Annatto may not be familiar to you. It is an orange-red condiment and food colouring made from the seeds of achiote shrubs, native to Central America and now grown worldwide.
Thanks to its sweet, peppery, and floral notes, it is also chef Keith Wan’s favourite ingredient to use in dishes such as his Santori organic kampung chicken, a signature at Tribal, the new modern grill concept by Ebb & Flow Group. At 83 Neil Road, it serves diverse Asian flavours inspired by local and regional ingredients.
“I’m deeply passionate about Singapore’s vibrant culinary landscape, especially its hawker food,” he says. The simple, hearty fare he loves to eat when he’s not cooking is a testament to Wan’s love of local cuisine.
Xing Ji Rou Cuo Mian
For a delicious meal, Wan prefers hawker centres. Fengshan Food Centre at Bedok 85 is his favourite. He recommends Xing Ji Rou Cou Mian for its bak chor mee. He prefers the soup version as it makes him feel homely. His standard order is mee pok noodles in a clear soup with meatballs, minced meat, and lashings of fried lard.
Bedok 85 Market, 85 Bedok North Road, 01-07 Singapore 460085
Zai Shun Curry Fish Head
Since 2017, this stall has been on the Michelin Bib Gourmand list for its curry fish head, Teochew porridge, zi char items, and fish dishes. Fresh emperor red snapper is cooked simply and beautifully in this recipe. The white, firm flesh absorbs the rich curry flavours well.
253 Jurong East Street 24, 01-205, Singapore 600253
Banana Leaf Apolo
When Wan craves intense and robust South Indian dishes, he hits Banana Leaf Apolo. This casual and communal establishment serves seafood, mutton, and chicken dishes. He recommends the tandoori dishes and the curry fish head.
Various outlets, including 54 Race Course Road, Singapore 218564
The Fat Kid Bakery
Wan has loved snacking on doughnuts since he was young. He endorses The Fat Kid Bakery for its light, pillowy sourdough bombolinis (Italian doughnuts with fillings). As well as classic flavours such as earl grey milk tea, citrus bomb, summerberries, and sea salt maple, the bakery offers local twists on perennial favourites and even has savoury fillings like spicy egg mayo and roasted
garlic mascarpone.
39 Amoy Street, Singapore 069865
