Very Good Enjoyable Lunch @ Seng Kee on 12May2016

香煎米粉or三楼米粉 fried beehoon

香煎米粉or三楼米粉 fried beehoon

my OPS primary school classmate bought 5pax lunch at seng kee today on 12.5.2016.^^

the 香煎米粉or三楼米粉 fried beehoon we had today, i so enjoyed this i am going to try making this myself.

i came here twice before, both times with my RI friends.

the last time was a year ago after watching australian open tennis finals between djokovic & murray on 1.2.2015.

food was so so that day. the steamed fish head was good.

香煎米粉or三楼米粉 fried beehoon

香煎米粉or三楼米粉 fried beehoon

recently these friends brought me to try many interesting food, like the white bee hoon at tampines 844.

some i tried before in the younger days maybe but did not pay much attention, some i have not tried.

today my friend ordered 6 dishes.

the 香煎米粉or三楼米粉 fried beehoon seems to be a seng kee’s newly added dish.

& it was very good. very nice flavours, wok hae, nicely crisp, not soggy, i think overall almost perfect.

after that i googled & saw some photos of the 三楼米粉 at 三楼海鲜园 Taman Pelangi, Johor Bahru. just by picture alone, i would think the seng kee one look much better. of course will have to try la one day….

assam fish head

assam fish head

the assam fish head was also good.

basically fish head was fresh & sweet, & the assam sauce added to the taste. would have been just as good steamed (like last time the teochew style).

东坡肉dongporou with brocoli & bun

东坡肉dongporou with brocoli & bun

the 东坡肉dongporou was not the best, but it was pretty good. my friends felt the fat was not done well enuf, in terms of the bite. i guess so. i think the meat taste & sauce also not as good not 入味 intense enuf. brocoli buns all that ok but those were not definitive of the dish.

deepfried tofu with minced meat sauce

deepfried tofu with minced meat sauce

the deep-fried tofu was good too, very well done.

the meat sauce though quite pedestrian, by the way type.

kidney mee sua...so so

kidney mee sua…so so

their famous kidney mee sua??

kidney mee sua...so so

kidney mee sua…so so

i wonder, nothing great about it…same thing i thought the last time. that was worse actually, there was a taste i remember, this time no bad taste, but nothing great, in fact nothing good.

any bakuteh stall would be better la…so i rate this as the worst dish…

didn’t have a photo of the romaine lettuce 油麦菜. it was ok but nothing to talk about just very average.

overall it was a very good lunch. friend wasn’t satisfied himself but i enjoyed the lunch quite a lot. wasn’t much of a problem for us. he can keep buying lunch until he is satisfied la…the least you can do for a friend…lol! ^^

my friend paid. i haven’t found out about the cost. will update this later if i know the cost.

c.h.e.f andy

 

Excellent Fish Head Curry

fish head curry was very good

fish head curry was very good

recently, i have made fish head curry a number of times & happy to say it has consistently good everytime, and my friends all thought the fish head curry was the best dish. ^^

mak's curry paste for fish head curry

mak’s curry paste for fish head curry

first time i did fish head curry was 14.3.2016. it was a 10pa curry rice lunch + bakuteh post JB trip. ^^

i grabbed a curry paste from sheng shiong. found this mak’s nonya fish head curry S$2.45, used it for the first time.

fish head curry

fish head curry

wife went to chinatown & bought me an angkoli (sea bream) fish head. i though it was very expensive at S$16.

anyway it was super fresh, meat was firm & sweet.

fish head curry

fish head curry

cooking was easy. i just followed instructions at the back of the sachet-

  1. fry first the sliced yellow onions, curry rempah & some coconut milk.
  2. add cut okra (lady’s fingers) and fry another few minutes.
  3. add fish head & coat thoroughly both sides with rempah
  4. add cut egg plant, chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. add cut tomatoes.
fish head curry

fish head curry

i did this a few more times, & it was good, in fact excellent, every time-

fish head curry

fish head curry

what i like was the simplicity in the preparation.

fish head curry

fish head curry

& that it is consistently good without fail.

