Greetings Greedies! This week’s Makan Kakis x CNA Lifestyle collab takes us to Upper Thomson for a hit of addictive crispy, crunchiness.

It’s one of Singapore’s the most popular hawker treats with roots in India, but has since evolved and been embraced in countries across Southeast Asia. It’s a potent combination of carbs, fat, sugar and spice that’s flipped, fried and dipped, with variations that boggle the mind. From plaster to bomb to tissue and beyond, who can resist Roti Prata?

My Makan Kaki Alexis Toh (travel blogger @alexisjetsets and co-author of local food guide Eat. Muse. Love.) recommended I head over to Sin Ming Road for her favourite roti prata. And there in an unassuming coffee shop, I had a rewarding encounter with something I’d never tried before – COIN PRATA. Forgive the pun, but each delectable disc of fried dough is SO MONEY.

What to eat your coin prata set with. Foreground: Mutton Curry. Background: Chicken Curry

Click the links below for more on Sin Ming Roti Prata’s crazy-crispy coin prata:

(L-R) Denise with Mohamed, Faisal & their father Haj Mohamed (Aziz)

TASTE: Sin Ming Roti Prata is located at 24 Sin Ming Road, Jin Fa Kopitiam, #01-51, Singapore 570024. It’s open 6.30am to 6.30pm (closed on alternate Fridays).


Restaurant-Quality Chee Cheong Fun in a Hawker Centre!

Hello Foodies, our Makan Kakis x CNA Lifestyle collab is back! Time to loosen your collars and fix yourself a cold drink – things are about to get hot and steamy. This is a love story 10 years in the making – the meeting of taste and technique, brought together by one family’s quest for the perfect marriage between tradition and technology. If that all sounded a tad too dramatic, it’s only because watching how Pin Wei Hong Kong Style Chee Cheong Fun is made was pure theatre.

char siew chee cheong fun

Recommended by my Makan Kaki, Wendy Foo of Ryan’s Grocery, these steamed rice roll experts serve up plates of perfection six days a week at Pek Kio Market & Food Centre. She says it’s probably the best in Singapore and so good, even Hong Kong superstar Chow Yun Fatt has been spotted there getting his Chee Cheong Fun Fix! Even better for Wendy, as the mum of a gluten-intolerant son, Pin Wei’s freshly made-to-order Chee Cheong Fun are gluten-free (get it plain, without the sauce), so they can dine out as a family and enjoy hawker food together!

centre: prawn chee cheong fun & home made sambal belacan

Click the links below for more on Pin Wei Hong Kong Style Chee Cheong Fun:

Denise (left) with the Tan family behind Pin Wei: Auntie Molly, Uncle Song Beow and son Eddy.

TASTE:  Pin Wei Hong Kong Style Chee Cheong Fun is located at 41A Cambridge Rd, #01-25, Singapore 211041.
It’s open Thursdays to Tuesdays, 6.30am to 2pm (closed on Wednesdays).
Tel: +65 63650501


Best of Zichar Techniques with Restaurant Quality Ingredients!

Click here to listen/ download the podcast of this week’s tasty episode!


This week, our Makan Kaki Cheng Hsin Yao (owner of Picnic Food Park, creator of Omakase Burger, Seizan Uni Ramen & Supergreek grain bowls) recommends the king of comfort food – zichar! And when he wants his zichar fix, he heads to an unlikely place – mainly because from the exterior, it looks like a proper air-conditioned Chinese Banqueting Restaurant, and not the space that usually occupies a kopitiam. But trust him, therein lies the beauty of the food at Gim Tim Restaurant – you get the best of zichar cooking techniques with restaurant quality ingredients in one tasty, happy marriage!

Continue reading “Best of Zichar Techniques with Restaurant Quality Ingredients!”

What Gin Goes with Peranakan Food?

Greetings Makan Kakis! Back with more yumminess is our Foodie Friend, award-winning cookbook author Shermay Lee of Shermay’s Singapore Fine Food. It’s been a while, so here are 2 main things to catch up on:

Shermay’s wildly popular The New Mrs Lee Cookbook Vol.1 & 2 (first published in 2003) have finally been reprinted and you can purchase this pair of instant classics now at most good bookstore, Amazon, Redmart and (for autographed copies). These cookbooks are her updated take on her Grandmother’s (Mrs Lee Chin Koon) original recipes from Mrs Lee’s Cookbook, pain-stakingly taste-tested and broken down into easy-to-follow steps for the modern cook.

She’s teamed up with buffet restaurant The Line at Shangri-La Hotel for a sedap Peranakan collaboration called Grandma’s Kitchen. Basically, she’s taken over their entire Asian section and filled it with a mouth-watering array of classic Nyonya dishes created from her Grandma’s recipes. Best of all, your Grandma dines for free in a limited-time promotion – use the code below when booking! By the way, the rest of the buffet is also at your disposal, from the cold seafood station, to cold cuts, pasta, carving station, Laksa station, desserts, free-flow coffee, local drinks and teh tarik (from a dispenser!), with Shermay’s Peranakan dishes taking centrestage. $80++ is great value for all that! Also, you can go home after seeing & tasting to recreate the makan with their complimentary recipe cards!


  • Click here to listen/ download podcast of Part 1 – Shermay has reprinted her award-winning cookbooks, The New Mrs Lee’s Cookbook Vol 1 & 2!
  • Click here to listen/ download podcast of Part 2 – Shermay’s collab with Shangri-La’s The Line for Grandma’s Kitchen Peranakan Buffet!
  • Click here to listen/ download podcast of this week’s distinctly Singaporean gin distillery!

Are you a gin lover? This cocktail du jour is enjoying a spell in the spotlight and understandably so. It’s a refreshing tipple with so many possibilities. This week, Shermay recommends her favourite gin which also happens to be proudly made in Singapore. It’s well-crafted in small batches, with a nod to Asian flavours.

Brass Lion Gin Distillery was set up by Ms Jamie Koh, someone Shermay calls a hardworking, single-minded capable gin crafter with big dreams. It’s been a long path getting to that place of fruition and as a fellow food crafter & small producer, Shermay finds affinity her neighbour, whose gin distillery is just two blocks from her office. Both are extremely hands-on in their businesses, from hand labelling their products, to overseeing production and flavour profiles. Their products are the embodiment of everything they do.

Continue reading “What Gin Goes with Peranakan Food?”