I’m Kim Korean BBQ restaurant is a down to earth no frill BBQ restaurant popular for its reasonable price tag (14.9++ to 24.9++) eat all you can buffet menu.
When we stepped into the restaurant, the bbq smell was evident, similar to most of the BBQ restaurants, I’m Kim Korean BBQ restaurant do not fitted with exhaust system to eliminate the fume from the griller, however, they do provide the odor remover spray at the door and effectively get rid of most of the unpleasant smell. Good service indeed.
I’m Kim Korean BBQ offers good choice of bbq meat, beef, chicken and pork. The meats were generally fresh. Some selection of seafood and veggies were available for more varieties, so there was a good range of bbq items can be placed on the hot plate for a good grilling.
Besides the bbq items, there are cooked food to supplement the choices, fried Korean chicken is one of their signature dishes under the cooked food section, however, we think more work can be done to improve the overall taste.
Spring rolls, kimchi, Sushi, noodles, various types of soup, rice and tropical fruits are good complement to the bbq items, however, do not expect premium quality for the price tags you paid. Most of it are run of the mills food, I’m Kim Korean BBQ can only assure the consistent refilling and topping up of the food, so that your stomach will not be letting down for running out of supply.
If you don’t intend to dig deep into the wallet or not too critical about dining environment and food, I’m Kim Korean BBQ restaurant indeed a good choice to satisfy your palates and a great venue for communal gathering.
I’m KIM Korean BBQ
A: 1 Zubir Said Drive, School of The Arts (SOTA) #01-04/05/06/07, Singapore 227968
H: Mon to Fri: 11.30am to 2.30pm, 5pm to 10.30pm, Weekends & PH: 11.30am to 3.30pm, 5pm to 10.30pm
You can find all sorts of authentic Italian, French and American cuisine in Singapore nowadays but back in the 70’s when I was growing up, western food meant Hainanese chicken and pork chop and steaks served on sizzling hot plates. There are still some remnants of that glorious past found in restaurants such as Prince Coffee House, The Ship and Shashlik which are still serving much the same old school dishes whereas Jack’s Place and Han’s have expanded and tried to modernise the cuisine.
Fish N Chips
Those who couldn’t afford to eat at the restaurants in those days can find more affordable alternatives at hawker stalls like Ye Lai Xiang Tasty Barbeque which was started by the late Mr Leong in 1971. He had been the head chef of the British Navy and when they pulled out of Singapore, he went on to open his western food stall in Tanglin Halt to give Singaporeans a taste of Western cuisine.
In 1976. they moved to Margaret Drive Food Centre and continued to wow generations of Singaporeans with their Hainanese Western food till 2011 when the venerable food centre was closed down. Mr Leong passed away in 1998, but the recipes had already been passed down to third son, Vance, who continues to remain faithful to his original recipes! They were shut for a while before re-opening again at Maxwell Road Food Centre after an unsuccessful stint at Newton Food Centre.
The Hainanese migrated to Singapore later then the Teochews and Hokkiens who had by that time establish control of trade and commerce. So most of them entered the service industry with many becoming cookboys in British and Nonya households. It is because of these cookboys that we have dishes which fuse British and Nonya cuisines together such as Hainanese curry rice where pork chop, curry and chap chye lie together harmoniously on a plate of rice!
Old school Hainanese Western food is instantly recognisable. The usual suspects are a meat like pork or chicken chops which are accompanied by baked beans, crinkle cut fries, mixed vegetables and soft bun. The marination of the meats and the sauces bring together British ingredients such as Worchestershire sauce with typical Chinese flavours. It is a style that is distinctly Malayan and should be rightly recognised as our culinary heritage.
The key to Ye Lai Xiang’s dishes is the classic, sweet, savoury and tangy brown sauce which is still made the same way that the late Mr Leong used to do. It starts with a stock made from bones and vegetables which has been simmering for 8 hours. A roux is then made by frying butter and flour to which the stock is added. Then, HP sauce, Lea and Perrins Worchestershire sauce, Tabasco sauce, red wine, vinegar and other secret spices and mixed in. This is the one sauce to rule them all and it is used in everything except the fish and chips. As the chinese saying goes, “lose-win is the sauce”! 4.25/5
Of the meats we tried, the lamb chops are probably the best. I also love the way the chicken cutlet soaks up the sauce, so that would be my favourite dish. The pork chops could have been a little more tender and juicy. The Angus Sirloin beef steak is very competent and well worth a try if you are hankering after a beef steak!
