Named after its Head Chef Ah Foong, Chef Foong Restaurant is one of the zi char eateries in Singapore that fuses modern and traditional cuisines.
I was honestly not expecting restaurant quality food and presentation from a ‘kopitiam-stall’, but was pleasantly surprised.
While he still uses traditional methods in cooking, he has added contemporary twists to make them more interesting and unique.
Not many people know about this place yet, as it is relatively new (opened in 2019) and located in a more industrial part of Lower Delta (next to Chuan Kee Seafood).
As the zi char eatery shares space with other stalls in a “1080 Coffee Shop” at Lower Delta Road, customers can order from the range of stalls during the “Circuit Breaker” period.
FREE Delivery with minimum $30 order within 3km; or islandwide with minimum $100 order. Call +65 8300 2200 to order.
For zi char available from 11am to 9pm, you can order Fried Rice with Seafood & Tobiko, Fried Rice with Salted Fish, Fried Rice with Crab Meat & Dried Scallop, Braised Rice in Seafood Soup, Horfun with Egg Gravy, Wok Fried Beef Hor Fun, Braised Ee Fu Noodle with Mushroom & Truffles, Braised Seafood Bee Hoon, and Rice with Salted Egg Chicken/Pork/Fish.
Each dish is priced from $4.50 to $6.00.
Other stalls customers can order from (11am – 7pm) include Mr Lorbak, Chicken Rice, Fish Soup, Mixed Rice, and Indian Muslim Food. (Menu here)
On regular days, do not miss the Red Grouper Steamboat, Chef Ah Foong’s favourite. Unlike other steamboats, his version uses a broth made with big bones, chicken, and pumpkin to enhance the flavour.
The entire stock-making process takes up to 8 hours, resulting in a rich and creamy textured pumpkin soup base.
Most dishes are priced about $10, served in a good portion.
Instead of pineapples, the Sweet and Sour Pork is served with mango (I wished there were more) which provides a different sweetness.
While I would say that the crispiness is nothing to shout about, the presentation and overall flavours is a notch about the rest.
Even his take on Salted Egg Prawns in unique, creating egg floss with egg yolks.
An unusual dish to try is the Truffle Charcoal Tofu. What’s special is that the tofu is homemade and creatively infused with charcoal powder.
Also available is Braised Ee Fu Noodles with Fresh Mushroom & Truffle, affordably priced at $5.
The added truffle oil imparts a heady aroma and a depth of flavour.
Meat lovers can try the juicy Har Cheong Gai or tender Honey Pork Chop prepared using Kurobuta black pork.
The equally succulent and restaurant-quality Black Pepper Beef with Red Wine uses a prime cut, tenderloin.
Chef Foong Restaurant
1080 Lower Delta Road, Singapore, 169311
Tel: +65 8300 2200
Opening Hours: 10:30am – 3pm, 5pm – 10:30pm (Mon – Sun)