Dedicated to making our specials as creative as can be, our latest dish, a hearty Nasi Lemak created with Singaporean street food stars Old Chang Kee (‘OCK’ to the regulars), is our most vibrant collaboration yet.
Affectionately known as ‘the curry puff woman’, Sandra Leong is the driving force behind Old Chang Kee, a renowned Singaporean eatery with impressive roots tracing back to 1956. OCK hatched as a humble stall near Singapore’s famous Rex Cinema, where the first Old Chang Kee curry puff was created. Today, the family-run business has expanded to over 100 locations across Singapore, Malaysia, and Indonesia while still serving its signature curry puffs and other traditional dishes. Raised in Singapore, Sandra nurtured OCK from a love of familiar, comforting dishes reminiscent of childhood. After moving to London, she noticed a gap in the market for authentic, fast-service Singaporean food, sparking a decision to bring home comforts to her new home. Since then, OCK’s reputation has spiralled, and despite being a no-frills, grab-and-go concept, they’ve caught the attention of critics like Giles Coren, Fay Maschler and Marina O’Loughlin.
A seasoned collaborator with her own series called ‘OCK & Friends’, Sandra saw the perfect opportunity to spotlight a Singaporean brunch favourite. While Eggbreak’s cracking Chef Shekhar has put his twist on the traditional dish – serving the creamy, infused ‘fatty rice’ with a flavourful chicken curry instead of traditional fried chicken or fish – he’s preserved the core elements of coconut milk and crispy textures. ‘It’s the best of both worlds. You can try Shekhar’s special at Eggbreak, but if you want to try the original recipe, you can visit Old Chang Kee, where we use more traditional ingredients like fried baby anchovies and peanuts. I refer to this as the breakfast of champions,’ says Sandra.
Doing what we do best, Sandra admits she has brunch on her mind after working with Eggbreak and is considering which other classic Singaporean dishes can be reworked as brunch options. As with all our collaborators, we needed to know Sandra’s favourite Eggbreak dish. Unsurprisingly, as a lover of fuller flavours, she shared a love for our pulled lamb, so much so that she couldn’t resist incorporating it into her menu at Old Chang Kee, crafting an eggs-quisite pulled lamb curry puff that’s fast become a hit, as well as a pulled lamb pairing option for their traditional Nasi Lemak.
The collaborations are available at Eggbreak and OCK until the end of September, so there’s still time to experience this unique blend of flavours and taste Singaporean brunch in London.
