Wednesday, October 18, 2017

Ah Lock 豆腐店 at Yishun Park Hawker Centre : Hakka Tofu Bowl

Lee Lock Teng, 24, an undergraduate of Department of Electrical and Electronic Engineering in National of University (NTU), he decided to take a semester break of 6 months to operate this hawker stall, an "incubator stall" in the recently opened Yishun Park Hawker Centre under the Timbre Group. Under this scheme, the hawkers just need to pay for the rental and utility fees, excluding the costs of pest control, dishwashing, and other costs. This is to allow the first-time hawkers to take up a stall for a year with kitchen equipment sponsored and some operational charges waived. They will also receive mentorship from Tommy Teo, the head chef of Timbre Group.

He started this stall to fund his university education as he has run out of savings to pay for his school fees after the first year.  He came from a family of five and their total income is just enough to support the daily expenses. His mother, 47, is a housewife and his father, 51, is a technician. He has eaten his mother's Thunder Tea Rice and his grandmother's Hakka Yong Tau Foo since young. He started helping his mother to prepare meals since his primary school days. He picked up the kitchen skills and eventually learned to cook these dishes by himself. He cooked these dishes for friends that he met and also for those that offered accommodation to him when he went traveling for 5 months. 



His stall is serving Hakka Yong Tau Foo using the family decades' old recipes that passed down from his mother and grandmother. He twisted the recipe a little, he is serving Hakka Yong Tau Foo and Thunder Tea Rice in the concept of Japanese donburi (rice bowl). He wants to present the "old-fashioned" Hakka food in a modern way to create awareness amongst the young people. It takes about 5 to 7 hours each day in cutting and scooping out the tofu then stuffing it, it has to be done carefully to prevent the tofu from falling apart. 

Hakka Tofu Rice Bowl ($5.50) is one of their signature dishes, it is a combination of the traditional Hakka Yong Tau Foo and Thunder Tea Rice, presenting in the form of Japanese donburi. It consists of Japanese rice and topped with ingredients like deep-fried tofu and tau pok that stuffed with minced pork belly with meatballs, chopped long beans, and shredded seaweed. And, right at the centre, it is a pile of tofu cubes with sambal mayonnaise and garnished with Alfalfa sprouts. Their other signature dish is Hakka Meatball bowl ($4.50), it consists of 3 pieces of meatballs and tofu puffs on a bed of rice. 


The chili that came along was quite different from those that usually along with the Hakka Yong Tau Foo, the level of spiciness was rather mild with a slightly sweet undertone but went well with those pieces of Yong Tau Foo. 


His elder brother, Lock Phon, 25, will helm the stall after 6 months when he starts to attend classes. He is determined to strike a balance between school work and cooking.They will continue running this stall if the response is good. He will also convert to taking part-time night classes at NTU and he intends to give himself about 4 to 5 years to complete the course.

If i do go back, I will go for their Tofu Rice Bowl again and will add $1 for extra meatballs. 


AH LOCK 豆腐店
51 Yishun Avenue 11 #01-08 Yishun Park Hawker Centre SINGAPORE 768867
Operating Hours: 12.00 pm to 2.00 pm / 6.00 pm to 9.00 pm (Closed on Wednesdays)

Monday, October 16, 2017

Yoon's Traditional Teochew Kueh : deliciously handmade with love

I could not quite remember how did I come across their Facebook page and how did I end up liking their page. I was tempted by their delicious looking handmade kuehs for a while and have been wanting to order it. It is a home-based business founded on 12 November 2016. 

I managed to send a message across on their Facebook page stating my orders, which consists of a box of 10 normal-sized Png Kueh ($18) and a box of Pumpkin Kueh ($12). There are also Gu Cai Kueh, Cikak Kueh, Muah Chee and  Nian Gao available for ordering, they are available in different sizes. I received a reply from Qara soon after. I was informed that their delivery is only on Tuesdays, Thursdays, and Saturdays for the order that is $30 and above. Self-collection is also available at Eunos area after 2 pm on those days. These kuehs are freshly made in the morning. 

