Hey Makan Kakis, have you heard of the chicken biryani that went TikTok viral? Let me break it down for you: a pair of friends (one is a trained chef) who met at a recovery group decided to focus on sobriety by selling delicious, Muslim-friendly nasi briyani from home. The biggest selling point is the price point – just $2 per portion! In a matter of weeks of posting on TikTok, they went viral and demand for their biryani went through the roof.
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Inspired by the kind you can buy from 7-eleven, Two Dollar Biryani offers up a portion of spiced rice with a portion of butter chicken for, yep, $2. Better yet, theirs isn’t just a money-making endeavour, they are also giving back to society by feeding those in need. So of course, I had to give it a try. For TikTok noobs, you can also find them on Instagram. Instructions on how to order via WhatsApp are clearly posted. I texted them and received a reply shortly after.
Hello fellow Foodies! This week, our Makan Kaki – F&B entrepreneur, consultant and host of CNA’S Food To Change The World – Chef Ming Tan is back with a recommendation for “second to none” Briyani that boasts fluffy & fragrant rice, tender and tasty meat plus a few other additions that take it to the next level. First introduced to Chef Ming by his buddy, local celebrity chef and TV personality Shahrizal Salleh (Chef Bob), Geylang Briyani Stall is run by Hamid and his family. Chef Ming is partial to the mutton briyani, but they also have a chicken version worth trying.
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Some highlights of Hamid’s mutton briyani:
First, the plate is messily laden with flat scoops of their long grain basmati rice that looks bejeweled, alternately glistening bright yellow, orange and pale white. With good quality basmati rice served here, you also get a slight scent of rose and pandan. The rice is also seasoned and spiced with a hint of the curry they cook their the chicken and the mutton in, which enhances the flavour and aroma of the tasty dish. Next, the meat of your choice is placed atop the bed of rice and a little bowl of curry is served on the side. Also on the plate is a dollop of pickle that’s almost like a thick chutney – it’s fruity and sweet to give balance to the very savoury rice and meat.
According to Chef Ming, the mutton is wonderfully tender after stewing in its spicy sauce, but I had to take his word for it. By the time I rushed down after work at 2.30pm (they close at 3pm), they were sold out. Thankfully, they still had chicken briyani, which I gamely ordered for a taste.
A large, whole chicken leg smothered in sauce sat on its bed of rice, but interestingly (and perhaps because I was so disappointed the mutton briyani was sold out), the little bowl of curry on the side was redolent with the distinct aroma of mutton and packed with bits of brinjal, carrot, potato and chilli. The chicken was tender and moist. The rice in itself was already delicious, but drizzling the curry all over intensified the flavour and unified the entire dish of meat and carbs.
However, the crowning glory has got to be their fried shallots, an essential crispy garnish they painstakingly prepare from scratch daily. In fact, when I paid a visit to the stall at Chef Ming’s behest, I witnessed a little mountain of shiny purple shallots being sliced and prepped for frying.
It takes skill to achieve such a beautifully burnished cook – they have chew, they have crunch and are so dark you might think they are burnt, but oh no, the deeply caramelised shallots retain an irresistible sweetness and fragrance. So be sure to ask nicely for some – they’ll take your briyani to the next level.
For Chef Ming, the individual components of the dish are tasty on their own, but mixing everything together makes the briyani a dish to be savoured slowly. Wash it all down with some teh halia and you’ll dreamily drift through the rest of your day totally satisfied.
Chef Ming’s advice is to get their early, as the queues can be long. You’ll want to be there just after they open, say by 11am latest. But rest assured their service is quick, efficient and with a smile. The line moves pretty quickly because they have the experience and the advantage of a small, specialised menu. Chef Ming can’t recommend Geylang Briyani Stall enough – go and try for yourself & see whether this suits your taste! After sampling the chicken briyani, I know I will be returning to sink my teeth into the mutton version!
Mask on and Denise can still smell the deep aroma of this Biryani!
