Head Chef of homegrown brand Elfuego LOVES this Bak Kut Teh!

HAPPY NATIONAL DAY!

All this month, as we celebrate Singapore’s birthday, we also highlight homegrown brands, like Collin’s, which had humble beginnings as a single hawker stall in Geylang run by Chef Collin, but has since expanded into a veritable Western Food empire, with 21 outlets and counting, both here in Singapore & the region (including Indonesia, Cambodia and China). However, this Singapore success story remains committed to providing quality, affordable Western cuisine for everyone. The latest venture is Elfuego, a months-old Halal brand by Collin’s, located at Jewel, Changi Airport. Elfuego means “The Fire” in Spanish and for good reason, much of their modern European cuisine is prepared in their Spanish Mibrasa charcoal oven, for beautifully charred, smoky flavours.

Elfuego also features in an open kitchen concept that gives guests a glimpse of the local team of young chefs in action. And it just so happens that one of those young chefs is our newest Makan Kaki. Meet Koh Han Jie – Head Chef of Elfuego, leading his team of 12 (average age: 25 years!) and an award-winning chef to boot! In fact, Chef Han Jie has worked at establishments like Maison Pic with 3 Michelin-starred Chef Anne-Sophie Pic (she just opened Le Dame de Pic at the Raffles Hotle) as well as 2 Michelin-starred Les Amis. Have a listen to our interview, as we find out more about Elfuego and also this passionate young Head Chef who, just like his boss Collin, started small, worked hard and achieved big – truly embodying a proudly Singaporean Success story.

HEAR:

• Click here to listen/ download podcast of interview with Chef Koh Han Jie – Part 1
• Click here to listen/ download podcast of interview with Chef Koh Han Jie – Part2
• Click here to listen/ download podcast of interview with Chef Koh Han Jie – Part3
• Click here to listen/ download podcast of interview with Chef Koh Han Jie – Part 4
• Click here to listen/ download podcast of Chef Koh Han Jie’s Bak Kut Teh recommendation.

SEE:

Working long hours leaves Chef Koh Han Jie looking for supper after restaurant service without fail. And like any true blue Singaporean, he knows a good thing when he sees a long queue. The proof is in the eating though and this is his favourite Bak Kut Teh, a place he finds himself returning to again and again…

He often visits this Marsiling stall because their isn’t like the usual peppery kind, but veers more towards the herbal kind, much like the Malasian-style Bak Kut Teh. The broth is well-simmered, with a good mixture of Chinese herbs like red dates and a little hint of peppercorn. It’s herbal and peppery, but not overwhelmingly so. There’s a balance in flavours –  sweetness of the the broth, fragrance from the herbs and the pepper giving a pleasant warmth. You can smell it’s mouth-watering aroma from far away!

It’s available in a few different sizes and they’ll ask you how many are sharing. For Chef Han Jie, he usually goes for a medium sized claypot of Bak Kut Teh for himself, with lean pork ribs (not too much fat, please!) and a good bowl of rice. The claypot of Bak Kut Teh also comes with generous portions of tau pok and mushrooms. But his favourite side & must-have is the small intestine braised in dark soya sauce. It tastes like it should – of innards – because they haven’t scrubbed everything inside away. What you get is tender, cushiony small intestines full of chew and flavour, because it’s also been cooked in a claypot, which locks in flavours well.

TASTE:
Hong Ji Herbs Bak Ku Teh And Prawn Noodles
Block 19 Marsiling Lane, #01-329, S(730019)
Open Daily: 8am – 9.30pm
Tel: +65 96822614