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Eric

@ericnyker

100.6K

followers

2003

following

NYC->Shanghai
Now😋foodie/entrepreneur in SG
🐶@junioroneballer
👇Join 💎Gem Hunters💎for exclusive perks 👇

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It is very sad that this place is going to close. Being a 90s Teochew in Singapore, Lao Liang’s shark’s skin and jelly is no longer available. This is like losing a bridge to a taste of our heritage.
Since I can cook, and I will cook, it will always be one of my mission to attempt to re-create these delights at Lao Liang. Though the Aunty told me “do not use big sharks, the fine is $5000”. There’s something special about sharks, but the pork leg terrine is just as delightful.

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11/12-13｜新加坡 @smalls_sg x 週末炸雞俱樂部：FRIED CHICKEN OMAKASE 四手客座活動  國際知名新加坡主廚 @bjornshen ，廚房裡的鬼點子之王、知名暴力美學主廚，帶領他 FRIED CHICKEN OMAKASE （炸雞板前）餐廳 SMALL’S 來到台灣客座大展身手，與台式炸雞餐廳週末炸雞俱樂部聯手出擊，雞不可失！  CHEF BJORN 不只精通炸雞、創意無限、操刀多家新加坡最知名的幾間餐廳概念 ARTICHOKE、SMALLS、JELLY FISH，同時也是新加坡 MASTERCHEF 評審、NETFLIX / CHEFS UNCUT 紀錄片主角、還是美國廚藝學院CIA的老師！？到底有什麼他做不到的！？！？  將炸雞各個部位拆解成8品 / 10品板前料理，炸雞壽司、炸雞燒賣、炸雞甜點？只有你想不到，沒有你吃不到！來了就知道！
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EVENT INFO

訂位：週末炸雞俱樂部 inline   地點： 週末炸雞俱樂部信義店 / 台北市信義區基隆路二段74號  時間： 2026 /11/12（thu) - 11/13（fri) / 1730、1800、2030、2100 四個時段供選擇  菜單預告：
SMALL’S MENU 8 course 1680+ CHEF’S MENU 10 course 2380+。(價格及內容以當日菜單為主）  注意事項： - 此活動客座 MENU 為雙人體驗，請以2人為單位訂位；若4人用餐請分成2筆訂單；6人則分為3筆，以此類推。 - 如有單數、三人或多人訂位請來電詢問。 - 此活動將預收600元/人訂金，訂金將折抵餐費，11/5後取消將不退款。  活動聯絡人： 潘r / +886952116700

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If wholehearted energy had a face, it might look a lot like Eric’s 🔥

He shows up fully and unapologetically as himself, and that openness is infectious. It’s impossible not to smile when he’s in the room.

That same openness extends to how he supports others. Eric believes young people should never feel they have to hide what they’re going through, and that reaching out is a sign of strength, not weakness. He brought exactly that spirit to “Piecing You Together”.

Discover a treasure of your own through “Give While You Get” — Piecing You Together, and help support youth mental health with SHINE💙💛

#GiveWhileYouGet #PiecingYouTogether #SHINE #YouthMentalHealth #MUSza

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#noreservations / Singapore old airport road hawker center

11am, gotta meet @ericnyker to get these mouth devouring

Singapore style Chinese bbq at @roastparadise

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#noreservations / Singapore fatty ox Hong Kong kitchen

The best meal I had in Singapore must had been this one,

An omakase in the china town hawker center, where @jasdoeatt brought us.

We bought our own crab and let 70+ chef Niou do his magic in his tiny hawker kitchen.

Roast duck, steamed snapper, abalone spinach, Chinese chives prawn and the mud crab mee hun,

Chef Niou cooked every dish by himself and every dish was cooked on spot.

The thought of cooking all these dish in such a small setting is insane.

Needless to say, the level of passion of cooking had to be insanely high to cook like this at his age.

I ate every bite with humble heart, and it’s delicious.

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#noreservations / Singapore

Craving for a good smash?

@smashstreet.sg serves perfect blend of beef patty, smoking comeback sauce and don’t forget the brown butter sundae.

