Monday, 16 October 2017

Private Chef in a Coffee Shop? Teochew Big Brother. Singapore ☎ 90670800 ⭐⭐⭐⭐

Teochew-Big-Brother-Singapore-潮州大兄

This humble "private chef" meal was among my best so far this year, thanks to Aaron who discovered Teochew Big Brother 潮州大兄 stall, and Uncle Bob who enthusiastically introduced it to me.

Teochew-Big-Brother-Singapore-潮州大兄

Teochew Big Brother, Randy Chan, who hails from Hong Kong recently shut down his shipping company, a business he founded in 1989. Randy's company was hit by the global shipping downturn which sunk shipping Titanics like NOL and Hanjin.

Teochew-Big-Brother-Singapore-潮州大兄

Since he was a child, Randy learnt cooking from his mum. From his mum, he picked up the skills and passion for cooking and entertaining.

During his shipping years, Randy often entertained friends and business associates by hosting them to private dinners at home.


Randy is the proud daddy of leading actress Apple Chan who starred in the latest edition of "From Ah Boys to Men" movie 👍👏 Ehhhh.... Apple went to the same secondary school as me... don't play play... First Toa Payoh Secondary.... but I am three decades her senior lah... 😂

Teochew-Big-Brother-Singapore-潮州大兄

Soon after shutting down his shipping company, Randy set up Teochew Big Brother hawker stall to serve his "private chef" meals at the coffee shop.

A few makan kakis who have tried Randy's "private chef" meals raved about their experience.

It's a unique kind of "private chef" meal as it is in a coffee shop in an old industrial estate in Toa Payoh. (My driving tests took me through these narrow congested streets, a long time ago.) It's a come as you are, as you like place. No dress code, totally casual, relaxed place for banter, eating and beer.

Teochew-Big-Brother-Singapore-潮州大兄

The aftermath of today's lunch speak for itself.

Teochew-Big-Brother-Singapore-潮州大兄

Nine of us, Randy started us off with this mixed platter of Teochew style braised meats. I am familiar with Teochew style braised meats as Johor Bahru is the "Little Swatow" of Malaysia. Teochew style braising stock tend to be less savoury salty than the Hokkien style which is more common in Singapore.

Teochew-Big-Brother-Singapore-潮州大兄

There's Teochew style braised duck 潮州卤烧鸭. Randy cut the duck breast into thin slices with a strip of fatty skin attached. The meat was tender and juicy. The braising stock which Randy splashed on the duck was mildly savoury, herbal, sweet, so we can still taste the duck's natural flavour. I like it.

Teochew-Big-Brother-Singapore-潮州大兄

Braised pig ear 猪耳. Even though I am a baby boomer i.e. old, I am no big fan of braised pork head parts like ears and snort. But, the way Randy braised his pork head, it was really good. Nice savoury herbal flavour and interesting mix of soft, spongy and crunchy textures.

Teochew-Big-Brother-Singapore-潮州大兄

Braised beef shank tendons 金钱展. Tender, moist, beefy braised beef with visceral tendons.

Teochew-Big-Brother-Singapore-Braised-Pork-Trotter

Braised pork trotter 元蹄片 cut into thick, soft, juicy, sweet, savoury herbal flavour slices.

Teochew-Big-Brother-Singapore-潮州大兄

Uncle Bob loves this stewed beef brisket 净牛腩 and tendons. The beef is tender and juicy, its beefiness balanced with savouriness from the stewing stock.

Teochew-Big-Brother-Singapore-潮州大兄

The savoury stewed beef tendon was softer than warm marshmallow and literally melts in the mouth.

Teochew-Big-Brother-Singapore-潮州大兄

Poached chicken 葱油鸡 (half a bird).

Teochew-Big-Brother-Singapore-潮州大兄

Randy smothered the poached chicken with a thick blanket of scallion oil 葱油 which is aromatic chopped ginger and spring onion sizzled in hot chicken oil.

Teochew-Big-Brother-Singapore-潮州大兄

Even the chicken breast, the hardest part of a chicken to do right, was tender, juicy and flavourful with nice natural chicky sweetness. Each bite lets off a lovely chicky aroma from the soft moist fibres.

Teochew-Big-Brother-Singapore-潮州大兄

How much do I like Randy's ginger-spring onion dressing and sauce 葱油?

I can eat a whole bowl of rice just with it 😋

Teochew-Big-Brother-Singapore-潮州大兄

Next up was the star of the lunch -  steamboat. 

Randy made the stock by boiling kilos of chicken feet till they surrendered their collagen to the broth. The collagen loaded stock was mildly sweet savoury herbal and had a subtle sticky feel on the lips.

Teochew-Big-Brother-Singapore-潮州大兄

The most popular way to enjoy Randy's steamboat is with fresh seafood. Friends who have eaten this raved about it.

Teochew-Big-Brother-Singapore-潮州大兄

But, we were feeling a little adventurous today and opted instead for......

..... beef penis 牛鞭汤 (herbal ox pizzle soup in polite language 😂 ). In the old days, pizzles were used as whips hence the term 牛鞭 or "bull whip".

