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KF Seetoh
KF Seetoh is the founder of Makansutra, since 1997, it kicks back, sits and gets down on all the tangible and intangible wonders of comfort and street food culture. It inks regional street food guides, manages and consults on Asian food court operations, produces his TV show on TLC, build smart phone apps and conducts foodie events. They are based in Singapore.

Back to regular programming... As a photojournalist, Seetoh seeks to tell the most fascinating story about the common man’s food culture -- one well loved by many and not hindered by race, religion and certainly not politics. He tells it like it is… that every platter of authentic offering is a portal into someone’s life and heritage. He has presented at the Aspen Food Festival, the Culinary Institute of America, cooked laksa for Martha Stewart, got an aiudience to jeer Bourdain cos’ he never had chicken rice prior to meeting Seetoh and accorded a special “food ambassador” award by Singapore’s President.

Can good food taste meaningful as well, yes, he says, just enjoy the food and digest the culture and remember, there are only two types of food in this world… everything else in branding and nonsense.

Entries by KF Seetoh

Surviving a 24-Hour Food Tour

(0) Comments | Posted November 10, 2014 | 12:23 PM

Some leered into the pig intestines and prayed there were no "stuff" still stuck inside, as the whole platter of pig offal stew stared at them, for brunch. Some just went for a piece of the accompanying sheet noodles. As the host of this unique food tour, I encouraged adventure...

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In Love With Sio Bak (Roast Pork)

(0) Comments | Posted August 10, 2013 | 8:51 AM

George Bernard Shaw famously once said that there is no love more sincere than the love for food. I have to correct and update him. V2- the last part should read "than my love for roast pork." Ever so often I put a slab of this fatty belly pork into...

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Birth and Dearth of Street Food

(0) Comments | Posted June 18, 2013 | 12:33 PM

So we now know there are four types of street food nations and they each come with different views, outlooks, beliefs and aspirations. They all have commentators with views that range from boastful, hopeful, soulful, thankful and sorry-ful. This was observed after the close of the World Street Food Congress...

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Not So Shiok!

(0) Comments | Posted May 7, 2013 | 6:36 PM

Eat Durian, shiok. Eat ice kachang on a hot day, shiok. See animals in a night zoo safari, shiok. Eat hawker food, say "shiok".

After touting a series of campaigns aimed at selling the "real" Singapore (like Surprising Singapore, Uniquely Singapore and Your Singapore) to a class of modern...

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Puppet Dance Of The Bahn Khot Pancake

(1) Comments | Posted April 17, 2013 | 8:12 AM

They were hidden behind a row of motorbikes lined across the street side, like so many streets in Ho Chi Minh. Both stood behind a little clay charcoal stove with tiny holes that fit a little clay pan each. They wore the same kind of ubiquitous mask that their motorbikers...

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The Corporal's Chicken

(0) Comments | Posted April 16, 2013 | 11:16 AM

Click here to read an original op-ed from the TED speaker who inspired this post and watch the TEDTalk below.

There's this thing about food named after people. The colonel's chicken, the clown's burger, the chinese scholar's braised pork, that famous black man's cookies, beggar's chicken......

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In Singapore, A Lively Food Culture, A Dying Heritage

(4) Comments | Posted November 27, 2012 | 6:30 AM

In one of my previous posts here, I mentioned that a Makansutra Singapore street food hawker legend was given less than two months to live. He discovered only too late that he had late-stage stomach cancer earlier this year. I was particularly touched by the response to it....

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In Singapore, Food Future With No Past

(1) Comments | Posted November 6, 2012 | 6:00 AM

So if I regularly have damn good burgers, I appreciate a dense, well packed patty, and the toasty sesame-seed-speckled buns, or if I enjoy a pizza with a crusty yet soft gummy dough layered atop with sinful pastrami, whatever else and oozy cheese, or if I gush over a true...

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Dying For A $160k Satay Beehoon Recipe

(15) Comments | Posted September 28, 2012 | 7:00 AM

He was christened a Makansutra Hawker Legend in 2005 and these awards aren't up for grabs every year. We have not given out this street food accolades since. Legends in any form, don't grow on trees and fruit yearly. But Mr Ng Siaw Meng sells satay beehoon, a Southeast Asian...

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All About 'Devil's Curry' In Singapore (PHOTOS)

(2) Comments | Posted September 7, 2012 | 7:00 AM

Debal (prefered name Devil's) Curry is a Eurasian dish created once ago on Boxing Day with mostly leftovers from the mastication carnage of the previous day's Christmas feasting orgy. They sharpen it with tanginess, embolden with spices and chillies plus splash some mustard seeds in for good measure. But come...

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Chope, This Seat Mine: The Immutable Laws Of Singapore's Hawker Centers

(3) Comments | Posted August 29, 2012 | 7:00 AM

I have witnessed overly-cultured and genteel visitors from strange lands descend onto our popular hawker centre (where they serve flavors that define the country's culinary culture), at mad peak hour moments and wonder, "Ahem, so is someone going to show us to a table for 4?"

Not going to happen...

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