They are known for their refined cuisine but these renowned chefs of Michelin-starred restaurants also enjoy digging into hawker fare when they hang up their aprons for the day.
Sebastien Lepinoy, executive chef, Les Amis
What: Chicken rice
Where: Boon Tong Kee, 425 River Valley Road
“My favourite street food is chicken rice for sure. I visit Boon Tong Kee about twice a month; my wife is a very talented Korean chef and she cooks for me every night. But we make it a point to visit Boon Tong Kee twice every month after work. I love the flavour of the rice and the fact that they include some chopped ginger on the
What: Abalone bak chor mee
Where: Lam's Signatures, 04-102C Marina Square, 6 Raffles Boulevard
“The flavours of the vinegar, chili sauce and abalone sauce are very distinct yet work harmoniously when eaten together with the minced pork and noodles. I like that the egg yolk is runny, the vinegar is fragrant and not overly acidic, the sauce laced over the skewered abalone is rich and creamy, and noodles are springy. The minced pork is also not overly cooked and retains its moisture and softness. The 3 pieces of abalone on a skewer is also very generous for the $8 price tag. Expect to wait for five to 10 minutes during lunchtime.”
What: Chicken rice
Where: 01-10/11 Maxwell Food Centre, 1 Kadayanallur Street
“The queues at the stall are always long, so we call in advance to order takeaway at least two to three times a month. What I like is the consistency – it is always good. The rice is fluffy and fragrant, and the chicken is perfectly poached and then soaked in an ice bath to lock in the chicken's natural jus. The chicken skin is the best part; each sliver of skin is gelatinous, slippery and bouncy.”
Jason Tan, Chef-Patron, Corner House
What: Carrot Cake
Where: Chey Sua Carrot Cake, 127 Toa Payoh Lorong 1
"I like the crispness and fragrance of the egg that is fried with the chunks of carrot, and the chilli is slightly sweet but is well-balanced. I join the queue, which is always very long, especially In the morning."
Manjunath Mural, corporate executive chef, The Song of India
What: Chicken rice
Where: Loy Kee, 342 Balestier Road
“I like that this dish is complete and balanced with chicken rice,vegetable and a soup. The taste and quality has been very good and a set
The regular tickets are sold-out, but you can purchase tickets to the VIP Sessions here. The VIP package comes with a dedicated seating area with service staff, tasting portions of food from all stalls, a welcome glass of Champagne, free-flow beers, and still and sparkling water.
