Continuing our series on heritage foods in Singapore, Chef Melvyn Lee and I tried traditional pastries and dessert soups from two local brands steeped in sugar, family and history. The thing is, I don’t have a sweet tooth, so my knowledge is somewhat limited when it comes to such delicacies.
Welcome to the first episode of a new 10-part Makan Kakis series, in which my special guests and I discover heritage brands and local eateries that have been family-owned & run for generations. Chef Melvyn Lee & I kicked things off with a visit to a throwback from my childhood – Shashlik.
With 83-year-old Foo Sek Chuan – one of Shashlik’s longest serving staff & a symbol of the restaurant’s enduring old school service.
This uniquely Singaporean restaurant has perservered through decades of ups and downs to continue serving up their special brand of Russian-style food with a distinctly Hainanese twist. If you’ve never had the pleasure of having your meats served tableside and set on fire, this is an experience not to be missed! Discover the rich history of this charmingly retro eatery that’s been given new life by its second generation – a pair of brothers intent on preserving their father’s legacy.
Masterchef SG S4 finalist Mandy Kee is back with another irresistable recommendation and if you’re a rice lover like she is, you’re gonna love this hearty, meaty, saucy treat – braised duck rice from Serangoon Gardens. Watch the video below or listen to our new poscast now!
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When it comes to rice, Mandy can’t get enough – when she takes away for her “kampung” of 6, a whole braised duck eaten with lots of it is a must each time she visits Ah Seng Braised Duck Rice at Serangoon Gardens Market. This popular stall sees long queues at lunchtime, so be sure to get there early. Don’t be like me – I arrived at 2.45pm & missed out on Mandy’s recommendation of taukwa (firm tofu) to go with the duck rice because it was sold out. My favourite taupok (braised tofu puffs), sadly, was also sold out!
I did manage to snag a lovely platter of thinly sliced braised duck and a braised hard boiled egg (also recommended by Mandy). Extras to add on include taupok and cabbage, as well as luscious piggy parts ranging from pork belly, to pig’s skin, to crunchy, cartilagenous braised pig’s ears and pig’s stomach soup.
Makan Kakis on Gold 905 