Latest news with #ABCBrickworks
Yahoo
23-06-2025
- Entertainment
- Yahoo
Meat & Rice: Dreamy melt-in-the-mouth braised meat rice bowls that hit all the right notes
One of my more peculiar pastimes has got to be daydreaming about dishes I've never actually eaten. The latest culprit: the braised pork belly rice bowls from Meat & Rice, which have starred in these fantasies ever since I came across a reel about them months ago. The glossy meat, golden egg yolk, fluffy rice… it was all too easy to romanticise. I had to visit the moment I got the chance. A simple name with food that sticks, Meat & Rice needs no introduction to avid foodies. This braised meat specialist began as a home-based business run by a passionate duo of friends, before expanding into a brick-and-mortar operation at ABC Brickworks in Aug 2024 to rave reviews. It's since relocated across the island to a coffeeshop in Yishun — the highly anticipated destination of my latest food adventure. The stall's menu is a straightforward affair, featuring just 4 types of braised meat rice bowls and a handful of add-ons. I couldn't wait to tuck into the crown jewel of my daydreams: the Braised Pork Jowl Rice Bowl (S$6.70). And what a pleasant surprise I was presented with! The deceivingly small bowl was packed with the works: a bed of pearl rice topped with glistening braised pork, garnished with sesame seeds, shallots and spring onions, and accompanied by shiitake mushroom, jiggly sous vide egg, salted vegetables and a square of fried wanton skin. I couldn't pass up the 'inauguration ceremony' every phone-eats-first truther swears by: breaking into that sous vide egg, its gleaming yolk flowing onto its counterparts like a gentle pool of lava. *shutter snap* Now, for the main event. Braised for over 16 hours, the pork jowl fell apart at the prod of my chopsticks. It had the perfect balance of meat and creamy fat, melting in my mouth with luxurious ease. The braise was rich and deeply savoury, its mellow saltiness lifted by a subtle sweetness from the soy sauce and shallots, with warm undertones of garlic rounding it all out. One word: wow. Comforting, indulgent and incredibly moreish, this easily earned a spot in the big leagues above other braised meats I've tried. Zhu Zhu Zai: Ex-private dining chef sells lu rou fan & braised pork pizza from $3.80 Equally rich were the thick-cut shiitake mushrooms — teeth-sinkingly juicy, and soaked through with the gob-smacking braising sauce. While shiitake can sometimes veer into an off-putting pungency I'm not usually fond of, these struck the right balance: earthy and bold without tipping into funk. In the best way, there was no pristine way to enjoy this bowl. Once I'd sampled each ingredient on its own, I gave the lot a good mix — transforming it into a lusciously gooey amalgamation of everything, everywhere, all at once. I made sure every spoonful carried a bit of them all: saucy pork against pillowy grains of rice slicked in gravy and egg yolk, salted vegetables to cut through the richness and a sliver of crispy wanton skin for a fun pop of crunch. I don't think I've ever wished harder for a bowl to be bottomless. Moving on, I had the Braised Duck Rice Bowl (S$6.90), which I'd also heard great things about. I've always had a soft spot for local-style duck rice, so the idea of Meat & Rice's modernised, donburi-style spin had me instantly sold. Besides, its pork jowl counterpart had already left a solid first impression. I know I already mentioned how generous the portions were, but this was next level. The bowl came piled with duck slices — that massive spoonful you see in the picture isn't even half of what I was dealt with. Just imagine. The duck was delicately sliced, each piece soft and tender with just enough bite to hold its own. It tasted clean, not the least bit gamey, and absorbed the braise beautifully — full-bodied and savoury all the same. Easy on the palate and even easier to enjoy with the rice. And how could I go without a shout-out to the chilli? Laced with fragrant notes of lemongrass, this tangy blend was a bright, refreshing complement to the rich braised meats — though I did wish it packed a touch more heat. I wonder why Meat & Rice has such a simple, unassuming name, when its food is anything but. From the heavenly, melt-in-the-mouth pork jowl to the mountain of tender duck slices, gravy-laden rice and even the salted vegetables, every element hit the right notes. Simply put, I've been bowled over. It goes without saying that I'd absolutely return. Except this time, there's no need to fantasise — I'll just come hungry. Expected damage: S$6.50 – S$6.90 per pax 11 best hawker stalls at Chong Pang Market & Food Centre to fuel you up The post Meat & Rice: Dreamy melt-in-the-mouth braised meat rice bowls that hit all the right notes appeared first on
Independent Singapore
16-06-2025
- Independent Singapore
Hawker appeals for the return of 41 forks and 10 plates stolen at ABC Brickworks Market and Food Centre
