The coming of the Lunar New Year marks the start of many things for the Chinese, with excessive feasting and snacking ranking the highest among our list of priorities. Among the popular mainstays such as pineapple tarts, love letters and other confectionery delights, the one we always go berserk for, is bak kwa—otherwise commonly known as rou gan or barbecued pork jerky.
Starting out from humble roots, turning his interest into passion and passion into a business, founder, Mr Teo Kim Tee began his own signature brand—New Eastern (Kim Tee) Dried and Minced Pork—back in 1976, setting up shop in the heart of Serangoon Gardens. They’ve remained at the same location ever since and have now grown to become a popular name among many.
Their bak kwa is unique in that it is made considerably thinner than most, allowing the complex smoky aromas and sweet, porky flavours to melt on the tongue. Priding themselves on producing bak kwa that is 100% hand-made, their products begin the traditional way, cooked in a charcoal oven before subsequently grilled over a charcoal stove.
As of today, the family heirloom that is Mr Teo’s bak kwa is run by his two grandchildren who not only aim to ensure that his legacy lives on but to give the brand itself a breath of new life through contemporary approaches—all while maintaining the stellar standard of their traditional handmade bak kwa.
Being one of Singapore’s most highly-anticipated cultural celebrations, the Lunar New Year is a remarkable one that sees the coming together of family, friends and loved ones. Whether you observe the festivities, we can all agree on one thing; that it’s always a feast.
This year, leave no room for hiccups by taking the celebration outside instead. Over at award-winning Racines, perched on the fifth floor of Sofitel Singapore City Centre, look forward to a medley of sumptuous festive offerings along with a variety of set menus, curated, designed and crafted by a veteran in the art of traditional Chinese cooking, Executive Chef Andrew Chong himself.
Be wowed by the artistry that is the Malaysian born chef’s elaborate fortune-enhancing creations, from his extravagant and exquisitely assembled Seafood Abalone Treasure Pot with Braised Cabbage and Black Moss (Pen Cai) to his signature Clay Pot Royale Braised Duck with Sea Cucumber.
Our readers can get 15% OFF Racine’s CNY takeaway orders using our code’ LADYIRONCNY’ on Sofitel Singapore City Centre’s website.
For the first time ever, ladyironchef is introducing its merchandise and we chose the Lunar New Year for our inaugural merchandise because the festivity is all about getting together with your loved ones to feast over good food!
Introducing LIC Pineapple Truffles, we have given the traditional pineapple tarts a makeover and added a modern touch with flavours that us Singaporeans can relate to and love. Supported by our friends at Creme Maison Bakery, we bring you to these exclusive Pineapple Truffles at only S$58 for 2 flavours (18 pineapple truffles per flavour) and they come packed together in one blue box.
The flavours available are French Rose, Nutella Swirl, Pandan Kaya and Chicken Floss. Preorder starts now and we are offering a 15% discount for early birds—valid from now until 22 Jan 2019. Corporate orders are welcome too!
Chinese New Year is just a couple of weeks ahead and we are sure that many of us are excited to spend some quality time with your family and loved ones. But besides the wholesome gatherings, this is also the perfect season (or so we deem to be) to put on hold any existing diet and instead, indulge in those festive goodies non-stop.
But feasting during Chinese New Year shouldn’t stop at just bak kwa and pineapple tarts. This Lunar New Year, ushering in the year of the Pig in the best possible way is Ginger at PARKROYAL On Beach Road, an all-day dining destination and one of our favourite venues to dine at regardless of the occasion.
Executive Chef Vincent Aw and the team has thoughtfully curated an extensive array of auspicious culinary delights which will be presented as part of their buffet line-up come 21st January 2019. Think D.I.Y Yu Sheng, Singaporean-favourite crabs and divinely crispy roasted suckling pig!
