245 East Coast Lagoon Hawker – known as ‘the local’

Posted on Feb 9th, 2014

by Brian Kennett

Categories:

Restaurant Reviews

Off to my local this Sunday!

My local. OK everyone does NOT know your name, but they sure know what you drink, and will also be over like a flash as soon as you have emptied your bottle. Oh yeah a bottle that is a long-neck and costs $6 - come on city drinkers come to East Coast, it's beautiful and cheap. — My local. OK everyone does NOT know your name, but they sure know what you drink, and will also be over like a flash as soon as you have emptied your bottle. Oh yeah a bottle that is a long-neck and costs $6 – come on city drinkers come to East Coast, it’s beautiful and cheap.

Few pints and some bar food with the family – nice!!!

Not like you UK local, usually an interior room, sport on TV etc. This is Singapore, where you spend 70% of your time outdoors. So my local is thus to. I am placing this in my ‘a hawker, a hawker’ section because this is where my local is.

Have a trip to Lagoon Hawker Centre, East Coast Service Road. It’s worth a visit.

Well the view is not too bad I think you'll agree. OK this is just up the footpath but is indeed the view we look over if not interrupted by loads of people walking and cycling. Better than the inside of a building, and way better than a TV set. — Well the view is not too bad I think you’ll agree. OK this is just up the footpath but is indeed the view we look over if not interrupted by loads of people walking and cycling. Better than the inside of a building, and way better than a TV set.

Bar food is very interesting - here is Amy and Ollie sucking out bone marrow from slow cooked, marinated pig legs. This stuff is amazing, cooked for days, fall apart when you touch it with this unctuous gravy. WOW, to die for this is and I think you'll agree the kids think so too. Oh yeah and this costs the Princely sum of $5.50, about 2GBP. — Bar food is very interesting – here is Amy and Ollie sucking out bone marrow from slow cooked, marinated pig legs. This stuff is amazing, cooked for days, fall apart when you touch it with this unctuous gravy. WOW, to die for this is and I think you’ll agree the kids think so too. Oh yeah and this costs the Princely sum of $5.50, about 2GBP.

Ollie's off doing the same. Strawers arrived later to allow them to get every single last little drop out. Love my kids for being major foodies like me, I guarantee if we had still been in UK they would not be doing this, and like most kids there refusing to eat anything green let alone bone marrow. Well done kids. — Ollie’s off doing the same. Strawers arrived later to allow them to get every single last little drop out. Love my kids for being major foodies like me, I guarantee if we had still been in UK they would not be doing this, and like most kids there refusing to eat anything green let alone bone marrow. Well done kids.

Why do I love going. I can take my kids. I can people watch 1,000's of different people ambling past me as I relax, and I do so relax. We chat as a family, we relax as a family, we interact with friends, we're outdoors and I also get access to my friend Tiger and cheap cheap prices, some of my favourite food on display from marinated pork leg, pork rib soup, sautéed peanuts and my friend Tiger (did I mention that all ready?) — Why do I love going. I can take my kids. I can people watch 1,000’s of different people ambling past me as I relax, and I do so relax. We chat as a family, we relax as a family, we interact with friends, we’re outdoors and I also get access to my friend Tiger and cheap cheap prices, some of my favourite food on display from marinated pork leg, pork rib soup, sautéed peanuts and my friend Tiger (did I mention that all ready?)

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.