Off the menu: Uncovering secret, off-menu dishes

Hankering for asam prawns or seafood pasta with sofrito sauce? The Sunday Times digs out secret dishes at eateries known only to regular customers

Having the privilege of ordering off-menu items meant for regular customers has kept cabby Watson Wong going back to zichar stall Wang Lee Seafood Restaurant in Toa Payoh at least once a month.

The 57-year-old, who lives in Jurong and has been patronising the stall since it started business in 2009, says: "There are so many good zichar stalls around, but the feeling is different when you go to a place where the staff and chef know you and your tastebuds, and you get to eat dishes that other customers don't know about. I feel like a king when I dine there because of the special treatment.

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A version of this article appeared in the print edition of The Sunday Times on September 16, 2018, with the headline 'Off the menu'. Print Edition | Subscribe