SINGAPORE: A diner took to social media to highlight a troubling incident at ABC Brickworks Market and Food Centre, where people allegedly stole cutlery and crockery from a hawker stall. In a post shared on the r/SingaporeRaw subreddit on Sunday (June 15), the diner uploaded photos showing a hawker, the missing utensils, and a handwritten sign. The sign read: 'Dear customers, in the past 10 operating days, 41 forks and 10 plates have been stolen. As a small Singapore business promoting sustainability, we kindly request their return. Authorities will be involved soon. Thank you and God bless.' The diner also asked in the caption, 'How bad is the economy that people must steal plates and forks from hawker?' The post prompted numerous responses from Singaporeans, many of whom expressed disappointment and disbelief. A few even went so far as to describe the behaviour as 'cheap' and characteristic of a 'third world' mindset. 'Kiasuism at its worst. This is why we can't have nice things,' one individual remarked. 'It's not that the economy is not good, but just a lot of uncivil-minded people steal because the chance of getting caught is low, and they self psycho is just a utensil they won't miss it,' another commented. 'What's this gotta do with the economy, siah? Cheapo people have existed here forever, and yes, even before FTs arrived, in case someone's looking to blame it on them,' a third chimed in. 'First world country, third world what?' a fourth wrote. Still, while most were critical, a few tried to offer alternative explanations. Some suggested that diners might have taken the forks and plates absent-mindedly, or assumed they were disposable. Others speculated that some items might have been accidentally thrown away or misplaced by cleaners. One even suggested that because the crockery looked customised, some diners might have treated it like a souvenir and brought it home. 'It's not cheapness. It's people stealing 'souvenirs' because they look special,' they wrote. 'If they didn't look special, they wouldn't be stolen.' See also $14,000 robot 'wok master' cooks Hokkien mee at hawker centre In other news, a daughter took to Reddit to vent about how mentally and emotionally draining it's been living with her mum, who she believes may be struggling with undiagnosed mental health issues. Posting anonymously on the r/askSingapore subreddit, she shared that her mum often displays signs of depression, anxiety, and low self-esteem. 'She's always overthinking, sad or angry about something,' the daughter wrote. When we get into arguments—which can be over very minor things because she's very sensitive—she would think of herself as the victim and how life is super hard for her.' Read more: 'Every day feels draining': Daughter shares struggle living with mum who may have undiagnosed mental illness
CNA
06-06-2025
- Business
- CNA
Ex-pastry chef's gourmet burger stall in Bukit Merah was designed by AI and inspired by Tesla's Cybertruck
Since shutting his first F&B venture, a scone kiosk in 2015, former pastry chef Ray Chen, 38, has been wanting to make a comeback with another concept. His wish became a reality in April this year, except that instead of starting a patisserie like he had dreamed, Chen opened hawker stall Kine dishing out lactose-free gourmet burgers at ABC Brickworks Food Centre. Pronounced like 'kind' without the "d", Kine is an old English word for cattle. FORCED TO STOP WORK DUE TO HEALTH STRUGGLES The change in trajectory wasn't by choice but necessity. Chen, who had stints at Flor Patisserie, Les Amis, Tarte by Cheryl Koh and bistro-bar Epiphyte, began experiencing stomach discomfort about seven years ago. 'It was not so serious at first, then I started getting diarrhoea and bloating… this happened almost every day,' the At-Sunrice GlobalChef Academy graduate told 'Sometimes the pain was so intense, I would faint. It was worse than when I fractured my leg. Eventually this pain caused me to stop working in 2018.' For years, Chen endured these episodes, undergoing test after test at various specialists with no clear answers – until he was finally diagnosed with FODMAP sensitivity, a complex digestive condition that includes lactose intolerance and restricting many common foods like wheat, almonds and apples, this year. How did he manage without an income for so long? 'My wife is working and her salary is enough to support the both of us. But I feel like a xiao bai lian ("kept man" in Mandarin),' quipped Chen, adding that his 35-year-old wife works as an admin at the Housing and Development Board. 'Our family concept is she takes care of the stable income, I take care of the unstable but there-is-big-potential income.' WINDFALL THANKS TO TESLA STOCKS And by that he means investing. During his seven-year break, Chen took a keen interest in investing in US stocks and began doing it full-time. That's when he stumbled upon Tesla. 'I was researching on YouTube and videos on Tesla kept popping up and I kept listening to their story. Tesla seemed very promising at that time, so I sold all my stocks and bought Tesla at about US$20 (S$25.72) per share,' he said. 'It made 10 times [returns], which is a 1,000 per cent increase.' When we probe about his winnings, Chen laughed. 'My wife says I cannot say! She won't even let me tell my friends. It's not super a lot.' 'I haven't cashed out and I'm still holding the stocks 'cos I'm expecting another tenfold [increase],' he added confidently. BURGERS, NOT BAKES Despite not yet cashing out on his windfall, it gave Chen financial breathing room to pursue his F&B dream without pressure. As selling pastries was no longer an option due to his lactose sensitivity, Chen took his time to experiment with business ideas, before settling on lactose-free burgers. 