Chicken Pie Kitchen / Don Signature Crab
39 Tyrwhitt Rd (Map) Chicken pie kitchen 10am – 9pm Daily
Don Lim began his humble Don Pie in the Far East Square area about two decades ago in the late 90s. His stubborn dedication to improving his white pepper-accented pie fillings won him legions of fans, including Makansutra which had been rating him since then. He moved and tweaked his menu, adding bold crab beehoon, plus a stunning lala prawns white beehoon to his repertoire. His pies are as we remembered- buttery crust with a just soft enough potato chicken filling still punctuated with a nice touch of white pepper. The all- important crustacean broth in the crab beehoon (he uses fresh Sri Lanka ones) comes rich, umami, savoury, milky, and almost collagenous with complex plum and chilli and touch dangkui herbs infused within. Believe us, this one lifts the flavour. The white lala prawn white beehoon, comes with an even older and sweeter broth because of the bigger lala (clams) he uses in the stock. The prawns are large enough, sweet, and crunchy. His menu, pies and noodles, is strange menu bedfellows, but who cares- it works.
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