Seafood mui fan. The rice used in the seafood mui fan was pre-fried, and thus has a smoky fragrance to it. The rice, together with prawns, squid and sliced fish, is doused in a good amount of egg gravy.
Read more: https://www.misstamchiak.com/sanuk-kitchen/
Tucked away in a quiet corner of a coffeeshop in Havelock, this unassuming place has garnered raving reviews from the Burpple community, all thanks to chef-owner Erik Tan's dedication to his cooking. Burppler Jayson Yeo is all praise for how the chef doesn't believe in taking shortcuts. He could taste the effort in the Mui Fan ($6), which sees the rice being wok-fried for wok hei before seafood gravy is ladled over. Other dishes to try include the Kam Heong Prawns ($18) — large, juicy prawns stir-fried in a popular Malaysian cooking style, resulting in a super aromatic plate that's slightly spiced, fragrant and full of umami; as well as the Salted Egg Prawns ($18), which boasts a super rich and indulgent salted egg yolk sauce.
Avg Price: $10 per person
Photo by Burppler Annabel Huang
Where else do you get mui fan with wok hei? I'm curious, because this seems to be the only place where the chef, Erik, still took the trouble to first fry the rice before drenching it with the seafood sauces. Look at the charred marks on the rice, pictured.
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This place isn't easy to locate, and there aren't many tables available. But, if you find it you should be really satisfied with the food like all of us did.
Mui Fan ($6)
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One of the charming things about @SanukKitchen would be how the chef still believes in no shortcuts and doing everything the traditional way. This is my first time having muifan which is so detailed that even the rice is first fried to infuse wok-hei in it. The rice grains were all tossed and slightly charred and you can only imagine it went so well with the seafood gravy. Most tze char places these days just dump the freshly prepared gravy onto a bed of white rice which was why I was quite mesmerized by this dish.
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Whilst Saunk Kitchen may be inaccessible for some, it was good to know that the chef was working with the times to do deliveries under Food Panda with plans to start his own delivery services so that everyone can still enjoy tzechar done the traditional way.
No lumps of rice; no undercooked rice. This mui fan served at Sanuk Kitchen is a flavourful plate of comfort food. Resembling its angmoh distant relative of risotto, the rice is drenched in a thick, rich gravy, making it a tasty staple not to be missed.
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The hor fun here is a true testament to the skills of Chef Erik, who has years of experience as a chef in Malaysia, before venturing into Singapore. The smooth velvety horfun is packed full of ‘wok-hei’, doused in a flavoursome gravy, with a hint of charred taste. We were all impressed with this plate of goodness. -
Thank you @sanukkitchen for hosting us and @justinfoodprints for the invite.
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📍Sanuk Kitchen 大福小厨
Blk 5 Jalan Minyak #01-328
(S) 161005
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Had an awesome meal here last week, and it was at an inconspicuous place tucked in a tiny corner of a small eating house. There're just barely a few tables there, and each table can only seat at most 5 or 6 comfortably.
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But the food. Wow. I can represent all my foodie friends with me then to say we were all impressed by the cooking skills and the sincerity of Chef Erik Tan. His special recipe of kam heong sauce, that super addictive salted egg sauce, and how he manages to cook each dish such that it's fried at the right doneness. No shortcuts, and that's how we get wok hei in his mui fan and hor fun.
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I'll be reviewing some of his dishes in more detail in subsequent posts. And I must thank @wishuponatart @that_dex @coolheart and @shermyyy for exploring this place with me on a beautiful Sunday, and @whatjess1023 for linking me up with Chef Erik Tan who treated us to this meal.
