Meet our new Makan Kaki, Jake Kellie! He’s the award-winning Head Chef of Burnt Ends, a modern Australian barbecue restaurant just off Keong Saik Road and he’s also representing Singapore at Western Australia’s festival of food and wine, the Margaret River Gourmet Escape (November 16-18). He’s bringing his Burnt Ends barbeque skills to the Feast in the Forest event at the gorgeous Leeuwin Estate, where he’ll be cooking Wagyu beef and Octopus en papillote, amongst other delicious things. The highlight of this feast has got to be the 5m long grill pit, so have a listen to Chef Jake talk about his headlining fiery, smoky feast here.
- Click to listen/ download podcast of Chef Jake talking about his approach to food and where their kitchen crew like to go for late night eats.
- Click to listen/ download podcast of Chef Jake’s go-to Northern Chinese supper place.
In what has become a late-saturday-night ritual, Chef Jake and the rest of the Burnt Ends Kitchen crew make it a point to unwind after service at this casual Chinese eatery which is a stone’s throw from where they work. Dong Fang Mei Shi (东方美食), or Oriental Chinese Restaurant, is a wildly popular Northeastern & Sichuan Chinese restaurant that sees brisk business in the heart of Chinatown and it is the perfect place for hungry chefs at the end of a long day, because the food is hearty, tasty, reasonably priced and the place is open till 7am!
Chef Jake’s absolute favourite thing to order is the Pork Rib with Eggplant – a piquant, saucy dish that marries crispy chunks of pork rib with tender eggplant that has soaked up all the flavour from the tasty, spicy, sticky, savoury gravy. Chef Jake likes to get some man tou to run through the dish, mopping up all those delightful juices.
Other recommended dishes include the garlic sprouts with fried shredded meat or the dry fried french beans that are deliciously salty & garlicky with a little kick from dried chillies.
For a very pleasing carb hit, Chef Jake also recommends the thick glass noodles with minced pork and chives in a soy-based gravy.
For more protein, try the pork belly with garlic and chilli, or the crispy, sticky, sweet and sour pork.
Chef Jake is also quite partial to the sweet and sour fish too.
When Denise paid Dong Fang Mei Shi a visit, she couldn’t resist the fatty intestine with green chilli and onion. This piggy delicacy was tender and smothered in an umami sauce that went great with the glass noodles.
For a spicy grilled treat, you have to order a few skewers of meat, liberally dry-rubbed with an addictive spice mix that’s heavy on the cumin & chilli powder – yum!
The lamb was really tender and tasty, its flavour enhanced by lovely fatty bits, while the chicken wings were crispy on the outside and tender on the inside, smoky & lightly charred from the grill.
This is one restaurant that begs repeated visits, not just because the food is really tasty (especially if you’ve had a boozy late night), but also because its food menu is super extensive, as is its drinks menu! All in all, a winner for sheer variety, great opening hours, quick service & bustling atmosphere.
Dong Fang Mei Shi (东方美食)/ Oriental Chinese Restaurant
195 New Bridge Road, S(059425)
Open Daily: 11am – 7am
Tel: +65 8811 2000/ +65 8811 3000