HEAR: Click here for this week’s souperlicious episode!
Don’t have the time or extra cash for a trip to Penang -Malaysia’s dining haven? Here’s the next best thing – a trip to Island Penang Kitchen. This week, our Makan Kaki Chef Anthony Yeoh recommends this casual dining restaurant in Clementi for your Penang Food Fix!
Not only does this eatery serve up yummy Cze Char dishes to share like sambal kangkong & Lobak (the Penang version of our Ngoh Hiang), their Prawn Noodle Soup is also outstanding.
HEAR: Click here to listen to this week’s tasty Teochew episode (podcast also available for download!).
SEE: Greetings, Greedies! Our Makan Kaki Chef Daniel Tay really does adore his Teochew Cuisine and this week, he returns with another one of his favourite restaurants in the East of Singapore. It’s a heritage family restaurant with over 40 years of history, so rest assured that you’ll get high quality, authentic, tasty Teochew dishes here at Chin Lee.
Chef Daniel’s must-try recommendation is the classic Steamed Pomfret, with shitake mushroom, tofu, sour plum and ginger in a clear, fragrant broth.
Today, our intrepid Makan Kaki Chef Shen Tan wants to take us for a delicious Wanton Mee lunch at Tekka Market. This food centre is famous for lots of delicious dishes, but it’s puzzling to Chef Shen why not many people know just how good this particular stall’s Wanton Noodles are! This couple there have been serving up Singapore-style Wanton Mee for about 20 years now, and it was Chef Shen’s mother who first brought her there to enjoy Chin Seng Cooked Food’s signature noodle dish. Continue reading “Wonderful Wanton Noodles”→
Hello Foodie Friends! This week, our new Makan Kakis is rumoured to be the best in Singapore and JB and some say Batam. He really needs no introduction, because he is Gurmit Singh! Or in this case, let’s call him Gourmet Singh! He joins Denise to co-host the Morning show on Gold 905 while Mike & Vern are on a 2-week break and as the host of Makan Places Lost & Found (watch out for a new season coming soon to Channel 5!), he sure has quite a few tasty gems to share with us, starting with his favourite place for Char Kway Teow…
2017 saw a whole host of new foodie friends joining our rolling panel of Makan Kakis and along with them came a stupendous slew of new & delicious food recommendations. So as we begin 2018, let’s take a look back at some of the most popular makan places that really caught your attention in 2017. Click on each for details & enjoy!
Thank you so much for your support of our tasty little segment on Gold 905 and for helping it grow bigger and better. If you like what you hear on air and what you see here on the blog, do share share share! Here’s to yet another year of yum – may your 2018 be overflowing with the best things to eat and drink – Season’s Eatings!
This week, our Makan Kaki Chef Anthony Yeoh returns to recommend a lunchtime noodle treat that will surely satisfy. Morsels is known for their small plates and Omakase, but did you know they open for lunch with special noodle sets inspired by self-confessed Noodle Queen, chef-owner Petrina Loh‘s travels across Asia and her own culinary upbringing? There are 4 noodle specials on rotation currently, one per week, which cycles through – be sure you pop by to try a different one every week! Each bowl of noodles comes with an appetiser & condiments.
Check out what’s on offer this week: Pork kimchi wonton noodles with Primrose Farms Pork jowl char siew in a special Herb-Infused Soya Sauce & jalapeno green chili sauce (see picture above). Luxurious, tasty and zingy from the jalepeno, this is a must-try and is available this week! Continue reading “Oodles of Noodles for Lunch”→
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!)
We’re on our final episode in the month of August and as we conclude our Nation’s birthday celebrations, our foodie friend Chef Anthony Yeoh, now Group Executive Chef of Bird Bird & Artichoke, returns with more delectable recommendations, starting with one of his go-to stalls when he’s East-side. One thing that can be said of Singapore, you can’t get more unique than a stall with Geylang in its name that’s not actually in Geylang! The same can be said of many other stalls across our island, and as Chef Tony observes, it’s a quirk to preserve the brand & the reputation through the (albeit geographically incorrect) name!
So back to the stall in the spotlight this week, if you love Hokkien Mee, you’ve got to get yourself to East Coast Road for Geylang Lorong 29’s delicious version. In a word, this Hokkien Mee is AWESOME, especially if you prefer yours “wet”. Chef Tony loves it with a coating of viscous sauce, thick and gelatinous from the liberal use of pork and prawn stock.
And it is indeed the stock that’s the very foundation of a good Hokkien Mee. A well-seasoned wok and a heaping of noodles to soak up the deep, rich flavours of said stock are all you need! And here, they leave just enough gravy for the noodles to swim around in. What you get is a lip-smackingly collagen-y, juicy plate of yellow mee, bee hoon, pork belly, fresh prawn & sotong redolent with that distinctive fire-breathed wok fragrance.
There are different plates of different sizes and different prices – the one shown costs $10 and while gigantic, is good for 2-4 to share, or for one very large appetite! Regardless, you’ll inhale the lot – it’s that good! You can also upgrade your Hokkien Mee with extra oysters or big prawns, which are both good choices when you feel like spoiling yourself. The stall also sells oyster omelette and Chye Tow Kway (Carrot Cake), which are pretty good too, but Tony finds himself returning again and again for their excellent signature Hokkien Mee. You should too!
TASTE: Geylang Lor 29 Fried Hokkien Mee
396 East Coast Road, Singapore 428994
Open 11.30am – 9.30pm (Closed Mondays)
Tel: +65 97331388