17 Satay Bee Hoon @ East Coast Lagoon Food Village, Singapore

Not long ago, the owners of the legendary Meng Kee Satay Bee Hoon were selling their recipe for S$200,000 due to health issues and believe it or not, more than 10 parties including a local food group, have expressed their interest. Now taken over by 17 Satay Bee Hoon and as it name suggests sell the similar dish made using a completely different recipe (which the owner, Mrs Ye shared that it has a history of more than 30 years in Indonesia). Debates sparked naturally, saying the new owner is riding on Meng Kee's established fame and reputation.

But you know what? As a hungry cyclist who had just finished his tiring cardio, I am not that interested in all the gastronomical politics. Oh by the way, haven't did I try Meng Kee's satay bee hoon before.

Over the years, the Chinese-Malay fusion dish has gained much popularity with the younger crowds with its savoury flavour and an abundance of textures consisting of cuttlefish, bean sprouts, prawns, cockles and vermicelli, completed with a huge scoop of the deciding factor - the crunchy and thick satay peanut sauce.

I am not a fan of satay bee hoon, but this dish did impress me. Considering the price tag of S$4 at a laidback tourist attraction, the portion is more than expected with a generous serving of every component. The star of the dish was never less than satisfying, although it packed a lesser crunch than the others I had before. Nonetheless, I bet you would savour(lick) the remaining gravy off the plate soonafter.

17 Satay Bee Hoon

1220 East Coast Parkway
#01-17

 East Coast Lagoon Food Village

Lagoon Carrot Cake @ East Coast Lagoon Food Village, Singapore

Carrot Cake is something not to be missed in authentic Teochew cuisine. Also known as "chai tow kway" in the language, it is made with cubes of radish cake, stir-fried with eggs, preserved radish and other assorted ingredients, such as dried shrimps and chopped spring onions.

Cycling down East Coast Park on a hot sunny morning, a bunch of friends and I decided to get some quick bites, as well to quench our thirst with ice-cold sugarcane juice. So there was this plate of fried carrot cake (S$3.00) that my dear friend, Jesline ordered and little did I know, it was voted in a contest by Citygas and Shin Min News Daily as one of the top eight carrot cake stalls in early 2011.

The chefs at Lagoon Carrot Cake really know their stuff well - carrot cake and eggs pressed down and fried together till lightly crisp and golden brown, which brings along a strong savoury fragrance. Unlike the common ones, their carrot cakes are less moist and slightly more starchy. The fresh shrimps (additional S$1) and spring onions added an extra oomph, while the homemade chilli brought the dish to another level.

For health gurus, it is definitely worth putting your diet plans aside for once, and just enjoy this plate of sinful goodness.

Lagoon Carrot Cake

Opening Hours
11.30am-11pm
(opens at 8.30am on weekends and public holidays)

1220 East Coast Parkway

#01-40

East Coast Lagoon Food Village