Old school Hainanese Western food is still alive and well at Maxwell Food Centre. Many of the newer Western food stalls have gone the way of serving more modern Western food which is why stalls like Ye Lai Xiang are a real gem that is keeping tradition alive!
As anyone who was around when Apple released the first iPhone almost ten years ago will remember, there was one thing that used to happen that made it clear you owned an iPhone while simultaneously making you come across as a bit, shall we say, crass. We are, of course, talking about the not-so-humble “Sent from my iPhone” signature that Apple’s Mail app appended to outgoing emails by default.
Over the years, many have used the signature as a way of making sure everyone knows they own an iPhone. Initially, that was something to brag about – iPhones were hugely expensive and rare, particularly outside the United States, so making sure everyone knew you were using one was a brag of considerable proportions. Like we say, it was crass.
Fast forward to today, however, and the signature is once again making a comeback, but it’s fine this time around. In fact, it makes perfect sense.
Having been repurposed, sort of, at least, the “Sent from my iPhone” signature is now used as an apology for poor spelling, grammatical errors or simply a lack of content. By reminding people that an iPhone was used to construct an email, the composer is essentially making sure people know why there may be errors, or why their reply was a sentence or two long. It’s a disclaimer of sorts, and it makes plenty of sense.
This is also confirmed by researchers Caleb T Carr and Chad Stefaniak, who came to the same conclusion in their paper Sent From My iPhone: The Medium and Message as Cues of Sender Professionalism in Mobile Telephony. It’s a mouthful, but it’s spot in this regard.
Those who remember a time even before the iPhone will remember that BlackBerry devices offered a similar signature at the time. RIM, however, is now all but irrelevant. Who knew a simple email signature would outlive RIM with regards to relevance?
Putien restaurant Kitchener Road – Michelin one star winner
What can be more rewarding being recognized and awarded the 2016 Michelin Guide Singapore one star? This is probably the best endorsement for Putien restaurant at Kitchener road to acknowledge for their culinary skills and exceptional service standards.
Putien restaurant don’t just serving good food, it serves hospitality with human touch. We were at the Kitchener road Putien restaurant for dinner, two tables of diners were celebrating someone birthday and the Putien staffs gathered around the tables formed the choir with the Putien’s own version of birthday theme, interesting?
PUTIEN cuisine carries the essence of Putien’s spirit – Tasty, Simple & Heart-Warming Comfort Food, nothing too fanciful but dishes served are unpretentious and invigorating.
Braised Pig Intestine 14.5
Nine-fold Intestine hand folded manually loop after loop and braised with spices to give the right springy texture, completely no pork stench with every bite was simply lovely.
Baked Putien clams on Hot Plate 20.9 / 31.9
The imported clams are harvested from the beach along the Putien area, select only the perfect right size of 6cm which are the most ideal size for its meaty, juicy and full of goodness texture. A dip on the bed of salt served with the baked clams makes a perfect enjoyment to the taste sensory.
Steamed Putien Clams with Wine 20.9 / 31.9
The Putien clams can be experienced in different way, the chef recommended the steamed clams with wine, the clams were cooked with wine and blended well with the natural juices from the clam, the combination was a pot of beautifully brewed broth full of the sweet-savoury taste.
Deep Fried Pigs Trotters with Salt & Pepper 5.9 per pc and min 2 pcs
Deep fried plus pig trotters with salt scare many health conscious people off with its name. Specifically using only 7-inch pig trotter from Australia, each trotter then goes through a 12-hour-long culinary method before being served, the crunchy skin and the tantalizing collagen rich content make this sinfully delicious dish irresistible. High cholesterol? Forget it! Let the guilt feel later.
