Chef Chik
14 Haig Rd #01-36, Haig Rd Mkt & Food Ctr (Map) 11am – 3.30pm
Mon, Tue & Sun
He was once the executive chef of the respectable Wan Hao Chinese Restaurant in Marriott Hotel, serving up comforting big-ticket dishes like abalone and lobsters. But he took “entertainment and kickback” gifts from suppliers and was charged in court and incarcerated. He paid his due, and now gives himself a second chance in this little hawker kitchen with his supportive wife Joanne. His specialties all come from his restaurant class steamer deck (it takes up almost 1/3 of his kitchen and churns out some of the best steamed Cantonese classics like soy ginger threadfin, the humble salted pork patty, black fungus chicken, black bean fish, fish head and belly and a chee cheong fun topped with huge garlic grey prawns. When supplies are available (he gets them from his favourite fish monger just beside the hawker centre) he offers a stunning steamed parrot fish or marble goby. His steamed and double boiled soups are legends to his customers, from cordyceps white fungus chicken drumstick, salted vegetable duck, ABC (very popular) to radish pork ribs. Some just order a little pot and have it with steamed rice. He only offers one vegetable dish, skilfully stir-fried kailan – softly firm and in light garlic base.
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