Char Kway Teow Worth Waking Up at 6am For!

HEAR:
Click here to listen/ download podcast of this wokalicious episode!

SEE:
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.

PHOTO-2019-10-15-14-10-41

Continue reading “Char Kway Teow Worth Waking Up at 6am For!”

Putting the CHAR in Char Kway Teow!

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!

TASTE:  Joo Chiat Place Fried Kway Teow is located at 59A Joo Chiat Place, Singapore 427783. Open daily from 10.30am to 8pm.

Makan Kakis’ Favourite Char Kway Teow?

HEAR:
Click to listen to/ download podcast of this week’s wok-fried episode!

SEE:
Hello Makan Kakis, this week, we present an oldie but goodie and an enduring favourite amongst our foodie friends. When it’s Char Kway Teow you’re craving, many of us end up at this Zion Road institution. Award-winning Pastry Chef Janice Wong is no different and she raves about this recent discovery of hers.

Continue reading “Makan Kakis’ Favourite Char Kway Teow?”

Makan Kakis Best of 2018 – Part 3

It’s time once again for Season’s Eatings and as we celebrate the end of another delicious year, enjoy this Makan Kakis special –  we’re looking back at 2018’s most popular makan recommendations!

We continue the festive feasting with these next contenders:

Continue reading “Makan Kakis Best of 2018 – Part 3”

Makan Kakis Best of 2018 – Part 1

It’s time once again for Season’s Eatings and as we celebrate the end of another delicious year, welcome to our Makan Kakis special – we’re looking back at 2018’s most popular makan recommendations!

So let’s kick off the festive feasting off with these yummy gems:

For a little extra fun, head on over to Facebook now and vote for your favourite makan place out of these three selections!
To Listen/ download the podcast of this week’s Best of 2018 episode, CLICK HERE!
And do tune in to Gold 905 every Thursday all this December for our four-part special, featuring the best eats of the year!

Awesome Apam & Char Kway Teow!

Greetings, Greedies! This week, we welcome new Makan Kaki, MasterChef Australia Season 10’s winner, Singapore born & bred Sashi Cheliah! We had him on the phone just a few days ahead of his hero’s home-coming and you can have a listen to / download the podcast of our chat.

HEAR:

So Sashi’s return this weekend will see him at habitat by honestbee for cooking demonstrations and a meet and greet with fans & food lovers. The event is free and open to the public.
Date: 24 & 25 November 2018 (Sat & Sun)
Time: 2pm-3.30pm and 5pm-6.30pm (2 sessions each day)
Location: habitat by honestbee, 34 Boon Leat Terrace, S(119866)
Dishes he will be cooking: Sambal Prawn with crispy prawn heads and herb salad (24 Nov) and Roast Lamb with pea puree and beer battered cauliflower (25 Nov)
For more details, you can visit their fb page.

And now, read on for Sashi’s go-to places for his favourite local eats! He doesn’t get to return to Singapore often, so he’s making the most of this weekend to visit his old hawker haunts!

Continue reading “Awesome Apam & Char Kway Teow!”

Teochew Heritage Food

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.

Continue reading “Teochew Heritage Food”

TeoCHEW on this!

HEAR:

SEE:
This week sees the return of our beloved cookbook author, restaurateur & Makan Kaki, Violet Oon, who’s been keeping very busy with the launch of her third and latest restaurant, Violet Oon Satay Bar & Grill at Clarke Quay. Lucky for us, she’s taken some time off her very full plate to share with us a few more of her current favourites to dine at in Singapore, so let’s start with this famous, classic Teochew institution that has seen many location changes, but thankfully the quality of food has remained largely unchanged! Violet has been eating at Huat Kee since the 1980s, but this authentic Teochew Restaurant has been around since the late 1960s, first operating out of Wayang Street, before moving to the old Ellenborough Market (present day Swisshotel Merchant Court), then Happy World in Katong, followed by a longish stint along Amoy Street, before finally settling at the RELC Building along Orange Grove Road. But what about the food? Here’s what Violet really enjoyed at her last visit:

The suckling pig is excellent with a shatteringly crisp, fragrant skin.

Also try their Teochew Fried Kway Teow with kailan, which has a tremendous “wok hei” and lovely depth of flavour because theu use two types of chye por (preserevd radish) – the sweet and salty kind.

If it’s crispy, typically Teochew snacks you crave, they have it all – Hae Cho (Prawn Rolls) and the Liver Rolls too.

Another stand-out dish which Violet raves about is their Seared Sea Cucumber, which is first braised for hours in a rich pork broth, before it is seared in a hot pan for an extra smoky flavour. Now in itself, sea cucmber is tasteless and is usually eaten for its texture, but in this dish, you get the best of both worlds – delicious flavour from the arduous cooking process and amazing crunchy texture from the spongy, collagen-y meat!

To round off your feast at Huat Kee, you simply can’t go wrong with the classic Orh Nee (steamed, mashed yam cooked in oil, with hand-peeled ginko nuts).

If you prefer, the labour-intensive traditional Tau Suan is also good, as is the Teochew-style Cheng Tng, a cooling, nutritious brew of longan, white fungus and other herbs. Best thing about it is the hint of persimmon perfuming this dessert!

Violet loves Huat Kee for several reasons. Firstly, it continues to serve up wonderful Teochew cuisine after all these years in the business. Secondly, it’s a family business that has been passed on from generation to generation and continues to do well with the passing on of traditional recipes. Also, they’ve gone into food production, sourcing good quality, all-natural seafood like abalone and sea cucumber from countries like New Zealand, before distrubuting far and wide to places like China.The abalone, in particular, is unbleached, which means you get a natural, less processed product, free from bleach and other nasty chemicals. That’s why their abalone has a greyer hue. As for the sea cucumber, they semi-dry it for good texture and it is available to buy and take-home for your own future cooking endeavours. But why take home when you can let them cook it for you? And finally, location location location! It’s current RELC venue is big enough to seat 200 diners comfortably and there is ample parking.

So there you have it, the many reasons why Huat Kee remains Violet’s Teochew favourite – if you want quality produce cooked the proper way, maintaining the original taste and traditions, look no furthur than this family-run restaurant!

TASTE:
Teochew Restaurant Huat Kee
30 Orange Grove Road
#02-01 RELC Building
Singapore 258352
Open Daily: 11am – 3pm; 6 – 10pm
Tel : 6423 4747