A culinary journey through Southeast Asia unfolds with Kaokee, the newest venture from Reagan Tan’s Mc Wilson Corp. This isn’t simply a restaurant; it’s a collection of stories, each dish a chapter inspired by the vibrant food cultures of Singapore and beyond.
The experience began with egg tarts, a revelation in creamy texture and flaky pastry. The crust, reminiscent of a delicate croissant, shattered with each bite, surpassing expectations and setting a high bar for the meal to come.
Next arrived the Roast Hokkien Chicken, its aroma filling the air with promises of savory delight. The skin crackled with a satisfying crispness, yielding to incredibly fragrant and tender flesh.
The centerpiece of the tasting was undoubtedly the Singaporean Crab, presented with a choice of three distinct sauces. The chili sauce, while adjusted for local palates with a touch more sweetness, hinted at the fiery intensity of its Singaporean counterpart. The garlic sauce delivered a bold, sharp flavor, while the salted egg sauce achieved a luxurious richness that perfectly complemented the crab’s delicate sweetness.
Even a seemingly simple dish like Beef Shortribs with Black Pepper Sauce surprised with its expertly charred exterior. The char provided a welcome contrast to the sauce’s subtle sweetness, showcasing a thoughtful balance of flavors.
But the true revelation was the Char Kway Teow. These wok-fried noodles, brimming with shrimp, squid, and pork, defied expectations. Each strand carried a smoky depth, a testament to the high heat of the wok, and a surprisingly airy lightness that lingered on the palate.
The Hainanese Chicken, however, held a particularly poignant story. Born from necessity during the pandemic, this dish became Reagan Tan’s personal obsession. He tirelessly perfected the recipe at home, selling his creations to neighbors as a lifeline, before embarking on a research trip to Singapore to uncover the secrets of the perfect chicken.
That journey led him to “Stall 9,” a humble hawker stall that inspired the very name of Kaokee – a Hokkien phrase translating to “Stall 9.” The restaurant isn’t just about serving food; it’s about honoring the dedication of the chefs and hawkers encountered along the way.
From its beginnings at Belamy House in Makati to its third location at The Podium, Kaokee embodies a commitment to authentic flavors and compelling narratives. It’s a testament to the power of food to connect us to cultures and to the resilience of the human spirit.
Reagan Tan views each of his restaurants as a vehicle for storytelling, a way to express his creativity and share his passion. With plans to expand Tatatito and introduce a new chef-driven pie concept, his culinary adventures are far from over.
