road Curry Mee”. Oh my goodness, they were good! The flavours were deep and tasted handmade at 4am kind. Look at what were in the Curry Mee, pig blood curds, cuttlefish, roast pork and cockles!! The same for Hokkien Mee, there were pig skins and intestines!! Nothing screamed “Welcome to Penang, Leon” better!! “Uncle, manage ah”, advised Hsin; “these are nice but ain’t the best”. It was my turn to be in disbelief… My Penang foodie trail with the best guides was off to a great start! #noneedmeepok ———————————————————————————————— #penangfood #localfood #hawkerfood #cheecheongfun #malaysianfood #penangfoodie #currymee #ulcpenang #topcitybites #foodporn #foodphotography #foodie #foodgasm #foodstagram #foodies #foodiesofinstagram #foodlover #foodblogger #foodpics #instafood #sgfoodblogger #sgfoodies #sgigfoodies #singaporefoodie #singaporeeats #singaporeinsiders

Back in Singapore to have dinner with some good friends from Thailand! Not easy to find a place in Singapore to bring Chef Prin and Mint. He is a keen Chef, both husband and wife have such discerning palates, that’s why Samrub continues to personify Thai-dining; and… where have they not been?! Yang Ming’s not-your-usual but casual fares popped up like a eureka. A “Chicken in Pig Stomach Soup” and “Pig Trotter White Pepper Soup” later, smiles drew on their faces. Phew, I dodged a bullet, they didn’t unfriend me. That’s the magic of Yan Ming. They are Zhi Char yet niche. Those signature and need-to-preorder soups should warm the cockles of any heart, Chefs or not. Statement seafoods with silky Cheong Fun in Singapore was popularised by their kitchen I believe. Think of the decadence as a large serve of Cheong Fun with seafood sauce with a side of lobster or crab. Other places have caught on but somehow can’t achieve the same level of smoothness (IMHO). Each time I visit Yang Ming, my order is as boring and predictable as me, ask Keith @keith.kang.83 , the owner. He could “cut & paste” from previous visits. I am calorie conscious (unbelievable?) and a creature of good habits. Must have the “Steamed Baby Squid”, amazing sauce but don’t take credit away from the bouncy little puppies. “Steamed Turbot”, demonstrates the kitchen’s literacy in using sexier ingredients. I can finish both on my own… “Atas-Casual”dining is on the quick rise in Singapore. Everyday-packed Yang Ming is testament. Fantastic evening with Prin and Mint, see you guys soon enough. #noneedmeepok @yangmingseafood ———————————————————————————————— #seafood #zhichar #atascasual #singaporefood #comfortfood #localfood #topcitybites #foodporn #foodphotography #foodie #foodgasm #foodstagram #foodies #foodiesofinstagram #foodlover #foodblogger #foodpics #instafood #sgfood #foodsg #sgfoodporn #sgfoodtrend #sgfoodblogger #sgfoodies #sgigfoodies #singaporefoodie #singaporeeats #singaporeinsiders

Having a meal at Wing is like watching a “Live” concert by Vicky Cheng! Your senses hype, frequent chills down the spine, and maybe a tear or two to nostalgic medleys. Each course a Vicky song, a charm offensive; old and new dishes evince why Wing is one of the most exciting restaurants in Hong Kong, the one to watch in Asia and very quickly the world. Uncle being whimsy again? Have you actually been to Wing?! Wing’s fares are like no other. The most traditional at Wing is the use of high end Chinese ingredients and top produce; throw in a curiosity that can irritate the most conventional of chefs, you get a culinary wit that fascinates and tantalises. This visit was like “The Best of”… Hello Hairy Crabs, been a year, Wing’s old guards “Golden Crystal Eggs”, “Flower Crab with White Pepper and Crispy Cheong Fun”, “Signature Crispy Chicken” and “Fish Maw Rice” but topped with seasonal Hairy Crabs Roe this round (so bloody good). Was flabbergasted to enjoy the special “Thick Cut White Truffle” Tong Shui which I was raving about at the start of the meal! Was my reminiscent too loud?! Vicky threw in some new dishes, “Spring Roll with Oyster” (some would know the sea cucumber version), then a “Spicy Sea Cucumber and Salted Fish Pot”. I am going to sound like a broken record, will stop here… Atomix x Wing is going to happen next week, are you guys going to be at this epic collab?! #noneedmeepok @wingrestaurant_hk @chefvickycheng ———————————————————————————————— #cantonesefood #chinesecuisine #hongkongeats #ulchongkong #world50best #asias50best #topcitybites #foodporn #foodphotography #foodie #foodgasm #foodstagram #foodies #foodiesofinstagram #foodlover #foodblogger #foodpics #instafood #sgfoodblogger #sgfoodies #sgigfoodies #singaporefoodie #singaporeeats #singaporeinsiders

