Ex-Antoinette Chef Opening New Hakka Noodle & 'Seafood Shack' Stall With Six Types Of Dips
The stall will operate as a Hakka noodle joint by day, and sell seafood zi char at night.
After closing his French patisserie chain Antoinette last year, its chef-owner Pang Kok Keong has been keeping very busy. He opened a permanent stall at Tekka food enclave Xin Tekka for his Pang’s Hakka Noodles concept, which served traditional delights like yong tau foo and noodles and fried chicken wings.
The stall, while popular, was unfortunately short-lived, as Xin Tekka’s management called it quits just eight months after opening in July 2020. Chef Pang was forced to shutter his kiosk on April 31 this year, though he told 8days.sg that he was looking to reopen in a new location.
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Hakka Noodles with Hakka Stuffed Tofu Soup, $7/ $9 for soup/dry
Fans of chef Pang’s Hakka noodles with yong tau foo will be able to enjoy it again at the new Bukit Merah stall. Each bowl comes with stuffed tofu, stuffed bittergourd, fishball, fish paste, mani cai and a prawn stick. You can also get a set with Hakka Fried Chicken Wings for $8.80 (the wings are also sold a la carte).
New: Hakka Noodles with Scholar Soup, $5.50/ $7.50 for soup/dry
According to chef Pang, Scholar Soup is an ancient Qing Dynasty dish with a 200-year history. It’s traditionally made by Hakka mothers to nourish their children who are taking the imperial exams, in hopes that they will excel. This is also why the dish is crammed with ‘luxury ingredients’ like three cuts of pork, which represents the top three spots in the exams.
Hakka Pang’s version comes with sliced pork, liver, intestines, pork skin, fishballs, salted vegetables and mani cai. If you don’t fancy noodles, there’s also an option with rice for the same price.
New: Red Wine Chicken Mee Sua/Noodle Soup with Egg, $8
In a nod to his French-style F&B roots, chef Pang is also serving what he playfully nicknames as “Hakka coq au vin”, the traditional Fuzhou dish of mee sua and chicken. Where the French coq au vin uses red wine, this comforting Asian classic has a fragrant that’s cooked with a scarlet-hued fermented glutinous rice wine.
Spicy dry tossed pork liver with fried beancurd, $6
The menu also includes Pang’s Extra Spicy Curry Noodles ($8) with saito yellowtail fishballs, Hakka Pang’s Brown Rice Leicha ($8) and sides such as pork liver with fried beancurd (pictured) and Hakka Meatballs with Fries and Garlic Chilli Dip ($8).
Guppies’ menu
Joins F&B group as a partner
Other than opening two new stalls, chef Pang has also joined the F&B company behind local eateries Birds of a Feather, Halcyon & Crane, skewer bar Soho 51 and Sichuanese noodle eatery Chuan Hung as a partner.
He started his new role on May 1 this year, explaining that his role is to, “in broad, manage and develop the three brands [under the company] besides Birds of a Feather”, though he declines to reveal more.
For Mother’s Day, he partners Halcyon & Crane to roll out a cake called Violette ($58), which is a purple sweet potato chiffon cake with matching mousse and sea salt gula melaka cremeux, topped with macarons, pistachios and edible flowers. Pre-order the cake here (last order on May 7).
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