Cheryl Lu-Lien Tan

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Mongolian Buuz: A Perfect TV Snack

Eating in front of the telly is something that happens with some regularity in these parts.

When your partner is a super busy television critic, that tends to happen. And I’m certainly not averse to sitting down to lunch, dinner or brunch in front of the box. (A side of Downton Abbey with any meal? No problem at all.)

So when the Let’s Lunch crew decided on sharing perfect snacks for TV watching in our February posts, I knew I had to jump back in the fray.

What do we eat while watching something? Everything, really: Stews, noodles, omelettes, sandwiches. But I’ve learned that the ideal item is something compact — bite-sized and easy to pop in your mouth for a quick chew.

Which is what makes dumplings pretty much the perfect TV food …

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The Next Big Thing: A Preview

A lovely thing came out of writing my first book — I discovered a community of authors.

Through weeks-long residencies at artist colonies Yaddo and Djerassi, I lived with and learned from writers (and other artists) who listened to my stories and shared many of their own. All of this inevitably led to lasting friendships in which we’ve cheered one another on from coast to coast.

So when the talented and enormously entertaining Peter Mountford (my Yaddo mate as I holed up to write A Tiger in the Kitchen in 2010) invited me to join in on “The Next Big Thing Blog Hop,” I was most happy to oblige.

As Peter — author of A Young Man’s Guide To Late Capitalism — explained, this blog hop is a chance for authors to tell you what they’re working on. Authors answer 10 questions about their next book, tag the person who tagged them and at least five other authors. (You can read Peter’s piece about his second novel, The Dismal Science, here.)

Many thanks for the invite to the party, Peter. And here you all go — a sneak preview of what I’ve been cooking up in my little writing room …

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Ganso: Japanese Comfort Food Perfection

As someone who writes about food, I’m always thrilled to hear of a cookbook author opening a restaurant.

I find the idea that a writer who has invested time and sweat in mastering a cuisine has the guts to apply some of that knowledge and passion to a restaurant setting hugely inspiring. And so when I heard that Harris Salat, the fabulous author of several terrific Japanese cookbooks, had opened a little ramen shop in Brooklyn in September, I knew I had to stop in.

On a recent drizzly night — perfect weather for a hot bowl of noodle soup — it seemed like the time had come. So, we bundled up tightly and headed over to Ganso …

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Outram Park Fried Kway Teow Mee: Singapore's Best

For years, I’ve been telling anyone who’ll listen that the absolute best char kway teow in Singapore is over at Hill Street Fried Kway Teow

It appears, however, that I have been speaking out of turn. On a recent trip to Singapore, chef Willin Low (of the always impressive Wild Rocket restaurant) decided to correct me, putting me in his car and taking me to Hong Lim Market & Food Centre, a busy hawker center near the heart of Chinatown. Once there, we wended our way among the little stalls until we found one that had a line with more than a dozen people in it.

“Quick,” he said, shooing me to hurry over to Outram Park Fried Kway Teow Mee. “Get in line!”

This, apparently, was the best char kway teow in Singapore.

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Tian Tian Hainanese Chicken Rice: Revisiting a Legend (Or Something Like It)

Few things provoke more heated and lengthy conversations in Singapore than where to find the best chicken rice in the country.

Whenever the topic of where to eat one of the city-state’s national dishes comes up, everyone has a favorite. (Mine, for the record, remains a tiny stall hidden away on the fifth floor of downtown Far East Plaza — in the 20 years that I’ve been going there, it’s never failed me.)

Among the names that pop up, Tian Tian Hainanese Chicken Rice is always up there. This stall, which has been operating for years in the popular Maxwell Road Hawker Centre, is terrific, to be sure. The chicken is juicy and tender, the rice is sufficiently oily and packed with pandan, chicken fat and other flavors, and the chili sauce, zingy and divine.

Even so, it had been many years since I’d had any Tian Tian because the lines for the stall’s rice are often simply too long. So when I found out that the stall opened an outlet near my home on Singapore’s East Coast, I had to check it out …

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