In & Around NSRCC
By Mike Neo, NSRCC Member
D
id you know that there is a new chef at Fairway
Café, which is better known as the Golfers’
Terrace at NSRCC Kranji? Yes, Chef Ah Weng,
who was under the apprenticeship of the former
head chef (Ah Guan) years ago, is back to helm the
kitchen since February this year!
He has brought about many improvements to the
existing menu and is also whipping up many new
dishes. When we asked what drives and motivates
him to excel in his craft, Chef Ah Weng humbly
replies, “I don’t have big ambitions, I just want to do
my best for each dish, and I am exceptionally happy
when I see empty plates and happy diners.”
After being informed of his remarkable culinary skills,
I made a conscious effort to visit the Fairway Café
together with a fellow member to try out their food.
My conclusion? I must say the trip was rewarding
and well worth our while.
These are some of the dishes that I got the honour of
trying, all prepared passionately by Chef Ah Weng.
My personal favourite is the Teochew Chai Poh Kuay Teow.
It is aesthetically appealing as it is delicious. The kuay teow
has a little sweet, salty and a nice smoky flavour done
on a high-powered flame, and it is fried with generous
portion of eggs, kai lan (vegetables) and of course chai
poh (preserved radish). It is certainly a dish worth trying;
however, you must savour it while it is hot so that you can
taste the "wok hei"!
The secret to preparing this crunchy Fried Hokkien Mee
rests upon the intensity of Chef Weng’s unique prawn
broth. Imbuing the yellow noodles with broth and the
addition of deep-fried pork lard gives this dish added
depth. This dish is simply irresistible!
16 RESORT VIEW