Bamboo Herbal Prawn 5.9
Savour the sweetness of live prawns, with the light fragrance of nourishing chinese herbs such as angelica root and chinese wolfberries infused in chinese wine.
Sambal White Water Snowflake12.9 / 18.9
White water snowflake is a type of water-grown green vegetables not easily available and is imported from Taiwan, it has a crisp texture and stir fried with sambal created a veggie dish that was refreshing and salivating.
PUTIEN Lor Mee 9.5 / 18.5 / 27.5
Silky Putian noodles with pork belly, prawn and clam braised in luscious gravy.
Hot Yam Paste with Ginkgo Nuts 4.9
Smooth, delicate texture of yam paste with ginkgo nuts and just the right level of sweetness that leaves you yelling for more.
Our Verdict: Putien restaurant Kitchener Road
At Putien Kitchener road, the food may seem to be ordinary and down to earth type of ingredients, however, it is the simplicity that speak for the volume, we enjoyed every delicacy created by the chefs and the highly satisfaction of the gastronomical experience that it will always hold a place in our heart.
A new report is focusing on Apple’s potential plans to introduce a dedicated iPhone for the Japanese market with support for the country’s FeliCa payment technology, but also briefly touches on the possibility of Apple entirely removing the iconic Home button from the device in the 2017 iPhone.
Apple’s 2016 iPhone range – likely to be named the iPhone 7 and iPhone 7 Plus – will be unveiled to the world next month at a dedicated event, but rumors are already beginning to circulate about the ongoing future of the range.
This is by no means the first time that it’s been suggested that Apple holds internal plans to remove the mechanical Home button from the iPhone. The existing Home button has been one of the ever presents on Apple’s iPhone range after being introduced on the company’s first smartphone back in 2007, and has been a regular feature on every model since. With that said, there is growing speculation that Apple will look to move across to OLED display technology from 2017 onwards, which in turn will bring a new focus allowing the user to control and interact with the device entirely through the new display.
As part of that focus, the Wall Street Journal had initially floated the idea of Apple removing the Home button in favor of a touch-sensitive option that would potentially be integrated into a full device touch panel on the front of the future iPhone. To back that claim up, and to corroborate this latest report, KGI Securities has also reported on its belief that Apple will ship an all-glass design in the very near future.
They often say that there’s no fuel without fire, and given the fact that this rumor continues to surface, it’s very likely that there’s some substance to it. The challenge for Apple will actually be producing a beautiful design that manages to integrate the same functionality that the current Home button provides, but without the inclusion of a physical button.
The 2016 iPhone, which is due for launch next month, will be the first iPhone to ship to market without the inclusion of the 3.5mm headphone jack, which in itself proves that the company is more than willing to make radical design changes for the greater good. How would you feel about an all-glass iPhone without the Home button?
Walking along the conserved heritage shophouses outside Botanic Gardens, you could almost miss Bar Bar Black Sheep because it feels like a secret hideout from the hustle bustle. From the rear of the main shophouse building, there was no big and loud restaurant entrance but just a stairs down to the restaurant.
That’s the beauty of Bar Bar Black Sheep. It is convivial without being loud, intimate without being claustrophobic. It’s the kind of place where I want to chill out with friends at night over beer, or have a delicious lunch with such a huge menu.
Bar Bar Black Sheep has long established itself since 2007 as a pub offering a wide range of international cuisine. At the Cluny Court outlet, there is a trio of North Indian, Western and Thai grub, each prepared independently by the different chefs who excel in their own cuisine. While having your meal, don’t forget to order cocktails, premium spirits, wines, bottled beers, and European draft beers- all at very reasonable prices. Guess what, the restaurant is offering super affordable lunch set at only $ 10.90 nett.
NORTH INDIAN CUISINE
North Indian food is rich in Indian spices and ingredients which gives mouth watering dishes like kebabs, naans, biryanis, daals etc. Not only can we get these lovely indian cuisines from Little India, Bar Bar Black Sheep also serves quality Indian food.
