Feng Kee Hainanese Curry Rice (Singapore): A-List Rice

Feng Kee Hainanese Curry RiceOne of the great joys of Singaporean cuisine for me is Hainanese curry rice.

I had my first taste of this as a teenager, at a small stall in Singapore where you pointed at troughs of items in a glass case then watched as the hawker quickly used a big pair of scissors to snip everything you’d picked into bite-sized pieces, piled it onto rice and then sloshed a ladle of curried gravy over everything, turning it into a brownish yellow mound. The final product may look like swill, but each mouthful of this heady combination of flavors and textures is divine.

So when Singaporean writer Colin Goh, a friend whose tastes and appetite I respect, mentioned having a go-to curry rice place in Singapore, I knew I had to check it out. “It opens at 4 am, and you eat with the port workers,” he said. “Make sure you drench your rice with ALL 3 GRAVIES.”

Well, he certainly didn’t need to tell me twice …

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