Excellent OLD-SCHOOL CANTONESE DISHES in the heart of Chinatown, Singapore! (Singapore street food)
ฝัง
- เผยแพร่เมื่อ 31 พ.ค. 2024
- Claypot & Cooked Food Kitchen (砂煲小厨)
ADDRESS: #02-83, Chinatown Complex, 335 Smith St, Singapore 050335
OPENING HOURS: 10am to 12.30pm (closed weekends)
00:00 Introduction and history of the stall
04:13 Sweet And Sour Pork (古老肉)
07:19 Kailan With Oyster Sauce (蠔油芥蓋)
08:27 Cabbage With Oyster Sauce (蠔油奶白菜)
09:09 Braised Fish Head (紅燒魚頭)
10:28 Sambal Kang Kong (馬來風光)
10:48 Bitter Gourd Ribs (苦瓜排骨)
11:21 Claypot Pork Liver (砂煲豬肝)
12:08 Pork Ribs (排骨王)
12:43 Salted Fish Char Siew Shrimp Fried Rice (成魚叉燒蝦炒飯)
13:38 Prawn Paste Chicken (蝦醬雞)
14:19 Fish Slices With Ginger Onion (姜葱魚片)
14:48 Kung Pao Chicken (宮保雞)
16:34 Seafood Hor Fun (海鲜河粉)
17:12 Seafood Yee Mee (海鲜伊麵)
17:59 Salted Fish Minced Chicken Tofu Pot (成魚雞粒豆腐煲)
18:20 Tofu With Roast Meat (豆腐燒肉)
18:34 Seafood Tofu (海鲜豆腐)
19:46 Wallet Chicken (lo mai kai / lou mai gai 糯米鸡)
20:14 Black Bean Hor Fun (see chup hor fun)
20:35 Prawn Nuggets (hai har yok)
20:59 Bean Sprouts With Salted Fish (ham yu ar choy)
23:34 Shark Fin With Crab Meat
24:36 White Fungus Soup
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Tham Yue Kai and my mum were friends. He was one of the Four Heavenly Kings and sometime in the 1960s, for several weeks, he would come to our restaurant, Stamford Cafe, and give cooking classes in the "quiet" spell between the lunch and dinner frenzies. The "classroom" was the back kitchen or "cold kitchen" of the restaurant. Mum also organised and taught her own classes. The favourites were her roast chicken (actually, simmered in an oil-filled wok) and Thai chicken, dry spicy chicken chunks that would be lightly barbecued before serving.
what a cool story!
Is the restaurant still around?
@Irene Hoe, my mum actually gave me a whole set of Tham Yui Kai's cookery books before I came to London in early 1970's. They're still in pristine condition cos if you know being in London, having career, etc, not easy cooking elaborate Chinese dishes. Hence trips back to Singapore to capture nostalgic olden times!!! Wishing you a very happy new year.
Thanks Greg for the 28 minute video. Your efforts to give informative and genuine feedback is greatly appreciated
You got off the beaten track and dive deep. As a hawker foodie, that was an exceptional review of its roots and the menu.
Greg, your kids quite cute, we met a few times in Golden Mile hawker centre and Chinatown. You done your homework very well, i am also a foodie for food .
One of my favorite stall.. their Claypot liver is to die for..
Great content Greg and many thanks for the intro. Keep up the superb work.👍🏻
Great video! I’ve read about them on other food blogs but yours is the most comprehensive, reviewing almost every dish on the menu! Will go down to try them out soon!
Hello my friend,.Nei how nei how,,...Wooow, that"s amazing & interesting recipe, yum yum.😋& thanks for sharing & wishes you goodhealth!!🥰👍Cheers!!
brings back so much memories. back in the 90's i worked in sasco and live across from chinatown.
2.6.22. Holy Moly, what a banquet, mucho Gracias Greg for delightful video. When I left Singapore, my mum gifted me a whole set of Tham Yui Kai's cookbooks. He gave cookery lessons on TV, also groups attended his cookery classes. Wishing you and your family a wonderful week.
Wow how does one person handle cooking so many dishes and ingredients! :O
Oh God..... how I miss the old school Cantonese cuisine of my youth...... Thank you, Gregory.
I bet a lot of people didn’t know that this stall also serve shark fin soup. The first time I ate there (2015) I ordered the sharks fin soup and was floored by how generous the ingredients (crab meat and sharks fins) were. The taste is out of this world. But what is even more flabbergasting is it only cost $15 for a Large portion! My jaws nearly dropped on the floor!
Holy crap you basically review an entire menu and all look super appetizing!
The rice looks like Thai Jasmine too. They really are selective about ingredients!
Best food review channel! 🤤
The captions / info boxes are great 👍
This is my FAVE cze char, waiting time can be 1.5hr! But definitely worth the wait.
