Introducing Singapore’s newest food court, Eat Alley, which recently opened right in the heart of Orchard Gateway. What sets this newcomer to the bustling food court scene apart from others like it, is the fact that founder Sebastian Low has culled his very own list of what he deems authentic childhood eats from the city of Kuala Lumpur and just beyond Malaysia.
Here’s where you can find authentic and great-tasting street food at affordable prices! After all, these stalls all have original kitchens in Malaysia, and each brand owner has agreed to open across the border to serve food that’s of the same quality (from heirloom recipes), and with the exact ingredients used, no less. These are some of the dishes you can come to expect:
Kampung Nasi Lemak
For Traditional Nasi Lemak Kukus
If you like Nasi Lemak Kukus the old-fashioned way—using wooden steamers and pairing freshly cooked coconut rice with a fried chicken leg—then you’d most definitely enjoy the renditions at Kampung Nasi Lemak. Their standard Nasi Lemak ($8.80) comes with Ayam Rempah, fried Ikan Bilis (anchovies), peanuts, a sunny side up egg, and sambal. But of course, you can also top up your dish with other meat and seafood options including Beef Rendang, Ayam Masak Merah, and sambal cockles.
Kam Heong Braised Duck
For Teochew-style Braised Duck
Established by owner Mr Tan Boon Seong, Kam Heong Braised Duck is a family-owned business that started out as a roadside cart and has now evolved into a restaurant on the same street in Malaysia. Mr Tan’s signature recipe has always been Teochew-style braised duck cooked with eight herbs including Dang Gui (Chinese Angelica root), Gan Cao (licorice root), orange peel, and Hua Tiao wine.
The ducks used in their dishes go through a daily preparation process of 5-6 hours in order to be properly braised—the result is a lighter herbal fragrance with flavourful meat that complements the preserved vegetables perfectly. Get their complete meal ($9.80) which comes with butter rice, salted vegetables, duck, and braised egg.
Koon Kee Wanton Mee
For Wonderful Wanton Mee
Koon Kee Wanton Mee has been around since the 1940s! Their current second generation owner is Lee Keng Hui who took over the reins from his father after he passed. They’re better known for their thin egg noodles, minced pork Wanton (dumplings) and roasted Char Siew, all of which are prepared and cooked in-house. Go for their signature duo combo of Char Siew, ‘flower’ mushrooms imported from Malaysia, and braised chicken feet with KL-style dark sauce noodles ($10.80).
Uncle Beh Pork Noodle
For Meticulously Prepared Pork Noodles
Uncle Beh Pork Noodle was started by Beh Chin Kiang’s late father in 1963 at a rented stall in Pudu Raya (at Pudu market). Originally from Penang, both father and son worked hard to build their brand, making pork noodles from scratch including mincing the pork themselves, and getting fresh offals (intestines, kidney etc.) from the market.
In 1985, the family took ownership of a coffee shop and continued with the routine of boiling the soup base using pork bones (for a naturally sweeter taste) at 3am in the morning and making all the necessary food preparations before rolling up their shutters at 6am. All orders are then cooked a la minute, one bowl at a time.
Now you can try this very rendition of pork noodles at their stall in Singapore! Have at the Beh Signature Pork Noodle combo ($10.80) with Mee Tai Mak in soup or as a dry rendition; this comes complete with minced and sliced pork, and pigs’ intestines, liver, and kidney.
