My Food Story Singapore Began With A Quack!
By Denise Chua | September 6, 2017
Quack Quack! That was how My Food Story Singapore began. Instead of starting with a loud bang, we started slowly, softly and simply, with little quacks quacks.
In December 2015, a certain duck confit prompted me to start a food blog. It was from The Betterfield.
That duck confit wasn’t the world’s best, but with most duck confits going at over S$30 at poorer standards, this S$20+ duck exceeded my expectations. Moreover, it was served near a MRT Station. Finally! Delicious food at a reasonable price that’s not at an ulu  location, I have to tell everyone about it!
Coincidentally, at that time, I had just left my Engineering job to try my hands at being a HDB tai tai . With time on my hands, what should have ended as a single food review became the starting point of a pictorial food blog on Instagram. I was so enthusiastic then that I even pestered Shaun (Chef Owner) of The Betterfield to give me an interview (read it here). Subsequently, this website was born.
 ulu (Singlish) – Remote, out of the way.
 HDB tai tai (Singlish) – The less wealthy version of tai tai. Tai Tai is a married woman who does not work but spends her time shopping, meeting friends, etc. Unlike her wealthier counterparts, HDB tai tai usually has to do housework.