- Operating Hours: 11 AM - 8 PM
- Operating Days: Daily (Closed on Alternate Mondays)
- Address: 5 Jalan Minyak, #01-328, S 161005
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- Advanced Order / Reservation No. : 98331678
The word “Sanuk” is a Thai word which means to "have fun and enjoy" and that is what Chef Erik of Sanuk Kitchen hopes to achieve from all his customer. Sanuk Kitchen is just a few month old stall which is located in a coffee shop at a quiet corner of Jalan Minyak. Having interest in cooking and inventing new recipes, Chef Erik started his humble culinary journey from Kuala Lumpur to Vietnam, before coming back to Singapore to start his current food business.
They have special dishes displayed at their stall, which we heard are quite popular amongst their pool of regulars.
To ensure the freshest ingredients used in every dish, you will need to call the owner for advance order prior going down.
From the menu, you can see what they served at Sanuk kitchen are mainly Chinese and Thai cuisine. They are open to take in any special requests if the items you would like to have is not on their menu. We have seen some chef who doesn’t take in slight amendment to their dishes (as little as requesting for less salt & less oil), so it is good to know that they allows alteration to their dishes to suit customer’s taste.
The first dish came was spring onion beef hor fun. We were surprised by the generous amount of beef slices given to our plate of hor fun. The beef slices were fresh and not hard at all.
Other than the mild charred taste, we also realized that the hor fun they used here is pale in colour. Unlike the usual hor fun where the chef will prior stir fry with dark sauce, the hor fun here does retain its original taste, which is something not common. It goes well with the thick and very flavourful sauce, however it was more on the salty side for me. Perhaps the plate of beef hor fun was cooked using KL style, where their dishes are more on a stronger and flavorful side. If you are someone who doesn’t take salty food, you can request for less salt option during your order. At Sanuk, each plate of hor fun is cooked from scratch upon order, and that makes it different from most of the zi char stalls whereby the hor fun will be pre-fried and placed aside.
Another unique dish at Sanuk Kitchen is their Seafood Mui Fun. Instead of the usual white rice covered with gluey gravy, they use fried rice instead. It is something different as compared to the usual Mui Fan we see at other zi char stalls.
All their seafood in this dish (fish, sotong, prawn) were all fresh. Sotong is cut using Criss cut strokes which made them very springy after cooked!
The fried rice has a little peppery taste, but it does not make the rice too overwhelmed with pepper taste. The hardness of the rice was also just right.
Next came was the seafood Hong Kong noodle. The noodle was more on the hard side and yet springy, which was just right for us (I prefer hard noodles). It does look a little dry but overall it was very flavorful, just the right amount of taste we expected from a bowl of Hong Kong noodle.
One of the signature dish here - Deep fried sea bass with special sugar and vinegar 糖醋 sauce.
Other than using the sugar and vinegar (糖醋) as a base, they also mixed other condiments in it which they didn’t reveal much.
We were told that the usual price for this dish is $25 for smaller sized fish and $35 for bigger ones, but if you use the “Waitrr”app to order, you can get it at $18 and $25 respectively. The Deep fried sea bass goes well with the sauce, and it is best to go with white rice! This is a dish you can try if you are a fan of fried fish.
They emphasize quite a lot on homemade sauce, and the sauce used on this plate of salted egg was a creation by them as well. Other than pairing the salted egg sauce with prawns, many of their regulars love to order salted egg chicken chop as well.
Fan of Malaysian food will definitely be familiar with the term “Kam Heong”. Dishes cooked with the “Kam Heong” style is usually on a dry side with the strong fragrance usually lingers in your tastebud even if you have only taken a bite. Dark soy sauce, oyster sauce and good amount of garlic is commonly used to create the Kam Heong sauce. Personally, we felt that anything cooked using Kam Heong method will make me eat another bowl of rice without hesitation.
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Sanuk kitchen is a place you can visit if you are around Chinatown / Clarke Quay area and want to find a quiet corner to have your meal. Unlike a typical zi char stall with many chefs and their assistants, the ingredients are all prepared by the chef himself daily. It is a place not to miss if you like to have your lunch at a quiet area with minimum disturbance.
