Everything about food, especially hawker and heritage food, in Singapore. I will promote any Singapore eatery that uses 100% animal fat for their cooking oil. Butter, ghee included. Coconut oil also included (especially for Malay food)
I was very regular at this stall after our family moved to goldenmile complex since late 90's for over twenty plus yrs. At first i was very much indulged with the gravy n the beef, slowly i discovered that there were quite an amount of msg added due to my body reaction... Numbness on my face n hands... I had these reaction to msg since young., so i know.. Quite an amount of msg were add.. Nevertheless this stall is still the stall i would go for beef noodle whenever i m back in sg...
When I was a young boy , his dad “ 3 Holes- aka Sar Kang in teochew will cook day in day out.. I ate till I was a teenager at Hill Street… times flies… the best CKT goes to this Legendary Sar Kang…
Hi Gregory Leow. Since you're on carnivoreketoliondiet, do you miss eating durians? Or do you not like durians to begin with? Or are you indifferent about durians?
I love durians! But I don’t take them anymore. Too high carb. But I don’t really miss them to be honest. Don’t get me wrong, I could go really all out on durians but I don’t crave for it. You don’t miss a lot of foods when you eat the way I eat. Apparently there’s a big link between adequate nutrition, satiety and craving for foods.
Renovate the floor to toilets as I nearly fall due to slippery floor😂 ! The abacus seeds look like a lump of tapioca starch .😢😅. More fillings for the Yong Tau Fu. 😂 Soon kueh skin too thick 😂
Yaaaa... Be careful with anything that is a 2nd or third world away.... Please take a look at what the Chinese use as their SATAY sauce... Basically, sewer oil, Sakay sweat, sewer piss and shit from the SEWERS that are made into your FANTASTIC tasting delicates FROM your ASIAN nations..... The morons that are burning the AMERCIAN FLAG can take a trip to these far off lands, and can then savor the delicacies of these asian nations and their "SHIT FILLED MEATS AND PIUSS ENAMOIREDX ROLLS which they have longed for........ Disgusting.... I admire their loving attitudes toward these DELICACIES, yet I have once seen such foods enter their mouths.... What gives?
I am very certain most wanton mee stall or shop getting the description wrong. Real wanton mee which originated in Guang Dong. But there is no way you will see any char siew in the noodle. it same applied to Hong Kong Wanton Mee. But Singapore and Malaysia add in Char siew and to become what we eat those Wanton Mee in our region. So the varient of the wanton mee in Singapore and Malaysia have to name it Char Siew Wanton Mee. Let take this review for example, make no mistake. It is a good review and I reckon the name 88 Roasted Meat specialist for their Char siew and sio bak. But it would be better to named it Char Siew wanton mee rather than Wanton mee. Original Wanton Mee no char siew. That my opinion.
The food prices in Sydney have increased by more than 50% in the last 2 years. It’s insane. I’m in Germany right now and a yoghurt is a quarter of the Australian price.
I always wonder who eats kangaroo - because I’ve only ever cooked it when I had an overseas visitor who wanted to try it. But maybe that’s just because I don’t particularly like game.
Wait. How is luncheon meat obviously low-carb? Most brands contain more carbs than proteins, according to their nutrition labels. I did recently notice a new brand in a black tin that remarkably contains almost no carbs, which is how it should be I guess.
So far I’ve watched videos on how luncheon meat is made and read the carb content of various cans and it seems to be low carb enough on a 100g basis. Then again, it does depend on the brand. Some brands are better than others. When it’s higher carb, you can almost taste the flouriness in the meat, so you can take that as a general basis for whether you can trust whether a stall is using lower or higher carb luncheon meat. Of course, luncheon meat is not optimal. Fresh meat is still the best! But when you lack options, the occasional consumption of it is to me okay lah
Well most luncheon meat brands are between 0g to 7g of carbs per 100g. But then it’s a case of how preservatives are in it. For that, the best is Spam and Ah Ling (local brand)
Greg, have you considered consuming more fish (or fish oil) to lower your Trig:HDL ratio? Fermented foods, for example kefir, are also worth investigating. (BTW, while it's sensible to be wary of hidden carbs, I'm not sure that those from vegetables/cheese are culprits.) I think your channel's proposed new direction (healthful hawker recommendtions that don't avoid animal fats or are even keto-friendly) is sorely needed in the Singapore landscape, even as your regular/previous hawker food reviews were already in their own league in terms of refreshing perceptiveness.