i am planning to do this for the community meals at teban gardens & at bathesda bedok.

fish head curry

fish head curry

i am good with using premix for my cooking. if they works why not? why invent the wheel? no hang-ups for me. 🙂

i do have a good recipe for nonya curry chicken, so for that i do not use curry paste, but there is no fix rules, whatever works, works for me la…

c.h.e.f andy

Ingredients:

  • 1 angkoli (sea bream) fish head about 1kg (or garoupa)
  • 1 Mak’s fish head curry sachet
  • 1 small yellow onions (sliced)
  • 5 ocra (1cm cut)
  • 1 egg plant (1.5cm cut)
  • 2 tomatoes (cut into 8 or 12 pieces)
  • 200ml coconut milk
  • 750ml to 1000ml chicken stock

Directions:

  • wash fish head with salt thoroughly & drain.

i just followed instructions at the back of the sachet-

  1. fry first the sliced yellow onions, curry rempah & some coconut milk.
  2. add cut okra (lady’s fingers) and fry another few minutes.
  3. add fish head & coat thoroughly both sides with rempah
  4. add cut egg plant, chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. add cut tomatoes.

Wonderful 4pax Homecooked Lunch for my Outram Primary School Classmates on 17Mar2016

5 dishes-claypot rice, bakuteh, steamed 桂鱼,tau jeon eggplants, cabbage with taupok

5 dishes-claypot rice, bakuteh, steamed 桂鱼,tau jeon eggplants, cabbage with taupok

3 OPS (Outram Primary School) classmates came to my place for lunch yesterday on 17.3.2016.

i did 5 dishes –

bakuteh
claypot rice
港蒸桂鱼
eggplant with tau jeon
cabbage with tau pok (fried beancurd puff)
lotus ginkyo nut cheng chow 莲子白果凉粉

quite excellent food & company! ^^

bakuteh is an easy dish to make, tasty dish which i did for my RI friends recently on 14.3.2016, reminiscence of our trip the week before to JB.

the only variation was i added tau pok, in place of tau kee (bean curd skin) they added in shoon huat 顺发JB.

i used back the hara fried beancurd puff, which made the tasty soup even tastier! 🙂

i used the same frozen prime ribs from sheng shiong, S$10.95/kg. it was meaty, fatty, and so much tastier than the less marbled pork ribs. i generally boil them for 45mins, so that pork ribs are tender but not falling apart, even after 1 or 2 reheats. just the texture, the way i like it. 🙂

claypot rice (my first time)

#2 claypot rice (my first time)

this the first time i did a claypot rice!

this was inspired by the new lucky claypot rice my RI friend bought me at holland drive food centre recently.

of course i searched internet for a recipe. it did not look too difficult.

  1. i fried some chicken fat (veg oil do just as well), added cut ginger pieces & salted fish & some chopped garlic, fried for short while to get the aroma.
  2. then i removed the salted fish & set aside, added 2 cups of rice & fried.
  3. i then added just less than 2 cups water (to provide for liquid in the marinated chicken so rice would not be wet & soggy), boiled & simmered.
  4. i had some cut chicken (i used 1/2 chicken + 1 thigh deboned) marinated with 2 tsp fish sauce, 1 tsp oyster sauce, 1 tsp sesami sauce, 1 tsp dark sauce, 2 tsp corn flour for about 2hrs. also sliced 1 pork sausage & 1 liver sausage.
  5. i set my timer to 10 minutes but water was boiling off by 5 mins, so i added the the chicken + sausage at 5 mins.
  6. i reset for 10mins but stopped at 8 mins as i was preparing the claypot rice 2 hrs earlier & would be reheating another 5mins plus when my guests arrived.
  7. lastly i added the shanghai greens + salted fish
claypot rice (my first time)

#2 claypot rice (my first time)

it was my very first time, and unlike other dishes you cannot really taste & adjust as you go, so the arhgak-logy (estimation) had to be like first time right almost.

and i did adjust it/improvise as i went along.

anyway, the results were wonderful, and you could tell as the rice was cooking. i could smell the smoky, wonderful aroma. & my friends too, when i removed the claypot cover.