The Butter Chicken delivered a sweet, buttery and fragrant taste with the traditional spices of coriander, cumin, cinnamon and cilantro. Boneless pieces of chicken were cooked with puree of tomatoes, cream and mild spices. This is best paired with homemade Lassi ($ 7.90). I tried the mango one which a refreshing smoothie-style drink that is creamy and refreshing. Other flavours include peach, orange, strawberry or plain.
For the vegetarian, not to worry! The talented Indian chef also has vegetarian set featuring Palak Paneer and Bindi masala. Fresh home-made cottage cheese were cooked in rich gravy. Don’t be turn off by the cottage cheese because their texture is somewhat similar to our usual tofu. You can also order naan (from $ 2.40) to complement the set. Handmade using traditional tandoori oven, choose from plain naan, butter naan, garlic naan, cheese naam, sesame naan, cheese & garlic naan, naan kulcha or cashmiri naan.
If you love briyani, you MUST try them because they are immense favourites amongst many foodies. Briyani menu (starts from $ 9.60) includes vegetable, mutton, chicken, and fish. They also have vindaloos and masala fish/chicken. Prices here are really affordable!
Thai food is rich in Thailand’s food needs little introduction. Prepared by a Thai chef, its profusion of exotic flavours and fragrances makes it my favourite cuisine in the menu.
For lunch, choose from 1 Main and you get 1 dessert (coconut ice cream) FREE! Prepared by Thai chef, be prepared for real authentic Thai flavours such as Tom Yum Soup with rice, Green Curry with rice, Phad Thai or Pattaya Fried Rice. The Tom Yum Soup has bold flavours from lemongrass, chilli, galangal, lime juice and more, giving it a good kick every mouthful. Its spicy and sour taste screams ‘Thailand’!
My favourite Thai dish Phad Thai is best paired with MACHO 1 Litre option of any of the draft beers – Carlsberg, Kronenbourg 1664 lager, Kronenbourg Blanc or Asahi Super Dry Black. Thin noodles are tossed in a hot wok with crunchy beansprouts and eggs to get that smokiness in every strand. I like it that we can add any accompanying condiments as we wish – sugar, chilli powder and finely ground peanuts.
Always strong in western cuisine, be pampered by the whole menu of pasta, burgers, tapas and mains – all great with alcohol. Bar Bar Black Sheep’s newly launched Black Sheep beers is also available here. Brewed in the award winning Black Sheep Brewery in Yorkshire, England, their selection kicks off with the rich, delicious Black Sheep Ale, as well as the very popular Golden Sheep Ale. The Golden Sheep one is really nice, and Bar Bar Black Sheep is the only one in Singapore to carry this (together with Black Sheep Ale).
Every day, Bar Bar Black Sheep comes with a daily special. On our day of visit, they had Carbonara tossed with egg, crisp bacon and loads of Parmesan. It was a revelation. The backbone of the sauce remains eggs and Parmesan, it is still rich — and quite delicious.
If you like pasta, they also have Prawn Aglio Olio ($ 14.90), Seafood Marinara ($ 14.90), Squid Ink Pasta with Seafood ($ 15.90), Crab Meat in Arrabbiata Pasta ($ 15.90).
One of my earliest memories with Bar Bar Black Sheep is to have their gourmet burgers in Cherry Avenue. Now, when I am back here to have their burgers, it brought back so much good memories. The Smokin Hot Chicken Burger is very simple but comes with juicy grilled chicken thigh burger with tangy BBQ sauce. Of course, this works well with beer anytime of the day.
Other burger options in the a la carte menu includes Deluxe Club Burger ($ 16.90), Savour Cheeseburger ($ 13.90), Blue Cheese Burger ($ 15.90) Rendang Spicy Beef Burger ($ 13.90) and Vegetarian Om Burger ($ 11.90).
Lightness is not usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of tomato salsa, succulent diced chicken and covered with cheese, are both light and incredibly satisfying.
Only at Cluny Court outlet, Cluny’s Cider ($ 16) is a sexy red cocktail made from a refreshing combination of mint, citron fort, rekorderlig, strawberry lime, lychee liquer and lime.
