Pan Ji Cooked Food 潘记刹骑马

A rare stall still making handmade sak kei ma (殺騎馬) & xiao kou zao (笑口棗) the traditional way. The sak kei ma is golden, lightly crisp, gently chewy & nicely bound with maltose — not too sweet, not too sticky, just right. Their xiao kou zao is equally delightful — crunchy & lightly sweet with a fragrant hint of sesame.

I've loved Pan Ji's sakima since I've known they existed. I used to frequent this stall when it was possible for me to come in the daytime. But whenever I can, I make the effort to go all the way there to the innards of Chinatown Food Market's green zone and hope that they are 1) open and 2) have availability. It's made fresh every day, isn't too sweet, and not so sticky that your teeth feel awful after. As the oil used is fresh, there isn't any rancid smell. The only thing to note is the self-control one has to apply to self so as not to buy as many as one can carry. This is so good, I could lose control and eat plenty. Come try it but leave some behind for me! (It's in a very busy food centre so fewer stars for atmosphere)

Sak Kei Ma 殺騎馬 ( in Cantonese) *********************************** 🤎Sak-Kei-Ma is a traditional Chinese pastry made of fried dough crisps held together with maltose & sugar syrup. ✳️ My late mum used to feed us with this retro snack during tea time. 🟧 This shop is a popular one at Chinatown. ▪︎I've seen documentaries on this shop. It is alot of hard work and physical effort to make this heritage artisanal pastry. 🟨 At times, my husband would pass by Chinatown, and buy a packet or two of this crispy delicious vintage snack of yore. Recently, a friend of his gifted us with a packet of this Sak-kei-ma.

Some said the best, and some said otherwise. I would say above average for sure. Kinda pricy cos it took a lot of effort to make it. Hope you like it. 𝗦𝗮𝗸 𝗞𝗲𝗶 𝗠𝗮 (or “萨其马"), childhood sweet snack. chunky batter melded together with maltose syrup. Uncle had more than 40 years of experience. Can try if you are nearby.

This stall at Chinatown Complex Food Centre is IMO famous for its traditional old-school Cantonese bakes - and there is about half a dozen different types offered here. Whilst I know of this stall to be famous for its "sakema" - an old Cantonese sweet bake - today I tried its "Sesame Egg Split"; not knowing what it was at all, but I was willing to try it. So, I bought a bag of five for $5 and tried them. To me, it is like a traditional bisquit that egg-rich with a coating of sesame seeds all over. Not bad, I thought - and it goes well with a cuppa coffee.