Where do younger Hong Kongers eat? As Bro @kevintangram and I found out, at cultish @bigjjseafood ! Who else knows about Big JJ and been keeping quiet?! Bud and food writer Charmaine @supercharz recommended I visit Big JJ Hotpot (Lan Kwai Fong) to get a sense of “New Hong Kong” and taste“New-Old Foods”. I did, fought the long queue, was bestowed a table, soaked in the vibes and immediately fell in love with the place. “Hope”-in-the-wall, native, rough, imperfect; yet honest, fun with insurmountable good vibes. Concrete walls lined with emptied expensive Burgs and Grand Crus, Salons and Champs. The familiar backdrop for a rebellious, affluent and influenced generation. For that one hour Kevin and I were there, we probably brought up the average age. Dinner at Big JJ is Hotpot but lunch is peddled by one-plate meals/comforts. I tried the Lo Mien, but my love for noodles was constantly challenged by rice-orders crash landing on adjacent tables. Fight these… - Sausage, Luncheon Meat and Fried Egg on Soy + Scallion Sauce Rice - Pork Chop with Fried Egg on Soy + Scallion Sauce Rice - Lamb Rib Curry with Rice The seduction was real, like touting mamasan exposing your inner desire. If the Lo Mien wasn’t my third meal before 12pm, I would have succumbed badly. Notwithstanding, the Lo Mien was tasty. Look at the “modern” serve. The sauce-base reminded me of dark Wanton Mee. The selling act was definitely the ‘Sukiyaki’ styled beef. Coat graciously with chilli and dark sauce for a punchier. The portions were huge, it amazed me how those dainty fair-skinned young ladies could gobble everything down. The only time you see true colours? Check the menu (7th pic), the drinks were good, enjoyed my “Ribena Lemon”. Go off peak unless you are sucker for painful queues, doable only during cooler seasons. Already made a dinner reservation for my next visit to HK. Yes, hotpot dinners at JJ are extremely popular with a crazy reservation list. Can’t wait!! #noneedmeepok #vibedining ———————————————————————————————— #hongkongeats #lomien #cantonesefood #comfortfood #ulchongkong #lunchtime #hongkongfood

“Ding Ding”… the ladies taught to me take Tram (affectionately know as Ding Ding) in Hong Kong, and I could tap with credit card… so easy! Three stops and a Ding Ding later, we arrived at our second breakfast, rustic 永合成馳名煲仔飯 Wing Hop Sing Claypot Rice. When I posted on stories, some HK followers actually ranted because they didn’t want a further invasion of their regular morning. But judging from the number of visitors who were there, the invasion started long ago! 煲仔飯 seems to be the thing in that area. Sheung Hei, Kwan Kee and Wing Hop Sing aren’t too far from one another, but Wing Hop Sing is one that Hong Kongers go to. The low Google review is a deception I tell you, like a ploy by locals… Gloria did try to manage my expectations because she knew Singaporeans prefer the hard hitting version; robust, dense and heavier tasting. Wing Hop Sing’s are baked and home styled toasty! She ordered the signature Hand-sliced Beef with Raw Egg; her apprehension was unfounded, how good was this?!Granted it felt slightly more “virtuous”, the rice sizzled and flavours didn’t let down at all. The lady-owners served it the way it has been for over 50 years. But if you need that caramelised bottom, they will do it for an extra HKD 10. I loved it the way it was, but you decide your poison. We had a steamed minced pork with squid. Can I tell you how good that was too, and when Gloria told me the combi can be for a 煲仔飯, I cringed! Super regulars also shared about the soups of the day, a favourite the pork ribs with tomato, carrots, cabbage and potato, seemingly must have. Other specials, the fresh stir-fried yellow eel with onions and Chinese chives. These amazing sounding comforts are on my next visit! Damn… People, a must visit for a taste of home styled 煲仔飯! Wing Hop Sing is worth a dedicated Ding Ding ride. No reservations, just queue, soak in the full HK experience… #noneedmeepok ———————————————————————————————— #煲仔飯 #claypotrice #hongkongeats #hongkongfood #comfortfood #localfood #ulchongkong

