The Best Dip: Fhoul Madinah Istimewa Original Kacang Pool

I wouldn’t mind starting my mornings with just a sunny on my toast. But if you’ve been to Gelyang Serai, you’d come to realise that sunny on toast isn’t complete without Kacang Pool.


It’s been over 30 years since Mr Syed Ali took over his Yemeni Grandfather’s stall when he retired in the 1980s. Together with his wife, the duo serve only two dishes; Kacang Pool and Shak’shuka. For a typical Singaporean that has survived only on a staple of Kopi-O and Kaya toast for breakfast, Kacang Pool may not top the list of Blockbuster Breakfasts, just yet. Kacang Pool is an exquisitely simple Meditteranean stew, made from boiled fava (broad beans). And that’s essentially it, boiled broad beans, topped with a runny sunny, tangy and ‘pang’gent green chillies and diced onions.


I had my Kacang Pool with baguette, and smeared my bread with the stew down to the very last bean! Overall, the stew was like a nutty curry that was reminiscent of a Mexican Salsa when eaten with the green chillies and onions. I have never tried Kacang Pool before, and i asked Mr Syed Ali many questions about his popular Kacang Pool (there were many tables at the market with at least a plate on it), and guess what, he ended up asking me if i was Singaporean!


I think it’s a stark reminder of the colourful origins of Singapore, and that although our forefathers came from different countries, each with a little piece (or recipe) from their home, at the end, even an indigenous dish from Yemen can find it’s place in what we call Singaporean (:


Address: 1 Geylang Serai, #02-114 Geylang Serai Market and Food Centre

Opening Hours: 6:30am – 12pm


  • Kacang Phool – $2.50



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