Makan Kakis with Denise Tan

As recommended by Makan Kaki Lyn Lee of Awfully Chocolate & Sinpopo Brand, GOLD 905 DJ and foodie Denise Tan returns to Gar Lok Eating House on Syed Alwi Road for another authentic Hakka dish - clean, tasty broth and big, bouncy Hakka beef balls...

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A conversation the other day at family lunch had the table divided over Indian flatbreads. I love the full-on flavours of prata and thosai, but some older relatives swore their allegiance to chapati, so I decided to make it my next makan mission to hunt down some of the best in Singapore. I needed to understand the appeal of something I had always thought was a bit plain, compared to its more flavourful cousins. After much research, I had narrowed my search down to just one place. Azmi Restaurant in Little India was recommended for excellent unleavened flatbread. Listen now for chapati & mutton keema!

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The last thing I expected to find in the Little India area was authentic, hand-made Hakka delicacies, but following a hot tip from my Makan Kaki Lyn Lee of Awfully Chocolate & Sinpopo Brand, I went looking for a stall that’s been run by one family for more than three decades, located in a coffee shop along Syed Alwi Road. One of two side-by-side stalls run by the Chia family, customers have been flocking there for a taste of authentic Hakka yong tau foo since 1984...

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If you’re looking for something nourishing and comforting, there’s nothing quite like a bowl of chicken noodle soup, especially if a local version beckons - one that’s rich, luxurious and packed full of spicy flavour. I knew I was on to a winner after my first try of the mee soto from Yunos N Family...

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This week, it's all about a particular slice of Bukit Timah nostalgia and the tasty history of Sin Chew Satay Bee Hoon, which has roots in Bukit Timah Market & Food Centre that go back more than four decades.

They are considered one of the few remaining pioneer heritage hawkers who moved their street food stalls from along Bukit Timah canal into the food centre.

So what makes their satay bee hoon so popular that regulars, hungry for their saucy signature, often form queues before opening time.

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Denise's Makan Kakis Farah & Claudinho de Morais (behind Brazilian home business Claudinho’s Kitchen) recommended one of their favourite Nasi Padang places, tucked away in a quiet fourth-floor corner of Far East Plaza. There, you'll discovered eat, heart and family make eating at hidden gem Mansor D’Cafe feel like a home-coming. Oh, and the food (like beef rendang, sambal ikan & begedil) is absolutely delicious too!

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Fried chicken is, undeniably, a universal favourite. The USA has Southern fried chicken, Japan has karaage, Taiwan has Da Ji Pai (XXL chicken cutlet), South Korea has Yangnyeom chicken and Indonesia has ayam penyet. But here in Singapore, it's all about the HAR CHEONG GAI! It also happens to be the obsession of 28-year-old Tan Wee Yang, who set up Ah Tan Wings in Yishun Avenue 11 three years ago. He realised his favourite dish is usually found amongst many other items on zichar stall menus, but no one specialised in it, so he decided to create a place dedicated to shrimp paste chicken wings. From there, he's also added har cheong gai rice sets to his menu, but his outstandingly crispy, flavourful, aromatic chicken remains the star...

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This dessert cafe in Tanglin Halt has a savoury secret! You might have heard of a now defunct stall at Tanglin Halt Food Centre called Aw’s Signature Minced Pork Noodles, which made a name for itself with delicious, ingredient-laden bak chor mee. But almost as quickly as it rose in popularity, it closed down, much to the disappointment of customers in the know. One of them was my Makan Kaki, Chef Shen Tan of private dining experience, Ownself Make Chef and Gastrogig’s Thank-Goodness-It’s home delivery concept. So imagine my delight when she revealed it had re-opened, albeit in a surprisingly different set-up, just a stone’s throw from its former location. She recommended that I head down to The Milky Way Homemade Ice-Cream And Coffee cafe for my bak chor mee fix, but with the added bonus of dessert...

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Tired of healthy hipster grain bowls? Yearning for more comforting local flavours? Then lei cha fan, or thunder tea rice gives you the best of both worlds in one mighty tyhpoon of taste! This ancient Hakka invention of veggie-garnished grains in an astringent pour-over soup is certainly healthy, comforting and local, but because of its bitter herbal taste, traditional lei cha fan isn’t everyone’s cup of tea. Literally. Enter a crowd-pleasing version that’s been given a surprising vegan twist...

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Space: the final frontier. This is the voyage of my appetite. The mission: to explore strange new foods, to seek out new flavours and new places, to boldly go where no stomach has gone before. Glutton’s log: following a tip-off from my Makan Kaki, Chef Anthony Yeoh of Summer Hill French Bistro, contact was finally made with target. Something previously never seen or heard of before. Something deep-fried, savoury and shaped like a flying saucer. At Berseh Food Centre, I made a delicious discovery – Fuzhou oyster cakes. A traditional snack brought to Singapore from the capital of China’s Fujian Province, Chef Anthony described them as a Chinese version of French beignets or Indian Vadai...

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