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New Paper
07-07-2025
- New Paper
Malaysia food better than Singapore's, says US traveller
The age-old cross-Causeway debate about whose food is better has resurfaced. This time, an American who spends considerable time in Malaysia has weighed in with a bold assertion that our neighbours make better food, and at just a third the price. Brent Farris, who describes himself on Facebook as being from Eldorado, Illinois and currently living in St Charles, Missouri, is a regular contributor to the public Facebook group, Travel Tips Malaysia . From his frequent posts in the group, it appears he's spent a fair bit of time in the country. On June 25, he posted this hot take: "Here goes. I'm going to say something quite controversial. If it offends you, I apologise in advance. Ok, I'm not sorry. "Anything you can find in Singapore (food wise) you can find in Malaysia for one-third the price, and tastes better. "And, Singapore's national fruit is the durian. I'm sure they love durian, but they don't grow any. Malaysia originated it and the durian from Malaysia is better than any durian grown anywhere in the world. Sorry, Thailand. There, I said it. Whew that feels like a weight has been lifted. I've been wanting to say this for years." That post has since gone viral, racking up over 17,000 reactions, more than 1,400 comments, and over 800 shares. Melvin Chew with the late Anthony Bourdain. PHOTO: Courtesy of Melvin Chew Melvin Chew, 47, owner of Jin Ji Teochew Braised Duck and Kway Chap in Chinatown Point, was unfazed by the American traveller's judgment when The New Paper spoke to him. "Taste can be subjective," said Mr Chew, chewing on the matter. But it's all monosodium glutamate, a flavour enhancer, he added. "Maybe the Malaysian food stalls which he went to, the cze char stalls he visited, are managed heavily by a Japanese master, Mr Ajinomoto - hence the taste is very good," he quipped. "When he comes to Singapore, his friend Mr Ajimamoto, who has no passport, stays in Malaysia." Mr Chew believes that Mr Farris' post was made to gain attention. "We will not blame him for his assessment of Singapore food, as we know attention seekers are very kay kiang. (Hokkien for "act smart", but not really.) He thinks he is Anthony Bourdain, is it? More like Anthony Bo Bi Sor (Anthony "bad taste", in Hokkien)," he added in immaculate Singlish. "So please don't let a non-professional food critic spoil our good relationship with our neighbours." Melvin Chua with his King. PHOTO: Courtesy of Melvin Chua Meanwhile, durian boss Melvin Chua, 54, who owns Durian Garden at 42 Cambridge Road, seemed perplexed that an American would think that the durian was Singapore's national fruit. "National fruit? I've never heard of that in my 12 years of selling durian," said Mr Chua as he was packing up for the night at his stall when The New Paper approached him about the thorny issue. "Unofficially, maybe, because we are not an agricultural country. Malaysia has a greater right to claim it as their national fruit," he said, while offering us a piece of the pungent fruit. "We know it better as the King of Fruits. But the durian is king in Malaysia as well as in Thailand. We are all part of the durian's huge empire," he added. "And it is OK to share the king. " The penny dropped when we explained that the proclamation was made by a traveller from the United States. "They don't have kings there, do they? So he probably wouldn't know or understand," noted Mr Chua, wiping his fingers. "Oh wait, they have Donald Trump!" he said, chuckling. "So we really shouldn't take this guy too seriously. But Happy Independence Day, anyway." Benny Se Teo. PHOTO: Courtesy of Benny Se Teo Meanwhile, renowned Singapore chef, restaurateur and social entrepreneur Benny Se Teo agreed - at least partially - with Mr Farris' view. Mainly, on durians. Not so about his view on food, though. "Oh Brent," said the celebrity chef. "Bless your adventurous palate! We're glad Malaysia gave your taste buds a budget-friendly thrill … just remember - if food were only about price, instant noodles would win Michelin stars. "But hey, thanks for the review," added Mr Se Teo. "Come back to Singapore when your stomach needs Wi-Fi, safety, and a napkin."
