HEAR: Click here for this week’s sweet sounding dessert!
This week, join our Makan Kaki, Chef-Owner of Summerhill, Anthony Yeoh for a trip down memory lane for an old forgotten favourite called Kueh Jong Kong. Never heard of it? Don’t worry, neither had Chef Tony or Denise, till now. In fact, it was Chef Tony’s grandmother who recently introduced him to this rare delicacy. It’s quite hard to find it now in Singapore, but we do know of at least one place that sells it – oldie but goodie, Glory Catering along East Coast Road. This Eastside stalwart sells all manner of snacks and kueh-kueh for takeaway, but did you know they also have a Halal dining room in the back?
Their restaurant serves up potent Nasi Padang with all the favourites like sambal udang, sayur lodeh, sambal goreng, beef rendang, chicken curry and more, but before you leave, be absolutely sure to grab some Kueh Jong Kong (their stocks go really fast, so if you see it, order it immdiately)!
Greetings Greedies! Please meet our new Makan Kaki, Jeremmy Chiam! He’s the Chef-Owner of Le Binchotan at Amoy Street, a unique restaurant that combines classical French techniques with fresh Japanese produce and the art of Japanese charcoal grilling. This is a place you can go to for excellent lunches or better yet, unwind after work with a cocktail, sake or whiskey and a really delicious dinner in a super-cool space featuring domed ceilings, wood panelling & looks like an underground bunker.
So where does a chef like Jeremmy go after a long hard week of service at his restaurant? Our new Makan Kaki is all about creature comforts, kicking back at a down-to-earth, fuss-free eating place with his family. That’s why on Sundays, he heads to New Ubin Seafood for Cze Char – it’s casual and has a varied menu with something for everyone from his parents to his son.
We welcome back Chef-Owner of Summer Hill Bistro Anthony Yeoh this week and catch up on the big things have been happening with him, PLUS of course, get him to share some of his new local Makan discoveries!
Listen/ download podcast of Chef Tony talking about his new bistro: Part 1 & Part 2
Hands down, this is one of the best Wadeh (or Vadai, as some spell it) that Chef Tony has ever eaten (& Denise has to agree with him!), but to find it, it’s a bit of a treasure hunt because they don’t actually have a shop. They’re a travelling stall that operates solely out of Pasar Malams (night markets) across our island! But you’ll definitely smell and hear it frying before you see it. So Chef Tony was at Clementi running errands near his restaurant when he stumbled across a Pasar Malam. He noticed fresh Wadeh being made and he just had to give it a try.
Vernetta Lopez from early mornings on Gold 905 is our next Makan Kaki and she takes us to try one of her favourite places for Bak Kut Teh, or pork rib soup. We are well aware that everyone has their preferred regular place, especially along Balestier Road, but we can probably say this is one of the lesser-known BKT places that deserves a mention and a visit.
Ah Hak Bak Kut Teh has around for 30 years and you can tell the history when you walk in. You’ll be transported back in time, within a retro-tiled shophouse space that probably hasn’t changed in their three-decade history.
Greetings beloved Greedies! For the next few weeks, we’re doing things with a little twist and getting to know our favourite Gold 905 DJs better through their favourite eateries. Kicking things off is the man who drives you home daily, Chris Ho of the Homestretch (5-8pm). Looking for a new place to try superb Thai food at?
Love the Esan cuisine of North-Eastern Thailand? Then you’re gonna love this new episode of Makan Kakis!
SEE: This week brings a famous fishball joint that really needs no introduction, but is always worth a mention. Our Makan Kaki Chef Daniel Tay reminds us again how delicious Song Kee’s fishball noodles are. It is an institution that plied its trade in Upper Serangoon till it shut unexpectedly, much to loyal customers’ disappointment. Thankfully, they re-opened in the Joo Chiat area last year to much fanfare. For good reason too. Their fishball and fish dumpling (herh keow) noodles are still as good as ever – it’s the perfect balance between great seasoning sauces (especially the chilli), noodle texture and fishy ingredients.
HEAR: Click here for this week’s souperlicious episode!
Don’t have the time or extra cash for a trip to Penang -Malaysia’s dining haven? Here’s the next best thing – a trip to Island Penang Kitchen. This week, our Makan Kaki Chef Anthony Yeoh recommends this casual dining restaurant in Clementi for your Penang Food Fix!
Not only does this eatery serve up yummy Cze Char dishes to share like sambal kangkong & Lobak (the Penang version of our Ngoh Hiang), their Prawn Noodle Soup is also outstanding.
HEAR: Click here for this week’s wok-fried episode!
Greetings Greedies, get your guts ready for a veritable Cze Char FEAST at a Geylang institution that is far from unfamiliar. In fact, we’ve covered it before here on the Makan Kakis blog. However it’s SOOO GOOOD that its virtues bear repeating, so here goes…
Michelin Bib Gourmand-mentioned JB Ah Meng is a long-time favourite of chefs not just because it’s conveniently open late (perfect for after-service suppers), but also the food is legitly tasty. Our Makan Kaki Petrina Loh of Morsels, like so many other chefs (including our other foodie friends KF Seetoh, Rishi Naleendra & Chef Daniel Tay), makes a beeline for JB Ah Meng whenever she can with colleagues and friends when she’s in need of her JB Cze Char fix.