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. 

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)

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