smelled wonderful, and tasted super la!

claypot rice (my first time)

#2 claypot rice (my first time)

the rice could be just a tag drier, but it was pretty ok as it were.

chicken were very tender, not overcooked (maybe i could increase a bit the fish sauce & sesami sauce marinade), and i had good quality pork & liver sausages.

it was quite perfect actually!

the lunch also came about because one friend brought me 2 桂鱼 mandarin fish airflown from shanghai the last time he came to my place after CNY.

the 2 fish were in my freezer for 1month liao, i took out 1 of them. it was very fresh, totally fresh!

i did the usual 港蒸 HK steamed style with a slight variation, 2 tbsp light soy sauce (& i used 2 tbsp olive oil + 1 tbsp mirin).

when all the friends were here, i put it in the steam oven (any steamer will do) for 10mins, just right for a 500g fish. 🙂

fish was very fresh, tender, texture a bit finer than red garoupa but firmer than the yellow croaker. a very nice fish, personally speaking, i still prefer the red garoupa though. 🙂

i tried out tau jeon 豆酱 for the egg plant this time. it was very nice, better than what i had previously for my 9pax teochew muay lunch. ^^

1 friend commented how the egg plant was not mushy, and this an important consideration, to make it soft but not mushy, stock much reduced almost dry so more tasty, intense, favourful.

i think it was a very good egg plant dish, quite excellent!

my cabbage with tau pok was also a variation of my usual cabbage for teochew muay.

this time it was a lot tastier even, because i reduced the stock more & also the hara fried beancurd puff added a very pleasant, sweet taste.

a great improvement even compared with the cabbage everyone liked on 28.10.2015!

fried ikan bilis

#5 fried ikan bilis

i had the idea of adding ikan bilis.

i got that from the nice ikan bilis bee hoon we had last time at ayer rajah food centre afte the indian rojak.

it went very well with the cabbage dish actually, but you can’t have too much of it so i just added 1/2 portion of what i made.

dessert = lotus ginkyo nut cheng chow + durian pudding

#6 dessert = lotus ginkyo nut cheng chow + durian pudding

i made my usual  lotus ginkyo nut cheng chow 莲子白果凉粉, modeled after hoe kee in hong kong.

& my friend brought durian pudding, made with XO durians.

lotus ginkyo nut cheng chow 莲子白果凉粉

#6 lotus ginkyo nut cheng chow 莲子白果凉粉

a very simple dessert, just boiled lotus seeds & ginkyo nuts in 5 tbsp brown sugar for about 2hrs. then added to ready made cheng chow from sheng shiong. very nice & refreshing.

durian pudding

#6 durian pudding

durian pudding/custard was very nice, very good durian flavours, not too sweet. i was eating it just now, left from yesterday, enjoying it.

after lunch we chatted for another hr plus, then decided to go out for coffee. i had to leave so 3 of us went to assembly coffee at evans road for a cuppa. 🙂

great lunch, company, chit chat & coffee afterwards. 🙂

c.h.e.f andy

RI Friends 10pax curry rice lunch+bakuteh post JB trip 14Mar2016

had a really fun JB trip last week with my RI buddies. we had really good bakuteh at shoon huat at sentosa JB & roast duck from ya wang opposite, and dinner at canton-i at city square, but we missed out on the kam long fish head curry.

the guys were coming to my place for lunch & watching jeju slides & guide from a friend who had been there.

so i decided to do a curry rice lunch + bakuteh (reminiscence of the recent JB trip) on 14.3.2016. ^^

7 dishes = curry rice + bakuteh + dessert

7 dishes = curry rice + bakuteh + dessert

i had 7 dishes –

bakuteh singapore style
fish head curry
nonya curry chicken
sayur lodeh (using thai red curry)
kueh chap (pig head, pig ear, belly pork)
sio bak (roast pork)
lotus ginkyo nut cheng chow 莲子白果凉粉

for bakuteh i bought the frozen prime ribs from sheng shiong. it’s the le bao brand 乐宝, just S$10.95/kg.

i used the usual ILC bakuteh sachet, about S$1.50 for 20g sachet.

the bakuteh was excellent! soup was very tasty. many friends so commented.