I was asked whether I would be interested to try Gu Cai Kueh or Cikak Kueh since it is going to be delivered right to my door-steps. I decided to go with a box of 10 pieces of Cikak Kueh for $15.00, adding on to the earlier orders for a total of $45. I was asked to choose the flavor and I could not decide between the peanut and green beans filling. I asked whether I could have both flavors but was told only a single flavor is allowed. Qara was kind enough to make an exception by accommodating my request as She wanted me to try both flavors. 



I have to settle the payment first before she could confirm my orders. I made a transfer using an ATM and I took a picture of the transaction slip and sent it to Qara. She got back pretty fast, acknowledging receipt of the payment and confirmed the orders. I received a private message on the delivery day when she was on her way to my house. I was still out at that time and I asked her to just left it outside my house. She sent me a picture after doing so. 

I could not wait to try all of them when I collected where it was left and brought it inside the house. I tried the traditionally handmade Png Kueh first, the skin was delicately thin and soft and its filling consists of glutinous rice with peanuts and bits of dried shrimps in it. I pan-fried it later and it tasted just as good, it was still good when I left it in the fridge and had it the next day. Those were amongst the nicest Png Kuehs that I have ever eaten.


Cikak Kueh is a very traditional Teochew kueh that are not commonly found in Singapore, it is quite similar to Ang Ku Kueh but different. The skin is made of Cikak that give it its name as well as the distinctive flavor, a little difficult to describe it. The green beans paste was not too sweet. It reminded me of something that I had eaten in Taiwan, this was my first time eating it in Singapore though.

I sent a feedback to Qara to tell her that I enjoyed all the kuehs. She replied, "Thanks for the support once again, Cecilia! And, so glad to know that you enjoyed our kuehs. Chef Mum got put love into each one of them." I can actually taste that little bit of love in it. To order, go to their Facebook and send them a message. 


YOON'S TRADITIONAL TEOCHEW KUEH
www.facebook.com/YoonsTraditionalTeochewKueh

Saturday, October 14, 2017

JJ Prawn Noodles at Yishun Park Hawker Centre

Pang Che Chyi and Maggie Bhet, his wife, started this stall serving prawn noodles, in dry and soup version, together with braised pork tails and soft bones. They first started it at Beo Crescent Food Centre and is still having a stall there. Che Chyi used to work in the kitchen of Crystal Jade, a Cantonese restaurant for more than a decade. Their current recipes are the result of experimenting with different recipes and cooking techniques as well as ate their way through countless bowls of prawn noodles across Singapore. The broth is made with fresh sea prawns, pork bones, dried prawns, and herbs for a rich and complex flavor. They are trying to recapture the flavor of the yesteryear that Singapore adored. 


I ordered the smaller portion of Pork Ribs Big Prawns Noodle for $5.00, the larger portion is at $6.00. It consists of a good portion of yellow noodles with 2 medium-sized prawns and a few small pieces of pork ribs, garnished with fried shallots before serving. 


The prawns tasted relatively fresh, they actually made an effort to devein the prawns and removed the shell of the center part, leaving the tail and head on. The level of spiciness of the chili is not to be underestimated but it added flavor to the noodles.



JJ PRAWN NOODLES
51 Yishun Avenue 11 #01-21 Yishun Park Hawker Centre SINGAPORE 768867
Operating Hours: 7.00 am to 7.00 pm (Closed on Mondays)

Thursday, October 12, 2017

Yong Fa Hainanese Curry Rice & Curry Fish Head : homely taste

This stall is amongst those that have the longest queue in this food centre. I was there at about 1.30 pm on a weekday and there was still a short queue, I joined in and waited for about 15 minutes before ordering. The waiting time is expected to be longer during the peak period. They serve Hainanese-style curry rice, Curry Fish Head, Sambal Squid, Pork Chop and Braised Meat are their popular dishes. You would not need to queue if you are ordering their Fish Head.

