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!”→
Today we have a pair of very interesting and talented studio guests who are doing their part to promote culinary & cultural exchange between Germany and Singapore! They are 1-Michelin Starred Chef Oliver Röder from Bembergs Häuschen, famous for putting a modern spin on traditional German & Eifel cuisines, as well as Singapore’s emerging hawker, Kai of Roast Paradise at Old Airport Road Food Centre.Scroll all the way down for his Bak Chor Mee recommendation!
On-air, we had a great chat about their own personal culinary backgrounds, their food philosophies, what they like to cook at home for friends and family when they aren’t cooking for work, and also more about Chef Oliver’s first-time visit to Singapore. Besides experiencing Kai’s pork roasting techniques and sampling his deliciously charred delicacies, Chef Oliver had a wet market visit and a joint cooking collaboration with Kai at the German Ambassador’s residence (see photos below).
Click here to listen to Parts 1 & 2 of the interview!
Kai’s roast meat stall is at the famous Old Airport Road Food Centre, so it’s only natural he gravitates towards makan places close by. Case in point, a nondescript stall in a coffee shop a little way down the road, at Block 21. But it is here that he believes he has found his personal favourite bak chor mee. It’s really the perfect place for really late-nightbirds, or really early breakfasters, since it opens only from 4-10am. What makes the noodles here good (be sure to order them dry with chilli), is the perfect balance that we look for, between the meatiness, the fishiness, the al dente noodle texture, the combination of lard (ask the uncle for lots – it’s extra crispy!), oil and sauces. This is a good, honest bowl of mee pok that really hits the spot.
TASTE: Handmade Fishball & Minced Meat Noodles Choon Guan Eating House
Block 21 Old Airport Road, Singapore 390021
Open Daily 4am – 10am (but may sell-out even before 10am, so get there early!)
Hello Jukeboxers and fellow Makan Kakis, we continue our month-long National Day celebrations by featuring not only uniquely Singaporean foods but also, home-grown talents making a real splash in our local culinary scene. Case in point, our newest foodie friend, Chef-Owner of Morsels, Petrina Loh!
This one-time banker has now turned her attention from finance to food with remarkable results, as seen and tasted at her progressive fusion restaurant, Morsels at Dempsey Hill. Chef Petrina is all about comforting, nourishing food that is natural, yet unusual. For example, you’ve got to check out her signature dish of steamed Venus Clams in a fig broth with homemade Kimchee and pickles Wakame (we love studio guests who surprise us with food!).
Another dish that Chef Petrina is very proud of is something off her Special Lunchtime Noodle Menu – the HERBAL DUCK TSUKEMEN, which features a slow braised duck leg that has been marinated in 12-14 nourishing herbs like tang gui & yu zhu. The duck is served with a herbal dipping sauce and dry somen noodles on the side, which you dunk as you please. At the end, they give you a dashi sauce to thin down the sauce, which you can then drink it to finish off your noodle meal! A lovely green papaya pickle balanced out the rich, herbiness of the duck noodles.
Do check the Morsels socials for updates on this rotating menu of weekly noodle lunch specials! Look for them on FB & instagram @morselsinsingapore.
When it comes to unique Singaporean food, Bak Chor Mee surely is high on everybody’s list, especially if it includes a raw egg! This week, Chef Petrina’s first recommendation is of her favourite noodles – soup or dry, she loves Bak Chor Mee!
Whilst everyone has their personal favourite, she loves this new-found stall for the taste and comfort factors! She used to frequent the famous Hill Street Tai Wah, but the crazy queues sent her searching for an alternative. Imagine her delight when a friend brought her to this place about 6 months ago. It tastes great, parking is convenient and it’s tucked away at the bottom of a block of flats, amongst car repair workshops. What Petrina loves about Bak Chor Mee is its versatility – you can have your pick of noodle types, from mee pok to mee kia to mee sua (which all are excellent dry with chilli), or you can have a comforting kway teow or mee tai mak soup on a cold, rainy day in Singapore.