1 used hara fried bean curd puff this time, i think this had more sweet 黄豆 flavours than the usual bean curd puff i used, the overall soup flavour was excellent, very tasty. a friend said it enhanced rather than overwhelmed the bakuteh sachet.

i think my soup was almost as good as shoon huat, and my pork ribs itself clearly better, more meaty, fatter & more flavoruful & excellent taken with my dark sauce which was very “pang” & not so salty.

fish head curry

#2 fish head curry

it’s the first time i cooked fish head curry.

mak's curry paste for fish head curry

#2 mak’s curry paste for fish head curry

i went to grab a curry paste from sheng shiong. found this mak’s nonya fish head curry S$2.45 i think, used it for the first time.

fish head curry

#2 fish head curry

wife went to chinatown market on sunday. i didn’t go. she bought a angkoli (sea bream) fish head. i though it was very expensive at S$16, but i had not bought this before not really qualified to comment on the price.

fish head curry

#2 fish head curry

anyway it was super fresh, meat was firm & sweet.

cooking was easy. i just followed instructions at the back of the sachet-

  1. cut okra (lady’s fingers) and fried first with sliced yellow onions, curry rempah & some coconut milk.
  2. added cut egg plant, fried another few minutes.
  3. added fish head & coat with rempah
  4. added chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. added cut tomatoes.

curry was very tasty, maybe could be stronger, almost as good as outside, think curry wok.

i did my usual nonya curry chicken.

i did this nonya curry chicken recently for teban gardens community breakfast.

today though, it was just slightly below my own expectations.

my friends all liked it. the curry was very flavourful & lemak. they said just like outside nasi padang stall.

i did my usual kueh chap too.

i was also not all that satisfied with the flavours. i felt the texture was great but the braising sauce flavours not “pang” enough.

my friends told me i ate too often. for them it was fine. 🙂

sayur lodeh

#5 sayur lodeh

the sayur lodeh was quite fine. the long beans & hara fried bean curd puffs went very well with the cabbage & curry.

sayur lodeh

#5 sayur lodeh

i used the dancing chef thai curry paste, but added the wrong one yellow instead of red (hard to tell from a previously open sachet w/o cover description) so it looked a bit more yellowish & just like sayur lodeh instead of red colour, by accident…haha! 🙂

sayur lodeh

#5 sayur lodeh

anyway this dish i was quite happy with, nice vegetable for curry rice.

airfryer sio bak

#6 airfryer sio bak

& a repeat of my recently “mastered” airfryer sio bak, learned from a friend.

i thought the belly pork was a bit too fatty. & i over compensated by grilling it 5mins longer. i told them this third time was poorer than the first 2.

airfryer sio bak

#6 airfryer sio bak

but all my friends thought it was very good, the skin was crispy.

one friend said the skin was crispy on most, but some parts were tough. i told him probably because i used a fork to furiously stab the skin, kind of primitive, so not evenly done.

lotus ginkyo nut cheng chow 莲子白果凉粉

#7 lotus ginkyo nut cheng chow 莲子白果凉粉

i made the easy dessert we all enjoyed at hoe kee dessert 浩记甜品馆 during our jan2016 hong kong trip- lotus ginkyo nut cheng chow 莲子白果凉粉.

just boiled the lotus & ginkyo nuts in syrup & added to the cheng chow from sheng shiong. almost no effort & so enjoyable, refreshing to have.

friends brought strawberries & also longan & a friend brought a red, a bottle of michel torino.

after lunch we watched the slides on jeju. looks like a great place to eat & hike. according to guides, oct & nov are the best time to visit, dry & cool weather.

c.h.e.f andy

Just Average Bakuteh @ Ng Ah Sio on 11Jul2015

ng ah sio rangoon road bakuteh dishes

ng ah sio rangoon road bakuteh dishes

a RI friend organised a yoga session at vyasa yoga at civil service club at tessensohn road on 11.7.2015. 10 of us attended. it was a very enjoyable session of cyclic meditation which they branded as smash your stress.^^

after yoga it was closed to 4pm. 4 of us decided to go ng ah sio at rangoon road nearby to have bakuteh. 🙂

S$8.50 prime ribs

S$8.50 prime ribs

i have not come to this ng ah sio for the longest time, maybe 10 years, but i have been to ng ah sio at chui huay lim a few times & my experience there was good.

the prime ribs were expensive, 2 pieces for S$8.50. soup was good, one friend said ng ah sio always too peppery. i thought so too, but found it quite ok this time. but i am more the rib person than soup person.

