Of Burgers, Chicken Rice & Prawn Mee

Greetings, Makan Kakis! This week, our newest foodie friend is Moe Ibrahim, the founder & CEO of Deelish Brands, the restaurant management company that has brought Californian fast-casual chain Fatburger to Singapore.

As a hotelier and entrepreneur, he’s especially passionate about the quality of the ingredients and the service at Fatburger Singapore, so have a listen to what he has to say about their Fresh, Authentic & Tasty burgers here:

Originally from Jersey City, USA, Moe has had 20 years of living in Singapore to really get to know our local food and develop a love for chilli & spice.  A self-confessed East Coast boy, he has a couple of neighbourhood favourites to recommend:

First of all, the hawker classic that everybody loves, Chicken Rice! Moe loves the stall at the corner of Upper East Coast Road & Jalan Tua Kong – mainly because of the people there. The Uncle used to race cars and is a real character, while the Auntie always serves him extra chicken. To Moe, it’s all about the service and people putting in that extra touch.

Peking Roasted Chicken Rice
Soy Eu Tua Coffee Shop
15 Upper East Coast Rd, S(455207)
Open Daily: 9am – 7pm

Another favourite of Moe’s is the Prawn Mee along East Coast Road, which sees long queues all the time. He prefers having the dry version and with the smaller (not giant tiger) prawns because they have more flavour.

Beach Road Prawn Mee Eating House
370 East Coast Road, S(428981)
Open: 8am – 4pm (Closed Tuesdays)
Tel: +65 6345 7196

 

 

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Melt-in-Your-Mouth Chwee Kueh

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

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This week, our Makan Kaki is none other than MasterChef Australia 2012 finalist, MasterChef Asia Judge and current MasterChef Singapore judge, Audra Morrice. And in keeping with all the judges’ busy schedules, she’s sent me on a mission to takeaway her favourite Chwee Kueh in Singapore. Trying it for the first time, Audra assures me that I’ll be sold from the very first bite, because these folks at Tiong Bahru Market & Food Centre do it so well. This is one queue Audra will join because it’s so worth it!

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THIS CHICKEN RICE WILL HAUNT YOU!

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Listen or download the podcast for this week’s interview with Chef Ming Tan, Guest Judge on Masterchef Singapore:

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This week, our Makan Kaki is F&B consultant, Co-owner of Park Bench Deli & guest judge on Masterchef Singapore, Ming Tan. His favourite chicken rice is one that his family has followed for decades since he was a young boy, from one location to the next, until its current home at Holland Drive. This rice is what Chef Ming calls “WORLD CLASS”. It is a rice that haunts him and he craves when he’s away from Singapore. So much effort and thought has been put into the making of this rice, that it simply blows him away.  This is Cantonese-style rice and it’s the fragrance & texture achieved through a judicious cooking process that gets him every time.

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Masterchef Judge Approved Nasi Lemak

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Click here for Denise’s interview with guest judge on Masterchef Singapore, Chef Haikal Johari:

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Click to watch the accompanying video of our Nasi Lemak feast!

Masterchef Singapore Guest Judge & Executive Chef of Alma by Juan Amador, Chef Haikal Johari used to work in Bangkok full time – his returns to Singapore occurred once in a while and only for a couple of days, so the one thing he craved was always Nasi Lemak. In particular, the popular Selera Rasa Nasi Lemak at Adam Road would fill his mind on the plane all the way home. Those in the know will recognise this stall for its illustrious patrons, including Prime Minister Lee Hsien Loong, Indonesian President Joko Widodo and even the Sultan of Brunei! Also, you can’t miss Selera Rasa’s uniquely-named sets inspired by the card game of Poker, like the Royal Flush & Full House!

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Chicken Rice Secret is in the Sauce!

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Hello Makan Kakis! This week, our foodie friend Audrey Lee of Little House of Dreams tells us all about her favourite place for Hainanese Chicken Rice, which you’ll find at a stall in Jurong East. Xing Yun (meaning lucky) does brisk business, serving up platters of boneless poached chicken that is soft and tender, sitting atop fragrant rice. But what sets this apart from other chicken rice places is their sauce! A light, tasty, aromatic combination of soya sauce, sesame oil and other secret ingredients, Audrey can’t get enough of it and always orders an extra bowl to drench her chicken rice with.

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DIY Hum Jin Pang

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Click here for Denise’s interview with the resident Masterchef Singapore Judges Audra Morrice, Bjorn Shen & Damian D’Silva:

Click here to listen/ download podcast of Judge Bjorn Shen‘s recommendation for Hum Jin Pang!

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This week’s makan recommendation is the first of our Masterchef Singapore series, starting with Judge Bjorn Shen’s go-to place for Ham Chin Pang (咸煎饼 – literally, salty fried cake), or in this case, Hum Jin Pang, which is also the name of the stall found at Maxwell Food Market. The stall serves up two deep-fried varieties – savoury or sweet. In Bjorn’s words, this stall is “so gangster” that you have to cook your own food.

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Late Night Porridge Supper

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

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Hey Makan Kakis, if you’re in search of a soul-satisfying bowl of late-night goodness, our foodie friend, Chef-Owner of Le Binchotan, Jeremmy Chiam has just the place to recommend! Like most chefs, he finds himself hungry and looking for a supper joint after he’s done with a long, hard day of service at his restaurant. By the time he gets to eat, it’s usually past 1am. Enter this Old Havelock Road institution, whose food reminds Chef Jeremmy of his Grandma’s home-cooking. If it’s a steaming bowl of Teochew porridge with hearty side dishes that you’re craving, remember Lim Joo Hin!

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ROASTED MEATS RULE GHIM MOH!

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This week, Roasted Meat fans, Our Makan Kaki, Chef-Owner of Summer Hill Bistro, Anthony Yeoh has a treat for you. If you’re looking for Malaysian Cantonese style roasted meat, you’ve got to pay this Ghim Moh stall a visit.

Jiu Jiang Shao La (九江烧腊) often boasts super-long queues & for good reason. First of all, their meats are roasted fresh in a roaster right in their stall. The result is quality meat that has customers coming back over and over for more.

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