This Sunday, at Backbar, I’m making mee siam, which might be the most underrated one dish meal in Singapore, a simple yet gorgeously intricate summa of every culinary influence between the hills of Yunnan and the Malacca Strait. It’s deep, exuberant, light in body, but laden with warmth and sneakily rich. The one issue with mee siam is that it’s bantamweight, almost more a snack than a meal – the solution is a second plate.
The Tolu is just what we've been looking for, to use on fish and burgers and delicate things that crumble on you.
The Mastrad, we actually bought a few weeks ago, and we Iove it. In case you haven't tried this, we also use it to knead bread dough and it works a treat.
Glad to hear that yours has lasted you a decade cos we were a bit put off by the price at first.
Nothing beats a nice hot bowl of mee siam from the local hawker centre early in the morning.
I have always loved a Matfer maryse. I was quite particular and would mourn them when they finally got burnt or the handle snapped.
I seem to have discovered all sorts of things to be pedantic about over my career.
Thanks for the great recommendations!
The Tolu is just what we've been looking for, to use on fish and burgers and delicate things that crumble on you.
The Mastrad, we actually bought a few weeks ago, and we Iove it. In case you haven't tried this, we also use it to knead bread dough and it works a treat.
Glad to hear that yours has lasted you a decade cos we were a bit put off by the price at first.
I have 2 favorite spatulas. There's nothing like a nice sturdy spatula to scrape the sides of a bowl. (P.S. I love the name of your Newsletter!)
When is your Sunday Pop at BackBar?