S$7 spare ribs

S$7 spare ribs

we ordered 2 bowls prime ribs + 1 bowl spare ribs to share among 4pax.

one friend was especially impressed with the ribs which were fork tender falling off the bones. for me i prefer a firmer texture like i used to enjoy at rong cheng 榕城 in sin min (though i hardly go there now as it is so easy to make my own bakuteh at home).

i guess it is personal preference thingy. 🙂

S$2 pig's skin - lagi good we ordered a second

S$2 pig’s skin – lagi good we ordered a second

everyone loved the pig skin, no fat, all collagen, or so we had ourselves believed.^^

peanuts

peanuts

peanuts etc were usual. i don’t normally take extra dishes when i eat bakuteh since i mostly go for the ribs. 🙂

youtiao - soft

youtiao – soft

you char kueh was soft as i expected. usually “lau hong” pre-cut in a bowl.

nai bai奶白

nai bai奶白

nothing much to say about the veg.

mee sua

mee sua

mee sua ok i guess, can replace rice for less carbs. ^^

overall it was just average for me. for S$8.50, i can do my own bakuteh (using 1/2kg fresh indonesian pork ribs from sheng shiong or 1kg of frozen ribs from chinatown market) at home as it is the easiest thing to make.

there are so many good bakuteh places in singapore. for the more recent ones i been to, i still like rong cheng bakuteh best, & song fa bakuteh & also ng ah sio at chui huay lim. last time i went to lao ah tee bakuteh at boon keng i did not like it so much.

c.h.e.f andy

Very Good 6th Avenue Wanton Noodles on 28Feb2015

wanton noodles

wanton noodles

had very nice wanton noodles at 6th avenue good good coffeehouse today on 28.2.2015.^^

went to sin min to do something & thought of dropping by at rong cheng 榕城 bakuteh at sin min road, but there was no parking lots or space.

i did not realise that an old RI friend was behind me. got friendly hoots from friend but thought it was impatient Singaporeans! 🙂

wanton noodles

wanton noodles

anyhow, went to the 6th ave wanton noodles & had a pretty nice S$3.50 wanton noodles instead. ^^

never tried this stall before. it was very good in fact. noodles were very qq, chilli sauce mix was excellent, & char siew & wantons were good too.

wanton

wanton

i thought overall it tasted better than the wanton noodles i had recently at whampoa food centre, and better than wanton mee @ KPT coffeeshop hougang avenue 10 (which was on the sweet side).

now i have more options when i eat at 6th avenue.

c.h.e.f andy

Nice Bakuteh @ Rong Cheng 榕城 Sin Min Road on 20Jan2015

rong cheng bakuteh

rong cheng bakuteh

sent my car to amazing glaze at sin min autocare for some treatment this morning on 20.1.2015.

decided to walk over to rong cheng 榕城 bakuteh at sin min road. i have not here here for many years liao. had been a regular previously. ^^

rong cheng bakuteh

rong cheng bakuteh

rong cheng bakuteh

rong cheng bakuteh

rong cheng bakuteh

rong cheng bakuteh

the ribs are a bit softer as it was past 2pm. but i still liked it. ^^

for me, this is very much a personal taste & preference. many people prefer very soft ribs, the meat falling off the bone. so they may find rong cheng ribs a bit tough. for me, i prefer a texture where the meat is tender but there is bite & bounce, and for me i always find that the meat is sweeter when it is not soft & overcooked.

it is though very easy to do bakuteh at home, and i can get the fatter & more tasty indonesian prime ribs from sheng shiong. the result is almost as good, so i don’t really go much for the increasingly expensive bakuteh the last few years (I used to do a few times a week!).^^

c.h.e.f andy

Very Average Bakuteh @ Lau Ah Tee (老阿弟) Whampoa on 3Apr2014

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went to boon keng/whompoa area to get something.

so dropped by to have bakuteh @ lau ah tee (老阿弟). this used to be my 2nd favourite after rong chen at sin min. but last time i went rong chen, somehow the taste had changed? or my taste changed?