Fantastic review Greg! I honestly love the longer video because it gives more insights into other dishes. Gonna eat at Chinatown food complex when I have my staycation in Chinatown in June!
Been to Chinatown food centre many times but each time I go there, I always head to my few usual stores. Didn't know there are so many other gems there. Will check out this and other recommendations from Greg when I am next there. Thanks.
fantastic vlog Greg! Thank you
I just had the goolooyuk. It’s amazing, better than most restaurants!! No short cuts from the old uncle chef despite super long queue during lunch. Respect!
what a treat of a video, thank you as always! the little slices of life you fit in (clips with your family etc) are a delight as usual
Love the longer format! Well done.
Have grown to love and appreciate your food reviews on your channel. Great work and keep it up!!
Old school Cantonese dishes are indeed hard to find! Thanks for recommending this!
Love your expression when you indulge in the food. That is priceless.
Appreciate the effort you have put into sharing this video
so full of details. amazing work!!
What a thorough and amazing review Greg! Thanks for sharing! I’m sure queues will get longer!
This EK guy sure knows his food! Very knowledgeable and eloquent!
I like the episode, nice overview.
Best and Most sincere food review. Keep it up
Wow looks so good! Gonna try it soon
Thank you for your intro , will go down to try .
great review. thanks for your work
I can't wait to give this place a try, everything looks delicious. Also, blown away by the food knowledge of the guy at the end. Great review.
wow, very old school zhi char stall, and glad to know that they r using fresh prawn instead of those crystal prawn!
Great recommendations 👍
Excellent food, excellent review!😋👍
Brilliant review Greg! Your attention to details is meticulous. Kudos keep it up will be supporting you.
Wow, that's SUPER delicious, reviewing the whole menu. I remember as a kid at wedding banquet, the shark's fin soup was so full of it that u can stand the spoon upright!!! Happy eating Greg!!!
Greg, thank you for your in-depth, thorough and well researched reviews which is most refreshing! In addition, you always insist on paying for the dishes reviewed
Your chanel is a gem and I am a huge fan!
Gregory thank you sooooooooo much for all this intro!🧡
Very terrific showing of terrific dishes.....Thank You.
Greg, definitely going to try the fried rice and the sweet & sour pork. Drooling already.
POWER stall Greg! Thks for sharing!
I found a stall in that place that cooks Nyonya Style Tze Char Meat + Rice set in late 2019.. the wok hei and cook was out of this world.. but too bad it's gone now I think
Agreed. This stall is a favourite among office workers in the area looking to share a tzi char style meal over lunch. Usually sold out by 1p.m.
the fried rice looks so good!! ahh!!
I am already so hungry just wondering what i want to eat at this stall! Amazing details!
Very nicely described, it’s just like travelling back to my boyhood days … It’s probably a matter of time when all them beauties will fade off. Thanks
the fried rice got me here....looking at the uncle getting old.....
I have been looking for this fried fish head which in the past was cooked in a claypot
What The Foods! 👍👍👍
Props to reviewing that insane amt of dishes man!
Wa 2022 alr still got ppl serve sweet sour pork in claypot. But it's legit good
cool
Hey Greg! You should try the tze char store right behind .. they serve pretty amazing tze char food too!!
The tzechar stall is the one to the left of shi xiang satay when facing the stall
Nice video
I'll go down in the afternoon to give it a shot! I've always gone to the hawker centre for dinner. I missed a lot of the hidden gems you mentioned, which are only available during lunchtime.
Oh my gosh.. Things I'd do to have that liver dish now in London :')
Wah Lau ai u again
I truly appreciate the amount of research and information you give :) thank you! are there any recommendations for msg-free cantonese soup at hawker centre?
Thanks for the recommendation. May I know the unit number of Claypot and Cooked Food Kitchen? How to get to the stall as fast as possible is important.
one of your best food vid, nice work Grey, but please finish your rice 23.0 min
The nuts in the white fungus soup is actually chinese almonds, there's South and North Chinese almonds one is sweet and the other bitter.
Hi Greg... sincerely hope that you will do a review on Redhill market 'hua ki' hainanese chicken rice!!
Used to be my fav, but since I moved to Northern part of SG, never had chance to try again...had heard different comment since but I still prefer to hear yr honest review..thks.👍😁
Can you tell us on what timing that you visited the stall that you get to try the shark fin soup? I would really love to visit them one day!
I arrive at 9am and wait :P
Another interesting episode. We usually visit the stall after your recommendation. Oh your son is very cute. What's his name?
Your kids are cute!
wow, looks great but given their v limited operating hours...it's gonna be v hard to come by
My wish is to enjoy hawker food like Greg after I retire.
This place is legendary. Grab a bottle or two of rose champagne and head over. Be prepared to wait up to an hour for the food.
