Unbeatable Kampung Chicken Rice

Greetings, Makan Kakis, we start 2018 with a brand new foodie friend, one who’s no stranger to the F&B business, having successfully started his own Chinese casual dining restaurant that broke even within 3 months of its opening, probably due to their signature recipe for saucy, succulent Char Siew (which you can see and read about here). Please meet Anthony Ung of CHAR Restaurant

CHAR Restaurant first appeared on the dining scene in Singapore in 2014 when it was launched by Vietnam-born, Birmingham-UK-raised Anthony & his brother Alvin, a chef by profession. With his 30 years of experience working in Chinese restaurants in Birmingham from dishwasher to head chef in traditional Chinese cooking, Alvin’s culinary expertise combined perfectly with Anthony’s meticulous science and IT background & passion for experimenting with Western food preparation techniques on Asian ingredients and produce. They definitely hit on a winning formula and after a wildly successful run at their original location along Guillemard Road, Anthony and his Singaporean Wife are delighted to have moved CHAR to a bigger, brighter space along Jalan Besar.

HEAR:
Click here to listen to Anthony’s story about fleeing Vietnam to the UK and how Char got started in Singapore
Click here to listen to Anthony’s culinary influences, childhood food memories and why he loves Chicken Rice
Click here to listen to Anthony’s recommendation for his favourite Chicken Rice in Singapore

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Anthony professes an obsession with our local Chicken Rice, which he ate everyday for 3 months when he first moved to Singapore, leading to a 5 kg weight gain, which also means he’s eaten his way through many plates, many brands and many types to arrive at the conclusion that this is HIS FAVOURITE Chicken Rice and in his humble opinion, THE BEST in Singapore. Enter Chicken House, which Anthony discovered a few years ago, tried at Thompson Road and liked very much. But then it vanished and only just a few months ago, he discovered that they had moved to his East Coast neighbourhood.

Here’s why he loves this particular eatery – when it comes to the chicken, Anthony always goes for Kampung Chicken, which is a more muscular bird, and yields a firmer meat that has a very pleasing bite. The skin is very yellow (which not only looks great, but also shows that it’s a kampung chicken) and somehow, the meat allows for better penetration of the seasonings & marinade, giving you a very tasty bird whose flavour permeates down to the bone.

Anthony is also very particular about the rice and he has found that Chicken House’s is neither mushy or undercooked and crunchy – it’s perfectly fluffy, not too oily and boasts just a slight breath of delectable chicken flavour and aroma. Take things to another level with their spicy chilli and be sure to order extra dishes! All in all, it’s the whole combination of every element that makes for Anthony’s perfect chicken rice experience and while it is contentious arguing who has the best chicken rice, he hopes you’ll give Chicken House a try – he’s converted all his family members!

TASTE:
CHICKEN HOUSE
226 East Coast Rd, S(428923)
Open Daily: 10.30am – 9pm
Tel: +65 6469 2121

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Best of 2017 – Makan Kakis’ Top Ten List

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Gluttonous Greetings Everyone & Happy New Year!

2017 saw a whole host of new foodie friends joining our rolling panel of Makan Kakis and along with them came a stupendous slew of new & delicious food recommendations. So as we begin 2018, let’s take a look back at some of the most popular makan places that really caught your attention in 2017. Click on each for details & enjoy!

10. Another Best Contender for Bak Chor Mee?
9. Curry Rice that’s a CUT Above!
8. Firebaked Excellence
7. Geylang Hokkien Mee NOT in Geylang
6. Super Crispy Prata
5. Raw Egg Bak Chor Mee?!
4. Nuts about Pistachio Grill
3. Magnificent Mee Pok
2. Karried Away by Kway Chap
1. Die-Die-Must-Try Fishball & Herh Keow

Just wanna listen to the audio? Click here!

Thank you so much for your support of our tasty little segment on Gold 905 and for helping it grow bigger and better. If you like what you hear on air and what you see here on the blog, do share share share! Here’s to yet another year of yum – may your 2018 be overflowing with the best things to eat and drink – Season’s Eatings!

P.S.

Super-Fresh Fish Head Curry

HEAR:
Click this to hear about yummy fish head curry!

