Makan Kakis with Denise Tan

Denise finds out more about this new grab-and-go shrimp paste chicken (har cheong gai) concept from co-founders Bevin Desker & Lennard Yeong. P.S. Their recipe is from another co-founder, Chef LG Han of 1-Michelin-starred restaurant Labyrinth!

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Hi Makan Kakis! This week, it's a cross-cultural and cross-culinary affair with special guests Chef Marvas Ng of Singapore’s Path and Chef Thav Phouthavong of Bangkok’s 80/20 Restaurant. Listen to find out more about the Path x 80/20 collab and for more on our chat.

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New Foodie Friend Chef Thav Phouthavong of 1-Michelin-starred 80/20 Restaurant shares a few of his favourite places to eat at in Bangkok!

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Chef Dylan Ong of The Masses and Choon Hoy Parlor is back with a recommendation worth paying attention to. This is a kway chap stall he has been frequenting for decades because of its top quality ingredients and clean taste. His parents were kway chap hawkers, so he definitely knows what he's talking about!

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Chef Melvyn Lee & Denise try traditional kueh like ondeh-ondel and rainbow lapis, plus sweet and savoury glutinous rice at Harriann's, a name synonymous with traditional kueh. From humble beginnings on a pushcart in Tiong Bahru, this family brand has grown to several branches with an extensive sweet & savoury menu that includes hot foods like their must-try laksa...

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Hi Makan Kakis, Denise's new Foodie Friend, Star Awards 2024 Best Actor Winner Jeremy Chan, returns to chat about our delicious experience at an institution that gets its name from its original location near the Rex Cinema at Mackenzie Road!

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Chef Melyn Lee & Denise check out a 3rd-gen coffee stall has modernised kopitiam culture whilst upholding their strong Hainanese tradition. At Coffee Break, you’ll find what hipster cafes are offering but in a hawker centre setting. So expect specialty coffee concoctions and unusual sandwich spreads besides more traditional breakfast offerings like kopi and kaya toast!

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In this second part of our chat with Choon Hoy Parlor's chef-owner Dylan Ong, he reveals the ingredients to his ultimate fantasy dinner party and more.

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We have a new Makan Kaki! Dylan Ong, the chef-owner behind French-Asian restaurant The Masses and former affordable French bistro Saveur has just opened a new eatery in tribute to his mother. Choon Hoy Parlor honours her heirloom dishes and recipes developed as a former Kway Chap hawker, but also celebrates his team's culinary heritage with a menu that ranges from nourishing soups to rojak to dry laksa to hearty meat platters. Listen to Part 2 next for Chef Dylan's Teochew Braised Duck recommendation!

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My Foodie Friend Chef SR Bala is no stranger to chapati as one of Singapore's most decorated Indian chefs and a Mentor-Chef on TV cooking competition King of Culinary. So it was with a small amount of trepidation that I took him to try my favourite stall in Geylang Serai. At Muhabbat Setia Hati, they do very simple menu – just chapati and accompanying curries - dal, mutton kima, mixed vegetables (sayur campur) & kari lembu (beef curry). But Chef Bala is all for comfort food – simple, yet tasty. And that’s how he described the food at – it’s like eating a home-cooked meal, with all the love and hard work poured into it, just like mum or dad would.

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