But if asked to pick, Chef Petrina will likely choose this variation as her favourite – just the cloudy-rich soup made from tee por (dried flatfish) and pork bone stock, full of the “liao”, or ingredients. So essentially it’s everything sans noodles – minced meat, fishballs, fishcake, herh keow, meat balls, the works. But the piece-de-resistance is to ask for a raw egg to be cracked straight into the steaming hot soup (see above) – sooo good! Be sure to get there early, say before 11am to avoid the lunch rush!
TASTE: BAK CHOR MEE @ Seng Hong Coffee Shop
Blk 58 Lengkok Bahru, Singapore 150058
Open Daily (closed alternate Sundays)
P.S. Be sure to catch Chef Petrina in her exciting new project – a collaboration with Mitzo:
The highly anticipated ‘Friends of Mitzo’ collaborative dinner series returns this September, continuing on its mission to showcase progressive Cantonese cuisine through some of Singapore’s top chefs. Taking center stage for the second instalment of the dining series is Chef Petrina Loh of local progressive small plates and award winning restaurant Morsels, who will bring her wildly creative fusion savoir faire to complement Chef Nicky Ng of Mitzo’s contemporary Cantonese cuisine.
Known to defy the boundaries of cuisine and tradition, guests will be delighted to witness a marriage of delectable modern Cantonese and progressive fusion by Chef Nicky and Chef Petrina in this specially curated six-course menu – each course is a duo interpretation of premium ingredients, brilliantly woven through contemporary techniques.
Creative and sophisticated in style, diners can look forward to highlights such as the modest yet savoury Gin-cured Red Emperor Snapper; east meets west in the form of Sakura ginseng chicken two ways; and be intrigued by the tantalising Duck duo, complete with Soy Brined Slow Poached Duck Breast and Black Truffle Crispy Roast Duck, an impeccable umami dinner that is an indulgence for both taste and sight.
Revel in this exquisite fare with a selection of artisanal cocktails, set to complete the whole Mitzo dining experience. Start off your meal with Summer spritz, a floral and fizzy aperitif cocktail shaken to perfection. Savour in Cinema sour, a deliciously smoky cocktail of slightly tart yet refreshing concoction of popcorn infused vodka shaken with lemon juice, homemade salted caramel syrup, and lapsang souchong tincture, topped with velvety egg white foam.
Friends of Mitzo: Morsels x Mitzo
Date: Friday and Saturday, 8 – 9 September 2017
Time: 6.30pm – 10.00pm
Location: Level 4 Grand Park Orchard, 270 Orchard Road Singapore 238857
Price: S$118++ for a six-course dinner (S$168++ with cocktail pairing)
For reservations and enquiries, please email email@example.com or call +65 6603 8855.
Click this for access to audio of this week’s episode!
This week, our Makan Kaki Chef Tony Yeoh takes us back to his Little India/ Jalan Besar neighbourhood for a local noodle treat. There you’ll find a little coffee shop that features Ah Ho Teochew Noodles serving up sublime bowls of noodles with the works – fishball/ fishcake/ fish dumpling/ mushroom/ sliced & minced pork.
Their fish dumpling (or her keow) is just about traditional as you can get – it’s the kind that’s hard to find these days amongst the starchy, powdery, rubbery factory-made imposters. It’s the kind you remember the way they used to be made – glossy, slippery and full of fish/ meat paste. As for the pork-based soup, it’s clouded with yummy bits of minced pork and fried garlic – not overly salty & without that unpleasant MSG taste.
The pieces of dried crispy flat fish (tee por) also add extra flavour and crunch, but the secret is in his outstanding chilli which packs an aromatic, heady punch. We hear that besides chillies, hae bee (dried shrimp) and lard, there just might be a hint of buah keluak for extra earthy depth! Allegedly. What we do know is you get a deeply umami sambal that isn’t too fiery and perfectly complements the al dente noodles extremely well. Tony suggests going for the Mee Pok (the flat noodles offer maximum bite and surface area to grab all that delicious sauce!).
Layers of flavour in the sambal chilli, just not a lot of heat. So add more fresh cut chilli if you like to feel more of a burn!
