Superb Salted Egg Yolk Calamari

HEAR:
Listen/ Download the Podcast to this week’s salted egg-drenched episode!

SEE:

When our new Makan Kaki Audrey Lee and her partner were launching their own food menu at Little House of Dreams, she wanted to include Salted Egg Yolk Calamari all because of her amazing experience at this particular Woodlands stall.

Continue reading “Superb Salted Egg Yolk Calamari”

Advertisements

Heart Attack Fried Rice

Greetings Greedies! Please meet our new Makan Kaki, Jeremmy Chiam! He’s the Chef-Owner of Le Binchotan at Amoy Street, a unique restaurant that combines classical French techniques with fresh Japanese produce and the art of Japanese charcoal grilling. This is a place you can go to for excellent lunches or better yet, unwind after work with a cocktail, sake or whiskey and a really delicious dinner in a super-cool space featuring domed ceilings, wood panelling & looks like an underground bunker.

HEAR:

So where does a chef like Jeremmy go after a long hard week of service at his restaurant? Our new Makan Kaki is all about creature comforts, kicking back at a down-to-earth, fuss-free eating place with his family. That’s why on Sundays, he heads to New Ubin Seafood for Cze Char – it’s casual and has a varied menu with something for everyone from his parents to his son.

Continue reading “Heart Attack Fried Rice”

Made-to-Order Fish & Chips

You know him as your NiteFlite pilot on Gold 905, but this week, he sets aside the flying for some swimming! So take a dip into the freshest seafood with Mr X at Greenwood Fish Market & Bistro, or in his words, his “Neighbourhood Chippy”.

Click picture to watch the Makan Kakis @Greenwood Fish Market & Bistro video!

Living just down the road from this Fishmonger/ Seafood Import/ Export establishment has its perks, especially when the craving for good old traditional British Fish & Chips hits and you want it as fresh as possible. As its name suggests, the “fish market” side provides you with the catch of the day – stroll in, pick your species, from a whole variety of fresh fish, oysters, crabs & even live lobsters in a tank. They’ll help you with your selection, clean and prep your choice for taking home.

Continue reading “Made-to-Order Fish & Chips”

Ole Ole Ole, Ola Ola!

HEAR:
Click here to listen to this week’s episode!

SEE:

Hey Foodie Friends! Looking for some really sublime seafood done Spanish-Latin-American-style? This is THE place chefs love to go and you should too! This week, ur Makan Kaki Chef Bjorn Shen of Artichoke Restaurant recommends OLA Cocina Del Mar, a wonderful contemporary, open kitchen restaurant and bar that serves only the freshest and sustainably sourced seasonal produce. Helmed by Peruvian chef-owner Daniel Chavez, OLA has been making waves since it opened back in 2013.

Continue reading “Ole Ole Ole, Ola Ola!”

Fat, Lucky & Quintessentially Singaporean

Hi Makan Kakis,

All this month we’re celebrating Singapore’s 52nd Birthday by asking our rolling panel of foodie friends what they consider some of the most unique Singaporean food, so you can really look forward to a very sedap and patriotic August 2017!

This week, I’m thrilled to welcome yet another Makan Kaki, who’s long been an avid cook and entertainer, besides holding down her career as a food writer and award-winning book author. Please meet Annette Tan, who’s been making headlines after her private dining concept took off in a big way! She’s the brains, beauty and brawn behind FatFuku, which offers you the experience of dining at her home as she whips up a menu from her childhood memories. From her family’s Chinese New Year staple of Mee Siam fried into a crispy pancake, to Curry Devil Pie inspired by her Eurasian friends to her Bak Kwa Jam Baklava, Annette is all about re-imagining local favourites that are hearty, witty and delicious. Today, she kicks off our run-up to National Day with her recommendation of a quinessentially Singaporean-style restaurant in the East Coast…

HEAR:

SEE:

Annette grew up and still lives in the East, so trust her as she takes us for a deliciously retro feast at Hua Yu Wee, a very traditional, Singaporean Seafood restaurant, which has been serving hungry Singaporeans classic zichar dishes since the 1970s. Annette has been eating there since she was a child and she remembers her cousin’s Grandma living just next door, so they literally used to bang on the Hua Yu Wee’s fence, calling out, “Auntie, chao fan (fried rice)!”. Hua Yu Wee remains a neighbourhood stalwart, operating out of the very same house it began in, one of the last structures of its kind along East Coast Road. It exudes the charm and culinary bustle of a bygone era and its retro, nostalgic atmosphere is probably also what keeps diners flocking back again and again. That, and the undeniably yummy food, of course!

There are a handful of dishes that Annette always orders when she visits Hua Yu Wee and we recommend you do too! Definitely get the Chilli Crab, which Annette says is, in her opinion, one of the best in Singapore.

On balmy evenings, bring your own booze, sit outside in the backyard at one of their stone tables and get your hands dirty digging into this awesome Chilli Crab.

