Luscious & Lemak x 2 – Laksa & Chicken Curry!

Back with us is MasterChef Singapore judge, Chef Damian D’Silva of Singapore Heritage restaurant Rempapa (check out their Deepavali specials below) . A while back, he took us to one of his favourite stalls for Cantonese-style steamed dishes – Chef Chik at Haig Road Food Centre. We return to the same food centre to visit another stall for “Chinese-style lemak laksa” that Chef Damian really enjoys!

HEAR:
Click to listen/ download podcast of this doubly lusicious & lemak episode!

SEE: 

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At Goody N Jolly, their laksa is prawn based, with a rich coconut broth and a rempah that has Chef Damian’s seal of approval.

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This is the Prawn + Cockle version ($6), which comes with thick vermicelli, taupok, sliced fishcake, hard-boiled egg as well as prawns and cockles, of course!

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Laksa gravy was indeed rich and coconutty, yet light but not cloying. Gentle heat came from the large dollop of sambal on top, which was  unusual and delicious – tangy and full of savoury umami!

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Not a fan of cockles? There are other versions of the laksa to choose from – prawn + taupok ($5.50), shredded chicken + prawn ($6) and shredded chicken + taupok ($5).

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Another must-try at Goody N Jolly is the curry chicken ($7), which you can enjoy with bread (local-style French loaf) or rice. I went for the laksa, but will return for this delectable curry, which turned out to be a complete revelation!

IMG_4982It came served piping hot in a large ceramic bowl filled with generous chunks of chicken that featured fork-tender meat and creamy-soft potatoes.

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And you’re gonna want to drink up ALL the delcious gravy! Robust, deeply savoury & lip-smackingly tasty, the curry was rich in spices but not too hot. Lots of curry leaves added even more depth of flavour.

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If ever you’re craving for a luscious, lemak and spicy meal, double your pleasure with the local delights served up so well at Goody N Jolly. By the way, if the name sounds familiar, they used operate from B1 of Parkway Parade, so if you’ve ever wondered where they went, they relocated 10 years ago to Haig Road Food Centre! Conveniently, they also run the drinks store (of the same name) right next door, which means a thirst quencher right after your hearty meal is literally just a step away.

Just note that they only open for laksa and curry chicken business only 4 times a week – Tuesday, Wednesday, Saturday & Sunday. Also, their curry is often sold out before 3pm so get there early!

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TASTE:
Goody N Jolly (CDC VOUCHERS accepted here)
Haig Road Market & Food Centre
14 Haig Rd, #01-71, Singapore 430014
Open: 9.30am – 6pm (Closed Mondays, Thursdays & Fridays)

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BONUS!
This Deepavali season, Chef Damian D’Silva continues his Cultural Celebration Series at Rempapa with 2 special dishes – one South Indian and one Northern Sri Lankan – which Chef Damian D’Silva learned from his beloved Grandad.

rempapa_deepavali_kool_4Kool ($80++, serves 4), a Northern Sri Lankan specialty follows a recipe belonging to a neighbour of his Grandad. The hearty soup consists of fresh seafood such as fish, crab, prawns, and cuttlefish; as well as vegetables such as long beans, sliced tapioca, and jackfruit seeds. Cooked brown rice and odiyal flour (from a root of the palmyra tree) are added to thicken the soup. Spicy and tangy, this robust stew takes 3 days of preparation, so it be sure to order 3 days in advance!

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Lamb Dhalcha ($60++ serves 4) is Chef Damian’s Eurasian interpretation of a traditional South Indian lentil stew, using his Grandad’s recipe that features smoked bacon bones. Lamb ribs, lentils and potatoes are spiced with cumin, fennel and coriander and cooked in coconut milk and tamarind juice for a rich, hearty, meaty treat to be eaten with chapati.

Only available till Monday 24 Oct – book ahead & get more info:
Tel: +65 9459 1603
Email: papa@rempapa.sg
Online: Click to reserve.

 

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