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Straits Times
17-07-2025
- Business
- Straits Times
11 new entries on Singapore's Bib Gourmand list, including three re-entries at Old Airport Road
Find out what's new on ST website and app. SINGAPORE - The Bib Gourmand list for 2025 has 89 Singapore eateries, out of which 11 are a mix of new entrants and re-entries. The list, released on July 17 by the Michelin Guide Singapore, highlights hawker establishments and casual eateries – picked by Michelin inspectors – that offer diners value for money. Most notably, three re-entries are returning stalwarts at Old Airport Road Food Centre - Lao Fu Zi Fried Kway Teow, Nam Sing Hokkien Fried Mee and To-Ricos Kway Chap. They were not in the 2024 list as the hawker centre was closed for upgrading works from June 1 to Sept 30, 2024. Another two new entrants, previously listed under the Michelin Selected category, have been promoted to Bib Gourmand status. Michelin Selected eateries are recognised by the Michelin Guide for their quality, but do not qualify for a Michelin star or Bib Gourmand title. They are chicken rice institution Boon Tong Kee's original branch in Balestier Road, established since 1983; and Ji Ji Noodle House at Hong Lim Market & Food Centre, serving its signature wanton noodles since 1965. Three newly-minted restaurants on the list are Kitchenman Nasi Lemak at CT Hub in Kallang; Thai grill and bar Jungle in Ann Siang; and Kotuwa, a Sri Lankan restaurant. Kotuwa, a former Bib Gourmand recipient, is considered a new entry, as it had moved in 2024 to lifestyle cluster New Bahru. Top stories Swipe. Select. Stay informed. Singapore Fatal abuse of Myanmar maid in Bishan: Traffic Police officer sentenced to 10 years' jail Singapore HSA launches anti-vaping checks near 5 institutes of higher learning Singapore Kpod vapes, zombie kids: Why it's time to raise the alarm Singapore NEA monitoring E. coli at Sentosa beaches after elevated bacteria levels delay World Aquatics events Life First look at the new Singapore Oceanarium at Resorts World Sentosa Opinion The workplace needs to step up on mental health to match Singapore's efforts at the national level Singapore Singapore Zoo celebrates reptile baby boom, including hatchings of endangered species Business Market versus mission: What will Income Insurance choose? On making the list, Kitchenman Nasi Lemak's Ipoh-born co-owner and chef Cheow Kah King, 38, says: 'We're super grateful to be on the Bib Gourmand list this year. It's great to know that people appreciate what we're doing - offering good value and good food made with heart. We'll keep pushing to do even better.' Others making their debut are Sin Heng Claypot Bak Koot Teh in Joo Chiat, Song Kee Teochew Fish Porridge at Newton Food Centre, and Wok Hei Hor Fun at Redhill Food Centre. Three have dropped off the list. They include famed nasi padang establishment Hjh Maimunah in Jalan Pisang. Two others have closed: Fool wine bar in Boon Tat Street and Shi Hui Yuan Hor Fun Specialty in Queenstown. Mr Gwendal Poullennec, international director of the Michelin Guide, notes that more than 70 per cent of this year's selection features street food stalls. This 'stands as a strong testament to Singapore's unwavering commitment to preserving its hawker culture amidst an evolving culinary landscape', she says. Following this Bib Gourmand announcement, Singapore's Michelin-starred restaurants for 2025 will be unveiled on July 24 at a ceremony at Marina Bay Sands.
Straits Times
23-04-2025
- Entertainment
- Straits Times
Food Picks: Kitchenman Nasi Lemak serves up Malaysian kampung soul with a chef's touch
SINGAPORE – It is a crying shame that the elusive showstopper of Kitchenman Nasi Lemak, Rendang Chicken ($12.50), is not available regularly on its menu. It is a special item that is available when the chef feels up to the challenge. Ipoh-born co-owner and chef Cheow Kah King, 38, says it is too demanding to cook the dish daily. When he does, he prepares only a small batch of 20 chicken legs. Regulars in the know get first dips on reserving the dish that is usually sold out before lunchtime is over. Lemongrass, galangal, ginger and shallots are blended for the rempah. The dry version that Mr Cheow prepares is exacting to cook, as it takes three hours of minding the fire and constant stirring to prevent the richly spiced gravy from burning. That is not counting the entire hour it takes to toast fresh grated coconut over an ungreased wok to obtain kerisik, a natural flavour enhancer. The resulting chicken is flavoursome to the bone. It is also available in the Nasi Lemak Rendang Chicken ($16.80), which comes with coconut rice, ikan bilis and peanuts, a sunny side up egg and sambal. If y ou cannot get your hands on the rendang chicken, there are other choice items for a satisfying meal. Expect no less than unabashed full-on flavours at the frills-free, 40-seat eatery, which is an ode to Malaysian kampung-style cooking. It is named Kitchenman as a tribute to those who toil in the kitchen. Though not born nor bred in a kampung, Mr Cheow wants to present his reimagined version of kampung-style cookin g. Th at means drilling down to the basics, such as paying a premium for fresh coconut milk, which is notoriously temperamental and spoils easily. Most nasi lemak sellers have switched to using prepacked coconut cream. The signature dish is the Nasi Lemak Ayam Goreng Berempah Leg ($13.80), prepared with fresh chicken thoroughly infused with housemade rempah. The excess marinade is deep-fried and used as an addictive topping for the chicken. The accompanying sambal alone takes five hours to prepare. Nasi Lemak Ayam Goreng Berempah Leg is the signature favourite at Kitchenman Nasi Lemak. ST PHOTO: HEDY KHOO Sambal Fried Fish ($9.50) is a whole kembong fish marinated in turmeric, pan-fried and covered in a Balinese-inspired sambal of red chilli, tomato, onion and garlic, simply seasoned with salt and sugar. Sambal Fried Fish at Kitchenman Nasi Lemak. ST PHOTO: HEDY KHOO A sleeper hit on the menu is the Six Heavenly King ($13.80), a medley of brinjal, baby French bean, okra, pungent petai, tempeh and tau kwa. The backbone of the dish is a housemade sambal heavily spiked with dried prawns. Six Heavenly King, a vegetable stir-fry with housemade sambal. ST PHOTO: HEDY KHOO Where: 01-08/13 CT Hub, 2 Kallang Avenue MRT: Bendemeer Open: 11.30am to 9pm (Mondays to Saturdays), closed on Sundays Hedy Khoo is senior correspondent at The Straits Times. She covers food-related news, from reviews to human interest stories. Join ST's Telegram channel and get the latest breaking news delivered to you.