永記潮洲粉麵 Wing Kei! First time trying this quaint tucked away shop in Sheung Wan. I get to enjoy these joys of everyday Hong Kong only because amazing noodle hunters/buddies Gloria @foodandtravelhk and Charmaine @supercharz bring me. These ladies know the local of locals, and believe one bowl of noodles is never enough. I trust them with my gastro… Easy walk from hotel to Wing Kei and I was ready to load up despite still reeling in from Diplomat’s Wagyu Burger the night before. Don’t we have a different stomach for noods. A bowl of hot 牛什河粉 and a bowl of 豬什河粉 in that amazing cool weather! The cockles-warming way to start a foodie morning in December… The broths weren’t as intense and less peppery. So those who prefer Ching will like Wing Kei. The highlights were the offals for sure, both pork and beef. Cooked perfectly, you know these spare parts were fresh because of the wonderful texture. Easy bite, not rubbery, they did a great job cleaning them, no fouling at all. The 牛什came with lots of 鮮牛肉 beef fillet (which could have been tenderised) and even 牛百葉 black stomach. I did prefer the 豬什河粉, the 豬潤 liver and 豬大腸 intestines did it for me. If you are adventurous, you could even add 豬耳 ear and 豬肺 lung to your mix. The things two ladies and a Man-tai can talk about over noodles are bloody hilarious. Soon enough, we were discussing what to eat next, that’s why I love them! If you happen to be in Sheung Wan area/ Des Voeux Road West for dried seafood and tonic streets, Wing Kei is a nice pit stop. Avoid lunch hour, unless you want the full HK experience… wink! #noneedmeepok ———————————————————————————————— #牛什河 #豬什河 #offal #streetfood #hongkongfood #hongkongstreetfood #hongkongeats #ulchongkong #comfortfood #noodles #topcitybites #foodporn #foodphotography #foodie #foodgasm #foodstagram #foodies #foodiesofinstagram #foodlover #foodblogger #foodpics #instafood #sgfoodblogger #sgfoodies #sgigfoodies #singaporefoodie #singaporeeats #singaporeinsiders

Does this look bloody amazing?! You know I will sound like a broken record when it comes to Neighborhood in HK. Look at the pictures, would you blame me?! Some pictures should fire neurons to release flavours so you can “taste” them with your eyes. Surely this prized Rubia Gallega served raw with Bone Marrow brined with Caviar can do the trick. The biggest challenge doing this post was selecting the dish to helm it. Should it be the crazy“Potato and Crab Salad” (4th pic) that was 70% Crab 30% Potato, that ultra-sexy Shanghai Hairy Crab Pasta (6th pic), my cougar-love the Salt-baked Chicken (7th pic) which transforms into David’s signature chicken rice, or that Teochew uncle approved whole Kinki (9th pic)? You tell me if I did well… Unreal flavours and textures in David Lai’s symphony. This “I cook what I want” Chef is branding his food stylistically, non-compliance nor conformance (with mainstream) are features. These turn rebellious diners on, very on. Whether David intends a cult or be the cutting edge for an upcoming cuisine, he is achieving both. At the core of it all, “cooking for neighbours” (that’s why Neighborhood) means he can create anything he deems scrumptious and sincere enough for a convivial night with like-minded friends, family and rebels. Like the setting? We talk about Vibe-dining over Fine-dining, Neighborhood is it. While other joints struggle to fill, David has troubles to sit everyone in his unlikely joint. It is tough to get your bum on those coveted seats. Did I go crazy with so much food this round? Never enough. We told David, “leave it to you”, then strapped in. You should do the same for a real Neighborhood experience! Your biggest problem will be “what was my favourite?”… #noneedmeepok #neighborhoodhk @davidtlai ———————————————————————————————— #onemichelinstar #michelinguide #michelinhk #michelinstar #rubiagallega #vibedining #hongkongeats #ulchongkong #topcitybites #foodporn #foodphotography #foodie #foodgasm #foodstagram #foodies #foodiesofinstagram #foodlover #foodblogger #foodpics #instafood #sgfoodblogger #sgfoodies #sgigfoodies #singaporefoodie #singaporeeats #singaporeinsiders

