Sanuk Kitchen

This is Chef Erik's signature sauce, which is a blend of many spices including sambal and curry leaves. It's very fragrant, and very tasty. Chef Erik is also masterful with his wok, so each of these large prawns has wok hei which I liked.
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Having this dish is like having a slice of KL in Singapore. This place isn't accessible at the moment, but they've plans to deliver through one of the food delivery apps.
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[Invited]

Seafood mui fan. The rice used in the seafood mui fan was pre-fried, and thus has a smoky fragrance to it. The rice, together with prawns, squid and sliced fish, is doused in a good amount of egg gravy.

Read more: https://www.misstamchiak.com/sanuk-kitchen/

Tucked away in a quiet corner of a coffeeshop in Havelock, this unassuming place has garnered raving reviews from the Burpple community, all thanks to chef-owner Erik Tan's dedication to his cooking. Burppler Jayson Yeo is all praise for how the chef doesn't believe in taking shortcuts. He could taste the effort in the Mui Fan ($6), which sees the rice being wok-fried for wok hei before seafood gravy is ladled over. Other dishes to try include the Kam Heong Prawns ($18) — large, juicy prawns stir-fried in a popular Malaysian cooking style, resulting in a super aromatic plate that's slightly spiced, fragrant and full of umami; as well as the Salted Egg Prawns ($18), which boasts a super rich and indulgent salted egg yolk sauce.
Avg Price: $10 per person
Photo by Burppler Annabel Huang

Where else do you get mui fan with wok hei? I'm curious, because this seems to be the only place where the chef, Erik, still took the trouble to first fry the rice before drenching it with the seafood sauces. Look at the charred marks on the rice, pictured.
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This place isn't easy to locate, and there aren't many tables available. But, if you find it you should be really satisfied with the food like all of us did.

Mui Fan ($6)
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One of the charming things about @SanukKitchen would be how the chef still believes in no shortcuts and doing everything the traditional way. This is my first time having muifan which is so detailed that even the rice is first fried to infuse wok-hei in it. The rice grains were all tossed and slightly charred and you can only imagine it went so well with the seafood gravy. Most tze char places these days just dump the freshly prepared gravy onto a bed of white rice which was why I was quite mesmerized by this dish.
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Whilst Saunk Kitchen may be inaccessible for some, it was good to know that the chef was working with the times to do deliveries under Food Panda with plans to start his own delivery services so that everyone can still enjoy tzechar done the traditional way.

Salted Egg Prawns (~$18)
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Really still quite awestrucked by the salted egg sauce which coated the prawns. These prawns were even larger than the ones used to make the kam heong dish. The salted egg sauce was so rich and still had much of the salted egg yolk bits lingering on the entire dish making this dish super umami when coupled with the prawn juices. There was no doubt that the richly coated prawns tasted great with the sauce.