I decided to go with Sambal Sotong. The young chap that was taking the order said, "Not cheap." I smiled and replied, "I still remember the article in the newspaper that someone complained about the price of the sotong at this stall." He nodded. It is actually good that they made an effort to inform you that certain items are more expensive at its seasonal prices.



I wanted to order Curry Vegetable but was told that they only have it on certain days and he suggested to go with the Braised Cabbage instead. I also added the Long Bean Omelette for $8.90 in total. I was asked whether I want to have gravy to be drizzled over the rice. I nodded. He asked, "You want the spicy or non-spicy gravy?" which I replied, "Spicy, please."


I was deciding in between Curry Fish and Sambal Sotong when ordering but decided to go with Sambal Sotong as the customer in front of me ordered it. I regretted it the moment when I took my first bite as its texture was too chewy for my liking, even my dining companion agreed so. The sambal sauce was nice though, slightly spicy but thick and fragrant. 


The Long Bean Omelette was another simple but done well. The Braised Cabbage was nicely stir-fried with black fungus and glass noodles. Both dishes have a homely taste that reminded me of my late Grandpa, he used to cook them at home. 


I could not find their operating hours on the net so if you do know, please leave me a comment. Sometimes I was there at about 3.30 pm, though the light of the signboard was still on, they did not want to serve.

This is the place to go for homely cooking, it has a motherly taste in it though simple but is so satisfying. 


YONG FA HAINANESE CURRY RICE & 
CURRY FISH HEAD
Block 448 Clementi Avenue 3 #01-25 Clementi Central Food Centre SINGAPORE 120448

Tuesday, October 10, 2017

KEK Seafood at Pandan Gardens : best Salted Egg Chicken Burger ever

Keng Eng Kee, is also known as KEK, they first started out as a hawker stall along Old Havelock Road in the 1970s. Their forefathers,  Low Peck Yah and Kok Yok Jong came to Singapore from Hainan Island, China in the 1950s. With the skills in authentic Hainanese cooking, they started out by selling Hainanese Chicken Rice in a small coffee shop located at Old Havelock Road. They then expanded their business after it prospered to include a Zi Char hawker stall. Koh Liang Hong, their elder daughter was tasked to manage that stall. She eventually fell in love with Liew Choy, their Head Chef and they got married. Liew Choy acquired the culinary skills of the old couple and mastered his own unique culinary style much later. And, they moved to Alexandra Village. 

Paul Liew, their elder son, is in-charge of the operations. Chef Wayne Liew, their younger son, started cooking in the kitchen at the tender age of 19 and took over as Head Chef at 26 years old. Geraldine Liew, their daughter, is managing the day-to-day running of the restaurant.  Their mother is in-charge of the financial management and their father, the former Head Chef is still taking charge of the overall operations.



The KEK in Pandan Gardens is started and managed by the third generation after working on the menu for almost 2 years. The kitchen is helmed by Chef Wayne and supported by Paul and Geraldine, manning the front-of-house services.

The menu still includes those popular dishes like Chili Crabs, Black Pepper Crabs and Moonlight Horfun with the newly created Wok Hei Burgers, the first of its kind, it includes choices like Coffee Pork Burger, Salted Egg Chicken Burger, Salted Egg Pork Burger, Salted Egg Sotong Burger, Marmite Chicken Burger, "Pai Gu Wang" Pork Burger and Sambal Beef Burger. They also serve Wok-fried Spaghetti that has the unique wok hei, the choices are Chilli Softshell Crab Spaghetti, Salted Egg Yolk Spaghetti, Prawn Paste Chicken Spaghetti, Lala Spaghetti, Sambal Squid Spaghetti and Black Pepper Beef Spaghetti. There are also other newly created dishes on their menu.


When my dining companion asked, "What are we having there?" which I replied, "Spaghetti and Burger." He looked at me with disbelief followed with a loud "Huh?".


