Makan Kakis with Denise Tan

Denise chats with her new Makan Kaki, Mark Tay - the co-founder of Sunday Punch, purveyors of small batch, handcrafted cocktails that you can have delivered in bottles to wherever you are...

Photo via instagram: @drinksundaypunch

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As recommended by Denise's new Makan Kaki, Mark Tay of Sunday Punch: Imagine if bak kut teh (pork rib soup) and fishball noodles joined forces, with a little help from lor mee (noodles in a spiced, starchy gravy). The result is a souped-up super hybrid created by Malu Malu Wah Seng Bak Kut Noodle in Sembawang...

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As recommended by Denise's Makan Kkai Hjh Maimunah is a name is synonymous with traditional Malay and Indonesian rice and dishes, or “kampung-styled cuisine” according to their own description. For sure, it’s my go-to when I’m craving a hearty, spicy rice meal. But what I didn’t know was just how delicious their desserts are, until my Makan Kaki, cooking instructor Christopher Tan enlightened me.

He’s the self-confessed “nerd baker” and award-winning author of The Way of Kueh - Savouring & Saving Singapore’s Heritage Desserts, so if there was anyone to take advice from, it would be him. He recommended I pay their Joo Chiat outlet a mid-afternoon visit, slow down and enjoy a cup of kopi with a plateful of kueh.

Faced with a mind-boggling array of kueh, there was no way I would have been able to decide what to order, but thankfully, Christopher Tan suggested I try a couple of his favourites. These two traditional kueh were similarly dressed in shiny green coats of banana leaf, but underneath they couldn’t have been more different. The steamed nagasari pisang was sweet, while the pulut panggang was savoury...

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I had been told that it was the best carrot cake in the world by my Makan Kaki, founder of The Salted Plum, Shawn Kishore. Growing up in Yishun, breakfasting over chai tow kueh became such a cherished weekend ritual for him and his brothers, that he even invited the stall auntie to his wedding! With such a glowing recommendation, I knew I was in for a very special carrot cake experience...

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I never say no to a bowl of noodles, especially one that comes with a story and characters as colourful as its ingredients. So when my Makan Kaki Xin Hui Helder-Eng, from the foodie family behind Tie Fun Wan and writer for Parched, recommended I check out this stall at a coffeeshop in New Upper Changi Road, I jumped at the chance. Two figures stood waiting for me. One, a diminutive older lady with a piercing stare and the other, a younger gentleman covered in tattoos, who was in a hurry to get back to clearing up after a busy lunch crowd. They are 80-year-old Madam Lim Kwee Kee and her grandson 28-year-old Dickson Ng. Together, they are the tag team of dough-making, the yin and yang of handmade noodles and the convergence of past, present and future...

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We're back with our Makan Kaki and now, Mooncake Maven Lyn Lee, of Awfully Chocolate, Sinpopo Brand &  mooncakefair.com - listen for details on this one-stop virtual mooncake marketplace and also, the selection of mooncakes Awfully Chocolate has for the season!

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We're back with our Makan Kaki and now, Mooncake Maven Lyn Lee, of Awfully Chocolate, Sinpopo Brand &  mooncakefair.com - listen for details on this one-stop virtual mooncake marketplace and also, the selection of mooncakes Awfully Chocolate has for the season!

See omnystudio.com/listener for privacy information.

We're back with our Makan Kaki and now, Mooncake Maven Lyn Lee, of Awfully Chocolate, Sinpopo Brand &  mooncakefair.com - listen for details on this one-stop virtual mooncake marketplace and also, the selection of mooncakes Awfully Chocolate has for the season!

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As recommended by Denise's Makan Kaki Lyn Leeof Awfully Chocolate: At this little Peranakan cafe tucked away in a basement corner of Bukit Timah Plaza, you'll stop for the entertaining boss Patrick and stay for their yummy comfort eats, especially their home-made kueh kueh, which is usually sold out after lunchtime...

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We complete our national day series on the top local eats as voted by you, with ROJAK!

In all its various forms, this dish may not be the most visually appealing, but looks aren’t everything when taste and texture more than make up for it. Perhaps more importantly, rojak has also gone beyond the menu to mean something greater.

Symbolically, rojak reflects the Singaporean culture and identity – a little bit of everything thrown together with a pleasing result. In colloquial Malay, rojak also means “mixed”.

No wonder then, that Gold 905 listeners voted the dish as one of the top five local eats that best represents Singapore. Of all the recommendations we received, these two West side rojak stalls prevailed – one serving Chinese style and the other serving Indian style...

READ THE FULL STORY HERE + PICTURES & LOCATIONS!

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