KF Seetoh of Makansutra, jio (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.
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.
More Singapore food with Johor Kaki 👈 click
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
Hours: 12:00 noon to 7:30pm (Sun & Mon off)
Date visited: 23 Aug 2019