New zi char stall with over 50 dishes, including kam heong udon & pineapple beef rice

For folks working around the Ubi industrial estate, have you tried the pepper yong tau foo spot called 食你豆腐 Cooking Mama at Frontier @ Ubi? If you have, there’s now another zi char stall called Kampung Kia Seafood within the same kopitiam for you to check out during lunch.

This stall is established by 48-year-old Eric and his business partner. Eric had always aspired to be a chef. At the age of 15, while most of his peers were still studying, he chose to drop out of school to hone his skills at various places.

They include The Ship Restaurant at Shaw Centre, Excelsior Hotel, the now-defunct Cockpit Hotel, and even a catering company. He even continued working part time when he was serving National Service.

“Whenever I travel to Malaysia, Indonesia and Thailand, I’m always fascinated by the local kampung food. That made me have a dream of opening a food stall to bring that same taste and experience back to Singapore,” Eric shared.

Kampung Kia Seafood is currently serving till 6pm. Starting mid-February, the stall has plans to stay open till later. A new chef will also be roped in and special items will be offered.

For now, the menu has a total of 46 dishes consisting of rice and noodle options. They include classic favourites like Black Pepper Beef Rice (S$6), Sweet & Sour Fish Rice (S$6), Salted Egg Prawn Rice (S$6) and Thai Style Chicken Rice (S$6).

They have more unique options including Kam Heong Udon Noodle (S$6), Pineapple Beef Rice (S$6) and Blueberry Pork Ribs Rice (S$6).

If you have a hankering for something hot to wash it down, check out their 4 options of Stewed Soup: Old Cucumber Pork Ribs Soup (S$5.50), Lotus Root Pork Ribs Soup (S$6), Watercress Pork Ribs Soup (S$5.50) and Herbal Chicken Soup (S$6).

食你豆腐 Cooking Mama: 32 yong tau foo varieties with peppery broth & Hakka mee, hidden in industrial estate