The Chope Blog

An irreverent look inside the minds and appetites behind chope.com.sg

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Eggs Royale (Hollandaise on the side please!) @ the brand new relaunched Prive Cafe

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1.2kg beef short rib asado & chimichurri sauce @ Porterhouse: beef glorious beef!

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Huat ah! Chope CNY lo hei at CHL Teochew cuisine

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Soft scrambled eggs with caramelized onions and smoked salmon, cream cheese on a toasted bagel and fresh coffee @ Wild Honey, my favorite new restaurant in Singapore #seriouslywhodoesntlikebreakfast

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Homemade mince pies have to be one of the best things about Christmas!!!

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Inappropriately shaped seafood @ Chui Huay Lim Teochew Restaurant (you HAVE to have the steamed pomfret!!!)

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Behind the scenes at puparrazi (no animals were harmed in the making of this picture)

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Eat breakfast like a king, lunch like a prince, and dinner like a pauper.

Adele Davis

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This is the World's Best Char Siew. It's in Melaka. W and I popped over the causeway for the weekend and randomly wandered into a line of people ordering char this siew and siew yoke rice. It was so good, so crazy good. You know what I mean? When the skin is crispy, the fat melts when you chew on it, and the roast meat, sambal, rice and gravy mix into salty meaty perfection. Yes, you know what I mean. We don't seem to get that in Singapore, unless someone can tell me where?

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Fish, to taste right, must swim three times – in water, in butter and in wine

Polish proverb

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Lobster Linguini @ Pontini

HOLY CRAB!!! (part III) - VK honey-badgers her way into some sweet crustacean. You know they have a live lobster tank at the restaurant?

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Hairy Crab @ Grand Shanghai

HOLY CRAB!!! part II - more crab roe than should be possible. Grand Shanghai air imports direct from Shanghai and distributes to other seafood restnts. 

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Alaskan King Crab @ Ember Restaurant

HOLY CRAB!!! part I - succulent off-the-menu special, sorry scrubs! love how they cut windows in the leg to pull the crabmeat out.

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"Aren't you a little short for a stormtrooper?"

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Chope Ambassador's Dinner at Pamplemousse Bistro & Bar, 30 Oct 2011.

It has been six months since we launched Chope in May this year. It has been a rollercoaster ride! I had promised myself that when we closed a round of funding (and that's happened, press release to follow shortly :)) we would start a blog to chronicle our experience growing from a conversation at Ya Kun to the business we are today to wherever we eventually go. Sometimes we joke that with all the daily dramas, Chope would be a great reality TV show - maybe I should try to monetize by selling the production rights!

Personally, I think the blog is a great idea. We're grateful to everyone who uses Chope day in and day out to make dining decisions, discover new restaurants, and book. Sometimes, it feels like we know a bit of each user. In return we hope to share the more personal, intimate happenings behind The Chope Group, so you know a bit more about us too. If you stay diligent, I'll be writing some posts in the coming days chronicling our beginnings, perhaps an expose on social media startups, and plenty of asinine snippets of daily life at Chope HQ. Come back often, and let us know what you think!

- AZ 

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M found a website chope.com.sg that allows booking of popular restaurants online! After a few simple steps to select the restaurant , key in the number of guests and his email address, we had a reservation at 7pm at Casa Tartufo!

I had a terrible and dreadful day at work but as soon as we dug...