Courting Danger ($ 16), on the other hand, is a blue cocktail with Belvedere, Blue Curacao, Elderflower and lemonade. Because of their refreshing concoction, both cocktails work well with most of the western dishes.
Whenever you dine at Bar Bar Black Sheep, it is always recommended for you to pair your meal with a glass of cocktail or beer. Bar Bar Black Sheep carries beers from more than 13 countries around the world – how many have you tried? Or, go for the Tinhill Margarita ($ 17) – a perfect mixture of tequila, fresh passion fruit, agave nectar and sugar rim. Blended with ice and sweetened up, this frozen margarita is relief in a glass on a hot summer day.
PROMOTIONS: All draft at $ 7 nett, 7 days a week till 7pm.
For millions and millions of global users armed with an iPhone, iPad or Android, Niantic’s Pokémon Go mobile game is life. Rather than sitting in an armchair playing a typical video game, users are getting up, taking to the streets, and pounding pavements in search of rare and uncommon Pokémon.
The dedication to the game is unprecedented, but if you are indeed a Pokémon Go master, and feel like you should be doing a little bit more to embrace the Pokémon phenomena, then it’s now possible to interact with Pokémon-themed emojis and stickers right from your iOS device.
It’s worth mentioning from the get-go that this isn’t an official release by Niantic Labs, or any other company that’s licensed to use and reproduce the Pokémon characters. Nor does it appear to be someone’s shameless attempt to instantly make money from the success of Pokémon Go by charging for an app that preys on Pokémon lovers. It’s actually an unofficial, free-of-charge download for iPhone and iPad that allows existing images and screenshots to be spruced up and themed with Pokémon stickers and emoji characters of many popular critters.
Users of the Insta Emoji for Pokémon Go app are invited to either capture a selfie, a standard image, or choose a photograph from the Camera Roll, on which they can then elect Pokémon emoji, stickers or themes to apply over the top of the selected or captured image. This is essentially a very similar concept to what users can already do with apps like Snapchat, but with a very Pokémon-themed bias to it. After all, who wouldn’t want a photograph of themselves posing next to a Pikachu or a Squirrel, right?
The concept is really as simple as that. Select or capture a photo, annotate and edit it with Pokémon stickers and emoji, and then save it to the device to be shared at a later date via platforms such as Messages, Facebook, Instagram, WhatsApp and WeChat. Share your love and passion of Pokémon Go by posting Pokémon-themed images all over your social platforms.
Meanwhile, there’s also an interesting development that could become a reality soon enough. Designers Kévin Magalhaes and Laureen Minet have posted their concept of a Pokémon-themed emoji keyboard called Pokémoji which looks simply brilliant! Of course no way to use it right now, except for maybe use them as screenshots to use in messages and more.
You can take a look at them in full at the gallery over at Behance.
For now, what you can grab is Insta Emoji on your iPhone and iPad from the App Store.
(Download: Insta Emoji for Pokémon Go for iPhone and iPad from the App Store)
Chin Lee is one of those restaurants which I have been wanting to visit ever since I started blogging a decade ago. I don’t know why it took me so long to finally eat there. I guess there is a time for everything under the sun and now it’s time for Chin Lee!
Three tier starter: Pork jelly, prawn rolls, Teochew siew mai
For those of you who have never been to Chin Lee, don’t wait 10 years before you visit this “HDB” restaurant. You’ll miss out on some of the best Teochew dishes in town!
Chef Eric Chua
Chin Lee has been around for over three decades and started as a zi char located under a block of flats. Chef Eric, who is in his forties now, literally grew up in the kitchen. He had initially wanted to be a western chef but his father persuaded him to come back to help out in the kitchen. Now, he has become one of the ambassadors of Singapore style Teochew cooking.
It is good to see young, English educated, media savvy chefs helming our traditional Singapore kitchens. The younger generation of western trained chefs have quite a different attitude to the more traditional Chinese chefs and are more opened to sharing knowledge and recipes.
Chef Eric invited me (actually I invited myself) into the kitchen to show me the traditional way of cooking chye poh kway teow, a traditional Teochew dish. If you have been around for a while (ie old), you would probably have come across this dish which is only found in traditional Teochew restaurants.
