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Hello Foodies! We see the return of last week’s Makan Kaki, Head Chef of Burnt Ends, Jake Kellie, who’s off to Western Australia this weekend to headline the Feast in the Forest at the Margaret River Gourmet Escape. We caught him just before his departure to recommend more makan and he offered up his favourite Wanton Mee stall at Hong Lim Food Centre, which sees relentlessly long lines at lunchtime. Of course, Singaporeans know that a long queue means good things at the end of the wait and Chef Jake is no exception – he’s willing to wait in line because their noodles are just that good! A typical visit to Ji Ji Wanton Noodle Specialist sees Chef Jake start off with some crispy, tasty, deep-fried Wantons that are packed full of minced pork and shrimp.
To follow-up, he gets a bowl of dry Wanton Mee with Char Siew. He loves the fat, juicy parcels of boiled dumplings floating in soup, which he scoops into his noodles and mixes in with the sauce. This way, the soft, pillowy, boiled Wantons take on lots of flavour from the sauce mixture.