We have a new Makan Kaki, everyone! Chef Tim Ross-Watson is from the UK, but has been in Singapore for almost a decade now and is the owner of a funky little Modern European Restaurant/ Bar on North Canal Road called PYXIEMOSS, that serves cocktails, small sharing plates and late night treats. Check back here soon for Denise’s take on the PYXIEMOSS experience – suffice to say if a chef can get her to eat & ENJOY an entire dish made from celery (and she hates celery), he needs to be a part of the Makan Kaki gang!
– Click to hear parts 1 & 2 of our intro to Chef Tim – he talks about his new restaurant, his rebel approach to food & memories as a kid raiding the cabinets for Sherry and learning to make satay on the streets of Indonesia.
– Click here to listen to his first Makan Kakis recommendation, or read on for the details!
When Chef Tim first arrived in Singapore 10 years ago, this was one of the first restaurants he visited. Since then, he’s gone back again and again because you’ll get quality local food there and once they get to know you, the staff are just awesome (especially the old auntie who’s taken a shine to him). Keng Eng Kee Seafood, or KEK, has been a Bukit Merah Zichar stalwart for many years, first starting out in the 1970s at Havelock Road, before establishing themselves in Alexandra Village. This family-run restaurant continues their tasty trade through to the third generation with many mouth-watering signature dishes that shouldn’t be missed. Here are just some of Chef Tim’s favourites:
Coffee Pork Ribs – they certainly don’t skimp on the coffee powder coating here! The oyster sauce & coffee marinade gives the crispy on the outside, tender on the inside pork a gorgeous caramelised glaze. This dish packs some caffeinated punch!
Salted Egg Crab – for when you don’t want simple or clean, but you wanna get down & dirty with a decadent crab dish that’s full of rich, creamy, salted egg flavour.
Adding to this list of must-try dishes, Denise (who also goes quite regularly) loves their classic signature dish, the Mingzhu Rolls. These crispy little addictive bites are essentially Tau Kee (dried beancurd skin) stuffed with prawn, ham, mushrooms, salted egg yolk and greens, then rolled and deep-fried. Grab, crunch, drool, repeat. Chef Tim also recommends the claypot frog legs, deep-fried seafood youtiao with mayo and beef bee hoon in gravy – all are very, very good, if you want to order more. And why not? Go in a big group and order the whole lot! That’s what KEK & Zichar is all about – lots of dishes, lots of sharing and lots of full, but satisfied bellies after!
P.S. The younger chef, Wayne, has started his new spin-off KEK restaurant in Pandan Gardens, where he is serving up his own progressive version of the Zichar classics you love from the original KEK, all in air-conditioned comfort. You might want to check that out too!