In this second part of our chat with Choon Hoy Parlor's chef-owner Dylan Ong, he reveals the ingredients to his ultimate fantasy dinner party and recommends one of his favourite places to go for his Teochew Braised Duck Rice fix!

In this second part of our chat with Choon Hoy Parlor's chef-owner Dylan Ong, he reveals the ingredients to his ultimate fantasy dinner party and recommends one of his favourite places to go for his Teochew Braised Duck Rice fix!

Makan Kakis - Because Good friends Share Good Food! 

You're invited to join Denise & her rolling panel of well-loved local culinary personalities on their weekly adventures in glorious gluttony, tempting you with local eats that can't be beat! New episodes can be heard on-air every Thursday from 11am, exclusively on GOLD 905, with repeats Friday & through the weekend. Or you can also visit the Makan Kakis Blog for all the delicious details: https://makankakiswithdenise.wordpress.com/

Makan Kakis - Because Good friends Share Good Food!&nbsp;
You're invited to join Denise &amp; her rolling panel of well-loved local culinary personalities on their weekly adventures in glorious gluttony, tempting you with local eats that can't be beat! New episodes can be heard on-air every Thursday from 11am, exclusively on GOLD 905, with repeats Friday &amp; through the weekend. Or you can also visit the Makan Kakis Blog for all the delicious details: <a href="https://makankakiswithdenise.wordpress.com/">https://makankakiswithdenise.wordpress.com/</a>

Makan Kakis with Denise Tan

Check out the latest food places with Denise Tan

CHEF DYLAN ONG RECOMMENDS TEOCHEW BRAISED DUCK RICE

We have a new Makan Kaki! Dylan Ong, the chef-owner behind French-Asian restaurant The Masses and former affordable French bistro Saveur has just opened a new eatery in tribute to his mother. Choon Hoy Parlor honours her heirloom dishes and recipes developed as a former Kway Chap hawker, but also celebrates his team's culinary heritage with a menu that ranges from nourishing soups to rojak to dry laksa to hearty meat platters. Listen to Part 2 next for Chef Dylan's Teochew Braised Duck recommendation!

We have a new Makan Kaki! Dylan Ong, the chef-owner behind French-Asian restaurant The Masses and former affordable French bistro Saveur has just opened a new eatery in tribute to his mother. <a href="https://www.choonhoyparlor.sg/">Choon Hoy Parlor</a> honours her heirloom dishes and recipes developed as a former Kway Chap hawker, but also celebrates his team's culinary heritage with a menu that ranges from nourishing soups to rojak to dry laksa to hearty meat platters. Listen to Part 2 next for Chef Dylan's Teochew Braised Duck recommendation!

CHEF DYLAN ONG ON HIS NEW EATERY CHOON HOY PARLOR

My Foodie Friend Chef SR Bala is no stranger to chapati as one of Singapore's most decorated Indian chefs and a Mentor-Chef on TV cooking competition King of Culinary. So it was with a small amount of trepidation that I took him to try my favourite stall in Geylang Serai. At Muhabbat Setia Hati, they do very simple menu – just chapati and accompanying curries - dal, mutton kima, mixed vegetables (sayur campur) & kari lembu (beef curry). But Chef Bala is all for comfort food – simple, yet tasty. And that’s how he described the food at – it’s like eating a home-cooked meal, with all the love and hard work poured into it, just like mum or dad would.

My Foodie Friend Chef SR Bala is no stranger to chapati as one of Singapore's most decorated Indian chefs and a Mentor-Chef on TV cooking competition King of Culinary. So it was with a small amount of trepidation that I took him to try my favourite stall in Geylang Serai. At Muhabbat Setia Hati, they do very simple menu – just chapati and accompanying curries - dal, mutton kima, mixed vegetables (sayur campur) &amp; kari lembu (beef curry). But Chef Bala is all for comfort food – simple, yet tasty. And that’s how he described the food at – it’s like eating a home-cooked meal, with all the love and hard work poured into it, just like mum or dad would.

S'PORE HERITAGE: BEST CHAPATI IN GEYLANG SERAI!

This week, Chef Melvyn lee & Denise discover the sweet history of ​75 Ah Balling Peanut Soup. Tang yuan, or velvety, chewy, glutinous rice balls stuffed with a variety of fillings are a winning formula for this family-run local brand!

This week, Chef Melvyn lee &amp; Denise discover the sweet history of ​75 Ah Balling Peanut Soup. Tang yuan, or velvety, chewy, glutinous rice balls stuffed with a variety of fillings are a winning formula for this family-run local brand!

CHEF DYLAN ONG RECOMMENDS TEOCHEW BRAISED DUCK RICE

Makan Kakis with Denise Tan

Social links

Follow podcast

Recent clips