Simpson Wong is one of my favorite chefs in the city, and was kind enough to invite me down for a preview of his new restaurant, Chomp Chomp, earlier this year. There was some trepidation at that time if Singaporean street food would be understood and embraced by New Yorkers. Well, we’re happy to see that it has been! I visited Chef Simpson on a Tuesday night at 7pm last month and every seat in Chomp Chomp was filled with people waiting outside to get in! Looks like he has a hit on his hands! Here’s a look…
Simpson’s amazing Hah Zhueng Gai, shrimp paste chicken wings with Chinese celery, crispy garlic and chiles…
Lobak, five spice chicken and taro root wrapped in tofu skin with chili plum sauce…
Head-on crispy cereal prawns with curry leaves…
Oh Luak oyster omelet…
Char Kway Teow, fried noodles with clams and shrimp…
Prawn Mee, shrimp and spare rib soup with noodles on the side for dipping…
A better look at the soup…
My beloved BBQ Stringray, grilled skate coated in a spicy calamansi sambal…
A special that night, a Singaporean take on “bo ssam”, a whole pork butt…
With lettuce, cucumber, mango and other condiments to create wraps with…
Curry Laksa, seafood, tofu and noodles in a spicy coconut broth…
And my new favorite, savory murtabak…
Roti filled with minced beef and egg with a curry dipping sauce…
In order to celebrate the success they’ve had this summer, Chomp Chomp is teaming up with Tiger Beer to have a “Summer Send Off” party this weekend, featuring a Singaporean clambake! Here are all the details…
“Tiger Beer and Chomp Chomp, the restaurant by Chef/Owner
Simpson Wong are both teaming-up to host a “Last Send Off for the Summer” on
Sunday, September 6th starting at 5:30 pm. Priced at $50 per person (excluding
gratuities), guests will enjoy a spread featuring Singaporean Style Clambake
(marinated and cooked with Tiger Beer), $1 Tiger Beers and more to toast the
last vestiges of Summer and a salute to the Labor Day holiday.
Included in this amazing spread is Hah Zheung Gai (shrimp paste marinated crispy fried chicken wings);
Tiger Beer Spicy Clams (marinated in
the iconic Singaporean beer); Clambake with clams, mussels, shrimps, lobsters,
sausage and corn cooked in house spices and herbs like lemongrass and galangal
as well as Wok Fried Seasonal Greens.
To finish off the meal, guests can enjoy desserts like Pineapple Pie and Goreng
Pisang (Singaporean style fried banana fritters) served with vanilla ice
cream.
Chomp Chomp is located at 7 Cornelia Street in the West Village
and for more information on the “Last Send Off for the Summer Party” call 212-929-2888 or visit www.chompchompnyc.com“
I know I’ll be eating my fill of wings and clams at Chomp Chomp this Sunday and hope to see some of you there as well!
