Ampang Kitchen
39 Jalan Ampang (Map) https://www.theampangkitchen.com/ Whatsapp +65 9618 7107 for booking 10am – 10pm Mon & Tues
Former chartered accountant Raymond Leong gave it all up and put it all into his kitchen, post-retirement. He went to learn 74 dishes from a Penang master chef in 12 days for RM10,000 back in the day. His comfortable house in this affluent area now has a tok panjang (long table) to cater up to 10 people in a sitting. His backyard kitchen is like any home- created non-professional set-up, like a dad who loves to cook for his family. And that's how he treats his private diners and guests. He will fire up the little charcoal grill and heat up an unforgettable Satay Bohong (satay with no sauce dip), and some thoroughly homely Sambal Ayam Buah Keluak (sans shell) which is great over steamed rice. The Ter Tor (pig stomach) soup is fiercely peppery but tamed with dried seafood in the stock with shards of water chestnut and gingko nuts in the broth (beautifully rendered). His set omakase meal starts from $60 (lunch) and $100 (dinner). Prices may be adjusted seasonally. Advance bookings are required.
Candlenut Restaurant 17A Dempsey Rd (Map) https://www.instagram.com/candlenutsg/?hl=en 12pm – 3pm, 6pm – 10.30pm Daily
Malcolm is a celebrity chef of sorts. A one-minded millennial, quiet and very determined despite failures in his initial foray into the restaurant business. This is his “third incantation” of his restaurant that’s now set in the exclusive corner of the fine dining Dempsey Hill. All the Singapore-style classics are there, from beef rendang, itek sio, bakwan kepiting, Nonya Chap Chye plus the original pork version Babi Buah Keluak, to his rendition of chendol and an absorbing and picture-pretty buak keluak ice cream, something he created when Makansutra challenged him to do some years ago. He offers an “Ah Ma Kase” (as in
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