Chef Shen Tan of private dining experience Ownself Make Chef & Thank Goodness It’s is back for another delicious round of makan and this time, she’s taking us to a Little India restaurant that serves up a wonderful Hyderabad-style Dhum Biryani. Marinated meat is layered with rice and meticulously cooked in a unique dough-sealed pot to lock in the juices and flavours, for maximum meat tenderness and rice fluffiness.
Chef Shen went for the easy-to-eat Boneless Lamb Biryani ($14.90), which did not disappoint. The rice was fluffy and aromatic; the lamb was beautifully seasoned, moist and tender with lovely, spicy, complex notes. Cherry tomato, a hard boiled egg and fried shallots garnished the dish, which was generous enough for 2-3 people to share. Every mouthful brought bags of punchy flavour! And when Denise decided to order some for home delivery, the dish was just as Chef Shen described and the extra tub of curry was very much appreciated, perfect for slopping all over the meat and rice.
Have a craving for Murtabak or Briyani? I did! So I decided to give a newcomer to the growing list of alternative food delivery platforms a whirl and ordered from North Bridge Road halal restaurant Al-Tasneem via BYSGFORSG. This is a 100% volunteer-run, not-for-profit initiative to help local F&B establishments increase their revenue during this difficult period. Which means no admin fees for vendors, just a small 5% commission off the total bill, all of which is donated to YMCA’s “Wok The Talk” initiative, which in turn helps feed the vulnerable in the community. For a flat fee of $5 for delivery (all of which goes to the hard-working delivery folk), you get a hot meal of your choice conveniently delivered to your doorstep. And my mighty meal of Murtabak and Briyani did indeed arrive hot, on-time and smelling absolutely mouth-watering.
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Want to listen to this week’s spicy, aromatic episode? Click HERE!
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This week, author of Singapore’s first English-Tagalog Cookbook, A Helping Hand and our favourite Changmoh, Frog Michaels joins us to reveal her husband’s family’s favourite Makan place. All five generations have been eating here for years and remains it a firm favourite, particularly with her Singaporean mother-in-law, who has been eating here since she was a little girl. So if you fancy a spicy Biryani done right, look no further than the famous Islamic Restaurant on North Bridge Road.
Frog says there is nothing that compares to how Islamic do theirs and she once tried to trick her mother-in-law with a different Biryani only to be discovered. The taste is that distinctive! In fact, because Frog’s mother-in-law has moved to live in the U.K., Frog very often takes away the Chicken Biryani, freezes it before packing it in her suitcase when she flies over to visit. And guess what? It defrosts and heats up beautifully, retaining its gorgeous flavours! It’s all in the spicy rempah, with which they cook the rice and chicken.
Frog enjoys a chicken breast and Biryani with some refreshing minty-cucumber yogurt on the side. There are lots of other dishes to choose from at Famous Islamic, whether you like yogurt-marinated chicken on skewers or mutton curry, there’s something for everyone!
Read all about it in Frog’s own words:
I don’t care if it was ” the first” (see text on sign above) or voted “Singapore’s best”. It’s my favourite! Here am I with the current owner, (third generation no less) Kalil. This place is like a Patek Phillippe watch: you don’t own it, you pass it on to the next generation!
I love the dark green, jewel-like interior. The old restaurant didn’t used to have much air con but this one does (they moved about 10 years ago) and it’s packed at lunchtime. Best time to arrive? 11.30am.
Instagram-worthy chicken biryani (below). The rempah is lemak and lovely and one of the defining things about this as a dish.
Lunch date: Biryani complete with famous Islamic’s homemade spicy achaar and lamb curry.
Obviously I am straight in there! I can’t possibly let a plate of biryani sit in front of me and get cold….
It’s housed in a beautiful old shophouse. Just make sure you get there before the bus loads of foodies arrive. Ooops – looks like they’re here already!
