Chef Chik
13 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 Cantonese restaurant in the Marriot Hotel serving up comforting big-ticket dishes like abalone and lobsters. But he took “entertainment” gifts from suppliers, seen as kickbacks, and was 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. It's a pity he no longer offers his claypot rice, due to space and manpower issues. 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 kalian- softly firm and in light garlic base. Occasionally he does some off-menu dishes, like a mean Canto-style steamed garoupa or parrot fish or some claypot beef and offals, but you have to call in and check to try your luck.
(Click to watch video)
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