Chef explained that the proper way to cook the dish should result in a kway teow that is crisp on the outside and plastered together like a pancake. The ingredients are simply garlic, chye poh, kailan, kway teow, oil and fish sauce. So, the most important part of the recipe lies in the frying technique. As you can see from the video, it takes quite a while to cook the dish and one has to make sure the the kway teow doesn’t stick to the wok while remaining in one piece. The chye poh kway teow here is probably the best that I have come across so far. 4.25/5
The dishes were excellent overall. We started with a very impressive three tier starter of pork jelly (aspic), prawn rolls and Teochew siew mai which was classic. The siew mai had chopped bamboo shoots and crabmeat in it which is what makes them “Teochew” 4.5/5. The oyster omelette was beautifully presented (its not always like this) and the restaurant offers the option of “live” oyster omelette. 4.25/5. The stewed mustard greens were excellent 4.5/5 as was the fish maw soup with the exception of a few piece of dried scallops which could perhaps do with a bit more stewing. 4.25/5.
The coffee pork ribs were excellent and was wrapped in foil so that the aroma of the coffee would only be released when it reaches the table. Chef told us that he came up with the idea of coffee pork ribs after one of this friends who worked as a hotel chef passed him a bottle of European coffee essence over 20 years ago! So we can say that coffee pork ribs is another dish invented in Singapore! 4.5/5
The one dish which I wasn’t so happy with was the steamed pomfret. The fish is undoubtedly fresh, but the steaming sauce lacked oomph. The best Teochew steamed pomfret I had so far was still at the now defunct Ah Orh at Sin Ming. 4/5
Whenever, we talk about orh nee (yam paste), we always have people indicating that they are looking for the authentic traditional Teochew style orh nee made with pork lard. Well, the good news is that we finally found a restaurant that still does it with pork lard, pumpkin and gingo nuts! The orh nee here is beautifully presented and superb. Once you try this, you will understand why I always eschew those orh nee that are topped with coconut cream! 4.5/5
Classic Singaporean style Teochew food! One taste and you know you are onto some really good stuff. This kind of Singaporean heartland restaurants are a real gem and are the type of restaurants that should really be included in the Michelin Guide so that tourists can have a taste of solid Singaporean cuisine.
Apple’s iOS may have come on in leaps and bounds over the last couple of years, reducing the need for many to jailbreak, but that doesn’t mean that there isn’t still a strong community of users and importantly, developers that are keeping the jailbreak world ticking along.
You only have to look at the scramble for a new jailbreak each and every time an iOS update rolls around to be reminded just how integral jailbreaking is to some people. No matter how iOS changes, jailbreaking is going nowhere.
With so many jailbreak tweaks floating around now, finding the cool ones can be a bit of a nightmare. That’s why we like to keep you up to speed, and that’s exactly what we’re going to do this weekend as well, just like the weekends before it.
Below are 10 jailbreak tweaks that have been recently released, mostly this past week, and that we think you will appreciate. From Voicemail and Snapchat add-ons to Pokemon Go-themed animated backgrounds, there’s something in this list for everyone. So without any further delay, here are 10 newly released iOS 9.3.3-compatible jailbreak tweaks.
AnsweringMachine (BigBoss Repo, $ 3.99)
A prime example of what makes jailbreak tweaks so awesome. This is a Voicemail tweak, bypassing your cellular provider completely.
PokeGo LS GIF (BigBoss Repo, Free)
A Pokemon Go-themed animated lock screen background. That’s about all you need to know.
SiriKeepListening (BigBoss Repo, Free)
Stop Siri from cutting you off when you pause for too long, you know, so you can breathe.
QuickShoot Pro 3 (BigBoss Repo, $ 1.99)
This tweak enables you to capture photos and videos directly from the home screen, without ever opening the Camera app.
Envoy (BigBoss Repo, Free)
This tweak hides all kinds of “features” that were added in recent Facebook Messenger updates.
LongStories (BigBoss Repo, Free)
Removes the 24-hour age limit Instagram enforces for images being used in Stories.
