Quan Fa Mookata Using Fresh Organic Produce In Singapore *CLOSED*

Traditional Thai-styled steamboat took our shores by storm and started gaining popularity when people realized that they have an option of either cooking their veggies and meat in a delicious broth or grilling the seasoned meats on a skillet. Since then, many mookata restos have popped up all over our island, but what caught our attention with Quan Fa Mookata is its farm-to-table collaboration of local and regional farmers, with a traditional Thai “kampong”-style mookata dining concept. Nestled in a coffeshop in Jurong, Quan Fa Mookata was set up by Junjie Liao (JJ) and Justin Leong, both fervent believers of natural and fresh produce. This eatery prides itself on serving only the freshest and finest of what sustainable farming has to offer, from the curation of the menu to the marinated chilled meats and veggies, down to the ingredients of the broth and dipping sauces.

Quan Fa Mookata is truly a farm-to-table concept in collaboration with Quan Fa Organic Farmdelivering a variety of fresh vegetable daily. They have also tied up with local egg farmer, Uncle William’s Lian Wah Hang Quail & Poultry Farm, chilled meat supplier, Toh Thye San Farm, fresh Fish Paste from Ha Li Fa (Bobo Fishball) and the famed Jurong Frog Farm for their frog legs.

No processed foods are served at Quan Fa unlike in a typical mookata (i.e. no luncheon meat, crabstick, hotdogs, etc.). Broths are made from tons of veggies and 2 chilled whole spring chicken. Delivered fresh daily at 4pm, the vegetable basket showcases Quan Fa Organic Farm’s prized products. Freshly curated and assembled with a minimum variety of 3 leafy greens and various hardy and seasonal vegetables, this is as fresh as it can get! Did we mention the fresh meats? The eatery only uses chilled meats, never frozen, and are carefully dried so that they are more soluble to marinate. The result? Absolutely delicious and succulent meats. A must-try is Quan Fa’s fish paste made out of pure fish meat, without any flour, and mixed with herbs and acid to create a tantalizing concoction.