Indulge in crisp-on-the-outside, fluffy-on-the-inside deep-fried Man Tou, succulent fresh crab with a thick eggy gravy that’s sweet, but with enough spice to balance things out. This is truly a taste of old Singapore!

Be sure to add the classic Cantonese Har Lok (fresh prawns wok-fried in a sweet caramelised soy gravy with ginger and spring onion) to your order and get that sauce all over some fluffy white rice.

Hua Yu Wee is known for their traditional dishes, but it doesn’t mean they haven’t kept up with times, bringing together classic cooking with little modern twists. For example, try their Lala Clam Hor Fun, which is soft and silky but topped with a crispy garnish of deep-fried noodles for texture. The Feng Sha Chicken is also a wonderful rift on Ayam Penyet.

This is the Chinese version of flattened chicken – roasted to a mouth-watering golden-brown, this chicken is indeed flat (in fact, if you order it as takeaway, it comes in what looks like a pizza box tied with pink rafia string!), juicy and boasts a crispy skin to die for!  Add their sambal or the addictive spring onion, garlic, ginger dipping sauce and fireworks will go off in your mouth!

Hua Yu Wee remains a charming throwback to old Singapore, from the chatty staff still dressed in their “SQ” batik-print shirts & kebayas, to the colonial house it still occupies, to the open courtyard for al fresco dining (although back in the day, it used to be much closer to the beach and the sea!). If you prefer dining in air-conditioned comfort, sit inside the house and also watch out for the “show” – the long kitchen is housed separately and the line of cooks juggle live seafood, roaring flames and hot woks is indeed a sight to behold!


TASTE:
HUA YU WEE
462 Upper East Coast Rd, Singapore 466508
Open Daily: 4 – 11.30pm
Tel: +65 6442 9313

 

Fish for the Easter Weekend?

HEAR:
Click here to listen to Violet wax lyrical about some of the freshest seafood & smoked meats in Singapore!

SEE:
This long Easter weekend, treat yourself to & the family to a super-fresh, seafood & smoked meat experience! Our Makan Kaki Violet Oon returns this week to share another family story (something that’s very close to her heart, since the success of her current 3 restaurants is also a family affair, with her children Su-Lyn and Yiming hard work and support). David Lee is someone she’s known for years and he has a strong background in F & B. In the late ’90s, he started a seafood business from scratch, at Riverwalk called Blue Lobster. While that business is no longer in operation, his son Alan followed in his footsteps and started Greenwood Fish Market & Bistro in the leafy Bukit Timah suburb of Greenwood Avenue back in the early 2000s. Both father and son enjoy fishing and Violet reckons it’s that passion for fresh fish and seafood – where it comes from, how it’s raised or caught – that makes for a successful business. Father and son still fish together on occasion, when they aren’t running the successful fish shop & restaurant. Actually, that first Greenwood outlet has since grown and now you’ll find a second fish market and bistro on the waterfront of Sentosa Cove, at Quayside Isle.

Over 200 types, from exotic cold water fish and other seasonal seafood, are brought in fresh every week, from Oceans across the globe, including Australia, Canada, New Zealand, USA, Holland and France. They are able to tell you which is pure, fresh and from which oceans they are sourced, so you are guaranteed top quality seafood, either to buy home to cook, or prepared and ready to takeaway and eat, or to choose and have cooked then and there for dining at their restaurant. Violet recommends any of the cold seafood platters, served on ice in double tiers, very much like dining on the French Riviera! There’s the Cold Platter, featuring an array of fresh seafood served chilled – steamed Boston Lobster, Yellowfin Tuna Tataki, fresh shucked oysters, New Zealand Green lip Mussels & Littleneck Clams, cooked prawns, plus their in-house smoked salmon (more on the smoked dishes a little later). You could also try the excellent Shell Fish Combo Platter, featuring cooked king crab, prawns, mussels, clams, cold-smoked salmon & whole Maine lobsters. If you prefer things Japanese-style, there’s also the Sashimi Platter – a sliced and ready-to-eat mix of the freshest cut salmon, yellowfin tuna, swordfish belly, king fish and snapper.

10750122_758706214177577_1293681362147208684_oAs for the smoked dishes, everything from seafood to meats are smoked in-house, using traditional methods, Apple Wood logs and the freshest produce, which is delivered weekly. Choose from hot-smoked or cold-smoked Mackerel, Ocean Trout, Mussels or Salmon. Violet loves the cold-smoked salmon that is smoked beautifully without nitrates or preservatives. She believes it’s important that consumers enjoy a product that is healthier and also low in salt, yet fresh and tasty. There’s even smoked mature Cheddar cheese, bacon, spicy sausage, pork cheek and pork belly. What Violet loves is that just like the seafood, the air-flown Australian Pork products are also smoked nitrate-free.

