One of the things I miss most about being away from home is the HAWKER FOOD – hokkien mee, char kway teow, orh luak, bak chor mee, char siew + roast pork rice, the list goes on and on. And so nothing excites me more than when I manage to find a good replica of Singapore hawker food here in Jakarta (!!!).
A few months back, my driver took one of the small roads to Grand Indonesia shopping town. On the way there, I happened to catch sight of a big signboard with the words “Singapore Restaurant”. There were quite a number of cars parked outside the restaurant (= food should be good right?!). I immediately texted Agent D to tell him about it and made a mental note to check out the place sometime soon.
Sometime soon came in the form of last Sunday (not very ‘soon’ heh). The restaurant interior reminded me of a typical zhi char restaurant in Singapore with round tables scattered all around. It also seemed to be a family type of place – most tables were made up of grandmas, grandpas, dads, mums, children, and helpers. Agent D and I were one of only two couples dining there at that time.
As char kway teow was their signature dish, Agent D and I got for ourselves one plate each. We also ordered a kailan with garlic in the hopes that it would even out the sinfulness (fats and oil) of our char kway teow. 🙂
I didn’t have high expectations for the char kway teow but it turned out to be pretty authentic. LOVED the generous portions of si hum (cockles) thrown inside. If only there were lup cheong and pork lard too, life would be complete. 🙂 🙂 🙂
In case you don’t know what char kway teow is…the dish is considered a national favourite of Singapore. It is made from flat rice noodles of approximately 1 cm in width, stir-fried over very high heat with light and dark soy sauce, chili, prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish is commonly stir-fried with egg, slices of chinese sausage (lup cheong) and fishcake. Char kway teow is traditionally stir-fried in pork fat, with crisp croutons of pork lard (!!). One word – SHIOK.
I didn’t quite take to the kailan for the mere fact that there was simply too much fried garlic served on top of it. The taste of garlic was overpowering. I think only Popeye would have appreciated it.
Thankfully, the Chinese tea we ordered helped to flush down the fats and oil (or so we think, since the vegetables were of little help).
I would definitely return to Singapore Restaurant in Menteng to satisfy my char kway teow cravings again! ❤
Char kway teow aside, SELAMAT IDUL FITRI to all my Indonesian and Muslim friends!!! ❤ ❤ ❤
Good seeing you today Ray! Please come again to Jakarta soon!!!