Noodles make me happy. Swimming in soup, or tossed in a sauce, they’re a comfort food like no other. Especially when they come covered in a rich, spicy sweet potato gravy. Literally “boiled noodles” in Malay, mee rebus is one local dish that transcends its rather plain definition. But what can take already transcendent mee rebus to a whole other level?
Two words. Satay Sauce.
Imagine thick, chunky, peanut sauce cascading over thick, smooth sweet potato gravy, blanketing boiled yellow noodles. These were noodles that took me beyond happy to joy unlimited.
This revelation was all thanks to my Makan Kaki, Juwanda Hassim, chef and owner of The Fabulous Baker Boy Bakery & Café. A childhood favourite he thought he’d lost forever, Rahim Muslim Food was a popular stall amongst Juwanda’s classmates when it was still operating out of an old shophouse near their school in Upper Serangoon. Fortunately, we managed to hunt down its current location in Ang Mo Kio, where I discovered why theirs is next-level mee rebus.
TASTE:Rahim Muslim Food is located at 453A Ang Mo Kio Ave 10, Chong Boon Market, #01-01, Singapore 560453. It’s open Mondays to Fridays 12.30pm to 7.30pm, Saturdays and Sundays 11.30am to 7.30pm. Tel: +65 97867362
In the labyrinth of stalls at ABC Brickworks Food Centre, one man has been quietly serving up outstanding hokkien mee since the 1980s. Only recently have his noodles been making a bigger noise, thanks to a Michelin Bib Gourmand mention. My Makan Kaki Koh Han Jie, Head Chef of Elfuego and quite the gourmand himself, recommended that I get in line despite the longer queues, to try Mr Toh Seng Wang’s expertly fried noodles. Which got me thinking – what makes this hokkien mee so special that people are willing to queue for a taste of it? You’re about to find out…
Click the links below for more on the perfectly fried hokkien mee from Tiong Bahru Yi Sheng:
TASTE: Tiong Bahru Yi Sheng Hokkien Prawn Mee is located at ABC Brickworks Food Centre, 6 Jalan Bukit Merah, #01-13, Singapore 150006. It’s open Thursdays to Tuesdays, 3pm to 10.45pm. Closed on Wednesdays. Tel: +65 98629296 *NOTE: ABC Brickworks Food Centre will close for Renovation Works From 16 Mar Till 15 May 2020. So hurry to get your noodle fix by the end of this week, or you’ll have to wait a month!
Char Kway Teow remains one of the most popular local dishes for us Makan Kakis, so get ready for a real treat today. Our Foodie Friend Shawn Kishore of The Salted Plum returns with his recommendation, a place he calls one of his all-time breakfast places.
“Char Kway Teow for breakfast?” We hear you say. The answer is YES and you’ll understand once you get a taste of this Michelin Bib Gourmand awardee’s specialty.
Say you’re walking along Orchard Road and the craving for hor fun strikes. Aside from run-of-the-mill food courts, where can you go for an excellent meal of zi char favourites?
This literally happened to my Gold 905 Makan Kaki, creator of Omakase Burger and owner of Picnic Food Park, Cheng Hsin Yao and his friend from out of town. Fortunately he already knew of one place he could recommend. A place that many fans are calling the best zi char you can get in the Orchard area.
Tucked away behind clothing boutiques, game shops and hair salons in Far East Plaza, this hidden gem has only been open for about a year and a half, but business has been so brisk that they’ve had to relocate from a small unit on the fifth floor to their current bigger space on the second floor… Click the links below for more on Maddie’s Kitchen!
This week, in GOLD 905 DJ Denise Tan’s new Makan Kakis series with CNA Lifestyle, she digs into Joo Chiat Place Fried Kway Teow – a hidden gem tucked away in a nondescript coffee shop recommended by her Makan Kaki and owner of Sinpopo Brand & Awfully Chocolate Lyn Lee.
Does this char kway teow stall serve up noodles with the best “wok hei” (literally, breath of the wok, in Cantonese)? Find out here!
Hi Foodie Friends, our new Makan Kaki is the founder-owner of Taiwanese rice bowl & street food inspired communal dining restaurant, The Salted Plum, as well as pasta pop-up, Pasta Supremo.
Shawn Kishore tells us about his humble beginnings in F&B as an 8-year-old “kopi kia” in Tampines, helping out at his Grandma’s noodle stall and filling in for the drinks stall uncle when he was on break.
An F&B Consultant by training, Shawn became a restaurateur with the opportunity to start a pop-up called FIVE TEN (because everything on the menu was $5 or $10!). It went viral and was such a culinary hit, that after the 11-month lease was up, they decided to look for a permanent space and voila, The Salted Plum was born! This is an affordable, fuss-free, communal dining concept that serves dishes inspired Taiwanese Street Food. They now have 2 outlets, one at Circular Road, and another at Suntec City, which just opened a few months ago. Coincidentally, they also decided to start another pop-up at Suntec called Pasta Supremo, which serves fresh, handmade pasta paired with novel sauces. Do scroll down for some droolsome pictures of the delicious dishes served at both dining concepts!
Breakfast is the most important meal of the day for Shawn and it’s the only time he has for himself, so that’s why he’s obsessive about a hearty meal to start his day. Enter excellent Bak Chor Mee – in one bowl, you have a complete, fuss-free, affordable meal with the perfect balance of flavour, carbs, fat & protein. So where does a guy who ate it everyday day for breakfast 7 years in a row go for his Teochew Fishball Noodle fix? Shawn’s current favourite is just a one minute walk from his restaurant The Salted Plum on Circular road, which makes both convenient and comforting!
Another week, another new Foodie Friend to meet! Xin Hui Helder-Eng is a story-teller, a copy-writer & self-confessed social media nanny who puts her lyrical skills to good use at Tie Fun Wan, her family-run Restaurant-Cafe, that serves delicious rice & noodle bowls from just $8 nett by her brother-in-law, Chef Ken Chia.
She’s also a contributor on Parched Asia, an online lifestyle magazine dedicated to the pleasures and pursuit of drinking – cocktail culture, drinking trends, interviews, great recipes, new bars, reviews, listicles and good advice.
Speaking of which, she shares with us where to go for good eats and drinks, so have a listen below for rice bowls, hotdogs, cocktails and so much more!
First of all, you should know that Xin Hui loves dining out for food that she can’t make herself and as a die-hard Eastie, she knows her East-side eats well. In fact, she jokes that some say West is Best, people go to the East to Feast! And feast you will, at a stall that has been gaining great popularity – Da Dong Prawn Noodles in Joo Chiat.
Head Chef of Jamie’s Italian VivoCity, Chef Ashley Lim, is back and after previously taking us to Japan & France, he returns to to take us to China – Shanghai to be exact – for its renowned cuisine, in particular those tender, tasty, steamed pastry-wrapped parcels of meat & soup, Xiao Long Bao. For excellent soup dumplings, Chef Ashley loves visiting Paradise Dynasty, also known as “the legend of Xiao Long Bao”. Every time he goes, he orders a minimum of 3 – 4 large baskets, each with 10 servings of perfect dumplings. We might be familiar with this restaurant and their eye-catching 8 Treasures Xiao Long Bao in a myriad of colours and flavours, but Chef Ashley prefers sticking with the traditional, classic steamed pork soup dumplings.