Original
SINGAPORE Flavors
21st Century Hawker Cuisine in NYC
straight outta singapore
Like many Singaporeans, Chef Richard Chan has been obsessed with food for almost as long as he can remember. Growing up in Singapore, his favorite memories were always at his homeland’s numerous hawker centers. The clatter of spatulas against cast iron woks and clicking of chopsticks; the heady swirl of aromas like belacan and salted fish; the lively conversations over kopi; and most of all, the food that connected all those happy moments.
Sin Kee is Chef Chan’s 21st century spin on his homeland’s cuisine. Fresh and innovative but firmly grounded in the hawker center classics like Hainanese chicken rice and Teochew braised duck. Sin Kee seeks to create that same happy place Chef Chan experienced as a boy in Singapore for everyone right here in New York City.
Photo credit: Caroline Shin for Eater NY
let’s makan lah!
Makan literally means “to eat” in Singapore.
But it’s much more than that. It’s a whole vibe ~
AUTHENTIC
You might be a 18-hour flight away from Singapore, but our food will transport you there.
Expect the same amazing taste you would at Singapore’s famous hawkers. We keep it 100% real.
FRESH
Everything is freshly prepared with quality ingredients.
We take pride in our food and that goes all the way with our ingredients and preparation.
BOLD aF
When it comes to Singaporean food, prepare for a delightful combination of rich, bold flavors.
We describe it as shiok, a Singaporean slang for the feeling of sheer pleasure and happiness.
some of our local favorites
HAINANESE cHICKEN RICE
Considered one of Singapore’s national dishes, the Hainanese Chicken Rice is a must-have (die-die-must-try) dish.
Famed for its succulent flavorful meat and tender skin, our Hainanese chicken is served with fragrant rice, tangy chili sauce and our special coriander garlic pesto.
Teochew braised duck
Another ubiquitous dish you will find in Singapore hawker centers, the Teochew Braised Duck is covered with a simmered soya sauce gravy and served with taro rice and braised egg.
The tender duck is carefully deboned and sliced so it can take that gravy in for that extra flavor and silky texture.
fried oyster omelette
There are many versions of oyster omelettes but Singaporeans would argue theirs is the best (fact).
A thin crispy yet gooey batter coated with a generous amount of eggs, coupled with the umami of fish sauce and fresh, plump oysters. It’s best enjoyed with our chili lime sauce and a bottle of ice cold Tiger beer.
