Kerabu by Arang — Restaurant in Singapore

CHECK THEIR INSTAGRAM STORY ON WHETHER THEY ARE STILL OPEN!

As prospective consumers, you will be investing a lot of time and energy in travelling to this stall, only to discover it is closed (speaking from experience, lol😅), thus this is probably the first thing I will advise you to do. Although I can not blame them for being so well-liked and for selling out so quickly in the middle of lunch, it would be preferable if they had more supplies to last through the crowd given that the store typically shuts 2.5 hours after opening due to the large number of orders—I mean, a lot, a lot, a lot—that they receive. I regrettably do not have a good picture, but I can still clearly recall seeing at least 70 takeout packets spread over three tables in front of their store and many receipts at the packing area. To keep in mind, they have a website for pick up orders so people who order usually do takeaway ( $1 for takeaway).

10/07/24: I came at 10.53am and was greeted by a poster that said they have 'sold out' (as seen in the picture) but fred not, it just means that they haven't opened for dine in orders (I figured when a person started to queue despite seeing the sign). When the store opened for dine-in orders at 11:05 after a 12-minute wait, I placed an order for the chicken kerabu set. After paying $13, I sat down and watched as more individuals entered the line. My lunch arrived at 11:37, after a reasonable wait of about thirty minutes given the volume of orders they had to handle. Not long later, a wave of adult workers begins to pour into the line and over the entire hawker center.

Verdict (7.5/10): Upon being called, the store assistant told me to mix the rice and salad together which I did but it didn't really make much of a difference.

I got to say that the food is cold. Yes. COLD. If you notice the CNA insider video (which is the main cause on why most people visit), the owner cares very much about presentation which is definitely important to look appealing but the expense of having the rice to sit on the plate for too long making it taste unappealing even with the excellent seasoning. The chicken was also slightly cold which was surprising as it seemed well chard on the side. Surprisingly, the chicken was a little cold as well, even though the side seemed well-charred. Despite my best efforts to lessen the saltiness with my scoops, the salted egg was SO FULL of salt that I found it really difficult to eat. While I was eating, I overheard the couple beside me talking about how the rice and meat was also cold which is a waste since they had also hoped to enjoy the food slightly more warm

Positively, the keropok was crunchy and went pretty well with the rice. The sambal chilli, which perfectly complemented the dish with a hint of sweetness and heat, was beautiful. Pomegranates were another inventive addition to the salad, since their burst of sweetness added further flavor to the basmati rice. The percik sauce was unquestionably the star of the show.My mind was blown away by the variety of flavors I had never tasted before, which stimulated my brain when I took a taste of that. Since the sauce was poured over the chicken, it warmed it up and served as a delicious dipping sauce for the rice and meat. Without a doubt, the sauce is this stall's biggest attraction.

I suggest coming here about 11 a.m., which may be a bit early for lunch, but the wait time will allow you to eat at a nice hour of approximately 11.45. Is the experience at this stand worthwhile? Yes, in my opinion, as their shortcomings are not too great. However, I like the team's workmanship and work because of how much work they put into setting up the space and making the necessary preparations while delivering...

TLDR: Get yourself down there to try the Chicken and Lamb Rib Kerabu sets and your food cravings will be infinitely satisfied for the rest of the week. #SupportLocal

The Impression Before the First Impression: I do not usually post reviews unless there feels like an absolute need to. What I experienced was more than a taste of fine dining, but truly passionate owners that excel in their craft with consistency in quality. I stumbled upon knowing this gem of a place through CNA’s documentary. Since its release, I have been dying to find a perfect time to grab a share of their food amidst their short window of operation. Nevertheless, on a rainy Friday afternoon I ordered both the Chicken and Lamb Rib Kerabu to go, with an added serving of the Percik sauce for $2.

The First Impression: Every element of the Kerabu sets were separated and allowed maximum flavours to be retained once I reached home and mixed it all up. You know I'm going to be praising every element from here…

The Rice: Flavourful, pure Basmati mixed with the traditional Kerabu salad. Each pomegranate never fails to burst in your mouth with each bite, and the winged beans were consistently fresh and crunchy. You can simply just eat the rice and the sauces and call it a day. Add the Keropok and you get the additional textured crunch you would expect.

The Chicken Leg: After hearing the meats were sous vide, I expected the tenderness and juiciness from that of a fine dining restaurant. And indeed I was not disappointed at all. There’s really not much else to say other than to applaud the chefs and owners for maintaining a high quality after all these years!

The Lamb Rib: There is the gaminess that comes from lamb. I do not mind it at all. I used a spoon to portion the rib out, and immediately the lamb bone separated with nothing left on it. That was a sign of heavenly meat. The ratio of fat to meat was more or less equal (I do prefer this, though some might want more meat to their portions). To supplement (or more of calm) the strong flavours of the meat, pair this with the Percik sauce and rice. After all they must go together. What you get is that perfect flavour balance right in your mouth. I did try every element individually before slowly adding each sauce/rice just to savour it all!

If you read this far, you're a champ! I wish the owners and chefs all the best and continued success in your endeavours. For the rest of us eaters, you should now be convinced to go try this out...

Now first thing first. I’m not the kind of person who would write food reviews. If I do, it’s either the food is from hell or, it is out of this world. Fortunately, this case is the latter. I can’t tell you how much love I have for Nasi Kerabu and how much of a Foodie I am. When I say this is one of the most complete and satisfying meals I’ve eaten, I really mean it.

The chicken was cooked to perfection and had a nice char to it. Sauce was flavourful but subtle at the same time. The budu sambal at the side adds extra savouriness to the dish. Let’s not forget the condiments. Crackers and salted egg is expected of a Nasi Kerabu but the kerabu (vegetable salad) is where it sets itself apart from others. They had a mix of pomegranate, and some other ulams. Gosh it was fresh and still had some bite to it which I think most sellers tend to get it wrong. But it’s the sum of all the parts that won me over. It’s the perfect balance of proportion (taste, amount, texture) that elevates this dish to Godly level. Overall, I find no fault in this dish. 100/10.

For those contemplating whether to go or not, it’s either you all are living far away from yishun or you think it’s expensive. For the former, I myself live 1 hour away but I came either way. And I would dare say that I would come by again. Free up some time to try this masterpiece. Now for the latter, you need to know, good food comes at a price. I am frugal as hell. I have strict daily budget on food. But this my friend, is an exception that I am willingly to break, at least once in awhile. Please come by to Yishun Hawker Center to taste this masterpiece that you would only get at a high end restaurant.

P/S: At first I wanted to gate keep this place but you know what. I’d rather get people to flock this place and overwhelm the owner so that he considers opening a new branch closer to central region hahahha. Anyways have...