Obat kaki pecah pecah

Debates and discussions about what local foods are worthy of “national dish” status are always going to be lively. But when Gold 905 listeners and avid Makan Kakis took to a vote for a National Day series featuring the five best ones, there was a clear favourite coming head, shoulders and tail feathers above the rest. That, of course, was chicken rice. Best eats: Tasty economic bee hoon breakfast fit for royalty in Joo Chiat The result was unsurprising, since nobody can resist tender chicken and toothsome rice, all bathed in mouth-watering aromatics. Add condiments of chilli sauce and thick, sticky-sweet black soya sauce, sliced cucumbers and a bowl of soup, chicken rice is a complete, affordable meal that truly reflects our country’s culinary history and development. Initially brought to Singapore in the late 1800s by early Hainanese immigrants from China, chicken rice has evolved to suit local palates. READ: Best eats: 'Power' mee rebus with satay sauce at … [Read more...] about Best eats: Our top 3 picks for the most delicious chicken rice in town

In the labyrinth of stalls at ABC Brickworks Food Centre, one man has been quietly serving up outstanding Hokkien mee since the 1980s. Only recently has his noodles been making a bigger noise, thanks to a Michelin Bib Gourmand mention. My Makan Kaki Koh Han Jie, head chef of Elfuego and quite the gourmand himself, recommended that I get in line to try Toh Seng Wang’s expertly fried noodles, despite the longer queues. Armed with an empty stomach and a sizeable supply of patience, I paid Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee a weekday visit just before opening time at 3pm. READ: Best eats: Coin prata as crisp and flaky as Danish pastry at Sin Ming Road There were already two people waiting in front of the shuttered stall and by the time I joined the queue, seven people had crept ahead. Which got me thinking – what makes this Hokkien mee so worth queuing for? Is it how high he tosses the noodles? Or is it the enormous wooden wok cover that looks like Captain America’s … [Read more...] about Best eats: Hokkien prawn mee with ‘killer’ chilli at ABC Brickworks Food Centre

Noodles make me happy. Swimming in soup or tossed in a sauce, they’re a comfort food like no other. Especially when they come covered in a rich, spicy sweet potato gravy. Literally “boiled noodles” in Malay, mee rebus is one local dish that transcends its rather plain definition. But what can take already transcendent mee rebus to a whole other level? Two words. Satay sauce. Imagine thick, chunky, peanut sauce cascading over thick, smooth sweet potato gravy, blanketing boiled yellow noodles. These were noodles that took me beyond happy to joy unlimited. This revelation was all thanks to my Makan Kaki, Juwanda Hassim, chef and owner of The Fabulous Baker Boy bakery and cafe. A childhood favourite he thought he’d lost forever, Rahim Muslim Food was a popular stall among Juwanda’s classmates when it was still operating out of an old shophouse near their school in Upper Serangoon. READ: Makan Kakis: Hokkien prawn mee with 'killer' chilli at ABC Brickworks Food Centre … [Read more...] about Best eats: ‘Power’ mee rebus with satay sauce at Ang Mo Kio

Foodies, loosen your collars and fix yourself a cold drink – things are about to get hot and steamy. This is a love story 10 years in the making – the meeting of taste and technique, brought together by one family’s quest for the perfect marriage between tradition and technology. If that all sounded a tad too dramatic, it’s only because watching how Pin Wei Hong Kong Style Chee Cheong Fun is made was pure theatre. Recommended by my Makan Kaki, Wendy Foo of Ryan’s Grocery, these steamed rice roll experts serve up plates of perfection six days a week at Pek Kio Market & Food Centre. Named for the pig’s intestines they supposedly resemble in shape, chee cheong fun are tender, twisty tubes made from a magical combination of rice flour, a little tapioca flour and water. Tasty morsels of meat are added as a filling and the rice noodle rolls are steamed lightly before being sauced and served. READ: Makan Kakis: Charcoal-roasted juicy char siew, crispy pork belly at Keong … [Read more...] about Best eats: The perfect plate of chee cheong fun at Pek Kio hawker centre

It’s 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. Chef-owner Derrick Wong Wai Chiew’s traditional charcoal-roasted meats have made it on to many “best of” lists, and after hearing his story, I understood why. In a nutshell, it boils down to a passion for cooking, humility, learning from the best, trial and error, quality ingredients and a personal love of roasted meats. Formerly a shoe salesman, Wong decided to leave the footwear business behind in his … [Read more...] about Best eats: Charcoal-roasted juicy char siew, crispy pork belly at Keong Saik Road