Makansutra: The best real versions of Republic Of Food's local dishes

When the call came to invite me to play the leader of the Underground Food Club (UFC) in the local makan movie Republic Of Food, it took me all of 10 seconds to take it on.

I have no acting background.

TV show host, cook, World Street Food Congress curator, food court designer and operator, writer, publisher, yes, but no acting gigs.

Still, local director Kelvin Tong took a leap of faith and signed me up as Zito in his new comedy, which opens at Cineleisure Orchard and Cathay Parkway Parade today.

Produced by Tong's Boku Films and supported by the Ministry of Communications and Information, the film's premise is simple, with a big dose of humour from leads like Adrian Pang and Yeo Yann Yann.

I portray the hero out to preserve real food - so up my alley - in a dystopian future where the world's food safety is threatened by viruses.

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So synthetic "Phood" becomes the "saviour",passed off like the real thing (think mee rebus and chicken porridge) from the Phood organisation led by Bobby Tonelli's villain.

Sashimi, crab, satay, eggs, salted fish tau gay and even the humble rice make appearances in Republic Of Food.

I cannot help but think of all my favourites when I conjured up some of those dishes we polished off while making the movie.

TAHU TELOR

Old Satay Club Mee Goreng, Makansutra Gluttons Bay, 01-15, Esplanade Mall, 5pm to 3am daily

In the movie, we devoured plain boiled eggs like they were contraband. So while things are still real, this Indonesian classic is one of my favourite ways to eat eggs. Soft tofu and egg are poured into a mould and fried in hot oil. It fluffs up, and the mount of crispy-on-the-outside and soft-on-the-inside tofu egg mixture is served doused with a sweet kicap and sambal sauce on a bed of salad.

CRAB

Happy Crab, 609 Geylang Road (Lorong 31), 5pm to 10pm daily

This is such decadence from a hawker. The former seafood supplier steams up fresh Sri Lanka crabs, bastes them in black pepper sauce then grills them. They are served with three dips - mayo, sambal and soya sauce chilli.

FISH

An Ji, 02-193, 335 Smith Street, 10.30am to 2.30pm and 4.30pm to 10.30pm, closed on Wednesdays

I rated this "die die must try" 20 years ago and still adore it today. The place stir-fries fresh toman fish in spicy black bean sauce and puts it over the deep-fried crispy egg noodle. The crispy, soft and saucy sensation is a pure Cantonese delight.

MEE REBUS

Wedang, Golden Mile Food Centre, noon to 3pm, 5pm to 7pm, closed on Mondays.

This humble plate of mee rebus has all the simplicity of the dish executed to perfection. The noodles are nicely smooth and soft, and the all-important sauce is thick, smooth, with a light touch of tau cheo and dried krill. The egg and tofu toppings are good but unimportant.