The Michelin Guide Street Food Festival
What better way to spend Good Friday night than at the Michelin Guide Street Food Festival! Like last year, it was another sold out event held at Resorts World Sentosa. 15 Michelin Star & Bib Gourmand restaurants and Hawkers brought out their famed dishes and we only wish we could try it all! It was a great opportunity to meet and speak the famed chefs and founders all under one roof. Below were some amazing dishes I tried!
Photo courtesy of Jane Goh
Jane with Chef Chang Hong Meng and his wife
1) Soya Sauce Chicken from Liao Fan Hong Kong Soya Sauce Chicken Rice & Noodle
The ever humble Chef Chan Hon Meng & his wife were there to dish out the mouth watering dish that made them one of the two hawker stalls in Singapore who earned 1-star Michelin honours. I always see the wife hard at work at the original Chinatown Complex hawker stall (one hour queue at least) while Chef Chan oversees the 3 new restaurants under the Hawker Chan brand.
UnaDon Man Man Japanese Unagi Restaurant
2) UnaDon & Tamago Unagi from Man Man Japanese Unagi Restaurant
I have read so much about them after they won the Bib Gourmand recognition last year and had always wanted to go down to their restaurant to try their melt-in-the-mouth grilled Unagi. Well not only did I have the chance to try the unagi, founder Chef Teppei Yamashita was on hand behind the stove “flipping” the Tamago Unagi. It was such a sight to see the live freshwater eels (flown in from Japan) expertly grilled on the spot. We had a great chat and he wanted us to come back the next day!
3) Putu Piring from the Traditional Haig Road Putu Piring
It was a lost and found moment for me as I always wondered where their stall moved to from the original location at Haig Road. Her Putu Piring (steamed rice cakes) is made with top grade soft and silky rice flour with her gula melaka (brown palm sugar) is specially imported from Java. The cake is topped with fresh grated coconut. With a 33-year history behind her, Chef Aisha Hasim's famous putu piring is worth every calorie!
Xiao Long Bao from Zhong Guo La Mian Xiao Long Bao
4) Xiao Long Bao from Zhong Guo La Mian Xiao Long Bao
Yeah we all know there are restaurants that served up this famous dish but Chef Li Feng Chai's unassuming stall at Chinatown Complex is just as good if not better. You can see his passion in making the Xiao Long Bao, and the passionate people queueing up for it!
5) U.S. Beef with Heart Attack Fried Rice from New Ubin Seafood
This restaurant started from Pulau Ubin and is now touting their oh-so-tender beef with fried rice cooked with beef fats!
Chef Anthony with his Premium Kurobuta Char Siew
6) Premium Kurobuta Char Siew & Charcoal Beancurd from CHAR restaurant
Chef Anthony’s yummy Kurobuta roast pork was smoked in lychee wood for four hours. The black Charcoal Beancurd was unlike any beancurd and it is grey on the insides!
7) Big Prawn Noodle from Wah Kee Big Prawn Noodle
Chef Kevin Lau proudly described how his soup stock is different from the norm. The bright orangey prawn roe stock is specially made to add into the normal prawn base soup stock to give it the immense flavour. They used only deep sea prawns, not cultivated he says. The humongous prawns and soup combination gave me the “I just died-and-gone-to-heaven” feeling!
Many of foodie friends are crying now for missing this yearly event. Next year people, be quick to book your tickets in advance once they are out for sale! Watch my YouTube video of the event and you can see close-ups on all the food and the Chefs describing how they make their famed dishes!