Chilli Soft Shell Crab Spaghetti ($12.00). The spaghetti was wok-fried to infuse it with a rather slight wok flavor together with chili crab sauce, served together with fried soft shell crab. This is one of the best East-meets-West dishes that I ever came across as it was well-executed. 


Salted Egg Chicken Burger set ($9.50) including a choice of drink. The fried chicken was tossed in salted egg yolk sauce with curry leaves and bits of chili. This has to be the best Salted Egg Chicken Burger that I ever had, it is much better than those served by Western food joints.



They have been listed in the guidebook by Michelin consecutively for 2 years.


KEK SEAFOOD PANDAN GARDENS
200 Pandan Gardens #01-12 SINGAPORE 609336
Operating Hours: 11.30 am to 2.30 pm / 5.00 pm to 10.00 pm (Daily)

Sunday, October 8, 2017

Ramen Taisho : the Hawker-style Japanese ramen

Tan Hock Soon and Kalene, his wife, started this ramen stall on 15 February 2016 in the food court at Clementi Mall before moving to Maxwell Food Centre on 15 July 2017. Hock Soon spent about 3 years traveling between Singapore and Japan, attending classes and undergoing different types of training to know about cooking and making the ramen. He even imported a noodle maker from Japan and making his own noodles when his stall was in Clementi. I am not sure whether is he still doing right now as his current stall space is smaller. He also attended the Street Food 360 course conducted by Makansutra.


There are the choices of Standard Ramen ($6.80), Ajitama Ramen ($7.80), Chashu Ramen ($8.80), Sambal Ikan Bilis Ramen ($7.80), Black Garlic Ramen ($7.80) and Mazemen Dry Ramen ($7.80). The Shoyu Tonkotsu Ramen ($7.80) is their newest addition and the Deluxe version that came with 3 pieces of chasu is reasonably priced at $9.80, which is cheaper than those from the Japanese restaurants. The ingredients like chashu and tamago eggs are made in-house.


I decided to go with the Black Garlic Ramen, it came with a good portion of noodles with a piece of chashu, bamboo shoots and a tamago egg, garnished with chopped scallions and topped with black garlic oil to serve. 

The chashu was a bit too tough and slightly too thin as well but they got the tamago egg right, the white was quite firm with a soft runny egg yolk. The broth is made from pork bones and chicken and boiled over a relatively long period of time for a rich and deep full-bodied flavor. The noodles were cooked just right to a smooth and elastic texture.


This has to be the better Hawker-style Japanese ramen as compared to the others that I had eaten so far. This is nearly as good as those that offer by the proper restaurant if they are able to keep up the standard. 


RAMEN TAISHO
1 Kadayanallur Street #01-32 Maxwell Food Centre SINGAPORE
Operating Hours: 11.00 am to 9.30 pm (Closed on Saturdays and Sundays)

Friday, October 6, 2017

Soon Lee Porridge : my comfort food

This stall has been one of the oldest stalls in this food centre for the longest time. I used to stay in Clementi for a while and this used to be one of those stalls that I patronized regularly at that time. If you ask for a recommendation when visiting this food centre, this Hainanese porridge stall is always amongst one of those stalls recommended. This stall is in the good hands of the next generation now and they are still serving the porridge in the traditional Hainanese-style. 

There are a total of 3 choices, the pork porridge, the chicken porridge and the fish porridge. You could choose between the $3.00 and $4.00, if you want it with an egg then it will be 0.30 cents extra. You just need to give your table number and they will serve it to you when it is ready. You are required to pay first though. 


I ordered through the Uncle that wore an old-fashioned singlet standing outside the stall. I wanted a small pork porridge with egg for $3.30. Uncle asked, "Do you eat pork liver?" which I replied, "I do." I pointed at the table where my dining companion at and said, "I sit right there." I waited for about 15 minutes for it to be delivered. 


