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