
As I enter Tanjung Pagar Complex, a hawker center in Singapore, even from a distance I can hear the sound of wok clanging. It is however but from one stall that echoes through the whole complex.
The cook is dedicated to ensure every single strand of noodle of his char kway teow dish is fried evenly as he tosses and turns the noodles. Even when there is a long queue of customers, it does not stop him from concentrating on his craft on each and every plate cooked to perfection. He does not believe in cooking a few dishes together in one wok, even when the wok is large enough or if certain customers order the same dish.
While I am unsure if this is the best char kway teow stall in Singapore, I certainly appreciate every ounce of dedication put into the noodles. The blend of prawns, oil, egg, Chinese sausage and chili absorbs evenly into the noodles, together with a simmer of lime makes it just right for my palate - the umami after taste. For SGD2.50 a dish, his passion is beyond monetary value.
Another place I enjoy appreciating a work of fine craftsmanship in food is at the Jalan Berseh Ice Kachang (shaved ice) stall. The owner is a humble man who does not believe in placing awards at his stall, even when he has a steady flow of customers when he starts opening the stall at noon. He has a winning ice shaver machine that shaves the finest ice I have ever tasted. If I could be his consultant, I will re-brand his SGD1.20 ice kachang to Snow Ice delights and charge double or triple the price as its a differentiator from the rest :)
But, again the best dishes do not depend on a wok or a machine. The attention to detail rest in how his hand churns the bowl to precisely capture the shaved ice and how he garnishes this dessert with the right amount of milk, syrup and other condiments such as corn, red beans, kidney beans and attap chee.
After a few visits, I was curious on the secret of the distinct aromatic taste of the syrup. It has the right level of sweetness and a natural taste to it. I enquired from the owner and he said he does not buy it from suppliers, but makes the syrup from natural ingredients. This must be the reason many customers can taste the difference and even after the lunch time crowd leaves, this is the only dessert stall that never stops churning its machine.
Only between 5-8pm, I can get this refreshing desert quick enough to relieve the stress of work. As I ponder upon such excellent workmanship, I aspire to plan for my next day’s work with hopefully the same rigor, passion and drive to excellence and craftsmanship as these two cooks.
(Top photo is the Penang Style variant while second is black sauce Seafood Char Kway Teow from second floor of Tanjung Pagar Complex on top of the market. Next is the ice kachang at Jalan Berseh Food Center. Sayaka's first swimming pool experience was during her first church camp held at Palm Resort Le Grandeur Hotel, Senai Johor).