There is a difference between the Hainanese-style and Cantonese-style porridge. As for the Hainanese-style, the texture of porridge is more grainy and not completely broken down whereas the Cantonese-style, the rice is usually boiled for a longer time to a smooth paste. The Hainanese-style porridge is only flavored upon order, a portion is then scooped from the bigger pot and cooked in an individual pot and then added the ingredients. A raw egg is cracked into an empty bowl, the cooked porridge is poured into the same bowl then garnished with chopped coriander, preserved vegetable (dong cai) and shallot oil. To start, give it a good mix and stir in the raw egg. The flavor could be adjusted by adding in the white pepper and light soya sauce that they usually bring along with the porridge. 


The porridge is thick and warm serving with fresh ingredients. What more could I ask? This is just the something that I would want to have on a cold day.


SOON LEE PORRIDGE
Block 448 Clementi Avenue 3 #01-50 Clementi Food Centre SINGAPORE 120448
Operating Hours: 6.00 am to 7.00 pm (Closed on Sundays)

Wednesday, October 4, 2017

Fishball Story at Yishun Park Hawker Centre

My first visit to Fishball Story was in April 2015 when Douglas Ng, 26, just started it at Golden Mile Food Centre. I remember it well that every bowl of noodles then was diligently cooked by him. This stall was closed later when a new one was opened at the University Town in National University of Singapore (NUS) and expanded to include another stall at Timbre+ in Ayer Rajah Crescent. After he closed the stall at NUS, he went into partnership with Char Grill Bar and 818 Seafood, they bought a coffee shop in Geylang and named it Hungry Bee, he started another stall there. 

The newest stall is at the recently opened Yishun Park Hawker Centre, their first franchised stall. It was announced on their Facebook page and I commented on the same post, I wrote, "Hope the quality is the same." and gotten a reply, "Do not worry. He has been training with us for more than a month." I visited their stall at Timbre+ a few months back and was disappointed with the standard then. They received the Bib Gourmand award by Michelin in 2016 but it was dropped from the list in 2017. 


I visited their stall at Yishun Park Hawker Centre on the first Sunday after their opening. The queue was still long even it was already past 2 pm. I waited for about 15 minutes to order. I went for the Premium Fishball Noodle ($6.50), the first item on their menu board. A basic bowl is priced at $3.50 with only the fishball and fishcake. Joe, the franchisee, was a bit slow in the cooking process. Apparently, a month of training did not seem to be quite adequate for him but hopefully he will do better in time to come. 

The Premium Fishball Noodle consists of a good portion of nicely cooked mee pok tossed with sambal chili and lard bits, with 3 pieces of handmade fishballs and a few slices of their handmade fishcake with 2 pieces of fried fish skin and a piece of fried beancurd with stuffed fish paste. Those fishballs are made from using yellowtail fish and no flour is added at their central kitchen, its texture is firmer and springier as compared to most of the others. 


It was still good but somehow, it did not taste as good as my first time tasted it, something is just missing somewhat and it just did not taste quite the same. I felt the additional fried fish skin did not actually go too well with the noodle. The likely reason for doing so is to justify a higher price.


FISHBALL STORY
51 Yishun Avenue 11 #01-27 Yishun Park Hawker Centre SINGAPORE 768867
Operating Hours: 6.00 am to 10.00 pm (Closed on Wednesdays)

Monday, October 2, 2017

China Street Fritters : Hokkien-style Ngor Hiong & Guan Chang

This stall was started by the late Mr Ng Eng Tuan before World War II as a zinc-roofed hawker stall by the roadside at China Street, where the China Square Central is now. The stall is then taken over by Mr Ng Kok Eng and Mr Ng Kok Hua with his wife. This stall has been awarded the Heritage Hawker Stall award that recognized stalls that have been serving good hawker fare for more than 50 years. They serve Hokkien-style Ngor Hiong as opposed to the Ngor Hiang, which is in Cantonese. Ngor Hiong is actually a minced pork roll seasoned with 5-spice powder which the dish is named after and rolled over a beancurd skin. It is always served together with Guan Chang, the Chinese sausage made by squeezing the lean pork into the pig's intestines. It is a must-have with the Ngor Hiong, that is exactly what 五香贯肠 means on their signboard. It is also often seen on the signboard of the other stalls that are serving it.