Yahoo
22-06-2025
- General
- Yahoo
Kun Ji: Duck rice that's more than 40 years old ain't no quack!
When my mum told me that there was a duck rice stall that's been in business since her working days, could I not try it out? Ever since Kun Ji settled down in Marine Parade Central's Promenade Market @ 84, they've been serving customers for more than 40 years. You have no idea how glad I was to get an early lunch, because a queue started forming behind me once I stepped up to the stall. It was barely noon and the queue was quickly shaping into an 'L', so I suggest you get there fast! If the sight of these gleaming braised ducks hanging behind the glass isn't enough, the herbal scent of braising liquid rich with duck fat is sure to win you over. I can tell you that it worked wonders against me, at least. With slices of duck piled high, the Braised Duck Rice (S$5) doesn't need extravagant garnishes. And this isn't that sort of 'half-duck-half-fat' sort of scheme either — I'm talking solid, juicy meat packed atop a rice-shaped hill. Now before I talk about the duck meat, can I just say that I loved this rice? The uncle had a separate container for the braised rice. Each grain was drowned in the braising liquid and took on this shiny brown hue that made me salivate. Don't tell me to have plain white rice with a splash of sauce, because I'm the kind of person who asks for two more scoops of that luscious zhap. The juices and the rendered fat on these slices of duck were blinding. Each mouthful squeezed out more of that aromatic zhap that was absorbed into the meat during the braising process. Gamey taste? Kun Ji and I don't know her. The meat was tender but still had a chew to it. Every bite mixed with rice reminded you of the duck meat's presence. The duck was the highlight of this plate through and through. The cucumbers provided a refreshing crunch and the soft, seasoned rice served to accentuate the boldness of the duck's umami perfectly. When faced with the temptations of Rice (S$4) and Roasted Pork Rice (S$4) but only one stomach to fill, do the right thing and get the Roasted Pork Rice (S$5). Served on a bed of fluffy white rice drizzled with sweet and savoury sauce, the Char Siew Roasted Pork Rice smelled heavenly. There was that charcoal-grilled smokiness, but I liked that there weren't any hard, blackened edges of meat. 11 best food stalls at Tanglin Halt Market for a feast Gleaming with sauce, Kun Ji's char siew was a succulent gem of a bite. It was sweet and tender, pairing well with the mellow rice. The uncle was definitely generous with both types of meat. For S$5, I'd say I got my money's worth! One thing I love about modern society is the availability of boneless meat, especially for roasted pork. It's a convenience some people overlook, but not Kun Ji. There weren't any round bits of bone concealed by sauce, and I peacefully savoured every bite of crispy skin and soft meat. However, I do think that the roasted pork could use less salt, as I needed two spoons of rice to balance out the flavour. I decided to add a side of Tau Kua (S$0.70) to my order as well. The white, squishy squares of pressed tofu soaked up all that braised sauce. Dipped in Kun Ji's garlicky, chicken rice-style chilli, it was a gentle and savoury mouthful with a little kick. While I did enjoy the taste of the braised tau kua, I expected a bit more than the 6 slices I was given. Given the time we live in, though, I'll just be happy that it wasn't priced over a dollar. This bowl of complimentary soup was the perfect end to a carb-rich feast. It was light and full of the aroma of Chinese spices, but also seasoned to a tee. The warm soup loosened up the remaining pearls of rice on my plate, making an impromptu porridge that soothed my stomach. This wasn't any regular rice bowl-sized affair either. I'd expect to pay a few dollars for this soup anywhere else, yet Kun Ji offers it with all rice dishes. Don't mind me, I'm busy slurping this beauty of a soup while it's still hot! All I can say is, 'as expected of a store that's been open for more than 40 years'. And I mean it. There is a structured assurance to the meal I've had there — like you could count on it to satisfy you. It's the sort of food you'd fall back on if you were at a loss for what to eat. Somewhere you bring your friends or kids because you 'know a place'. It's comforting, affordable and 100% worth it. That's Kun Ji. Expected damage: S$4 – S$6 per pax Haig Road Kolo Mee Showdown: Lin Yu Mei vs Lee Kolo Mee The post Kun Ji: Duck rice that's more than 40 years old ain't no quack! appeared first on
