He cooks, he sings, and he dances! This man can do everything, which is why in Indonesia he is known as the Continue reading »
My late Aunt, married to a policeman used to live in the police barracks. At the time, grocery shopping is not as convenient as today so most of the time the ladies there cooked from rations. This is one of the dishes born out of using what's available. There were always a lot of onions and dried chillies plus bottled and canned goods like sardines… More »
"You'll lick your fingers with relish"
The first time I dined at Lucky Loke, I went with a group of friends; one of them was Singaporean. As we parked our car in the dark residential lane and made our way to the corner restaurant, my Singaporean friend gaped at the sight ahead: a restaurant employee, in a squat, scaling fresh fish right next to the longkang. I'm afraid that was a bit much for my Singaporean friend's sensibilities but, we persevered.
Inside, an aquarium – packed corner to corner with unsuspecting frogs awaiting their fate. We couldn't look honestly; we squirmed and cringed. No way were we vegetarians, but that doesn't mean we like seeing our would-be dish blinking at us. Ugh. But we were back again, barely a month later. This time I pulled up next to a squashed rat, smelling so foul I almost hurled. But with a (hungry) stomach of steel, I went in and feasted anyway. Your impression of Lucky Loke at this point must not be rosy, but let me explain why my friends and I love this coffeeshop tai chow so much.
Barely 10 minutes away from my office, it's located inside Restoran Kean Fatt (yes the very same one that serves good pork noodles in the day) and right next to the Taman Bahagia LRT station. As far as tai chows go, Lucky Loke is pretty nondescript. Fluorescent lighting? Check. No air-cond? Check. Red tablecloths? Yup. But cheap beer? Oh yes. Good food? Hell yeah.
And then there's the service. Efficient and friendly, the auntie takes your orders with helpful recommendations and the food arrives in your table in less than 15 minutes. They don't bat an eyelid when the conversation and laughter gets too loud, or pressure you to leave early. Perfect for big groups.
But ultimately, it's all about the makan isn't it? Lucky Loke's food may not be the most original or even the most exceptional, but they deliver great, comforting and simple Cantonese meals with aplomb. Actually I may have to take back what I said about not being the most original because Lucky Loke's must-order dish is totally unique (as far as I know) to the restaurant. Ladies and gentlemen, when at Lucky Loke, one must order their garlic fish.
"Fleshy claws, crusty with creaminess"
The front of the menu was a manic looking crab that looked a little 'kemaruk' (itching with anticipation). I understand its pain. I was starvin' Marvin and everyone has been raving about the salted egg crabs here. "You want the ones with the big fat claws?" Asked the lady. Hell yeah! She came back with some keropok to munch as I rubbed my hands.
Let me be the first to say that I don't really like too much yolk in my diet. As a small child, I would painstakingly cut around a bull's eye trying to outwit the runny yolk. Holding my breath, I lift it out from the centre and will it not to spill its yellow goo on my whites. However, salted egg crabs when done well does not have that overpowering yolky taste. Infact done extremely well it renders the crabs creamy and crunchy like a refined Asian buttermilk crust.
And yeah the salted egg crabs here are pretty incredible. Crusty with creaminess with claws so fat with flesh you hardly have to break a sweat. I'm a bit of a lazy crab eater. So a crab that's fat and yielding is the best kind. In fact, there was so much flesh we couldn't eat them all. Mount Crabalu laid unconquered. Flavour-wise it's salty and rich with flesh still juicy. My only complain is that I like my crabs with a little gravy to sop with some nice mantau. However I must admit, this is a nice change.
This secretary turned celebrity chef used to cook as a hobby until her first appearance on RTM 1. From then onwards she has appeared in cooking shows, live demos, and she has written many recipe books including her latest with a selection of a thousand recipes! Chef Zaidah will be doing a cooking demo at Lot 10 @ 4pm on the 8th Nov, Sunday. Chef Zaidah handing out samples of her delicious steamed banana cake
We were lucky enough to sit down and have a chat with this lovely lady: What inspired you to be a Chef?
I have always loved to cook as a hobby so it made sense for me to pursue it. Favourite food:
Sambal goreng because I can eat it with anything. Favourite ingredient to work with:
I like to… Continue reading »
This charismatic Indonesian celebrity Chef has had over 22 years of experience in the hospitality industry working with both Asian and Western cuisine. He is famed for his cooking shows that are broadcast throughout Indonesia.
He charmed his way into our hearts with his warm personality and avid passion for cooking, not to mention with his delicious food too! Despite not having the exact ingredients he likes to work with he managed to deliver beautiful dishes with vibrant flavours. We especially enjoyed his Balinese Sate Lilit with the piquant Sambal Matah (recipe below). What inspired you to be a Chef?
I have been in the kitchen since 7years old. I used to help my parents cook. I think if you love food and you like to… Continue reading »
This Chef was born into cooking in his family Continue reading »