Mr Ng Kok Eng was situated outside the stall to take the orders before handed it to Mr Ng Kok Hua to gather the items, deep-fried it then chopped it up and presented them on the plate before his wife took over. She will be serving it to the customers by placing them on the tray and collecting the payment.


Mr Ng Kok Eng, he pointed to the book that was left open on the page where their stall was featured and said, "Our 4 key items are egg slice, guan chang, ter kwa roll (pork liver roll) and ngor hiong. The century egg, deep-fried beancurd and fried homemade fishball are the additional items." They are still handmade these items using the decades' old recipe unlike most of the other stalls that are serving those made by the machine. 



I decided to go with just the signature items with a plate of bee hoon. He asked, "Do you want the century egg, tau kwa and fishball too?" He then continued, "Since there are 2 of you, do you want 2 pieces of each item?" I replied, "No. We already had something to eat earlier so a bit too full now." Uncle just marked down those items that we ordered on the order chit and handed a number to me. He then attended to the next customer right after me. I asked for the permission to take some pictures, he replied, "Just feel free to take. Many tourists are taking pictures or videos of our stall."


The Pork Liver Roll is a personal favorite, it had a unique texture which I liked. The Ngor Hiong was surprisingly tasty with a well-balanced 5-spice flavor and fried to a perfect crispiness. The Guan Chang did not have any surprises but was much softer than some of those that I had eaten. The egg slice is the highlight, this is something that you do not usually get it elsewhere. It is chopped into smaller pieces then deep-fried to the desired crispiness.


Their bee hoon is fried in Hokkien-style with just bean sprouts and dark soya sauce. 


It was served with 2 different sauces, the gooey sweet potato flour dipping sauce with its light and sweet flavor as well as the plain chili sauce made with chili powder, vinegar, and salt. 


It is good to just focus on quality than on the quantity, though they offer just a few items, those are amongst the better ones that I had tasted. Eat it while you can as there is likely no one to take over the stall when they retired, just like many of those older hawkers. There is also another stall in the same food centre serving the traditional Hokkien-style Ngor Hiong, Guan Chang and an assortment of fried fritters.


CHINA STREET FRITTERS
1 Kadayanallur Street #01-64 Maxwell Food Centre SINGAPORE 069184
Operating Hours: 12.00 pm to 8.00 pm (Closed on Mondays)

Saturday, September 30, 2017

Midas Every Touch Is Gold at Yishun Park Hawker Centre

Sax Choa, the owner, named its stall after King Midas in Greek mythology which possessed a special power to turn everything that he touches into gold. He used to be a Operations Director with more than 25 years of experience in the Food & Beverage and hospitality industries. He wanted to recreate and share the curry experience when he started this stall at Jalan Kukoh Food Centre before moving to Yishun Park Hawker Centre. 

I was there on 23 September 2017, the opening day of the food centre. I was told that they ran out of curry. Sax suggested that I should try the Baked Croissant Murtabak Sardine Puff ($3.00) as it just came out of the oven which I agreed. You could also choose to go with Corn Beef as filling for $4.00 in a piece of oven-baked prata that resembled the texture of the croissant. I did not like it as much after I took my first bite, the filling consists of bits of sardine with too many corns and peas. 


I was there again on 26 September 2017 for dinner and this was one of those stalls with no queue at that time. I decided to go with the Set B on the menu, which is Master Touch Chicken Curry ($5.00) to go with a plain prata ($1.00) and a spring onion prata ($1.50). The prata is different, it is not pan-fried but baked in an oven with right temperature controls. This is the healthier version as it is less greasy but crispier and flakier in texture. The plain prata and the spring onion prata actually tasted quite alike. My dining companion commented that he would not pay the extra $0.50 for the spring onion prata and would just go with the plain one. 