Our red packet to our readers consists of a discount for this feast this upcoming Lunar New Year. Quote ‘LICCNY’ upon making reservations at Ginger at PARKROYAL on Beach Road to enjoy 25% off from 21 Jan to 3 Feb and 7 to 19 Feb; as well as 15% off from 4 to 6 Feb.
Ushering the year of the Pig in the best possible way, KFC introduces their new Parmesan Truffle Chicken. A unique creation that combines Singaporean’s all-time favourite truffle with parmesan cheese.
Crispy from edge to edge and boasting a heady aroma of both savoury parmesan and nuanced truffle, this fried chicken delight is a luxury that’s fit for any festive gathering. Available from 11 January 2019 onwards islandwide, this is one KFC offering not to be missed!
Ladyironchef is hiring for 2019.
New year, new you. New resolutions, new job. Be a part of our family and be paid to eat and travel!
Our office has a few tables to fill and we are looking for new writers and videographers with fresh perspectives and sales persons who can bring more money to the company so that we have more fund to stock up on our alcohol cabinet.
Just to put it out there, we are no typical office. We don’t report to work at 9am in the morning each day, glue ourselves to our computers and slog it out till 6pm only to repeat the same draining cycle again and again until we eventually turn senile. Instead here at the Ladyironchef office, we sip wine in the afternoon, play games whenever we feel like it and work only when we need to. On other days when we’re not too busy ‘working-hard-for-a-living’ we go out for tastings where we eat, eat and eat some more.
Sounds like the sort of job you want to be doing? Read on to find out how you can join us!
When it comes to classic spirits, rum may not come first in your mind, as compared to say fine scotch, nor is it a spirit associated with crazy wild parties. In that grey area between classy and crazy, rum is a spirit that sits in between.
You may associate rum with the beach and tiki bar cocktails—and you’d be right to think so. Few spirits can make a beach cocktail like rum can. Period. In fact, rum, which is made from sugar cane, is the key ingredient to many of the classic tiki cocktails.
A versatile spirit, rum is one of those things that can taste excellent in a cocktail given its complexity of flavour notes, but few would agree that having it neat or on the rocks would be ideal—until now.
Having won several prestigious awards and the hearts of many abroad, Don Q is set to make a smooth yet assertive entry—much like their rums—into the Asia Pacific region with their portfolio of premium rums that boast distinctive bouquets, tasting notes and balance. We tried it for ourselves and were utterly blown away by the sheer smoothness of it.
Our readers can use our code ‘LADYIRONCHEF’ to get 10% off Don Q’s rums on Club Parcel Santa with a minimum spending of S$100.
A spirit that comes with the promise of versatility, fragrant complexity, excellent taste and a clear subtlety that’s unmatched, Don Q is, hands down, our newest go to. And here’s why it should be yours too!
Located in Yishun Town Square, newly-opened Qi Lai Feng specialises in fish pots, both dry and soup versions, as well as hot pot. The beauty in eating fish pots is that one gets to choose their preferred fish and here, they offer anything from their signature Q fish, dory to toman fish.
Having spent a great deal of time abroad and eating their way through China, the founders decided to bring it back here, after realising that many of popular hot pot restaurants in Singapore lacked the proper technique, the flair and the wide variety that authentic grilled fish dishes is supposed to have.
By marrying the authentic flavours and lip-smacking spices of Sichuan cuisine which take on a more fragrant complexity rather than being overly fiery, it is the restaurant’s distinctive fish pot flavours coupled with their use of fresh ingredients that allow this humble restaurant to resonate with diners.
Some of their notable fish pot flavours include their dry signature Spicy Fragrant Fish Pot, Jade Pepper Fish Pot and soup versions such as their Gold Soup Lemon Fish Pot and Tomato Vitamin C Fish Pot. Ensuring a flavour-packed dining experience that promises good value for exceptional food, Qi Lai Feng in Yishun is one that warrants a visit.
From now until 31 January 2019, our readers can enjoy 50% OFF for all fish pots only at Qi Lai Feng between Mondays to Fridays and 30% OFF on weekends.