Hello Foodie Friends!
Today, our Makan Kaki is Host of Talking Point, Steven Chia, who has previously regaled us with tales of his investigations into bread, instant noodles and bubble tea. This time, he joins us to talk about FRIED CHICKEN!
Why can’t Singaporeans get enough of it? Just how many varieties are out there in the market? Is there such a thing as healthy fried chicken? And what happened to Steven when he subjected himself to a Talking Point experiment to eat fried chicken everyday for 2 weeks straight?
Steve gives us a little taster of what to expect in his 2-part Talking Point special – catch it this week (15 April) & next (Thurs 22 April), 9.30pm on Channel 5 or via CNA!
And with all his food adventures, we had to ask him – where he goes for his favourite foods. Keep reading for his makan recommendation!
- Click to listen/ download podcast of Steve Chia vs Fried Chicken (Part 1).
- Click to listen/ download podcast of Steve Chia vs Fried Chicken (Part 2).
- Click to listen/ download podcast of Steve Chia’s Penang Fried Kway Teow recommendation + other Malaysian delights!
One of Steve’s family favourites is a Malaysian-Chinese restaurant in the West Coast area that serves up classic Penang-style dishes. In particular, Steve loves Penang Island Kitchen’s char kway teow ($12). It’s not too oily nor sweet, has lots of wok hei and is fried with lots of egg and bean sprouts, just the way Steve likes it. Packed with a generous poriton of lup cheong (chinese sausage), sliced fish cake and prawns, this noodle dish really hits the spot!
Other notable signatures include their Lor Bak (pork and prawn beancurd skin rolls), assam laksa and assam fish head curry.
The Lor Bak ($8) is always a crowd pleaser and is great as a meaty, crispy starter. Comes with fried triangles of firm tofu and sweet chilli dipping sauce.
Regulars love the Penang assam laksa ($5) too, which has a tasty fish-based broth that’s packed with umami, intensified by the pungent, savoury-sweet prawn paste (hei ko). Tamarind and sour-sweet pineapple balance things out with a pleasing tanginess.
Another great sharing dish is the hearty assam fish head curry, which looks a little watery, but is actually very flavourful, with aromatic spices and generously portioned for just $23. You get fresh, meaty fish head and plenty of veggies like eggplant and lady’s fingers. Crispy fried shards of beancurd skins top the dish for a little more texture and taste!
Island Penang Kitchen is a casual, air-conditioned eatery that delivers on tasty, satisfying, comfort food for the whole family. Best of all, it’s not too expensive, which makes Steve’s frequent visits there easy on the stomach – both literally and metaphorically! So if ever you’re craving for good Penang fare, try this one.
ISLAND PENANG KITCHEN
721 Clementi West Street 2, #01-126, S(120721)
Open Daily: 11am – 2.30pm, 5 – 9.30pm (Mon – Fri); 11am – 9.30pm (Sat – Sun)
Tel: +65 68730163