July 20, 2015

Excite your tastebuds over signature Teochew dishes at Singapore Favourite Food Village 2015: A Wok Down Memory Lane at Ellenborough Market. The historic market which is now Clarke Quay, was famous for its numerous Teochew hawkers. This year, in conjunction with Singapore Food Festival 2015 and in celebration of Singapore’s Jubilee, the food of the historic Elleborough Market gets revived from 24 July to 2 August at Read Bridge, Clarke Quay, for your indulgence. These are the 10 nostalgic stalls to look out for:

1. Teochew Fishball Noodles by Ming Fa Noodles House
The 42-year-old fishball noodles vendor, started by Lim Chye Kang, started out as a pushcart vendor in 1946 at Ellenborough Market. Ming Fa’s fishballs are made daily, mainly with fish for maximum freshness and bounciness. Besides Fishball Noodles, they now also serve Minced Pork Noodles, Chicken Cutlet Noodles, Laksa and Curry Chicken.

2. Cold Crab and Steamed Pomfret with Preserved Soya Bean Sauce by Swissôtel Merchant Court
Chef Jason Teo’s Steamed Pomfret dish is based on a well-loved recipe he cooks for his family and has flavours of sour preserved plums, fresh shiitake mushrooms, slices of ginger, carrots and tomatoes thrown in. Chef Jason makes sure to keep close to the original recipe for his Cold Crab dish, with a market-fresh crab, steamed at a high temperature with Chinese Wine, then chilled before being served.

3. Tau Sar Piah by Thye Moh Chan
With its sweet and salty red bean filling and flaky, crisp skin, it’s no wonder Tau Sar Piah is a popular choice of pastry for occasions like Chinese weddings, new births in the family, Chinese New Year and Mid-Autumn Festival.

4. Teochew Braised Duck by Mr Duck
Mr Duck’s braised sauce has a unique blend of herbs that fits into any diet. The whole duck is lightly pan-friend and stewed for hours in the braised sauce, and is then cut in a method special to Teochews so as to not lose the duck’s moisture.

5. Lau Fu Zi Char Kway Teow
This local favourite started out at an economic choice for labourers. The noodles are stir-fried in pork lard over very high temperatures with light and dark soy sauce, chilli, belachan, Chinese sausage slices, fish cakes, cockles, bean sprouts, chopped Chinese chives and egg.

6. Teochew Bak Kut Teh by Xiao Chen Gu Shi
This Bak Kut Teh is reminiscent of the old days when it served as a staple meal for Chinese coolies. Literally translating to “meat bone tea”, the the flavours in this dish will strike home with its simplicity.

7. Carrot Cake with Salted Egg Sauce by Everything Foods
Candy and Jenny from Everything Foods have made a modern twist on the traditional Teochew Carrot Cake recipe. The salted egg is simmered with fresh crabs then drizzled on the Carrot Cake.

8. Ondeh Ondeh Churros by Churros Factory
Sounds delicious right? These churros replicate the look and feel of the Peranakan Kueh – they’re paired with a gula melaka dip and topped with coconut shavings. Satisfying both Eastern and Western taste buds, it’s been a hit at their stall in Katong and on social media.

9. Ku Chai Chee Cheong Fun by Da Chang Jin
This Chee Cheong Fun is uniquely cooked with ingredients like smoked salmon with flying fish roes and liver sausage. Also try the Ku Chai (Chives) and Olive Vegetable Chicken that’s wrapped with thin layers of rice rolls.

10. Truffle Wanton Noodles by Bee Kee
For the love of Wanton and Truffle Oil! This Cantonese dish mixes the traditional Wanton Mee with the youth hype of Truffle Oil, and can be served dry or with soup. The Char Siew is torched aburi-style to caramelise the outside and the soft bone is braised overnight to melt in your mouth.