Makansutra Singapore Food Ebook 2021

Heritage Corner

866A Tampines Street 83 Chang Cheng Food Court #02-03 Stall #07 & #08 (Map) 9am – 8pm Mon

This is passion. A collection of older semi-retired Nonya pals, all established professionals in the fields of music, art and business (and all closet Peranakan cooks) banded together in the midst of the Covid pandemic and poured their grandma’s soul recip es into this air- conditioned hawker stall in the East. One of the chiefs is jazz musician Stephen Francis, his wife Emily, whom, with artist Richard Tan and his private dining chef sister Susan and buddies like Evelyn Lim and Chef Lady Shida now bring you restaurant class Nonya and Malay fare in this no-frills, order-by-pointing, set up. Their icons, among some, are all the well-loved classics like Udang Nanas (pineapple prawns), Ayam Buak Keluak (spiced black nut chicken), Nonya Chap Chye (prawn stock braised vegetables), sambal egg, and two very rare items- Otak Jantan (spiced fish cake in a rich coconut curry) and Ikan Pari Kuah Lada (skate in a peppery and sharp curry sauce). The dessert section has cakes made largely by Richard and it offers at least 10 different kuehs (nonya cakes) each day, ranging from Kueh Wajek, Onde Onde, Ang Ku Kueh, Kueh Pulat and of course, Kueh Palis, plus a classic shaved ice Chendol dessert. They offer the very rich Mee Rebus Tetelan (noodle with a potato starched thick seafood and lamb sauce) and a dry style Mee Siam Kering. They are new to this Nonya hawker game, but we suspect these oldies but goodies will only get better as they evolve here and age in style.

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