Shing Kee Noodles, Lek Yuen Estate, Shatin & Congee Lunch at Tak Hin德兴粥面on 6Jun2015

Shing Kee Noodles Shop 5, Lek Yuen Estate Market, Sha Tin

Shing Kee Noodles Shop 5, Lek Yuen Estate Market, Sha Tin

we were checkin out at 1pm on 6.6.2015. that was the latest royal park hotel allowed. after that it was HK$110/hr. we planned to take A41 to airport round about 5pm so had some time to kill. i had earlier checked out shing kee noodles on internet. it sounded like an interesting place & had like 100% good reviews. it is quite a go to place for hotpot dinners in the evening but for lunch there are noodles & also set lunches with fish & minced pork dishes.

way to Shing Kee Noodles

way to Shing Kee Noodles

we had dimsum at taoheung pier 88 稻香超級漁港 in mong kok earlier so was not particularly hungry. still, not sure how far was shing kee noodles so might as well start walking. good thing about hong kong is that many buildings are connected by covered walkways. good when raining of course but even for the very hot sun. ^^ just like my adventure thrill (trail) to富记大排档 tai wai, i followed the google map. we walked over the overhead bridge linkway to lek yuen estate.

way to Shing Kee Noodles

way to Shing Kee Noodles

parknshop superstore was at the right of the entrance to the overhead bridge.

way to Shing Kee Noodles

way to Shing Kee Noodles

looking down from the covered walkway, i saw a block. we later walked further & asked around before finding the restaurant shing kee noodles at the basement of the block. 🙂

Shing Kee Noodles Shop 5, Lek Yuen Estate Market, Sha Tin

Shing Kee Noodles Shop 5, Lek Yuen Estate Market, Sha Tin

the place was quite chic really, like a cool cafe place in singapore like carpenters & cook, or like aeiou.

Shing Kee Noodles Shop 5, Lek Yuen Estate Market, Sha Tin

Shing Kee Noodles Shop 5, Lek Yuen Estate Market, Sha Tin

haha, it’s a mental switch, can’t really associate it with a beef brisket or hotpot restaurant. 🙂

Shing Kee Noodles Shop 5, Lek Yuen Estate Market, Sha Tin

Shing Kee Noodles Shop 5, Lek Yuen Estate Market, Sha Tin

unfortunately for us, there were 4 rice sets with different fish including a veg & soup for HK$37, but all were sold out (it was about 2pm). we were not planning to have beef brisket noodles & the other rice sets were all steamed minced pork蒸肉饼 so we decided to bail out.

tuk hing porridge & noodles

tak hing congee & noodles

we returned to tak hing 德兴粥面店, which we past on the way to shing kee noodles.

chicken innards porride 鸡杂粥

chicken innards congee 鸡杂粥

the braises including braised goose were only served in the evening from 5pm.

chicken innards porride 鸡杂粥

chicken innards congee 鸡杂粥

we had to settle for the congee. i had the chicken innards congee 鸡杂粥. it was so good! congee was very sweet & great. & the chicken innards were great too.

chicken innards porride 鸡杂粥

chicken innards congee 鸡杂粥

sis had a 艇仔粥. did not take photo, but it was very good too. & both were HK$24!^^

一田 yata supermart

一田 yata supermart

after 德兴粥面店, we walked back to newtown plaza adjacent to royal park hotel.

dried oysters HK$168:斤 (600g)= S$50:kg

dried oysters HK$168:斤 (600g)= S$50:kg

we walked round 一田 yata supermart. there was a promo – dried oysters HK$168:斤 (600g)= S$50/kg. the promo price was same as those i saw at the provision shop on the way to shing kee noodle.

turbot HK$118 at supermarket

turbot HK$118 at supermarket

also saw a raw turbot for HK$118 at supermarket. we had a steamed turbot last evening from 富记大排档tai wai for just HK$98! ^^ this hong kong trip was immensely enjoyable & successful as we got to see cheung chau island (including the very beautiful shorelines from the mini great wall) and lamma island, and the 10,000 buddha monastery.we had 4 dimsum lunches, and lots of exciting daipaidong food at newfound places. & it didn’t rain. about the only negative point was the scorching sun.