The curry is different from the usual Chinese-style curry, it is thicker and rather creamery with a strong hint of spices, it tasted a little closer to the Indian-style curry. Mustard seed, lemongrass, and onions are some of the ingredients added to make it tastes differently. The level of spiciness is well-balanced, it is good even for my dining companion that has little tolerance towards spiciness. It consists of a boneless chicken thigh, potatoes, and a hard-boiled egg. 


I was curious enough to ask Sax on one of his posts on Facebook. I asked why did he choose to add a hard-boiled egg to his curry which he replied, "Egg itself goes well with curry more so when you break it and mix with the curry, the yolk enhances it and is extraordinary flavorsome." I could sense the amount of pride that he has in serving it this way.


If you are wondering what to eat in this recently opened hawker centre, I would suggest giving this stall a try, for something different. 



MIDAS EVERY TOUCH IS GOLD
51 Yishun Avenue 11 #01-31 Yishun Park Hawker Centre SINGAPORE 768867
Operating Hours: 12.00 pm to 8.00 pm (Closed on Mondays & Thursdays)

Thursday, September 28, 2017

Ah Tan Wings at Yishun Park Hawker Centre : Har Cheong Gai - must-try

Tan Yu Yan, 28, started this stall with her brother, Tan Wee Yang, 25 and they are one of the 25 recipients for Tiger Beer Street Food Support Fund. Their menu consists of mainly Har Cheong Gai (Prawn Paste Chicken) based on a recipe that they have spent more than a year in perfecting it. And, that was after experimented up to 800 variations of the recipe which demonstrated great dedication. Though the process was rather challenging but fruitful, it was a journey that filled with many ups and downs. They used to be at different pop-up events while hunting for a permanent location. They kept on improving on their recipe and doing online marketing at the same time before finally settling at Yishun Park Hawker Centre. The entire process was quite a struggle.  Their vision is simple, they want to introduce a shatteringly-crispy Har Cheong Gai that you will never forget. 

We were there at about 6 pm when they just opened but there was already a short queue in front of the stall with some customers waiting for their takeaway orders. Other than Har Cheong Gai, there is also Okonomiyaki (Japanese pancake) on their menu. I was told to wait for a little while for my order to be taken as the gentleman at the counter was trying to clear some of the earlier orders. We decided to go with Ah Tan Atas Cutlet ($7.00) and Okonomiyaki ($8.50), an extra $1.00 is added as tray deposit. After payment, I was told to come back in about 10 to 15 minutes to collect it. It was ready and waited at the counter when I went back at about 15 minutes. I was asked even offered an extra saucer of chili.


The Ah Tan Atas Cutlet consists of 2 pieces of prawn paste chicken cutlets serving with shaker fries and salad. They marinated those chicken pieces in the har cheong gai paste for 2 days and coated in their specially made batter before deep-frying. How they managed in resulting such a crispy crust has remained to be their secret. The unparalleled crispy skin and the deep satisfaction when you crunch down on those chicken cutlets were just so unforgettable. 


The Okonomiyaki is not commonly found in Singapore and I was glad that they served it too. It is grilled Japanese pancakes embedded with prawn and bacon then topped with bonito flakes and oko sauce. There is an option to add Tobiko (flying roe) and oozing torched cheese for $1.50. It was nice though not particularly memorable. I would rather skip this and go for the Har Cheong Gai.


They are currently short-handed and their operating hours will be from 6.00 pm till sold out for the time being. I asked about their operating hours on their Facebook which they replied and I did not quite expect to receive their private message to inform me of the changes. I was amazed by such personal touch.

They are doing their part to be a part of the street food culture in Singapore and hawker centre is where it started and where they will belong.


AH TAN WINGS
51 Yishun Avenue 11 #01-40 Yishun Park Hawker Centre SINGAPORE 768867
Operating Hours: 6.00 pm to 9.00 pm (Closed on Wednesdays)