Willin Low
Owner/chef of Wild Rocket, Wild Oats and Relish
Hokkien mee’s my hawker dish of choice! I get it at Hainan Fried Hokkien Prawn Mee (#B1-34 Golden Mile Food Centre, 505 Beach Rd., 6294-6798). The noodles are fried with wonderful wok hei. The noodles soak up the wonderful flavor from the stock, which is made with prawns, squid and pork. Divine.
Yuan Oeij
Chairman of The Privé Group
Artichoke’s Lambgasm, a Greek style 2.8 kg slow-roasted whole shoulder of lamb flavored with oregano, lemon, garlic and white wine, served with a range of sides. I love that the lamb is clean-tasting and very fall-off-the-bone tender; it needs to be ordered 48 hours in advance.
Shen Tan
Chef and owner of Wok & Barrel
I love bak chor mee and the best place for it is High Street Tai Wah Pork Noodle (#01-16 Bestway Building, 12 Prince Edward Rd). I love the blend of flavors—the heat from the chilli, the unctuous lard, tangy vinegar, sweet ketchup and savory soy sauce. Plus, the noodles are silken and the sauce well-balanced.
Matthew White
Consulting chef at Extra Virgin Pizza
I’ve always loved lamb and the grilled Colorado lamb chops at CUT are fantastic. They’re marinated in a thick yogurt with spices and herbs before being broiled and then put on their wood- and coal-burning grill for even more flavor.
Bruno Ménard
Chef of &Made by Bruno Ménard and La Cantine (opening in mid-September)
I love chicken rice and for that, I go to Boon Tong Kee (425 River Valley Rd., 6736-3213). I always order white and not roasted chicken, which is moist and tender.
