Marden’s Chicken Rice by Simon Tan

[Ns1]

Also picked up today. 10/10 perfection.

[paranoidgarliclover]

@fish_n_rice

just for the soup & the condiments alone

Shhh.

I do wonder if he would be willing to sell the condiments separately. I think they’d be able to make ANYTHING taste better…

[PorkyBelly]

1/15

https://www.instagram.com/p/CYMfTBgJ8i6/

[PorkyBelly]

new dish from simon, kiam chai ark. a savory, salty, sour duck soup with fermented mustard greens and punches of sweetness from ripe juicy tomatoes.

simon ferments his own mustard greens and confits a duck leg that you can quickly sear before adding to the broth. the broth can be a bit salty on its own, but it’s delicious and balances nicely with a bowl of piping hot rice.

[PorkyBelly]

these are great. transparentsea shrimp on top of chicken, jicama, bamboo and tofu in a crispy shell.

[Armillaria]

Simon is doing another Kiam chai ark with his special mustard green soup on October 29 with 2 options:

• Duck breast and two soups with chicken rice for two
• Duck leg + one soup with chicken rice for one

*Chicken rice is what usually come with his Togo, without the chicken meat, of course… with seasonal vegetables on top.

For more info and images: Marden’s Chicken Rice on Instagram: "Duck breast Marden’s Chicken Rice will be doing its next pop-up Saturday, October 29th. I’m accepting pre-orders for pick-up on Sawtelle Blvd and Nebraska Ave. Pick-up time is between 12-4PM. Special menu this event. Kiam chai ark (salty vegetable duck). Traditionally, the duck is simmered and served in a duck broth with fermented mustard greens and tomatoes, along with plain white rice. I’ve added my own take by aging the duck breast for two weeks then searing it. I confit, then sear the duck legs. Instead of plain white rice, I serve chicken rice with vegetables on top. I ferment my own mustard greens, with just salt and water, instead of using any preservatives. Duck breast for two on a bed of duck fat chicken rice, along with shiitakes and market vegetables (Jimmy Nardello sweet peppers, if they are still in season). It also will come with two large broths with kiam chai and tomatoes. $70 Duck leg for one is $35. It comes with the same preparation as the duck breast, but one order of rice, and one order of soup. Additional rice is $4. Coconut kueh bengka (dessert cake) is $4. I accept payment through Venmo. Please DM me or text me at 424-354-9148 to place an order, or if you have any questions."

[PorkyBelly]

loved this this version of simon’s kiam chai ark with duck fat chicken rice and jimmy nardellos. great balance of sweet, sour, salty, and fatty flavors. he’s doing one more pop-up on 11/12 before taking an r&d trip to singapore for a couple weeks.

https://www.instagram.com/p/CkWPlikPygd/

[Armillaria]

I enjoyed the soup very much, too!

We ordered the same thing!! @PorkyBelly

[Armillaria]

Chef Simon will be heading to Singapore for a bit. He’ll come back with new dishes for us and hopefully some more exciting news

Simon gave me his magical chili sauce and it made the duck rice even better today. I almost forgot how much I love this perfect chili sauce because I don’t eat spicy food very often so good, can’t stop

The soup has developed nicer flavor with more sourness than the last batch. I can just eat his soup alone and be so happy already!

Suddenly miss Singapore out of nowhere after finishing this meal… Would I be happy living in Singapore with a lot of chicken rice?

[hungryhungryhippos]

Do it! If I were Singaporean I think I would def move back for a couple of years.

If Hong Kong was still British or independent I would’ve considered moving there and living for awhile but alas never got the opportunity to.

[PorkyBelly]

https://www.instagram.com/p/Ck6dMatPQJ4/

[PorkyBelly]

https://www.instagram.com/p/Cn7kd_Fvpzl/

[PorkyBelly]

Review: Two Food Pop-Ups That Made It