Zhu Zhu Zai: Ex-private dining chef sells lu rou fan & braised pork pizza from $3.80

If you’re a regular at Chinatown Complex Market & Food Centre, you’ll likely navigate its labyrinth-like layout like a pro. But for a first-timer, it can be a little overwhelming due to its size and the extensive number of stalls available. With SOOOOOO much on offer, where do you even begin? If you love braised pork, read on as I check out Zhu Zhu Zai for the first time.

Meet Madeline, the former owner of a 6-seater private dining experience called ‘Taste of Memories’ at her humble HDB apartment.

She said, “I believe that food brings people together, that’s why I gathered people together to make memories.” That’s something I strongly believe in too. High five, Madeline!

Being raised in a single-parent family, eating out was a luxury that didn’t come by often. As Madeline was in-charge of prepping dinner since her mum needed to work, she imitated zi char dishes to “pretend” that she was eating out.

Her cooking was entirely self-taught by reading recipe books. As she learnt about different kinds of cuisine, she gradually weaved in her own tweaks.

“As I’ve always been fat, my dad gave me a nickname ‘ju ju zai‘ in Cantonese, which means baby pig. That’s how the name Zhu Zhu Zai came about, she added with a giggle.

What I tried at Zhu Zhu Zai

I started out with something extremely sinful, the Braised Pork Belly Rice (S$4.80). Madeline offered to cut it into smaller pieces, making it a breeze to pick up with chopsticks.

The fatty portion of the pork belly jiggled like a gelatinous jelly, while the meat fibres surrendered effortlessly to the gentle tug of my utensils. True to its appearance, it proved tender and melted in my mouth easily.

Remember to say ‘yes’ if she offers pickles. Those tangy cucumber slices work wonders in balancing out the richness of the pork belly and paired beautifully with the Taiwan pearl rice.

I then moved on to the Braised Pork Rice (S$3.80) and made it more luxurious by adding Braised Beancurd (+S$1) and Seasoned Molten Egg (+S$1.50). Immediately, it looked like a picture-perfect representation of Taiwanese fare.

After my first mouthful, I was rendered speechless. For the first time in Singapore, I’ve stumbled upon a braised pork rice that rivals the ones I had in Taipei. It was savoury, creamy and flawlessly seasoned.

When I prodded the Seasoned Molten Egg, it instantly unleashed its golden river. I wasted no time in mixing everything up, transforming each mouthful into a rich and lavish affair. The Braised Beancurd was also delicious and  was gone within seconds.

I also couldn’t resist trying the Nan Ru Fried Pork (S$3). Now, before you furrow your eyebrows in confusion, let me explain: it’s pork belly marinated in red fermented beancurd, then battered and fried to a perfect, golden crisp.

The fried pork belly pieces were a wonderful blend of crispy yet tender textures. But to take it to the next level, dunk it into the chilli dip— its truly love at first bite!

If you think that’s all there is to it, no, that’s just the tip of the iceberg. On Fridays and Saturdays from 6pm onwards, Madeline unveils a secret snacks menu. Determined to find out what it was, I headed down a second time on a Friday evening.

Madeline puts a unique spin on pizza by using a tortilla wrap base for the Braised Pork Pizza (S$5). It contains bits of braised pork, chilli slices, cherry tomatoes, and mozzarella cheese which are then flame-torched. It’s then topped with a drizzle of mayonnaise and spring onions.

As she grilled both sides of the skin before layering the ingredients, the base managed to stay firm and didn’t become soggy; even after snapping numerous photos and videos. The braised pork was yummy and aromatic, nudging me to have another slice after the first.

The Pulled Pork Nachos (S$8) were presented on a newspaper-like paper and featured pickled slivers of red onions, a dollop of pulled pork, a runny poached egg, green chilli slices, red onion bits and cubes of red pepper piled atop the nacho chips.

As much as I enjoyed jabbing the poached egg with the chip’s sharp edge, I felt that the pulled pork was a little too sweet and ketchupy for my liking. I enjoyed the creaminess of the poached egg and the pickled red onions added a brightness to the overall dish.

The Garlic Pork Fried Rice (S$3.80) was a simple yet satisfying dish, embodying the saying ‘less means more’. Despite its simplicity, a bowl of short-grained Taiwan pearl rice stir-fried with garlic bits and minced braised pork— I found it hearty and enjoyable.

I concluded my evening meal with the Nan Ru Fried Chix Wings (S$5 for 3 pieces). The outer layer tasted similar to the Nan Ru Fried Pork that I had the other day, with moist and tender flesh. If I had to nitpick, i would’ve preferred a tad more seasoning on the chicken wings.

However, all thoughts of seasoning were soon forgotten the moment I dunked the chicken wings into Madeline’s homemade chilli sauce. It had a satisfying hint of garlic which made everything taste better— petition to sell this at your stall front, Madeline?

Final thoughts

Whether you choose to visit Zhu Zhu Zai during the day to enjoy her braised pork rice dishes, or head over there on Fridays and Saturdays evenings for a chill, relaxing night with friends, the choice is entirely yours.

Oh before I forget, Madeline also sells Braised Pork Knuckle (S$7.80) and Sweet Vinegar Trotters (S$7). And on Saturdays, she serves a special Kou Rou Bao (S$3.50).

Do swing by and say hi to the friendly but camera-shy Madeline (tsk tsk).

Expected damage: S$4 – S$13 per pax

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