10151842_10152298507884494_1760809074_n

anyway they ran out of prime ribs (排骨) so only have pork ribs (肉骨). sorry to say this was not even as good as the bakuteh i do at home.  the ribs i bought from sheng shiong were much better, more tender, sweeter & tastier, though i think their soup still better than my packet ones.

so far, ng ah sio bakuteh @ chui huay lim & song fa @ new bridge road are still the better ones i had recently. i will probably have to try the prime rib here at lau ah tee & also at rong chen again to decide.

c.h.e.f andy

Bakuteh (肉骨茶 Pork Rib Soup)

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Bakuteh (肉骨茶 Pork Rib Soup) is about the easiest delectable dish to cook at home.

usually i used the $7.50/kg frozen pork ribs bought from chinatown market. last evening when i was at sheng shiong, decided to pick up a packet (about 700g) of fresh indonesian pork ribs at S$19/kg. they were good but very fatty & took shorter time to cook (about 40mins).

if i have to compare i guess the fresh pork ribs were slightly better but fatty, and the frozen pork ribs (cost 2.5x less) were almost as good.

20140311_214139

i used a cheap bakuteh spice premix which i liked (photo above). this one is a non-herbal premix which i prefer but i had  very good herbal ones too (bought by a friend). 🙂

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i only added 1 bulb of garlic (about 1.5 bulbs if cooking 1 kg pork rib), and basically nothing else needed. i do not prefer it very peppery but that is something one can easily add to taste.

c.h.e.f andy

Good Teochew Dishes @ Chui Huay Lim on 4Nov2013

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a friend & fundonate partner bought 5pax lunch @ chui huay lim restaurant on 4.11.2013.

chui huay lim is a club with history – all 168years! it has been called a “teochew gentlemen club” or to us a teochew towkay club. 🙂

anyway the restaurant is part of the jumbo group, which has also acquired ng ah sio bakuteh (黄亚细肉骨茶), which now has an aircon branch located on level 1, which chui huay lim restaurant is also located. 🙂  i tried a few very good set dinner promotions in the rooms with karaoke set in 2012 not long after the restaurant started, they had chefs & servers from shantou. the food was generally good though not better than the other good teochew restaurants in singapore.

teochew braised goose

teochew braised goose

crispy sea cucumber in brown sauce

crispy sea cucumber in brown sauce

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steamed red garoupa with chye poh

steamed red garoupa with chye poh

we had the ter ka tan (猪脚冻) pork trotter jelly – top photo. it was good here as usual – flavourful, nicely set & presented.  i had not been here for maybe 1 year, it used to be harder to get braised goose (i had duck the last few times here), however this time there was no problem & my friend ordered the goose. i must say it was “underwhelming”. i prefer braised duck or goose to be served with little sauce & not drenched in them & most important is the “pang” flavour. this goose was to me quite average, & the few times i cooked braised duck (though i was not 100% consistent & made mistakes), my duck was more “pang” than this “wet” goose.

the crispy cucumber with mushroom & brocoli was excellent, both taste & texture with excellent brown braising sauce. it was not better than what i had at tunglok signature @ central though. the prawn rolls & liver rolls were ok, i guess competent (ordinary?).

