Makansutra Singapore Food Ebook 2023/24

Keng Eng Kee Seafood

124 Bukit Merah Ln 1 #01-136 (Map) 11.30am – 2pm, 5pm – 10pm Daily

This is a third generation of coffeeshop hawkers that originally hail from Ipoh in Malaysia, noted for their Cantonese and Hakka food. The senior Mr Liew and his wife took over from their parents and have now pretty much handed the reins to his kids Paul, Wayne and Geraldine. No one misses their chilli crab that comes with a steamed mantou (or fried if you like), the sambal kangkong cuttlefish, moonlight char kway teow (with a raw egg cracked over), the ming choo roll (something they created but sold in limited portions each day) and kids love their marmite fried chicken. They have an ardent following for their Claypot Liver too. If you ask, Wayne may whip up his special strawberry fried rice inspired by his culinary trips to Europe. Even the likes of Bourdain and Chef Jose Andres have had a happy meal here before.

Lam’s Garden

380 Jln Besar, #01-16/22 ARC 380, Singapore 209000(Map) Tues – Fri: 11am – 9pm, Sat & Sun : 11am – 9.30pm Mon

Chef Lam used to rock the wok in a 5-star hotel, and he is one of the increasing number of chefs-turned-hawkers in our midst. You can tell by their superbly laid out little kitchen. It can churn out some of the best comfort Chinese and Cantonese fare around. His crispy noodles (sang mee) rank way up there and is a yardstick to measure by. He lays them like a pyramid and folks nicknamed it Twin Towers (if you order a double portion). The fish hotpot is smooth, thickened somewhat with yam and has a distinct tee po (dried and roasted sole fish bones) aroma and the fishes are fresh. Starters can include a little pot (clever presentation) of freshly fried salted egg yolk fish skins and fingerling white baits. Classics include sambal white clams and fried hor fun (rice ribbon noodles). He occasionally introduces some new dishes of the day and if you tire of the stuff listed in his menu, ask him for “specials”.


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