dinners like the legendary Duck Roll Tempura- duck fillet wrapped with seafood, pork mince and vegetables, steam, cooled then fried with an incredible tempura batter. Do not miss his restaurant class Prawn in Bean Skin Roll (a joy to crunch it down), Nonya Assam Fish Head (extremely fresh and richly spicy yet tangy), the superb Wat Tan Hor Fun (egg drop fried hor fun), his Yam Ring, made with mashed yam and fried into shape and stuffed with seafood and greens is one of the best around. His Nam Yu Pork, marinated with preserve red yam, is very comforting as is old fashioned dishes like fried large intestines with pineapple slices. His Eight Treasure Soup, steamed with a load of ingredients like chicken and pig stomach and herbs…is peerless in such establishments. The steamed chicken (done in stock) is very comforting, and it is now a permanent item on the menu.
JB Ah Meng Kitchen
532/534 Geylang Rd (Map) 5pm – 2.15am Daily
He began from a dingy little red-light district coffeeshop kitchen, the kind late Anthony Bourdain would and did feature. They all came, including topflight celebrity chefs, for his range of, by now, iconic yet unique and humble street family kitchen fare. Literally every table has their signatures like salted yolk tempura prawns with sweet corn, sam lo or flat beehoon (looking like a beehoon noodle pizza), fish skin crisps with Thai mango chilli sauce dip, snake beans with lotus root chips, tempura eggplant and potatoes, the very moreish white pepper crabs and a lot more, just look around there. The fabulous Ferran Adria once ate and asked boss Ah Meng for the salted yolk tempura prawn recipe and he got a “No” that came with a smile. These are “atm pin number secrets” street chefs hold near and dear to their hearts. They have a World Street Food Award accolade.
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