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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Superb Salted Egg Yolk Calamari

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When our new Makan Kaki Audrey Lee and her partner were launching their own food menu at Little House of Dreams, she wanted to include Salted Egg Yolk Calamari all because of her amazing experience at this particular Woodlands stall.

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Nyonya Rarity: Otak Jantan & More…

Greetings, Makan Kakis! Please meet our new Foodie Friend, Audrey Lee, one of the co-owners of Little House of Dreams, a charming bakery & bistro located on Dempsey Hill that specialises in bespoke cakes and dessert tables. But not many know that they also serve yummy savouries in the bistro and all this month of August, they’re serving up a special Peranakan menu.

Listen/ Download podcast to our interview and find out more about the Peranakan menu HERE (PART 1) & HERE (PART 2).

These Modern Peranakan Classics were created in collaboration with The Modern Bibik and what you get are hearty, delicious dishes inspired by Nyonya cooking and given a little twist, so that young and old can enjoy them. In fact, most of the dishes are suitable for children and those who can’t tolerate spiciness.

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Patriotic Peranakan!

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Happy National Day, Makan Kakis! In celebration of Singapore’s 53rd birthday, our foodie friend Chef, Author and Entrepreneur Shermay Lee is back with a tempting collaboration with the Conrad Singapore, featuring three of her specially created Peranakan dishes for their Buffet spread at Oscar’s. She is already well-known for her classic Peranakan cooking, based on her Grandmother’s hand-written heirloom recipes, but this time she has teamed up with Chef Alex Siah of Conrad Singapore to update and innovate their families’ culinary heritage. The result is Muar-style Otak-Otak (enriched with a passion fruit mayo and black tobiko) inspired by Chef Alex Siah’s Grandmother’s recipe and these three signature Peranakan dishes by Chef Shermay, prepared ala minute at Oscar’s live cooking stations to ensure freshness and quality:
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Kway Chap So Good, You’ll Want Seconds

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Hey there Makan Kakis! We’re back from a month-long break and we’re HUNGRY! This week, we follow foodie friend Chef Jeremmy Chiam on the search for soupy, saucy, piggy delights in a bowl. If you’re a lover of Kway Chap, he recommends this stall in Bishan, where he grew up and where his parents still live, that he’s been patronising for the last 32 years of his life. Setting aside childhood nostalgia and convenience, this stall still delivers on food quality, judging from the long lines and how quickly they sell out. Customers actually start queuing an hour before it opens!

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