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| 戚师傅 Chef Chik | stall #01-36 Haig Road Market & Food Centre, Singapore 430014 🚆15 minutes walk from Paya Lebar station ☎ 9011 8979 (Joanne) 🕚 10:30am - 3:30pm (Sun, Mon, Tues off) |
✍️15 Nov 2024. Back at Chef Chik's stall in Haig Road hawker centre.
Chef Chik has been doing well since he started here at Haig Road in 2012.
Chef Chik's menu hasn't changed - still the same Cantonese double boil and steam dishes as this is a one-man kitchen - Chef Chik cooks everything himself, alone.
Only after 2pm, Chef Chik has time to entertain special requests like claypot rice.
First dish, Salted Fish (Pork) Meat Patty.
A down to earth, simple rendition of a humble Cantonese home cooked staple.
Steamed Baby Squid swimming a watery savoury sauce.
Simply steamed fresh baby squid. Spongy soft flesh with a subtle crunch. Softly chewy innards and bones which easily dissolved in the mouth, adding flavour and texture to the meat.
Signature Steamed Fish Belly.
Soft tender flesh, subtle sweetness overlaid with house made blend of savoury fermented bean paste and soy sauce. One of Chef Chik's most popular dishes.
Steamed La La Clams.
Clean, fresh, succulent, spongy, sweet, overlaid with savoury briny and aromatic sauce.
We love it so much that we impulsively ordered a second helping which Chef Chik kindly obliged even though it was the peak lunch hour 🙏
Black Fungus Steamed Chicken.
These dishes are old school, created before the age of social media. Not very photogenic, so their only raison d'être, saving grace is they taste good as otherwise, they will become extinct in our fickle new world 😅
Boneless chunks of chicken meat, velvety slippery smooth, soft tender, chicky sweet, with a bit of savoury balance from the sauce.
The spongy subtle crunchy jelly-like black fungus.
Chef Chik and Joanne. A one-man kitchen with wife Joanne, the front manager. Food is still good, competitively priced. Table service like at a restaurant though you have to clear your own table after eating (as per hawker centre rules).
Stall name: 戚师傅 Chef Chik
Address: 14 Haig Rd, stall #01-36 Haig Road Market & Food Centre, Singapore 430014
Nearest MRT: 15 minutes walk from Paya Lebar station
Tel: 9011 8979 (Joanne)
Hours: 10:30am - 3:30pm (Sun, Mon, Tues off)
✍23 Aug 2019. KF Seetoh of Makansutra, jio-ed (Singaporean way of saying "invite") us for dinner at Chef Chik's hawker stall at Haig Road Market & Food Centre.
Chef Chik's stall #01-36 is right at the centre entrance beside the bus stop along busy Geylang Road.
Like all hawker stalls, the menu is on the signboard. It's mostly Cantonese restaurant type and home cooked style steamed dishes, double boiled soups and claypot chicken rice.
Our spread of dishes for 5 of us - almost everything on the menu except the shovel nose shark (which I hope to try next time).
Steamed Threadfin Belly.
One bite of this sweet fresh fish with Chef Chik's signature savoury blended sauce and I was awe struck by the finesse of the dish (never mind the stainless steel dish and busy hawker centre setting). The sauce was well balanced and had depth of savoury flavours in subtle layers which I find only in the best fine Chinese restaurants.
Black Fungus Steamed Chicken (S$8). Fresh tenderly smooth, juicy sweet chicken meat complemented with well balanced savoury sweet sauce. The black fungus added a bit of soft crunch to the dish.
This fish roe is off menu as it is available only on opportunity basis. If you like fish roe, check with Chef Chik if he has it for the day. Simply steamed in his signature savoury sweet aromatic sauce, this will hit the spot with fish roe lovers. There's a trace of subtle eggy sweetness but not even a hint of fishiness (as the eggs were very fresh).
This black heap is Steamed Fish Head & Belly - believe me 😜
Natural sweetness from the soft fresh fish belly overlaid with quite robust fermented bean and soy sauce with aroma infused oil. It's loaded with flavours 😋
How much do I love this fish and sauce? I can eat a whole bowl of rice just with it, just like at home. So comforting and delicious.
Homely Salted Fish Pork Patty (S$3.50) tender, juicy, savoury with underlying sweetness in the finely chopped pork just like the way my late grandma did it.
They say you can tell a chef's depth of mastery by how he does basic things like cook an egg or simple vegetables. Going by that, this perfectly executed crunchy juicy kai lan in savoury sauce is testament to Chef Chik's artistry. Simply marvellous.
Cordyceps White Fungus Chicken Drumstick Soup (S$6).
Bitter Gourd Dried Oyster Pork Rib Soup. Chef Chik offers 12 different double boiled soups.
Claypot Sausage Chicken Rice (S$8) looking pretty before we dug it from bottom up taking along the crispy browned crust from the base. Loaded with flavours and mix of textures - savoury sweet chicken, savoury Cantonese wax sausage, pork belly, salted fish, crunchy juicy greens, savoury sauce etc with all its flavours infused in the boiled white rice. Gas fired but packed with all the requisite flavours and textures.
We had a great time. Everything for less than S$70 (2019 price).
Recommended for you 👍 Excellent affordable Cantonese style steamed dishes, claypot chicken rice and double boiled soups in a Singapore hawker centre. Fresh ingredients, expertly executed by an experienced fine Chinese restaurant chef.
Restaurant name: Chef Chik
Address: Haig Road Market and Cooked Food Centre, Stall #01-36, 14 Haig Road, Singapore 430014
GPS: 1.315481, 103.895131
Tel: 9011 8979
Hours: 12:00 noon to 7:30pm (Sun & Mon off)
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