the red garoupa (very large one almost 1 kg) with chye poh (salted dried radish) was excellent! very fresh, tasty, great sauce & chye poh condiments. 🙂

jumbo was having an amex promotion where you get a S$50 voucher for every S$100 spent, and a S$50 voucher can be redeemed next round for every S$100 spent. the bill came to S$230, so my friend was able to redeem S$100 & paid S$130.  w/o voucher redemption lunch was S$46pax net. i guess it was not too ex but not cheap either. i will probably come again as i have the jumbo card & some jumbo $ to redeem before they expire. 🙂

c.h.e.f andy

Great Ribs & Pig Trotters @ Song Fa Bakuteh on 5Sep2013

prime ribs - S$8.50

prime ribs – S$8.50

went for early lunch with son & his friend at song fa at new bridge road on 5.9.2013. first time there though heard about & saw the place when dining at jumbo riverwalk & la chasseur. 🙂

song fa @ 17 new bridge road

song fa @ 17 new bridge road

we went at 11am on a thursday & roadside parking was a breeze. there were 2 outlets closeby each other – no. 11 north bridge road which was a coffeshop & no. 17 north bridge road. we chose the latter which was aircon though it was not switched on. we left before 12pm & the crowd were only starting to arrive.

ter kar (braised pork trotters) - S$6

ter kar (braised pork trotters) – S$6

you tiao - S$2

you tiao – S$2

S$48 for 3pax

S$48 for 3pax

soup was good. the prime ribs were very sweet & tasty. texture was good too, falling off the bones & yet not overcooked. my favourite until recently was rong cheng at sin min road. lately had couple times good baukteh at ng ah sio @ chui huay lim. i thought song fa was better, and price-wise we had 3 long prime ribs for S$8.50+GST vs 2 for S$9.80++ at ng ah sio & S$7 for 1 long rib plus 2 odd bits at rong cheng. the braised trotters were good too & we ordered a second S$6 serving. the fatty collagen bits were just right & even the lean parts were tasty & not sinewy. still i thought it was as good or better at ng ah sio & i had better serving portion for S$8++ shared by 2.

we had 3 prime ribs, 2 braised trotters, 1 youtiao & 1 kailan (medium S$5.50). total price came to S$48, couldn’t say it was expensive but not cheap either. i often buy 1kg pork rib at chinatown for S$7.50 & make very nice bakuteh myself very easily – not quite comparable of course but good enough for my fix. 🙂

c.h.e.f andy

Great Bakuteh @ Ng Ah Sio Chui Huay Lim on 23Aug2013

ng ah sio bakuteh - S$9.80

ng ah sio bakuteh – S$9.80

<had bakuteh at Song Fa on 5.9.2013. ribs were a bit better & cheaper than ng ah sio if w/o voucher discounts>

this a quick post. i love bakuteh. there was a time i could eat bakuteh like 5 times a week! still can..haha. 🙂

there are many good bakuteh stalls in Singapore. my favourite used to be rong cheng at sin min road (have not tried the branch at midview city) which served a huge tasty prime rib, followed by lao ah tee next to boon keng MRT, which also served cold teochew mullet (乌鱼) & Japanese seabass (小黄鱼) which i like. 🙂 however recently i tried rong cheng & somehow the rib tasted different while the price went up from S$6 to S$7 a bowl.

was looking for a lunch place & saw the deal.com S$18 for S$30 voucher for ng ah sio @ chui huay lim, and decided to give it a try.

this the new ng ah sio branch at keng lee road. it is an aircon environment, so the price is higher & there is 10% service & also GST.  the bakuteh (top photo) was S$9.80 & the set which include rice, you tiao & chye buay was S$2 more at S$11.80 so we ordered 2 sets. 🙂

set include you tiao,  chye buay & rice

set include you tiao, chye buay & rice

pork trotters - S$8

pork trotters – S$8

we also ordered a braised pig trotters to share. the bakuteh was good, sweet & not overcooked. the you tiao was crisp & not soft (usually i don’t order you tiao because they were cut too early & became soft after being left in the bowl before serving), the pork trotter was a large portion & just good for sharing. it was tasty & had nicely braised skin & fat together with the meat.

the meal comprising 2 bakuteh set + 1 trotters to share came to S$37 & after using the voucher, net was S$25. it was good & S$25 would be about the price to pay in any other bakuteh stall, so it was ok really! i would certainly not pay S$37 for this! 🙂

c.h.e.f andy