Best itinerary if you have a weekday free: lunch at Claypot and Cooked Food, go shopping/sightseeing in between, then come back for Dinner at Lian He Ben Ji (closed Thursday) claypot.
The meat used for sweet and sour pork really look different from normal version, instead of smaller cube meat, it larger pork chop size.
09:45 Yay! The family!
Damn! I only go there on weekends!
Tqvm for all the effort! Q. May I know for those dish not shown, hv to order a few days in advance at the store or? Can we order for the next day dinning or dabao? R. G go in noon today and go again next day to eat?
Noon is too late. Go at about 9.30am to order. Trust me, the wait is that long these days. Not sure if he does advance orders except for regulars these days. He’s getting pretty old 😞
Great review.
What’s the operating hours for this stall?
operating hours are in the video description!
@@GregoryLeow Wow. That's a very short operating hours of only 2 and a half hours. Why didn't the stall go for the lunch hour business?
Gregory kindly advise, you mentioned that this stall opens at 9.30am till 12pm only? 😮 Does that mean we are not able to have it for dinner?.
yes, it's only open for 2.5 hours for lunch. they're so popular that they make their money for the day in that time 😅
Thanks for the prompt response Gregory. So sad, I thought of going for dinner after work. Haizzz 😥
19:10 The family again!!!!!
still asking for quan lai kway chap :')
They open short time ah la mak
I was wondering why the wrong price charged but after going thru the whole video, understand that dishes are +$2 on menu price. The claypot hor fun/ee mee is very value for $ given the ingredients included.
Not sure if it’s because Greg had a camera, but $6 and $8 for that portion and quality is insanely cheap. If I didn’t know I would’ve thought it was year 2010.
The 古老肉sweet and sour pork looks more like the 排骨王leh.
Do they serve 排骨王? Wonder how it will look like.
their Pork Ribs (排骨王) is also featured at 12:08
Thanks. I jumped the gun on the question without finishing the video, paiseh. It’s looks good too.
Actually most 古老肉are cut in cubes. Quite unusual here.
Wow. I tried to buy lunch here today. The stall sold out before noon. I left disappointed.
Their operating hours 10am to 12.30pm (2-1/2 hours)?
Unfortunately yes
I noticed they don't used pineapple in their sweet & sour pork dishes in whole lots of cantonese cuisines over there. The third dish he introduces is actually Bok Choy rather than Cabbage with oyster sauce. Yang Chow Fried Rice originally don't have salted fish compare to that place. Not only that Kung Pao Chicken didn't come with any peanut or cashew nut, it's also missing dice carrot and green peas. Seafood usually included scallops too and that look more like yellow egg noodles than Yee Mee. They only used one type scallops shaped of tofu for all their claypots dishes. I won't get confused with that Lo Mai Gai compared to dim sum meals version that wrapped with lotus leaves. I would add V.S.O.P. teaspoon of Napolean French Wine in my shark fin soup more flavorful than vinegar.
open for less than 3 hrs? 😅
How many days was this filmed over for the entire menu 🤣
Opening hours only 2.5hrs!
Sweet and Sour Pork, Kung Pao Chicken, Yong Chow Fried Rice, Wonton, Mapo Tofu, and Spring Roll are the most ordered dishes for American diners.
Why not just get another smaller camera to point at the food ao you dont have to adjust the camera everything you want to do a closeup
4:43 that's 排骨王, not gu lu yok
their Pork Ribs (排骨王) is also featured at 12:08
@@GregoryLeow my mistake. Any idea why they chose to use small cutlets for gu lou yok instead of the more common and traditional small balls?
My guess is that it’s easier to tenderise and pound flat cutlets than small cubes. But that’s just a big guess!
3:39
7:50
One difference between South East asian Chinese and Chinese from Southeastern China is the amount of chillis SEA Chinese eat, in Guangdong, Fujian and Taiwan chillis aren't eaten very much at all, but as soon as you eat the Southeast Asian renditions of classic dishes there's a mountain of chillis in every dish. After you try the Southeast Asian versions you think the original tastes bland in comparison. Prawn Noodles in Fujian and Taiwan has no Sambal so it tastes very bland in comparison and in Guangzhou the Kangkong is stir fried with fermented bean curd and it just doesn't taste as good the sambal version.
this looked more like sweet n sour pork chop.....
i always find vegetable dishes in tze char stores are a rip off
Not sure what's the point in having 'genuine' shark's fin. Any restaurant that still does this is behind times.
So cruel SHARK FINS soups,its not banned in Singapore?
$15.50 or $13.50
$15.50
I have had patroned this stall for many years... most of the variety of food are so very yummy. $2 increase for every dish is so hefty... Inflation!
Uncle Hong has many scars on forearms.