Alternative Asian-Style Roasts for Christmas

‘Tis the season for roasted turkeys, glazed hams and other festive eats. But why not embrace the flavours of Asia instead and celebrate with Cantonese-style roasted meats?

After hearing about this place from my Gold 905 Makan Kaki Chef Lim Yew Aun of The Cicheti Group, I hurried over to Keong Saik Road for some season’s eatings in the form of char siew (barbequed pork) and siew yoke (crispy pork belly), with some roasted duck thrown in for good measure. One bite and I knew I was going to have myself a tasty, er, merry little Christmas, thanks to Foong Kee Coffee Shop.


With chef-owner Derrick Wong Wai Chiew

TASTE: Foong Kee Traditional Charcoal Roasted is located at
Foong Kee Coffee Shop, 6 Keong Saik Road, Singapore 089114.
It’s open Mondays to Saturdays, 11am – 8pm. They close on Sundays and public holidays.

Order the Porridge at this Duck Place!

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Click to listen/ download podcast of this week’s hot episode of carby comfort!

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Greetings Greedies! This week, our Makan Kaki Chef Ming Tan of JAM @ Siri House returns with one of his most favourite dishes of all time. So where can we find the best Cantonese Pei Dan Chok (Century Egg Porridge) in Chef Ming’s opinion? Surprisingly, at any of the Imperial Treasure outlets! This Singapore success story in F & B really excels in the most basic and simplest of things and if they’ve got that right, you know everything else delicious will follow. Specifically, Chef Ming is drawn to the transcendental porridge lovingly and painstakingly created by the chefs at Paragon’s Imperial Treasure Super Peking Duck. Yes, it’s funny one would go to a Peking Duck restaurant for pork and egg porridge, but trust him, it’s really really good! But before we get to that, of course their Peking duck is fantastic, as are their roast meats. And there are 2 other dishes Chef Ming wants to highlight.

Continue reading “Order the Porridge at this Duck Place!”

ROASTED MEATS RULE GHIM MOH!

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Click here to listen/ download the podcast of this week’s episode!

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This week, Roasted Meat fans, Our Makan Kaki, Chef-Owner of Summer Hill Bistro, Anthony Yeoh has a treat for you. If you’re looking for Malaysian Cantonese style roasted meat, you’ve got to pay this Ghim Moh stall a visit.

Jiu Jiang Shao La (九江烧腊) often boasts super-long queues & for good reason. First of all, their meats are roasted fresh in a roaster right in their stall. The result is quality meat that has customers coming back over and over for more.

Continue reading “ROASTED MEATS RULE GHIM MOH!”

Unbeatable Kampung Chicken Rice

Greetings, Makan Kakis, we start 2018 with a brand new foodie friend, one who’s no stranger to the F&B business, having successfully started his own Chinese casual dining restaurant that broke even within 3 months of its opening, probably due to their signature recipe for saucy, succulent Char Siew (which you can see and read about here). Please meet Anthony Ung of CHAR Restaurant

CHAR Restaurant first appeared on the dining scene in Singapore in 2014 when it was launched by Vietnam-born, Birmingham-UK-raised Anthony & his brother Alvin, a chef by profession. With his 30 years of experience working in Chinese restaurants in Birmingham from dishwasher to head chef in traditional Chinese cooking, Alvin’s culinary expertise combined perfectly with Anthony’s meticulous science and IT background & passion for experimenting with Western food preparation techniques on Asian ingredients and produce. They definitely hit on a winning formula and after a wildly successful run at their original location along Guillemard Road, Anthony and his Singaporean Wife are delighted to have moved CHAR to a bigger, brighter space along Jalan Besar.

HEAR:
Click here to listen to Anthony’s story about fleeing Vietnam to the UK and how Char got started in Singapore
Click here to listen to Anthony’s culinary influences, childhood food memories and why he loves Chicken Rice
Click here to listen to Anthony’s recommendation for his favourite Chicken Rice in Singapore

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Anthony professes an obsession with our local Chicken Rice, which he ate everyday for 3 months when he first moved to Singapore, leading to a 5 kg weight gain, which also means he’s eaten his way through many plates, many brands and many types to arrive at the conclusion that this is HIS FAVOURITE Chicken Rice and in his humble opinion, THE BEST in Singapore.

Continue reading “Unbeatable Kampung Chicken Rice”

VIDEO: LOCAL ROAST MEATS FOR CHRISTMAS

Click to watch this month’s roasty-toasty video!

‘Tis the season for chestnuts roasting on an open fire. Actually, why settle for chestnuts or turkeys, when we can celebrate with a decidedly more Asian-style roast – Char Siew (roast pork), Siew Yoke (crispy pork belly) and other porky delights. In this video, follow Denise for two delicious options – one gives you a hearty hawker feast and the other, a more refined restaurant experience. Continue reading “VIDEO: LOCAL ROAST MEATS FOR CHRISTMAS”

Another Contender for Best Bak Chor Mee?

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).

Char Siew, dripping with marinade, being roasted over a charcoal fire
Creating sparks with roasted meats!
They actually removed the whole bespoke oven from their stall in Old Airport Road Food Centre, hired a lorry & transported it to the German Ambassador’s home!
Kai and their makeshift meat rack!
Gloriously charred pork, burnished a deep caramel.

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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!)

TeoCHEW on this!

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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

Best of 2015 – Makan Kakis’ Top Ten List!

MAKANKAKISTOPTEN2015Hello Makan Kakis,

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!

10. Tasty Teochew at Lee Kui
9. Luscious Burgers with a Buah Keluak twist!
8. Lor Mee with Crispy Battered Fish
7. Ayam Penyet Obama!
6. Killer Kway Chap
5. Outstanding Roasted Meats – Char Siew & Sio Bak
4. Local & International Buffet at a hidden Oasis
3. Nor’s Nasi Padang
2. Jaggi’s Northern Indian
1. Mee Rebus, Soto Ayam & Satay POWER!

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!