Yahoo
04-05-2025
- General
- Yahoo
He Ji Braised Duck: Long queues for braised duck rice & kway chap in West Coast Market Square
During my previous visits to West Coast Market Square, I noticed that a particular stall in the middle of the hawker centre had a constant long queue of customers. He Ji Braised Duck has always easily been the most popular stall in the market; it always stood out because of the line that snaked between the tables for its duck rice and kway chap. Duck rice isn't a dish I usually order, but it does hold a special place in my heart as one of my childhood meals. So naturally, I was curious to try what He Ji Braised Duck had to offer. Would the fare be worth waiting for and the consistently long queues finally make sense? There was only one way to find out: by joining the line myself. While the food preparation process wasn't exactly speedy, I arrived at a good time when there weren't too many people waiting before me. The prices of the dishes were clearly stated on their signboard, though I wish they had displayed the prices of add-on ingredients as well. For greater grab-and-go convenience, saucers of sambal had been placed on a tray at the front. I also observed another customer taking away duck rice ask for chilli to be added to his order. Braised Duck Rice with soup costs S$4/S$5, but there's another option for a Duck Rice Set Meal (S$4.50) that includes egg and tofu. He Ji also offers (S$4.50 per set) and Braised Duck Porridge or Noodle (S$4/S$5) if you'd like something different! I took a moment to admire the heaping plate. The ingredients and rice were doused in a thick brown gravy that glistened invitingly in the light. It felt only right to start with the boneless braised duck. One bite proved it rich and tender, with meaty and juicy flesh. There wasn't a lot of skin or fat on my plate of duck, which I didn't mind since I prefer lean meat. For the pieces that did, the skin and fat were thick and soft and needed several chews. Coated in sticky and flavourful gravy, the slices were very umami and quite enjoyable. Typically, I'd opt for more meat but judging by the proportions of the dish and its ingredient quantities, this seemed fairly reasonable. The yam rice packed some savoury flavour, though not very strong. While the grains mostly clung together, they were light and cooked well, leaving them soft right through. Each grain picked up the thick gravy well, and I noticed it was very viscous, possibly because of a lot of cornstarch. The Houson Duck: Award-winning Teochew duck rice from my childhood Soft and smooth, the firm tofu had a beany flavour that matched the rest of the umami well. The fresh cucumbers added a pop of freshness to the dish, though I wish He Ji Braised Duck had given more of them. My order also came with half a braised hard-boiled egg. The eggy flavour, being another savoury component, was a palatable addition to the gravy and rice. I'd added Braised Peanuts for S$0.80 and received a pretty generous portion. My request convinced the auntie who ordered after me to do the same, and I can imagine she must've been happy with the choice. I'm glad I did because the braised peanuts were delish! Soft and fragrant, they gave the dish another layer of sweet nuttiness that went with the earthy rice nicely. Dipping the duck into the sambal, I found that it provided impressive heat. The notes of belacan and garlic were quite powerful and I only needed a bit of the chilli for the spice to kick in. The dark soup tasted stronger than the rice and sauce. Spring onions had been sprinkled into the piping hot bowl, giving it a very pleasant herbal aroma. There was a tinge of sweetness either from the spices and herbs or sugar, making it a great complement to the main dish. My first experience eating at He Ji Braised Duck was a positive one! It was a pleasure to have a decent plate of duck rice to fulfil my lunchtime hunger. I would have liked more meat in my dish, but after taking into account the amount of the other ingredients, I found the portion quite reasonable. If you like braised duck with very thick gravy, I recommend you give this stall a shot. Just come down early before the lunch hour, since the queues can get pretty long! Expected Damage: S$4 – S$5.30 per pax Heng Gi Goose & Duck Rice: This 70-year-old stall has a Michelin recommendation, but does it impress? The post He Ji Braised Duck: Long queues for braised duck rice & kway chap in West Coast Market Square appeared first on
