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

SEE:

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”

Advertisements

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.

HEAR:

SEE:

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!)

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!

Really Outstanding Roasted Meats

HEAR:
For the audio of this week’s episode, click here to listen!

SEE:
If you’re looking for really good roasted meats done traditionally by a guy who absolutely knows what he’s doing, you have got to try Yee Kee in the Bukit Merah/ Redhill area. For Char Siew, Sio Bak, Roasted Duck and all things beautifully burnished and carnivorously charred, this is our Makan Kaki Lee Chin Sin‘s go-to stall!

Why is it Chin Sin’s first choice for roasted meats? First of all, all dishes come with a serving of salted vegetable soup, which is a delightful foil to the rich, fatty meats.

Secondly, the uncle manning the stall, when he’s not too busy dealing with his streams of customers, is friendly and refreshingly candid. Case in point – when asked which is the best part of the duck to order, rather than recommend the more expensive thigh meat, he advised Chin Sin to go for a cheaper, but much tastier part, in his opinion. By the way, that part is just adjacent to the thigh, kind of the duck version of chicken oysters.

While we’re on the meats, everything here is done simply but so skillfully and deliciously. You really can’t go wrong ordering their Roasted Duck or Sio Bak (both pictured). The Sio Bak, in particular, is outstanding. Tender meat and a delightfully crisp crackling, as you can see in the picture!

TASTE:
Yee Kee Specialist Roasted Duck
Add: Blk 148, Silat Avenue (Jalan Bukit Merah), #01-14
Tel: +65 96977083

P.S. Last chance to try this marvelous Old School stall, if this is to be believed! Yee Kee is shutting for good at the end of this month?!

Accept DeFeet – Chicken Feet, that is!

1010726_10151637993097052_1138789267_n

For those who aren’t squeamish (Denise is), CHICKEN FEET can bring such a simple, joyous pleasure out of eating. With today’s affluence and chichi dining options, Seetoh reckons the enjoyment of chicken feet is a lost art, that’s why this week, we highlight the slippery, gelatinous, addictiveness of what aficionados call  Phoenix Claws or fung chao.

There is a, quite literally, FAMOUS wanton mee stall that serves up plate after plate of tasty QQ noodles with char siew, boiled and fried wantons in a silky umami sauce, but truly, the highlight  there is the deep-fried, then stewed chicken feet – it comes thick, juicy, softly textured yet firm.

You have to meet lady boss Linda, who boils the chicken feet first, so that they absorb the stock and puff up a little, then deep-fries the feet so that they tighten back up and lock in the texture and flavour! Next, she stews the feet very gently, without stirring or moving the pot, so that the feet stay gloriously intact – no skin breakage, no loose digits! You can take your time to chew – the skin slides right off as you work on it with your mouth – part of the fun is spitting out the knobbly little digits one by one, like bullets!

Add a thick, salty-sweet earthy sauce with whole shiitake mushrooms to the soft, gooey, gorgeous feet and your eyes will soon be rolling backwards in your sockets from the taste & texture explosion. It’s enough to convince Denise to try some chicken feet!

Don’t wait already! Hurry, go and indulge at:
Da Jie Famous Wanton Mee
209 Jalan Besar (Sam Leong Road)
Open 7am-2.30pm daily (Closed on Sundays & PHs)

LISTEN again to this week’s episode!

Roasted Meats Rule!

fushiroastmeat

If you want to sink your teeth into something juicy, meaty, yet crispy, you’ve got to try the roasted delights this husband and wife team offer…

Roasted pork belly or Siew Yoke, as the Cantonese call it, is the top seller at this stall, which sees snaking queues and sells out by 11am. The pork belly here is roasted to perfection – not too fatty yet still very juicy, with a crackling skin that is biscuit-crunchy like keropok! So please get there early and join the line for your fix of crispy roast pork.

If you get there too late though, not all is lost – their next best thing is the Char Siew, which comes nicely caramelised and depending on the cut of meat used for the day, full of moreish texture. Their “glass-style” char siew is a sinful winner, so-called because of its appearance – so fatty that it looks like glass! When it comes to flavour, you simply can’t beat fat!

Fu Shi Traditional Roast Meat & Wanton Mee
Shunfu Food Mart
Blk 320 Shunfu Road
#02-25
Open: 8am – 1.30pm (Closed Mon & Tues)

LISTEN TO THIS WEEK’S CRACKLING EPISODE!