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
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!
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.
Hello Makan Kakis! This week, we’re joined by two strong, talented women who also great cooks! We last met Oniatta Effendi when she was cooking on stage for Singapore International Festival of Arts and her legendary recommendation of Nasi Jenganan. This time, she’s back with Petrina Kow, whose voice you might recognise as a one-time DJ and voice actor for commercials, audio guides, online learning websites and animations. She’s now a voice and presentation coach with a new project to share – one that Oniatta is performing in! Call it an extension of Petrina’s wonderful monthly Telling Stories Live project, Walking in Beautyis an evening of women telling heart-warming, heart-breaking, real stories about how they relate to beauty. And of course when it comes to good cooks who tell great stories, MAKAN is never far away when they rehearse! Here are some of these foodie friends’ recommendations for a delicious good time…
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
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.
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”→
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”→
HEAR: Listen to this week’s mouthwatering East-Meets-West episode!
This week, our Makan Kaki, Fatfuku’s Annette Tan, brings us the best of East meets West in one stall that started in the East Coast-Katong area, but has since moved to Beach Road. But the Katong-Kampung community spirit continues at its new venue, where its two owners, Silas & Desmond are passionate about supporting & fostering relationships with their fellow tenants and focused on serving up excellent comfort food made with fresh ingredients and a lot of heart. At Kampung Corner, we get Corner Burger & Kampung Bowl combined, serving up superb, yet affordable burgers, along with hearty rice bowls that are rich in South-east Asian flavours.
Let’s start with the value-for-money burgers, which feature beautiful, buttery golden Brioche buns which are nice and toasty round the edges.
In particular, Annette loves the Luncheon Meat & Egg Burger. You get a pair of crisp, fluffy buns, a slab of griddled luncheon meat, a fried egg with a jiggly centre and (honestly, negligible – come on, this is a fried luncheon meat and egg burger! Haha.) some lettuce and tomato. When you bite into this decadent burger, you get a mouthful of that salty, rich meat and the runny yolk, all combined for one of the most enjoyable things to eat for very little money!
Their Wagyu Burger, comprising an Australian Wagyu, Chuck & Sirloin patty, slicked with lemon mayo and melted Cheddar, is pretty awesome too – it’s as good as any burger you could get at any high-end joint and at only $13!
You could also try their unusual Tonkatsu Burger seasoned with fermented Tofu (Fuyu) – it’s breaded, deep-fried, pungent, porky perfection!
As for their comforting rice bowls, these are packed with an array of South-east Asian ingredients and flavours. With the ubiquity of Japanese Rice Bowls and Poke Bowls, why not go local, right? Desmond uses some modern techniques like sous vide, which gives a luscious quality to the meats.
While their Ayam Masak Merah Rice Bowl is one impressive whole chicken leg drowning in rich red sauce, Annette is especially partial to the Beef Adobo Rice Bowl. She cannot recommend it enough!
Resting on a bed of rice, is meltingly soft meat, lacquered with this beautiful, shiny, sweet, salty gravy. And while Adobo is Filipino by culinary heritage, Singaporeans will find the flavours familar because of the soya sauce, cinnamon sticks and star anise used. It’s like an atas version of Tau You Bak (braised soy sauce pork belly), elevated by fresh corn & carrots, as well as a runny egg!
Pop by Shaw Towers for a taste of Kampung Corner, where not only do you get really delicious East-West dishes, but also, an encounter with a couple of guys who are truly passionate about what they do – stay a while, chat with them, ask them questions – they’ll be happy to tell you the stories behind their food.