TASTE: FAMOUS ISLAMIC RESTAURANT
745 North Bridge Road, Singapore 198713
Open Daily: Mon-Sun 10am– 10pm
TEL: + 65 6298 7563
2015 has been such a delicious year and as we usher in a brand new year of eating, let’s take a look back at the makan places that really caught your attention & appetites! The following Top 10 list features a great variety of yummy hawker stalls, restaurants and dishes that grabbed the most views on our blog. Click on each for details & enjoy!
Thank you so much for your support of our tasty little segment on Gold 905 and if you could, do help spread the word about Makan Kakis! Here’s to a hearty 2016 full of delicious things to eat! Season’s Eatings & HAPPY NEW YEAR!
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Clickhereto listen to this week’s spicy episode!
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A little bit of everything, including Papadum & Naan
This week, The Fabulous Baker Boy Juwanda Hassim recommends the meat & vegetarian heaven that’s called Jaggi’s Northern Indian Cuisine in Serangoon’s Little India. It’s not very big (maybe a 60-seater) or very fancy and when you first enter, it looks a bit disorganised – you order from the counter (there’s usually a crowd), but the staff are knowledgeable and generally polite – when in doubt, just point at what you like.
Choose whatever you like at the counter
They do great kebabs and Tandooris. Oh, the Tandooris – from the verdant green coriander-marinated kind to the spicy bright orange kind, it’s all good. Juicy, not dry, perfectly balanced with smokiness, spices and full-on flavour.
Look at those generous portions of chicken – Tandoori & in the Dum Biriyani
Close up on the Mutton Kebabs, Chicken Dum Biriyani & Tandoori Chicken
Be sure to order the Butter Chicken – Juwanda is not the only one who swears theirs is the best in Singapore! It’s tender, rich, comforting and goes so well with the Rotis or Biriyani.
Close up on the Butter Chicken, Aloo Gobi & Raita
Most of their vegetarian options are delicious, but Juwanda’s all-time favourite is the potato-cauliflower Aloo Gobi.
All in all, Jaggi’s is perfect for a party of both meat-eaters and vegetarians – do not miss this!
Happy Lunar New Year of the Goat! Are you looking for something delicious to eat on this first day of the Chinese New Year? First of all, you’ll need to find someplace that’s actually open! Here’s our Makan Kaki Don Mendoza to the rescue with a tasty Tandoori recommendation.
It’s a simple, casual little restaurant at Balestier Plaza, facing Balestier Road, that has made a name for itself with its excellent, value-for-money food, especially Don’s favourite, Dum Briyani – Mutton, of course. For those averse to the gaminess of the meat, don’t worry – it’s not too pungent and fall-off-the-bone tender, as would be expected from meat & rice cooked to perfection in a sealed container. All this, for only $8.50!
Since it opened about 6 years ago, Tandoori Corner has dished out classics like Tandoori Chicken, Rogan Josh, Dal, Paneer Makhni, Naans, of course Briyanis and much more. A testament to its quality of food is their second outlet at Boon Tat Street, but really, on this Public Holiday, go to the original, which is open!
TASTE: Tandoori Corner North Indian Curry House 400 Balestier Road #01-12 Balestier Plaza Open Daily Lunch: 12 – 2.45pm Dinner: 6 – 9.45pm Tel: 62500200
I don’t care if it was ” the first” (see text on sign above) or voted “Singapore’s best”. It’s my favourite! Here am I with the current owner, (third generation no less) Kalil. This place is like a Patek Phillippe watch: you don’t own it, you pass it on to the next generation!
I love the dark green, jewel-like interior. The old restaurant didn’t used to have much air con but this one does (they moved about 10 years ago) and it’s packed at lunchtime. Best time to arrive? 11.30am.
Lunch date: Biryani complete with famous Islamic’s homemade spicy achaar and lamb curry.
Obviously I am straight in there! I can’t possibly let a plate of biryani sit in front of me and get cold….
It’s housed in a beautiful old shophouse. Just make sure you get there before the bus loads of foodies arrive. Ooops – looks like they’re here already!
Hello Makan Kakis,
Makan Kakis on Gold 905 