4011 Ang Mo Kio Avenue 10
T: 8655 6555
Kudos to my blue banner buddy for his introduction to this hidden find. Judging from our physique, you know we’re bona fide meatarians – on a lookout for some decent protein intake. All things meat, all things Thai, will travel to eat ha-ha!
This joint is situated in a canteen of an industrial establishment, slightly remote from civilization – albeit geographically still considered centralized, except for the route to take. Accessible by your own ride, a cab, or a bus ride, with a decent walk to work up the appetite.
So, what makes people inconvenience themselves to feast with Vizz?? The answer is simple, you get to stuff your face till you can’t walk, for less than $20. And to add to that, the year end monsoons and the change of winds brought some wet & chilly weather upon this usually humid tropical island, and under such circumstances, nothing beats dining right next to a stove; in the likes of Chinese steamboat, Korean BBQ, Mongolian BBQ, Japanese Yakiniku… or in this case, Thai Steamboat BBQ (หมูกระทะ – pronounced Moo-kra-ta).
Many people eat without knowing much about what they eat, so here’s a little introduction of how it comes about:
Mookrata originated from ภาคเหนือ the northern provinces of Thailand – anywhere to the north of Pitsanulok & Sukhothai (FYI, these 2 provinces have epic history to their names). Anyway, Mookrata in literal translation means “pork pan” (which isn’t difficult to comprehend how the name was derived) – placed over a charcoal stove, a dome-like pan fashioned quite similar to the Mongolian ones, except there’s a trough around the perimeter for water that eventually becomes soup, after the meat juices flow.
Over the course of time, technology changed, material changed, the pan commonly found in the field is using aluminum alloy. Occasionally, you’d find some places using die cast brass alloy, which is supposed to cook more evenly. To date, I’ve yet to discover any using ceramic or ceramic coated ones, but I believe time will tell. And gas stove is most commonly used these days.
To start things off, start ticking off the menu on the choice of meats, vegetables or fungi, so the staff would prepare your platter. Help yourself to the finely chopped garlic, coriander, sesame seed and blended chili sauce. This concoction will be the dip for the rest of the meal, and feel free to top up as your buffet comes along.
The stove is set on high heat, put 2 pieces of pork lard at the apex tangent of the dome, so the fat would grease the dome. You may also run the lard over the surface of the dome, so that the fat isn’t wasted through the crevices into the water. # the owner prompted that it may soon be converted to self-service buffet to reduce waiting time, so, Mookrata & meat lovers… get your game face on!
In lieu of the strong following and high volume patronage, the food moves so fast daily, I suppose freshness of the food is beyond reasonable doubt.
# so if you end up with runs, there’s a good chance that its due to your poor judgment on the done-ness of what you consume.
If you’re still having apprehensions about going the distance to enjoy this very affordable buffet, I suppose I’ll just share this famous phrase “You’ve got to do what others won’t, so you can have what others can’t”.