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End of an Era: Visiting Boh Geh Uncle Canteen One Last Time

Sitting outdoor under the trees As bus 117 rolled through Seletar, Singapore's modern aerospace hub, I took a moment to just look out the window and enjoy the unusually serene greenery. My destination was 398 Piccadilly,  home to the legendary Boh Geh Uncle Canteen or Canteen 398 . I wouldn't have rushed down this week if not for my dad. He had forwarded a picture of the canteen from a friend's group chat with a urgent reminder: 'Go visit and record down the place before it's gone!' Since I live nearby, I knew I couldn't miss out (or FOMO maybe). With their last day of operation officially set for 18 September 2026 , I headed out on its final week to experience this rustic piece of history for the first and one last time on 14 September 2026 . Will never see such sights in Singapore again Stepping off the bus onto Piccadilly felt like stepping straight into a time machine. Hidden within distance from Seletar Camp,   Boh Geh Uncle Canteen  isn't just an o...
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[RECIPE] Curry Seafood Paella (Ricecooker Method)


A Spanish rice dish with a mix of ingredients from meat, veggie, seafood and seasoning. It feels like our local dish Fried Rice or Nasi Goreng. Simple dish and easy to cook especially for amateur cook like myself.

Instead of short grain rice, we just use our basmati rice (long grain type). Attempt No. 2 and still a success!


Ingredients:

- 250g Prawns
- 250g Squids
- 3 to 4 pcs of Crabsticks, cut in small pcs
- A handful of Green peas
- Chopped Spring onions
- Parsley
- Chopped Onions
- 1.5 cups of long grain Rice (basmati rice)
- Chicken Broth
- Water


Seasoning for rice:

- 2 tsps of Chilli powder
- 3 tsps of Cumin powder
- 2 tsps of Turmeric powder
- Pepper


Cooking Method:

1. Soak rice for 30mins to 1 hr. (Use the water for water plants)

2. Season sliced squids and peeled prawns with salt and pepper. Set aside.

3. Heat oil. Light frying of crabsticks and set aside.

4. Fry chopped onions and minced garlic till fragrance.

5. Add prawns and squids then stir-fry.

6. Add in rice grains and stir-fry till dry before putting into ricecooker.

7. In the ricecooker, add in 1 cup of chicken broth and 1.5 cups of water. Mix well.

8. Add in the rest of the ready ingredients, including parsley and press Cook.

9. Once done, stir well and serve with chopped spring onions as garnish.


Enjoy! Hasta La Vista.



Disclaimer: Quantity and measurement are estimated. Not exact.
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