Sek Tong Gai 食通街
Some dining experiences are worth the effort, and Sek Tong Gai is certainly one of them.
There are no walk ins here. Every meal has to be booked well in advance. Even though owner chef Ah Soon gives out his name card, don't expect him to answer your calls unless you are already one of his regulars. He is simply too busy cooking. Thankfully, our friend Looi managed to organise this dinner for us.
It is hard to believe that this is a one man operation. From taking orders to preparing every dish, Ah Soon does it all himself. The setting is humble, tucked away in a hawker centre, but what arrives on the table is restaurant quality food. Better still, it is BYO, so we happily paired the feast with our own wines and sake.
Dinner started with a comforting braised shark's fin soup with dried scallops and crab meat before the signature braised crab bee hoon stole the show. Rich, sweet and packed with crab flavour, it was the dish everyone kept going back for.
The soon hock served in a claypot with minced meat and beancurd was another highlight, cooked perfectly with a deeply savoury sauce. The US beef with spicy sauce and dried shrimp delivered plenty of wok hei and a lovely umami kick, while the eggplant with minced pork was simple but incredibly satisfying.
Even the vegetables were memorable. The poached kailan served in two ways and the claypot vegetables with conpoy showed that Ah Soon pays just as much attention to the humble dishes. We rounded off the meal with crispy deep fried scallops and enoki mushrooms, and seafood rolls that disappeared almost as quickly as they arrived.
It is not often that you find a hawker centre meal that feels so exclusive. No fancy décor, no marketing, just one dedicated chef cooking for a handful of lucky diners each night. A truly unique dining experience, and one that I am very grateful to Looi for making happen.
Sek Tong Gai 食通街
Commonwealth Crescent Market & Food Centre
Stall #02-076
Singapore 149644
