What is Singapore without hawker food? But do we think about the origin of our favourite hawker dishes and how they came to be?

In this Ownself Make Chef Origin Hawker Dinner – we will take a hawker dish and present it in a way which is slightly different while staying true to the flavours.

99 per pax
email ownselfmakechef@gmail.com to chope your seats

Satay Pizza
Using our awesome high-heat pizza ovens and slow-fermented pizza dough, we create a pizza using grilled pork satay, topped with satay sauce and smoked pineapple

Savoury Hum Jeem Pang
We go back in time for this local classic breakfast item which is typically made with red bean filling. We follow in the footsteps of our ancestors but bump it up a notch with a savoury pork mince (made with ownselfmake dry aged pork) and my very own 5 Spice powder blend which has 21 spices and herbs). Deep fried.

Chilli crab omelette souffle
Taking a page out of the awesome Sam Lor’s (in BKK) playbook, we recreate Singapore’s iconic chilli crab dish but without the messy peeling of crabs. The souffle omelette is stuffed with crab and served up with chilli crab sauce

Char siew with chicken rice
Kurobuta char siew made with W rice wine lees, Char-red in our high-heat Ooni pizza oven served with chicken rice and fermented hot sauce

Nasi lemak with fried pork
Our signature twice-steamed nasi lemak with sambal belachan with deep-fried pork

Fish soup
Extra rich and collagen-filled fish soup made with fresh fish with Ah Hua Kelong
Sliced golden pomfret
Ownself Make Giam Chye (salted mustard Greens)
Fried garlic and shallots

Mee Rebus
Bringing back old-school mee rebus which was made with stewed beef/mutton tendon for the collagen. Naturally thickened and sweetened with sweet potato mash. Made with beef stock and classic french mirepoix. Topped with grilled rendang dry rub beef short rib

Sweet png kueh
An old-school savoury kueh that has been given a sweet twist with black glutinous rice and cashew nut filling. Pan-fried in butter, drizzled with gula melaka butterscotch, and served with gula melaka ice cream