Others

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.

Duck Confit from The Betterfield

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 [1] location, I have to tell everyone about it!

Shaun Gian, Chef Owner of The Betterfield (photo taken at the old premise on Waterloo Street

Coincidentally, at that time, I had just left my Engineering job to try my hands at being a HDB tai tai [2]. 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.

[1] ulu (Singlish) – Remote, out of the way.
[2] 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.


Others

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.

Duck Confit from The Betterfield

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 [1] location, I have to tell everyone about it!

Shaun Gian, Chef Owner of The Betterfield (photo taken at the old premise on Waterloo Street

Coincidentally, at that time, I had just left my Engineering job to try my hands at being a HDB tai tai [2]. 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.

[1] ulu (Singlish) – Remote, out of the way.
[2] 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.


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