The menu of Maddie’s Kitchen is intriguing, serving a range from Hainanese Curry Pork Chop Rice, Beef Tenderloin Hor Fun, Seafood White Bee Hoon, to Seafood Soup.
Perhaps you have never heard of this eatery before, located on one end of Level 2 Far East Plaza.
Ah, the shopping place I used to frequent as a teen to pick up affordable fashionable wear or just hang-out at the fast food restaurants outsides. Gone are its glory days, but people still come here for food with a number of gems scattered all around.
The ‘hidden’ Maddie’s Kitchen has been described as selling zi char. Yes and no.
There are the usual Seafood Hor Fun, Beef Char Kway Teow, Beef Fried Rice, Fried Rice Salted Fish & Chicken, Prawn Paste Chicken, Prawn Rolls, but yet there are all these other things.
The signature dish here is an Oyster Omelette ($10.80, $15.80, $20.80), a dish you may associate more with the likes of Newton Food Centre, East Coast Lagoon and Toa Payoh Lor 7.
In fact, this was the very first dish presented on the menu when the owners toyed with the idea of opening a F&B.
Owner Mui Leng first learnt to cook Oyster Omelette not in Singapore, but from her yearly winter vacations at Hokkaido. She fell in love with the fresh large sashimi grade oysters and wanted to see how she could incorporate that with her own recipe.
This resulted in a version with crispy layers, fluffy eggs and creamy plump oysters sourced from Korea.
Yes, complete with that specific tangy chilli sauce.
You may not get that high heat and greasiness associated with what you have at the hawker centres, but this is one version that strikes the proportion right with the egg and gooey starch. The fat Korean oysters definitely elevates the dish.
Another unexpected item you would find is the Hainanese Pork Chop Curry Rice, priced affordably from $4.80 onwards. I would recommend adding some cabbage, fried egg or even lok bak.
However, the curry gravy was unlike what I was familiar with – with a spicier tinge and less of that sweetness and gooeyness.
Mui Leng incorporated some of Peranakan spices into the curry rempah, creating a one-of-a-kind recipe.
To be honest, the would need some getting used to, but I finished my plate anyway.
It was actually my google-search on delicious Pig Trotters Bee Hoon ($10.80, $20.80) that led me to Maddie’s Kitchen.
Their Braised Pork Trotter Bee Hoon is not cooked from the usual canned ones, but made in-house from scratch using a special blend of sauces and spices.
The pork trotter was first braised for hours, then added with premium shiitake mushrooms and chestnuts, resulting in a rich broth.
After which, the beehoon would be then cooked fresh and fried upon order.
So comparing this with what I would usually get from the zi char shops, this tasted healthier, not so salty, but perhaps the bee hoon could have absorbed more of the sauce for umami-ness.
While I cannot quite pinpoint the charm of Maddie’s Kitchen, I think it is a combination of inexpensive pricing and the experience of having a variety of home-style food with a restaurant quality. Does that make sense?
Islandwide delivery is available for Maddie’s Kitchen, with a minimum order of $30 via https://maddieskitchen.oddle.me/en_SG/
Far East Plaza 02-10/11/12/13, 14 Scotts Road Singapore 228213
Tel: +65 6365 0501
Opening Hours: 11am – 9pm (Mon – Sun)