'I listed all the things I love to eat, and burgers stood out. They're tasty, and the risk is not so high as people eat them regularly,' he explains. As Chen had never worked in a savoury kitchen, it was a steep learning curve for the chef. He spent a year practicing cooking techniques as well as developing lactose-free recipes for his buns and sauces. He finally opened a stall at ABC Brickworks Food Centre in April this year. DESIGNED BY AI, INSPIRED BY ELON MUSK It's hard to miss Kine when walking along the aisles of the hawker centre. With its sleek, futuristic stainless steel stall front, Kine, which cost S$40,000 to set up, stands out among its bright, colourful neighbours. Even the menu is displayed on a Xiaomi TV. Designed by AI, the minimalist stall is a subtle nod to Tesla's edgy Cybertruck. 'I like how innovative and different the Cybertruck is,' shares Ray. 'It's controversial, but it makes a point.' To complete the theme and also reduce the use of nanoplastics, burgers are served on customised stainless steel trays, along with a mini fork. 'Can you help me tell people not to steal them?' asks Chen. 'It's only been three days and we've lost 10 big and small plates and 16 forks.' Depending on the size, each tray costs S$1 to S$3, while forks are almost S$1. STOP STEALING HIS FUTURISTIC PLATES AND FORKS It's no surprise that Chen is a fan of Elon Musk, not because the controversial billionaire entrepreneur contributed to his windfall, though 'it helps'. 'It's his ideas,' said Chen. 'I've watched almost all his interviews and he's very open to sharing his real thoughts. A lot of CEOs, especially the big ones, don't want to share controversial ideas 'cos it brings negative comments to them. But Elon Musk is very open and that is very good for investors 'cos you know what he is thinking.' KINE'S MENU Kine currently offers four burgers: Signature British Curry Crunchy Shrimp Burger (from S$9.20), Double American Smash Burger (from S$8.90), Single American Smash Burger (S$7.10), all served with lactose-free buns made using Chen's recipe. There is also a 'budget' version of the single patty smash burger, with store-bought lactose-free burger bun and no cheese (from S$5.70). 'While testing recipes, I knew I wanted to offer a cheaper option, which is why I came up with this 'small' burger, which is cheaper by S$1 or S$2. It is the same patty, but instead of our custom-made buns, we use store-bought ones and no cheese,' said Chen. You can order the burgers a la carte, with a side of basic shoestring fries, or a set with premium crunchy fries and salad, as indicated by the three prices beside each burger on the menu. Sides like salad and fries are available from S$2.40. Chen plans to expand his menu to offer more salads and a chicken burger. DOUBLE AMERICAN SMASH BURGER, S$12.40 A SET Available as a single patty or a double, this juicy, messy burger hits the right notes. Smashed thin and grilled for just a minute, the USDA Prime beef patties, each weighing 100g, are meaty with a caramelised crust. They are topped with melty vegan 'mozzarella' cheese, raw onions and tangy chipotle gochujang dressing. It all sits between tanned, fluffy toasted buns, specially made darker hued so 'they look more appetising'. The colour comes from a 'secret natural ingredient' that Chen keeps close to his chest. The buns are sturdier than regular burger buns, but still soft and fluffy and can contain the juicy toppings without turning soggy. Served on the side are lettuce leaves drizzled with bright, zingy carrot umami dressing and fab crunchy fries with house-made creamy curry dip that reminds us of Twisties BBQ curry flavour. Nice. The double-stack burger is available a la carte at S$8.90 and S$11.70 with regular shoestring fries. SIGNATURE BRITISH CURRY CRUNCHY SHRIMP BURGER, S$12.70 A SET The shrimp burger (S$9.20 a la carte) is pretty unorthodox. Inspired by a shrimp curry ramen Ray had in Tokyo, he set out to recreate the dish in burger form – with a twist. Instead of a shrimp paste patty, the burger features six deep-fried shrimp, which are dredged in egg, flour and a 'breadcrumb-like coating' to give it a crunchier finish. They are paired with subtly smoky teppanyaki-style sautéed beans sprouts, and topped with creamy curry sauce – yes, the same one served with the fries. Though born from a Japanese dish, Chen calls it a British curry burger as the flavour profile is closer to the curries he enjoyed in London. The flavours come together quite nicely, but the occasional earthy taste of bean sprouts may not appeal to everyone. WHAT'S THE BOTTOM LINE? Kine stands out in the hawker scene with its creative, lactose-free gourmet burgers that deliver on flavour and flair. Every element reflects Chen's attention to detail, from the specially developed buns to the zippy house-made sauces. We like our burgers meaty, juicy, and messy and the hearty double stack smash burger ticks all the boxes. Even the accompanying crunchy fries and dip are yum. Prices are reasonable for the quality, so the stall is worth a visit.