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

Dinner Gathering for 10pax @ Yuanxing Restaurant (Guan Hin) on 19Mar2013

longevity bun for the 55s

longevity bun for the 55s

the significance of 55

the significance of 55

We had a gathering of 10 friends the other evening. One friend did a make-shift “gold-plated” 55 sign and also arranged for the restaurant to serve longevity buns 寿桃 -(a nice touch!) – this being the 55th season of our journey on planet earth – though we could not help speculating which houses and/or shops might have number(s) 5 missing. 🙂

None of us had heard of Yuanxing Teochew Restaurant..it turned out to be Guan Hin, an old street name (老字号) which now uses the hanyupinyin name.

We started off with the usual appetizer platter. The ter kar tan (pork trotter jelly 猪脚冻) was very good here – I reckoned Crystal Jade Paragon standard and better than Chui Huay Lim and a few other teochew restaurants I had tried..The other items – spring rolls, hae jor & another deep-fried item which I don’t know the name – were good too. The jellyfish & century egg were usual fare.

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appertizer platter

Next came the ubiquitous yam basket. This is more of a common cantonese restaurant dish – anyway supposedly hailed from the 4 heavenly kings of cantonese cuisine from the sixties, and still being contested by both Dragon Phoenix and Lai Wah each claiming to be the rightful inventor.. 🙂

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the ubiquitous yam basket

Next came some deep-fried meatballs? – I haven’t a clue what it was – quite good tasting, so ok lah..the garlic fried kailan was quite ok, got some wok hae though not near the best..(the picture on the left below is a close-up of the ter kar tan猪脚冻)

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We had braised goose (卤鹅) next. This was very good. It was real goose and NOT braised duck served in most restaurants (unlike Hong Kong where it is everywhere, goose braised or roasted, are not commonly served in restaurants in Singapore). Why is that I wonder? bird-flu? Hongkongers more resistant or tidak apa towards bird-flu?

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braised goose – yummy!

Next came a deep-fried chestnut prawn. This was their signature dish. hmmm, I wonder..not sure the chestnut added anything to the prawn & might have taken away the fresh, plump, sweet-tasting feel of a usual good prawn dish..

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deep-fried chestnut prawns

We had the usual roast chicken. and taken with five-spice salt, it was quite nice – though it is rare in most restaurants that serve this dish to deliver one that has moist, tender, sweet breast meat – usually it is on the dry, sinewy side & not s0 tender, and so it was the case here.

The kong ba pao was quite ok here, the usual and a nice dish to enjoy, if packing high calories & cholesterol.

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The mustard greens with chinese mushroom and gluten was a very nice dish, great texture and very tasty indeed. I would certainly order this, as well as the braised goose & ter kar tan 猪脚冻 when I next visit.

mustard vegetable with chinese mushrooms

mustard greens with chinese & button mushrooms & gluten

Next we had these huge slipper lobsters (we call crayfish in Singapore). This apparently is also a signature dish here, though I am not a fan of the sauce (which was like a non-spicy chilli crab sauce) – I prefer the one served at Ah Orh which is a more yellowish sauce with lots of yellow onions & egg – and I thought the meat was overcooked and not tender.

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a slipper lobster dish

And to round up the sumptuous meal & an evening of F3=food, fun & feel-good, we had the sea coconut & longans – nice dessert, though the few teochews among us were wondering why we were not having orh nee..hahaha..I guess the friend who organised this great dinner was worrying about our cholesterol & waistlines..lol. 🙂

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sea coconut with longans dessert

The “damage” came to just $36nett per person, though we were missing some big-ticket dishes like pomfret, soup & cold crab or other crab dishes.

One friend, the teochew expert among us, who never fail to enthrall us with his own remarkable romanised teochew language system, commented afterwards on Facebook that the standard of food here was not consistent. On the face of what was served & the price though, I would still give it another go sometime.

c.h.e.f andy