Chef Wayne of Keng Eng Kee, or KEK as it is known nowadays, has opened a new Zi Char stall in Pandan Gardens where he is serving progressive Zi Char using some of the new ingredients that are now available in Singapore. The second generation Singaporean born Chef was given full permission by his father to serve his nouveau Zi Char cuisine at his new place, something that he had to keep under wraps at the old restaurant.
Malaysia Famous Fried Porridge: Yes, fried porridge!
I am guessing you probably have the same reaction I had when I first heard of the term "fried porridge". It's the kind of gastronomic oxymoron that is in the same league as "fried ice cream" or "claypot ice kachang"
Crab at Bay only started operations a few months ago but seafood lovers are already discovering the Crab Bee Hoon whose flavour is reminiscent of the Ming Kee of old! It is no wonder since the chefs from Ming Kee are now over at Crab at Bay who is owned by one of the ex-partners of Ming Kee.
This is a very competent Zi Char in the Bedok area that is worth checking out. The standard is much better than your average neighbourhood Zi Char. Milton is quite particular about his food, so the dishes are well curated. He also happens to own a wine shop and wine-lovers will appreciate the fact that corkage is free and you are welcome to bring a few bottles of your own!
It’s amazing how time flies! My last blog post on Cheng’s Delicacies was back in Nov 2007! Wow, 8 years went by just liddat (like that)! I can still remember the last visit there and how impressed I was with the Hokkien Mee and pork belly! I am not sure why I haven’t been […]
Cafe de Hong Kong or should I say Zi Char de Hong Kong
Cafe de Hong Kong was discovered by one of our makan kakis (ijeff) back in 2009 at the height of the Hong Kong Cafe scene. Since then, it has been one of the regular places to eat for some of our kakis. They started off as a restaurant that served authentic Hong Kong food at […]
I have never been to Pulau Ubin for seafood as a kid, so I can’t really tell you how good the seafood there really was. But I was told that there was a person by the name of “Ah Guang” who was quite well known for his seafood. That Ah Guang came back to the […]
Good Chance Popiah: Another Next Gen Zi Char Chef!
Good chance popiah has got a few things going for it. Aside from the fact that it is opened by a 3rd gen Singaporean chef who is super passionate about food, they also have a few items which are unique to their restaurant which is difficult to find elsewhere. There are also very few restaurants […]
Update: 26 Jul 2016. The stall has moved to a new location There are two types of crab bee hoon. The soupy type with the thick bee hoon and the dry type with the thin bee hoon. I personally prefer the dry type because I really enjoy a good wok hei. The gold standard for […]
Swee Kee Fish Head Noodle House: The history of Ka Soh!
I am sure most of our readers would have heard about Ka Soh and many would have eaten their famous Fish Head bee hoon soup and har cheong gai. But I haven’t…. till now. Ok, I know it is hard to believe, but you know, I started blogging about Singapore food in 2006 because when I […]
Time flies. The last time I wrote about Kok Sen restaurant was back in 2007 which was 8 years ago! At that time, I would never have imagined that I would still be blogging about food in 2015! Anyway, if you are one my readers who actually read the post on Kok Sen which was […]
Hai Chang Fish Head Steamboat: Gem of Tampines Round Market at night!
We were quite pleasantly surprised by the sambal kangkong which had a wonderful smokey aroma and a great prawny umami. The fact that they fry their own sambal came as no surprise. But the real skill comes from the deft hands of their Singapore born Cze Char chef who managed to capture the smokiness of the wok fire! This is the best Sambal Kangkong I have had for a long time!