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Makan Kakis, Chef Shen Tan is back with another surprising and delicious recommendation this week! Chicken Rice is arguably one of the most tasty and popular local dishes and while Chef Shen loves chicken rice too, when she visits Bugis Street Chuen Chuen Restaurant, it’s not usually for their chicken rice! While theirs is very good, the dish that has captured Chef Shen’s heart is the FISH HEAD CURRY! Continue reading “Super-Fresh Fish Head Curry”

Oodles of Noodles for Lunch

HEAR:
Click here to listen to some slurpy noodle goodness!

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PORK JOWL CHAR SIEW WONTON MEE

This week, our Makan Kaki Chef Anthony Yeoh returns to recommend a lunchtime noodle treat that will surely satisfy. Morsels is known for their small plates and Omakase, but did you know they open for lunch with special noodle sets inspired by self-confessed Noodle Queen, chef-owner Petrina Loh‘s travels across Asia and her own culinary upbringing? There are 4 noodle specials on rotation currently, one per week, which cycles through – be sure you pop by to try a different one every week! Each bowl of noodles comes with an appetiser & condiments.

Check out what’s on offer this week: Pork kimchi wonton noodles with Primrose Farms Pork jowl char siew in a special Herb-Infused Soya Sauce & jalapeno green chili sauce (see picture above). Luxurious, tasty and zingy from the jalepeno, this is a must-try and is available this week! Continue reading “Oodles of Noodles for Lunch”

VIDEO: LOCAL ROAST MEATS FOR CHRISTMAS

Click to watch this month’s roasty-toasty video!

‘Tis the season for chestnuts roasting on an open fire. Actually, why settle for chestnuts or turkeys, when we can celebrate with a decidedly more Asian-style roast – Char Siew (roast pork), Siew Yoke (crispy pork belly) and other porky delights. In this video, follow Denise for two delicious options – one gives you a hearty hawker feast and the other, a more refined restaurant experience. Continue reading “VIDEO: LOCAL ROAST MEATS FOR CHRISTMAS”

AW’Some Noodles!

photo courtesy of Chef Shen Tan

HEAR:
Click here for audio on oodles of noodles!

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Our Foodie Friend, Chef Shen Tan is partial to a bowl of Bak Chor Mee and recommends this stall run by an ex-policeman. Since quitting his crime-fighting job to pursue noodle perfection, Aw has been doing an excellent job with his signature minced pork noodles.

Great tasting and great value at only $5 or $8 for a fully loaded bowl – not only do you get minced pork, but also abalone, clam, liver, prawn, quails egg, herh keow (fish dumpling), fishball & meatball. You can tell this isn’t your typical Bak Chor Mee, but there’s a nice balance between the vinegar, soya sauce & chilli, which makes for a really delicious, flavour-packed bowl. Continue reading “AW’Some Noodles!”

VIDEO: HEARTY HAINANESE CURRY RICE

Click the video above to watch this curry-drenched episode!

As the monsoon season descends upon our island, we find ourselves seeking out belly-warming comfort foods and in my humble opinion, one that certainly ticks all the boxes for warm and comforting is Hainanese Curry Rice, which, while was indeed an invention of the Hainanese diaspora, is also a perfect amalgamation of Singapore cuisine. You have carbs, protein, vegetables, fat and a curry that marries Malay, Indian & Chinese cultures in a gloriously sloppy one-plate meal. For an authentic Hainanese curry rice experience, you’ve got to include the holy trinity of crispy pork chop, soy-stewed pork belly and cabbage over your rice (and then whatever else takes your fancy), before its pre-requisite drenching of curry. Here, we bring you two options where you can either go time-honoured traditional, or Next-Gen with a tasty twist… Continue reading “VIDEO: HEARTY HAINANESE CURRY RICE”

Charcoal-Cooked Porridge

picture courtesy of Chef Petrina Loh

HEAR:
CLICK TO LISTEN TO THIS WEEK’S CHARCOAL-COOKED EPISODE!

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As the days get wetter and we crave warming comfort food, our Makan Kaki Chef Petrina Loh of Morsels has the perfect dish to recommend. Definitely one of her childhood favourites, she has been patronising this old-school porridge stall since she was a little kid. And after eating there for 30 years, nostalgia plays a big part in her love for Ah Chiang’s Porridge. Continue reading “Charcoal-Cooked Porridge”