SINGAPORE’s popular Encik Tan, known for its halal hawker fare, has arrived on Malaysian shores.
The eatery specialising in traditional Chinese hawker food unveiled its first venture here in Malaysia at the Shoppes, Four Seasons Place in Kuala Lumpur.
With family history rooted in the food business spearheaded by Fei Siong founder and group managing director Tan Kim Siong, the eatery is well-known for its economical set meals while staying true to authentic flavours.
A personal favourite was the chicken cutlet set (RM12) for its generous piece of fried chicken cut into strips, served with sautéed cabbage, fried egg and house-speciality curry.
The chicken was juicy and tender due to the freshness of ingredients, its slightly savoury taste and crispy coating further enhanced by the curry, which was thick, creamy and flavourful.
The lightly sautéed cabbage was a good accompaniment as it did not affect the taste of the curry or the meat.
This dish is also available in several variations, where the chicken can be swapped for fried fish, prawns or squid.
By far though, Encik Tan’s most popular dish is its fish ball noodles.
Operations manager Alexander Oo said the fish balls made using a family recipe, are produced at the company’s centralised kitchen in Singapore.
He said the eatery stayed true to its origins while keeping to modern taste preferences.
The recipe is one that was used by Tan’s grandfather decades ago.
“The fish balls are made using yellow tail fish, which makes it whiter and more ‘springy’,” said Oo, adding that the same fish is also used to make their fish cakes.
Indeed, the fish balls have an appealing texture with a nice bounce to them.
The signature dish is the fish ball noodles (RM10) which is served dry-style with mee pok (flat egg noodles).
The noodles are neither too thick nor too thin, which lent the dish the right texture when tossed in soy sauce.
Other dishes to try here are chicken cutlet noodles, chicken meatball noodles and wantan noodles.
On a rainy day, a bowl of Singapore laksa (RM10) is comforting to savour.
Although this dish is similar to curry laksa, its gravy is creamier and the translucent glutinous laksa noodles is used instead of yellow noodles.
A generous serving of taufu pok (dried beancurd) and boiled egg complete the dish.
For added spice, Encik Tan’s sambal is recommended with the curry.