30 Aug '17, 8am
tfw u get excited thinking ur foremothers invented a unique way to smoke but are sorely disappointed
I had not come across any before him that offered serious Nonya fare in a chay chye png (economic rice) style setting in a Balestier Road coffeeshop over a decade ago. By way of serious, I meant there were rarely seen (in a point-point chap chye stall) items like hati babi bungkus, ayam buah keluak, itek tim and even the ultra rare tohay (meats stewed in wine lees) in his now defunct Nonya Bong kopitiam stall. Then Jeffrey Chia left the scene 12 years ago with a frustrated tone “These people always complain and ask why my chap chye rice so expensive”. Nonya fare, because of it’s complexity, had never been chap chye rice cheap. He took a hiatus and did, in his free time, some catering business and today, this 68 year old pioneer generation cook is back with a renewed vigour. He now operates in his private home kitchen and will offer private dining sessions and you can have ...