InternalLock (BigBoss Repo, Free)
Place contact details on the iOS lock screen in case you lose your device.
SnapchatLowPowerModeEnabler (BigBoss Repo, Free)
Enable Snapchat’s low-power mode all the time, not just when your iOS device is on low power mode too.
WidgetWeather3 (ModMyi, Free)
A very comprehensive weather widget, for all your weather needs.
Wi-Fi Calling Flipswitch (BigBoss Repo, Free)
A handy Flipswitch toggle for enabling and disabling Wi-Fi Calling.
Thanks to Tiger Beer’s Street Food Movement, I got to know about 65 year old Mdm Wong Li Er of Cambridge Rd. Hong Kong Roast Pork and the kind deed that she has been doing for years. Her thoughtful act was told in a video released earlier this week as part of Tiger Beer Street Food Movement, which is in its second phase and aims to rally Singaporeans to show their appreciation and gratitude to the people behind our local street food.
It was the fifteenth day of the lunar seventh month when I visited Pek Kio Food Centre where Mdm Wong’s stall is located. I felt really ashamed that this stall was under my radar even though I have worked near the hawker centre for a year.
This was the day where her hawker stall would be busy as many people ordered roast duck for prayers. But she was not flustered at all, one by one, she received their orders with the help of a 70-year-old lady. Even when she is operating a one-man show at her stall, she would get her helper to carry the roast duck or suckling pig for customers.
I sat through lunch, right in front of her stall and watched the scene of a day in the life of Mdm Wong unfold before me. There was already a queue when I reached at 11am and it was amazing how Mdm Wong seemed to know everyone in the queue and she chatted with them like all of them were friends. “I have been doing this for the past 50 over years. Many of them are long-time customers,” she replied.
Over 50 years? That’s half a century of selling roast meat! Her father used to sell roast duck and char siew in the old market where Mdm Wong and her sister would help out. Guess what’s more impressive? She gives out food coupons to the elderly twice a month for them to redeem meals at her stall.
“I don’t have many skills, so I use food to give back to society and the needy. It’s the best I can do. When I see the smiles on their faces, it brings me so much happiness. It’s a feeling money can’t buy.”
This regular unassuming roast duck stall has been feeding the needy in Pek Kio for more than 40 years, distributing coupons to needy households. On special occasions like Chinese New Year, she would also cook and pack food for them.
“It’s just a small thought on my part to give back to the community,” said Mdm Wong.
I had my plate of roast duck with char siew. It didn’t have the prettiest presentation but it’s the hard work and dedication that was put into the food that counts. Her husband does the roasting of the duck in their factory while Mdm Wong takes care of serving the food. The skin of the roast duck… it was thin and mildly crispy with layers of fats underneath. The char siew was beautifully caramelized.
She chops up the duck and drizzles two types of sauces onto the plate of white rice – dark soy sauce with pork lard and duck sauce. Because of the soy sauce, the dish was extremely fragrant and complemented well with the juices from the roast duck. Paired with her special chilli sauce with dried shrimps, it was simple but tempting. Her roast meats are accompanied with vegetables and soup – offering a medley of textures and flavours when paired with the white rice she serves.
“A plate of roast duck rice costs $ 3. If you add char siew, it will be $ 4. But for the elderly, I just charge them $ 2. Chin Chai lah, they need to eat also.”
Being a hawker is usually a physically tiring and thankless job. But look what we found – a gem in our little red dot! Not only did Mdm Wong work hard to sustain this integral part of our culture, she took a step further by giving back to society in the best way she can. It is such a wonderful feeling. ☺
As we understand the importance of preserving our nation’s unique street food culture, I think it’s also time to show our appreciation to our hawkers – who have labour-intensive jobs with exceptionally long hours. Share your photos of your favourite street food or hawker, caption a thank you note and post it on social media with hashtag #uncagestreetfood. For all that our hawkers do, it’s time to say thank you.
Address:#01-18, Pek Kio Market and Food Centre, Blk 41A Cambridge Road, Singapore 211041
Opening Hours:7am to 4pm daily
Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. With a life-long fascination with the rapidly evolving food scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in food writing, photography and styling.