Hence, I seldom would drop by here as it lacks the captivating charm that warrants a visit.
It was only until recently again that I chanced across a potential eatery via Facebook video and the Internet whose dishes seem rather promising.
Branded as Chef Choo Signature that is run by Mr Choo Siew Leong, a former 5-star hotel’s sous-chef from Grand Hyatt and Regent hotel. Helmed with more than 10 years of culinary experience with Italian cuisine, Chef Choo has decided to set up his own business by introducing Western and Italian fusion to the masses, especially to bring across such creations to the older population. Just how often do you actually have an experienced hotel chef who pledge to deliver quality dishes but at a fraction of the price? This indeed excites me more than anything to make a trip down.
Been only about close to a year of operation over here at Golden Mile Food Centre, Chef Choo has already established his own loyal base of customers, in particularly the office workers, which is best recommended to avoid peak hours for weekdays’ lunch.
Noteworthily, one can expect consistency in terms of quality for all the dishes as it goes through the hands of Chef Choo, himself.
Served on a sizzling hot cast iron skillet that is placed on a wooden coaster, this dish sets the stage for a celebratory moment.
It immediately redefines the standard of a hawker dish and put those mediocre and substandard dishes to shame.
For the price that one is paying, it has immediately exceeded beyond expectation just by the generous amount of seafood ingredients. Think big for its seafood ingredients that consist of half-shell mussel, prawn, squid, and clams! The seafood is so fresh on its own that complements on top of the spaghetti. As its name suggests, you get a sizzling skillet of spaghetti that promises to live up to its reputation. I always have a thing for hotplate and this method of cooking has indeed elevated the entire flavour of the Bolognese sauce to be better infused into the noodle itself. The “heat” and flavour are contained within every strand of the spaghetti as one enjoys the al dente texture. The Bolognese sauce has adequate moisture and it is not at all salty or overly strong with tomato, making it a pleasant dish to enjoy.
The flavour of milk is not too overwhelming on its own and it has been infused into the spaghetti.
I love how al dente the texture of the noodle as I enjoy the side ingredients of bacon and mushroom within this plate of goodness.
An addition of cheese might be recommended to bring this dish to another level.
Plated with the standards of a high-end restaurant, it immediately welts my appetite to dig in and cherish every single bite.
This dish contains a distinctive yet aromatic flavour of charred garlic whose beef was thoroughly cooked with crispy garlic chips.
Notably, there is also a hint of bitterness and saltiness from the charred garlic. One can expect the beef to be tender and not gamey on its own, making it a pleasant experience to indulge. Initially, I was expecting the garlic rice to be really “heavy” in terms of the garlicky flavour, but I am impressed that Chef Choo has managed to maintain a fine balance for it without being overpowering. The complement of a fried egg with a runny yolk is totally essential as it provides the extra gravy from the runny yolk to make it less dry as a whole. I would however have hope that the beef would come along with some gravy for an added moisture which would have been a perfection.
Not only is he humble yet down-to-earth, I truly believe that he is a character who is born for success.
I am so in love with the Sizzling Seafood Spaghetti that I would totally recommend it for anyone to head down early to prevent any disappointment.
Let’s show our support to our fellow deserving hawkers like Chef Choo who continue to push the boundaries to redefine the standard of a hawker dish!
Opening Hours: Tue – Sun: 12:00 – 20:00 (Closed: Mon)
- SGD $5.50 – Spaghetti Carbonara
- SGD $5.90 – Hot Plate Seared Beef
- SGD $6.90 / $12.90 – Sizzling Seafood Spaghetti