The Banyan Tree Cotai Pool Suite, an amazing suite to remember indeed!! Definitely my Top 3 stays in 2024… You are seeing right, a relaxation pool in a high rise suite with striking view of everything luxurious in Galaxy Macau. Watch the video... Unparalleled attentiveness and formulated comforts the Banyan Tree Way, where hospitality wasn’t just limited to my 100 sqm suite. While It takes a whole machine to run Banyan Tree, you won’t hear the pistons firing, just the smoothness of your luxurious ride. I am a sucker for posh hotels but Banyan Tree made it more than just a stay; the personal touches from welcome to farewell, from butler to doormen, simply impeccable. There are hotel stays and then there is Banyan Tree… Thank you @banyantreemacau for a defining experience. ———————————————————————————————— #suites #hotelstays #travelleisure #travelgram #travelblogger #macau #macaustay #ulcmacau #banyanytree #banyantreeresort

Two Michelin Star 風味居 Feng Wei Ju in Macau, my best Hunan-Sichuan experience in 2024! Unforgettable and difficult to beat, even just scratching the surface of the menu. The flavours were so convincing I’ve decided this was one restaurant in Macau I definitely return to. Those who have visited Feng Wei Ju will understand… “50 Shades of Red”, “50 Flavours of Hunan-Sichuan”, you will find them at Feng Wei Ju. For a spice lover like me, this meal was both eye and palate-rewinding. We don’t get enough of Provincial cuisines outside of China, they are severely under appreciated to the extend of being unfairly written off sometimes. Appetisers fired like a Gatling right from the start. Cabbage Rolls in delectable Vinegar, crazy good Marinated Abalone with Dried Chili and Peppercorns, Razor Clams with Wasabi, Mantis Shrimp with Sichuan Chili, ‘Sangchang’ Chicken with Chili. Translation to English definitely omitted important details (ingredients & preparations). Seemingly, a ‘warm’ tummy was needed to best enjoy main courses at Feng Wei Ju. 尚品大連灌湯包 “Dailan” Superior Soup Dumpling was amazing. How did a made-just in time thin-skinned dumpling hold so much hot soup?! And that superior soup was justified superior, not just namesake. Period. 水煮飄香東星斑 Boiled Spotted Grouper Fillets in Hot and Spicy Oil, a signature, was flabbergasting. I’ve heard of this dish many times but finally got to taste a proper one. Can hot and spicy oil be fragrant-savoury-sweet in one? The perfectly cooked fillets were breathing the gorgeous broth. 蜀都風味擔擔麵 Sichuan Dan Dan Noodles. “Dan Dan” is so bastardised outside of China, it is ridiculous. One of the best I’ve had thus far and centred what Sichuan Dan Dan Mian should be. I asked so many “whys” the staff probably thought “where did he come from, these standards are “normal”… There were lots more try. I spied a “Braised Pork Belly ‘Mao’ style” as well as lots more Northern style noodles, hand-rolled using Mongolian flour. My post won’t do justice. Let’s just say, if you have two meals in Macau, one of them should be Feng Wei Ju. Highly recommended, #noneedmeepok @galaxymacau @michelinguide