Also picked up today. 10/10 perfection.
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Shhh.
I do wonder if he would be willing to sell the condiments separately. I think they’d be able to make ANYTHING taste better…
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new dish from simon, kiam chai ark. a savory, salty, sour duck soup with fermented mustard greens and punches of sweetness from ripe juicy tomatoes.
simon ferments his own mustard greens and confits a duck leg that you can quickly sear before adding to the broth. the broth can be a bit salty on its own, but it’s delicious and balances nicely with a bowl of piping hot rice. 
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these are great. transparentsea shrimp on top of chicken, jicama, bamboo and tofu in a crispy shell.
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Simon is doing another Kiam chai ark with his special mustard green soup on October 29 with 2 options:
- Duck breast and two soups with chicken rice for two
- Duck leg + one soup with chicken rice for one
*Chicken rice is what usually come with his Togo, without the chicken meat, of course… with seasonal vegetables on top.
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loved this this version of simon’s kiam chai ark with duck fat chicken rice and jimmy nardellos. great balance of sweet, sour, salty, and fatty flavors. he’s doing one more pop-up on 11/12 before taking an r&d trip to singapore for a couple weeks.
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Chef Simon will be heading to Singapore for a bit. He’ll come back with new dishes for us and hopefully some more exciting news 
Simon gave me his magical chili sauce and it made the duck rice even better today. I almost forgot how much I love this perfect chili sauce because I don’t eat spicy food very often 
so good, can’t stop 
The soup has developed nicer flavor with more sourness than the last batch. I can just eat his soup alone and be so happy already!
Suddenly miss Singapore out of nowhere after finishing this meal… Would I be happy living in Singapore with a lot of chicken rice?
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Do it! If I were Singaporean I think I would def move back for a couple of years.
If Hong Kong was still British or independent I would’ve considered moving there and living for awhile but alas never got the opportunity to.
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I love savory pies and i love crab so when saw simon was doing a singaporean chilli crab pot pie I jumped on it. each pie has half a dungeness crab with a sweet savory chilli sauce. the buttery flaky crust was the perfect complement and I may even prefer it to the traditional fried mantou.
this was definitely the tastiest and easiest eating chilli crab I’ve had.
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sounds and looks great; i’ll have to keep an eye out for this Sebastian en croûte.
this is underrated / important.
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agreed, his food is fantastic
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His next drop is the 19th
I highly highly recommend his Hainan Chicken Rice. (And pretty much anything and everything else he offers).
Maybe because he is not in a brick-mortar or even a street stall that he is flying under the radar from the foodie media and influencers.
Hands down this is some of the best food you can get….and right out of a home kitchen? I put his food against the best of them.
I hope this “home kitchen” thing is beginning of something great. We have brick-mortars, food trucks, street stalls, and food halls. I hope this takes off. Some of the best food I’ve had has been this concept. Ponchos Tlyauda, Comedor Tenchita, 106 Underground, and Marden’s.
If you haven’t had Marden’s yet what are you waiting for?
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Anyone dining at his lunch this weekend?
Omg. 
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