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Photo 1: Diavola

Photo 2: Mushroom Trip

Photo 3: Margarita

Photo 4: Not Just 4 Cheeses

Photo 5: Mortadella

Photo 6: Coppa Al Pistachio

Photos 7-8 Appetizers

@fortunaitaliantrattoria

#neapolitanpizza #pizza #italian #singapore

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Eat Spain Drink Spain is back! From 1 to 15 Sep, Singapore’s largest Spanish gastronomy fiesta returns for its 4th edition, with 30+ events and promotions islandwide, featuring 23 F&B partners.

This year also celebrates 15 “Restaurants from Spain” and 2 “Colmados from Spain” certified establishments.

Special thanks to Mosella for hosting the opening ceremony, Ecolah for the Jamón and Tres Monos for the wines.

Check out our individual restaurant posts for the exciting ESDS lineup and don’t forget to visit www.foodswinesfromspain.com to find out the whole list of promotions and events!

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세계에서 가장 오래된 퓨전 음식

메뉴 이름은 ‘Eat Until Pengsan’.말레이어로 Pengsan은 ‘기절하다’라는 뜻으로, 배가 너무 불러 쓰러질 때까지 먹자는 의미라고 합니다.

페라나칸 식문화는 수백 년 전 중국 이주민과 말레이 문화가 만나 탄생했습니다. 서로 다른 문화가 한 테이블에 둘러앉아 음식을 나누어 먹는 communal dining의 전통을 이어왔고, 그 과정에서 세계에서 가장 오래된 퓨전 요리 중 하나가 탄생했습니다. 하지만 수백 년이 지난 지금, 퓨전을 넘어 하나의 독립적인 식문화로 진화했습니다.

먹는 내내 익숙한 것 같으면서도 전혀 새로운 느낌이었습니다.

향신료도, 허브도, 향도 지금까지 경험해 보지 못한 조합이었습니다. 강한 향신료를 쓰는데도 서로 부딪히지 않고 자연스럽게 하나의 풍미를 만들어내는 것이 정말 인상적이었습니다.

오히려 이런 생각이 들었습니다.

‘퓨전은 언제부터 더 이상 퓨전이 아니라 하나의 문화가 되는 걸까?’

수백 년이라는 시간이 지나면 새로운 조합은 더 이상 새로운 것이 아니라, 그 자체로 하나의 전통이 되는 것 같습니다.

발효 식품과 조미료를 만드는 사람으로서도 정말 흥미로운 경험이었습니다. 앞으로 더 깊이 공부해 보고 싶은 음식.

좋은 음식은 배만 채우는 것이 아니라 새로운 질문도 함께 남겨주는 것 같습니다.

감사합니다, @nonyabong.

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My first private dining experience.

The menu was called ”Eat Until Pengsan.“ In Malay, pengsan means ”to faint“—in this case, to eat until you‘re so full you can barely move.

Peranakan cuisine was born centuries ago through the meeting of Chinese immigrants and the local Malay community. Along with the tradition of gathering around a communal table to share dishes, one of the world’s oldest fusion cuisines emerged. Now, it is identified as a cuisine with its own identity.

Throughout the meal, every dish felt both familiar and completely new.

The combinations of spices, herbs, and aromas were unlike anything I had experienced before. Complex, layered, yet incredibly harmonious.

It left me with one question:

At what point does fusion stop being fusion and become a culture of its own?

Perhaps after hundreds of years, a fusion no longer needs to be called one—it simply becomes tradition.

As someone working with fermented foods and seasonings, this meal gave me a lot to think about and even more to learn.

Great food doesn‘t just satisfy your appetite.It leaves you with new questions.

Thank you, @nonyabong

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#noreservations / Singapore @scarpetta.sg

Grilled vodka sauce, thick cacao e pepe, sage ravioli, simple and unforgettable.

@ericnyker @aaron.ywc

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#noreservations / Singapore @bop_bartendersofpony

Soju martini, soju iced beer, short ribs and fried chicken.

What a fun night!

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#noreservations / Singapore @huevossg

Grilled shrimp tacos, yo! Nobody told me this was a bomb.

Margarita, fun plates and good time with @charlescychen @ericnyker

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