Ang Mo Kio: When Your Craving for Singapore’s Hawker Food Strikes
Sure, it
may not be set in a bustling food center and the air-conditioning
betrays the usual sticky, hot feeling you get when you’re in Singapore,
but Ang Mo Kio in The Podium is a pretty darn good alternative when hawker food craving strikes.
Co-owned and managed by Ritchie Baldonado, a graphic artist that has worked in Singapore for seven years, Ang Mo Kio offers the usual Singapore favorites without sacrificing value for money, quality and the taste. They don’t necessarily tweak dishes to suit the general Filipino palate. They make them the way they are meant to be prepared and served, with some key ingredients ordered from Singapore and a Singaporean chef conceptualizing the menu, which stamp authenticity to the place.
Check out their chicken display upon entering, which looks the same
as the Hainanese chicken rice stalls in Singapore. We try out half a
chicken (Hainanese Chicken with Rice for Two, P448), which is already humongous for a party of two.
Hainanese Chicken with Rice for Two
The usual condiments are available—dark soy sauce, pounded ginger and
chili paste—requisite staples for a satisfying Hainanese chicken rice
meal. The chicken is plump, with its juices and oil pooling around it on
the plate. The rice is fragrant and flavorful—with just the right
amount of sesame oil infused in it. Know that Hainanese chicken rice
that chef and world traveler, Anthony Bourdain, raved about when he was
in Singapore? Ang Mo Kio’s version tastes just like that. So yes, this
calls for another visit.
Their Laksa (P308) is a best seller, which is no
surprise, given the Filipinos’ love for anything with noodles. Instead
of using vermicelli, Ang Mo Kio uses egg noodles in this Peranakan
version, which gives a full-bodied texture and more curdling. Rich in
seafood like cockles, prawns and fish cake, the dish becomes more
spectacular with chili paste. As if that’s not enough, they added dried
shrimp to the mix, making it the kind of comfort food you’ll crave for
again another day.
Laksa
Eat this as soon as possible, as the egg noodles will absorb the
coconut curry soup over time, giving you a pudding consistency, instead
of soup.
Another popular hawker noodle dish is the Hokkien Prawn Mee (P275/single),
comprised of yellow wheat noodles (Hokkien noodles), bee hon, tau geh
(bean sprouts), prawns, eggs, sotong (squid) and pork belly slices.
Served with a dash of sambal (chili paste) and calamansi (Philippine
lemon), it is reminiscent of our own pansit canton, albeit less oily.
This version also has belachan served on the side, a kind of Malay
shrimp paste that is like our bagoong, but saltier and devoid of the
sweet taste. It goes really well with the noodles, making it spicier and
upping the ante of its seafood flavor.
Hokkien Prawn Mee
The name, Bak Ku Teh (P285/single), translates to
“meat bone tea,” which is interesting to note because this dish doesn’t
have actual tea in it. Its broth is made from pork ribs stewed in a
mixture of fragrant herbs and spices, such as garlic, cloves, cinnamon,
star anise, fennel seeds and coriander. The name is derived from the
Chinese oolong tea commonly consumed when eating this because it is
believed to help dilute the large amount of fat in this pork dish.
Bak Ku Teh
I recommend eating this with steamed white rice, although some folks
like it with noodles. I like dipping the meat in light soy sauce and
chili paste and then eating it with freshly-cooked rice drowning in the
tasty broth.
Roti Prata
Ang Mo Kio also has options for vegetarians, one of which is the Roti Prata (P95/ two pieces),
which could be an appetizer or a light snack. Soft, filling and chewy,
the bread is a perfect pairing for milk tea, which is also offered in
this place.
Rose Milk Tea
Here’s a brave choice: the Rose Milk Tea (P70),
which is a soft, creamy pink! It tastes like how perfume would taste
like if you accidentally spray it on your face. I imagine people getting
this for the experience, because it’s more of a novelty drink than a
thirst quencher. It’s pretty amazing how it smells and tastes like real,
freshly-picked roses.
Teh Tarik
A safe and common choice is the Teh Tarik (P70),
which literally translates to “pulled tea.” Its name is derived from the
pouring process of "pulling" the drink during preparation. The beverage
is composed of black tea, evaporated milk and condensed milk. Made
fresh upon ordering, it is the best drink to pair with roti prata. The
duo is a typical breakfast meal in Malaysia and Singapore, but Filipinos
usually eat this during merienda time.
Another thing worth noting: Ang Mo Kio doesn’t use MSG. They
guarantee this, because they take pride in providing authentic flavor
using the best ingredients available. Want to up the realness factor all
the way? Get a bottle of Tiger beer, Singapore’s first locally-produced
beer. Ang Mo Kio has them and they serve them cold. Perfect for those
days you’re hankering for a little Singaporean experience but can’t
fully commit to a trip.
Co-owned and managed by Ritchie Baldonado, a graphic artist that has worked in Singapore for seven years, Ang Mo Kio offers the usual Singapore favorites without sacrificing value for money, quality and the taste. They don’t necessarily tweak dishes to suit the general Filipino palate. They make them the way they are meant to be prepared and served, with some key ingredients ordered from Singapore and a Singaporean chef conceptualizing the menu, which stamp authenticity to the place.
Hainanese Chicken with Rice for Two
Laksa
Hokkien Prawn Mee
Bak Ku Teh
Roti Prata
Rose Milk Tea
Teh Tarik
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