Michelin-Selected KEK brings Singapore’s zi char cuisine to Bengaluru
Singapore’s Michelin-selected restaurant Keng Eng Kee Seafood is collaborating with Bengaluru’s Kopitiam Lah for a special pop-up event. The initiative, part of a series called Masak Masak, aims to share authentic zi char cuisine and Singaporean food culture with the Indian audience.
Why it matters
This collaboration highlights the growing trend of international culinary exchanges and the increasing appreciation for authentic regional Asian cuisines in India's metropolitan food scene.
Just a little over a year ago, Joonie Tan, the team lead at Bengaluru’s Kopitiam Lah, launched an initiative inviting chefs from diverse kitchens to the Malaysian eatery and coffee shop. Titled Masak Masak (the Malay term for ‘to cook’), the series launched with Seefah, the Asian restaurant from Mumbai. Now, Joonie is all set to launch the third edition with Keng Eng Kee Seafood (KEK), Singapore’s Michelin Selected zi char restaurant that has been visited by food personalities including Mark Wiens and the late Anthony Bourdain, and was featured on Netflix’s Street Food . “The idea behind the series is to invite chefs we love into our kitchen to cook, no rules attached. It’s about our friendship, childhood memories, culture and experimentation, and the joy of cooking,” says Joonie.
Chilli crab with steamed buns | Photo Credit: Special Arrangement
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