(Actually, it's Uncle Bob's 40th wedding anniversary, so we went along with his suggestion 😉 )

So, how was it?

Teochew-Big-Brother-Singapore-潮州大兄

It's an acquired taste, to put it politely.

Teochew-Big-Brother-Singapore-潮州大兄

It felt a bit like stewed beef tendon but slightly stiffer. The small pieces were very slippery and I had one slipped down my throat by accident. So, there is a slight choking risk. No horsing around, bantering and laughing when eating this. No joke.

The soft tissue has a characteristic subtle sweetness and smell which took some getting used to.

After eating this, I can feel my body heating up from inside. The weather was steamy hot today, and the fans weren't quite able to cool the coffee shop down, but still I felt the pizzle soup had something to do with the heat as it came from inside out.

Uncle Bob highly recommends this. For me? Having tried it, I doubt that I will do this again 😄

Teochew-Big-Brother-Singapore-潮州大兄

Back to more mainstream items - beef liver 牛肝 and streaky beef 肥牛.

Teochew-Big-Brother-Singapore-潮州大兄

Handmade pork balls 手工猪肉圆.

Teochew-Big-Brother-Singapore-潮州大兄

Vegetable basket 什菜篮 of button mushrooms, brown enoki mushrooms, homemade gluten balls and leafy greens.

Teochew-Big-Brother-Singapore-潮州大兄

Sweet beefy streaky beef.

Teochew-Big-Brother-Singapore-潮州大兄

Creamy beef liver.

Teochew-Big-Brother-Singapore-Private-Chef

Hand chopped, smacked and kneaded pork mince. Soft with tender bite, natural sweetness and aroma.

Teochew-Big-Brother-Singapore-潮州大兄

I love the crunchy brown enoki (also known as Korean wild enoki).

Teochew-Big-Brother-Singapore-潮州大兄

We thoroughly enjoyed our meal. I liked everything, even the ox pizzle, I learnt to accept.... . The total bill came to S$230. There were 9 of us, so it's S$26 per person which I feel is value for money.

Teochew-Big-Brother-Singapore-潮州大兄

4-Stars (out of 5). This is one of my most memorable meals this year, thanks to Teochew Big Brother Randy Chan. The ingredients are top notch as Randy personally handpicks them after receiving orders. Randy is a gifted and proud chef who is fastidious about doing things properly, which manifests in the harmony of textures, flavours and aromas.

Teochew Big Brother is an one-man operation. Randy takes orders, buys ingredients, prepares them, cooks the dishes, serves the meals and clean up afterwards. As Randy is a proud chef, we are assured of quality, consistency and his personal touch.

Newly opened, Teochew Big Brother is still under the foodie radar at the moment, so we had Randy's full attention at lunch. As the stall becomes more established, waiting times may take a little longer.

Teochew-Big-Brother-Singapore-潮州大兄

This is the basic menu. If you are coming, call Randy ☎ 90670800 to discuss your customised menu, at least a day ahead as he needs time to plan and buy ingredients.

Teochew-Big-Brother-Singapore-潮州大兄

Restaurant name: Teochew Big Brother 潮州大兄

Teochew-Big-Brother-Singapore-潮州大兄

Address: Block 9, Toa Payoh Industrial Park, #01-1209 Singapore S319061 (opposite block 231, Lor 8)
GPS1°20'12.9"N 103°51'36.1"E | 1.336913, 103.860027
Tel: +65 9067 0800
Hours: Lunch 11:00am - 3:00pm | Dinner 6:00pm - 11:00pm ( Monday night off)

Non Halal

Date visited: 16 Oct 2017

Return to Johor Kaki homepage.

4 comments:

  1. hi Tony,

    Again, thanks for another interesting post. Posting from office behind firewall hence no google ID...

    Wondering. Creamy beef, streaky beef, all sounds good. However beef penis, beef liver, should it not be cow/ox penis or liver instead?

    ok, now to the real stuff. Based on historical post, you have a preference of eating gamey or original taste of the food (eg. eggs, chicken, lamb etc). in other words, you also have a certain level of (high) tolerance when it comes to taste/smell. Given so, your comment on cow/ox penis made me think that it must be quite overpowering. What did the rest of your makan kakis think? Curious to try but think i may have a mental block.

    regards

    Sam

    ReplyDelete
    Replies
    1. Hi Sam,

      lol i have taken some liberties with language. you are right that grammatically it should be cow liver, ox penis etc

      Of the 9 of us, all 4 ladies wouldn't touch it. Of the men who tried only one expressed unreserved positive sentiments.

      The flavour and smell are not strong but I just couldn't get used to it. I can accept it but won't order it on my own accord :-D

      Delete

I firmly believe that taste is subjective and so, warmly welcome differing viewpoints as it makes this blog better :-D But, I disapprove negative comments that are anonymous or hide behind fake identities. I feel that that is unethical in the same way as speaking ill of others behind their backs. I look forward to all your comments :-D Thank you. (Date: 18 Dec 2015)

Related Posts Plugin for WordPress, Blogger...