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New spin on S’pore food: Hearty har cheong kai, zi char-style nasi lemak and hazelnut ang ku kueh
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(Clockwise from left) The HAR-burger and HAR HAR Pops from HAR HAR Chicken!, ang ku kueh from Madam Ang KK by Old Seng Choong and Heng Ong Huat prawn paste chicken set (left) and the garlic chicken cutlet set.
ST PHOTOS: SHINTARO TAY, LIM YAOHUI, LUTHER LAU
SINGAPORE – They are everywhere, ubiquitous, almost. Har cheong kai or prawn paste chicken in zi char stalls and some bars, ang ku kueh in hawker centres and heartland confectioneries, and nasi lemak in versions ranging from cheap and cheerful to upscale.
Some food business entrepreneurs think they can take these offerings to a new level. They have come up with new ways to sell and eat these familiar snacks and dishes.