Ultimately, what you get is years of hard work and traditional culinary experience (this stall has been in existence for more than 4 decades) distilled into one delicious, simple, comforting bowl. We can’t understand why this place isn’t seeing longer queues, not that we’re complaining (no wait time!), so we urge you to try a bowl today! Especially at just $3-$5 per serving, you’re getting a delicious deal!
TASTE: Ah Ho Teochew Kway Teow Mee
Kim San Lee Coffee Shop
12 Verdun Road (Off Jalan Besar, between Sam Leong & Syed Alwi Roads)
Open daily (except wednesdays): 7am – 4pm
Hello, Makan Kakis! We have a brand new foodie friend joining our rolling panel of gourmands – Lee Chin Sin, who is not only a chef (he was behind Le Bistrot for about 10 years) and a restaurant owner (Lolla & Lollapalooza), he also recently won MediaCorp’s SG50 Gift of Song Songwriting Competition. So you could say, he marries music with makan in the most successful way!
For his maiden makan recommendation, we talk about our favourite noodle dish, Mee Pok Tah – it always has to be dry, because “half of the experience is in the chilli sauce”! In Chin Sin’s opinion this place serves up the most perfectly balanced bowl of noodles – the seasoning is judicious, the noodles are expertly cooked and to use technical terminology, the fishballs are “doiing-doiing” (bouncy yet firm)! So delicious are the noodles, that Chin Sin happily rotates between mee pok, mee kia, kway teow and bee hoon – all are great – the seasoning, the sauce, the ingredients remain top-notch. You get bak chor (minced pork), fish balls, fish cake, her keow (fish dumplings), prawn and bean sprouts for a full-blown, earthy, wholesome, ideal bowl of noodles.
TASTE: Katong (Jago ) Teochew Mee Pok Kway Teow Mee
Marine Parade Central Food Centre
When it comes to Mee Pok, there’s your usual bak chor mee or fishball mee, but have you ever experienced the joy of mee pok tah with yong tau fu? This week, our Makan Kaki & Dim Sum Dolly, Selena Tanreveals where you can enjoy the best of both worlds in one glorious bowl!
Selena’s favourite haunt is undoubtedly Tiong Bahru Market and of the many foodie gems there, this one stands out for its awesome combination of fishball noodles AND yong tau fu. Mee Pok Tah (dry) is the gold standard as far as Selena is concerned and the noodles here are served up with just the right amount of bounce & bite (QQ-ness!), along with your choice of the usual yong tau fu ingredients like fishballs, stuffed tau pok (bean curd), stuffed bittergourd and crunchy kang kong. If you’re like Selena, you’ll ask for extra chilli and vinegar for a flavour punch to your mee pok!
TASTE: Hui Ji Fishball Noodles and Yong Tau Fu
Tiong Bahru Market Food Centre
Open Thursday-Tuesday, 7am-2pm
Closed on Wednesdays
A quick roundup is in order for the inaugural World Street Food Congress and Seetoh says:
Above and beyond the meeting of foodies the world over, the networking and the eating, the most important issue to have emerged from the WSF Congress is that street food has the power to fight poverty and create social change! With the right skills, training and passion AND the support of governments, running a street food stall can help the displaced or marginalised create a means of supporting themselves.
And, here are some of Denise’s favourite moments from the WSF Congress:
If you think Bak Chor Mee (minced meat noodles) is best served dry with sambal, think again!
This week, our makan kaki Seetoh challenged Denise’s preconception that mee pok tah is best, by introducing her to the classic, authentic Teo Chew SOUP version of Bak Chor Mee.
This is a dish that as Seetoh puts it, “afficionado Ah Peks” will queue an hour for, because it is so simple, so comforting and so delicious. The cloudy broth is rich with cartilage-and-fat-covered minced meat for extra texture and flavour, and the silky-soft dumplings are packed with meat and the piece de resistance, TEE POR. That’s deep fried, crunchy-crisp salted flat fish. Ground into a fine dust, this smoky, earthy, salty delicacy gives the bak chor mee soup an additional umaminess that’s hard to beat!
You’ve got to try it if you haven’t already!
58 MINCED MEAT MEE
Blk 58 New Upper Changi Road Food Centre
Open from 5.30am, but expect to wait even that early in the morning!