I do actively eat fish once a week but I avoid fish oil because I’ve read reports about how oxidised it can get once it’s extracted. Yes, my family eat fermented foods quite regularly - kefir, kimchi, yogurt and so on. Regarding carbs in vegetables and cheeses, some people do have problems with them. They go keto and they lose some weight and then stall when it comes to weight loss and general health markers. Then they find out that it’s due to an overconsumption of starchy vegetables and high carb cheeses, and not focusing on fresh meat, that is their problem
@@GregoryLeow Oh, I don't even think of starchy/root vegetables as vegetables; I guess I'm thinking that if one is at the stage where they think they are needing to count carbs in their vegs/cheese in order to maintain their keto-ness, then the bottleneck is quite likely elsewhere, that is, there are likely more effective modifications they can start making elsewhere (for example, fermented foods, a bit more sun exposure, etc.) than counting _those_ carbs (as opposed to the genuine hidden carbs that fly under most people's radars). Regarding the fish oil (which I mentioned only as the immediate thing that came to mind regarding lowering your Trig:HDL, which as you know is the most important metric in the entire cholesterol panel, for so strongly correlating with the size & density of your lipoproteins): if supplementing, definitely molecularly distilled (removes mercury) and encapsulated (airtight, so subsequent oxidation is negligible if regularly restocked and consumed soon after purchase instead of only at the end of its official expiry) and always stored in the fridge once its seal is broken (even though the manufacturer doesn't explicitly give this advice). Regarding kefir: just to point out that "KEFIR & robust KEFIR GRAINS" on Carousell is really good stuff (not all kefir grains are equally biodiverse, and certainly supermarket kefir is bogus, contains less than a fifth of the strains of probiotics in genuine kefir, and is by design never actually cultured from kefir grains). Thanks again, Greg! Was wanting to revisit old airport road after watching your parts 1 and 2 last night, but alas it is currently renovating till Sept.
This video is extremely gratifying to watch, and I agree with almost everything except the bit about sunscreen (I think that not sunburning now doesn't mean that sun damage is not nonetheless accumulating over many years). Just to point out that contrary to one of the viewer comments highlighted in the video, that usual propaganda endorsed by the Health Promotion Board is hardly "proven", which is not how science works anyway.
Agreed. Regarding sun exposure, I listen to dr paul mason who seems to make the most sense on this topic: m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Kvh4D_osFXs.html&pp=ygUXUGF1bCBtYXNvbiBzdW4gZXhwb3N1cmU%3D
@@GregoryLeow Yes I too think that Dr Mason knows what he's talking about. I absolutely did not mean to avoid sun exposure (there have been several studies-I first came across one 20 years ago by a researcher based at Tan Tock Seng Hospital who then did my first 25(OH)D test-that most Singaporeans, perhaps surprisingly, are deficient in Vitamin D), just that your skin not burning like before (due to a more healthful diet, certainly) is not an indication that you are not nonetheless gradually accumulating sun damage.
I couldn't agree more with this video, Greg. I'm a massive foodie and have been on a loose intermittent-fasting, low-carb 'diet' for over a decade, and have always felt it very ironic that food bloggers/vloggers have such an _unhealthy_ relationship with food thinking that the healthiest food is soup Yong Tau Foo while everything they give top marks to is absolutely just a guilty pleasure (their default attitude being that tastiness and healthfulness are generally on opposite ends of the spectrum). You've just earned yourself a new subscriber. BTW, you've probably figured it out by now, but the reason your teeth feels stronger is because of your increased Vitamin K2 intake from eating more animal/fermented foods. Cheers!
Hey thanks for your comment! Yes, I’ve read stronger teeth has to do with vitamin k2 and everyone needs a steady supply of it from young for proper teeth development 👌
Seriously, what is so special about this? Its just a VERY BASIC Egg Omelette topped with Oysters and you paid $10 for this!?!????? anyone with Very Basic Cooking Skill will be able to make this at home. Your video even shows the entire process how its done. 😂😂😂 People like to glorify how Delicious Singapore Hawker Food is, but its actually a Very Cheap Way to cook food to people who don't even know Basic Cooking. and they're even getting praised for it. HAHHAHAHAHA!!!! 😂😂😂
Yes it is very basic. You’ll be surprised how many hawker recipes are. But it’s almost deceptively so. There are small details like the control of fire and when to add ingredients that matter too. It’s also the fact that he has the guts to try something adventurous for such a popular dish like oyster omelette. Most hawkers wouldn’t dare because it risks their livelihood. Watch other oyster omelette cooking videos and it’s quite different: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-g529keShnyY.htmlsi=5XnDlDNUQPN5zoPO As for the price: it’s quite alot of oysters that you get compared to other stalls. You get about 13 or 14 so it’s less than a dollar each for each oyster and that’s not taking into account the cooking, rental and other ingredients and labour.
This ah pek doesn't run the stall by himself in recent times. There is this fat boy boy that helps him take order and $ so he can focus on cooking. So the text at the start of the video is inaccurate.
Is it? I was there almost daily for a month and a half before the hawker centre closed for its recent renovations and I didn't see any fat boy. What time is he there usually?
