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.

• LISTEN: & download the podcast of this week’s roasty episode.
• READ: the full story at CNA Lifestyle.
• WATCH: Denise try this makan recommendation on GOLD 905’s facebook page.

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.

Wok & Roll with this Duck!

This week, we bring you the unique, addictive, delicious creation of a man who is the disciple of one of the 4 Heavenly Chefs of Singapore. These titles were conferred to 4 young talented chefs back in the 1970s by a local Chinese Culinary Institution and such an honour has never been bestowed since.

So back to said disciple, who is a man already in his 60s, manning a cze char restaurant and turning out plate after plate of awesomeness somewhere in Clementi…

He has 3 signature dishes on his menu, but the one to really get excited about is his Tempura Duck Roll. Check it: He debones duck, leaving the fatty skin on, pounds it thin and steams it. He then rolls the steam-tender fillets up with prawn, coriander, mushroom, minced five-spice pork and other tasty morsels, before dipping them in his tempura batter and deep frying them! You have crazy flavour from the fat in the skin, juicy meatiness from the duck and lots more texture from the stuffing, not to mention the CRRRUNCH from the deep-fried batter.

Forget party in your mouth, it’s a month-long fiesta – it’s like Chinese New Year, Christmas, National Day, the wedding of Kate and William all rolled in one, PLUS fireworks!!! This tempura duck roll is a winner and a DIE DIE MUST TRY!

For more on the signature dishes like pig’s stomach soup, click here!

LISTEN TO THIS WEEK’S EPISODE AGAIN.

HOY YONG SEAFOOD RESTAURANT
BLK 352 CLEMENTI AVE 2
#01-153
Open Daily 5.30-10.30pm

Sumo Brothers Duck Rice?

As many Singaporeans mourn the imminent closure of the South Buona Vista Duck Rice stall, your Makan Kakis ponder where else can we still get our duck rice fix…

Here it is Gluttons! This is the Boneless Duck Rice sold by the 3 Sumo brothers (as Seetoh affectionately calls them). Carrying on their fathers’ 60-year legacy of simple, yet delicious duck rice or porridge, their duck is cooked in a simmering pot of rich gravy, sliced and served atop a bed of boiled Shandong peanuts and bean sprouts. Seetoh reckons this is even better than the South Buona Vista stall’s. Try and tell us what you think!

LISTEN to this week’s episode of Makan Kakis from Gold 90FM!

Sia Kee Boneless Duck Rice
Sin Huat Eating House
Coffeeshop at the corner of Geylang Road and Lorong 35
Not open for dinner