Ultimately, Violet appreciates Greenwood Fish’s attention to quality, delicious artisanal food and the story of the family behind the business. Certainly, those are great reasons to pay them a visit this weekend, whether it’s to buy some fresh seafood or for a hearty meal with the family. And now with 2 different locations, you have more choice too!

TASTE:
Greenwood Fish Market & Bistro
34 & 38 Greenwood Ave S289236
Tel: 6467 4950

Sentosa Cove – Quayside Isle Outlet*
31 Ocean Way #01-04/05 S(098375)
Tel: 6262 0450
*Quayside Isle outlet closed on Mondays.

all pictures via Greenwood Fish Market & Bistro’s FB.

Try this Seafood Restaurant’s MEAT!

HEAR:
CLICK for audio of this week’s beefy, fatty episode!

SEE:
This week, Chef Tim Ross-Watson invites us to revisit a well-known seafood restaurant, not for its seafood, but oddly enough, for its top-notch meat dishes. New Ubin Seafood doesn’t really need an introduction, except to say this place has been consistently good and it’s still making headlines after a recent move from Sin Ming to Hillview.

So the usual suspects like crab, cereal prawn & 3 egg veg aside, Chef Tim reckons the best thing on their menu is their steak, which is juicy and done to your preference.


It comes with crispy and fluffy potato wedges on the side, along with sea salt, caramelised onions, ketchup and english mustard, but really what you want to order along with the meaty platter is their dirty fried rice.

All the pan drippings and caramelised bits at the bottom of the pan (i.e. the “dirty” pan) are used to fry rice to a deep, dark burnished deliciousness. Beef trimmings are added to the hot pan and tossed in the rice and beef fat till crunchy and oh so good.

You get a sinfully rich beef fat fried rice packed full of flavour and texture. Some customers also call it heart attack fried rice, for good reason! Take note though, you need to order the steak to get the fried rice. Remember: no steak, no rice, no joy!

To up the coronary-destroying factor, Chef Tim suggests ordering a side of foie gras egg – essentially, a decadent sous vide egg with generous chunks of goose liver – and then mixing the whole lot in with the fried rice. What you get is a ridiculously luxurious, calorific, fatty flavour bomb in your mouth! Chef Tim’s final recommendation is the Kurobuta pork jowl satay, which is tender and charred to perfection.


So really, you do get the best of both worlds at New Ubin – great seafood, but also really excellent meat dishes that are absolutely irresistible! What also makes this restaurant different is, despite its humble, casual setting, they have a very impressive range of wines and the affable boss Mr Pang has been known to join diners for a glass of whisky or 2!

TASTE:
NEW UBIN SEAFOOD
63 Hillview Avenue
Lam Soon Industrial Building
#06-00
Singapore 669569

Open Daily: 11AM – 2PM; 5.30 – 10.30PM

Tel: +65 6466 9558 / +65 9740 6870

Best of Boon Lay!

HEAR:
Click this to hear all about the best eats in Boon Lay!

SEE:
This week, co-author of local food guide Eat. Muse. Love. Toh Mu Qin wants us to check out the many delicious things on offer at Boon Lay Food Village. There, you get all-day dining at its very best. You’ll be spoilt for choice from breakfast, to lunch, to dinner, to every other meal in between! Here are a few highlights of Mu Qin’s favourite things to eat there:

img_9154

First of all, no Westie worth their salt wouldn’t be aware of Power Nasi Lemak (some say the best in all of Singapore), so let’s start here. This is one stall that takes pride in the quality of their food – freshly prepared ingredients, yummy flavours and everything kept piping hot. The deep-fried chicken is particularly good here – well-marinated, juicy and tender on the inside, shatteringly crisp and golden on the outside. The otak-otak (fish paste) is also a must-try, since it comes with a separate coconut milk sauce to drizzle over, cutting through the spice & adding to the creamy richness of the fish. The fried ikan billis & roasted peanuts are also worth mentioning, as is the sensational sambal chilli, which balances a mild sweetness with the heat of the chilli. Power Nasi Lemak is open till late, making it a perfect stop for dinner/ supper. In fact it’s usually open from 6.30am – 3.30am!!! Find it at #01-106.

And if you’re looking for something else to satisfy those dinner cravings, you might also want to try the stall serving up sizzling seafood on hotplates! Be warned – spicy to the max, but oh-so-good! Try the BBQ sting ray, sotong, lala and chilli kang kong at Sin Chew Huat Mei Xiang Hotplate Stingray #01-117.

img_9467

If you happen to be at Boon Lay Food Village earlier in the day, Mu Qin also recommends the carrot cake or Wanton Mee for breakfast. The latter also comes with the option of stewed chicken feet and shitake mushrooms – yum! Check out Lian Yi Wanton Noodle at #01-161.

img_9161

Final recommendation: Bak Kut Teh Bee Hoon in a claypot – simple, flavourful and comforting! Kam Hiang Food Stall is at #01-118.
img_9167

TASTE:
BOON LAY PLACE FOOD VILLAGE
221A/B Boon Lay Place
S641221

Save