D-I-Y Popiah Lunch @ Good Chance (好彩) Popiah on 25Jul2014

popiah condiments

popiah condiments

a friend bought 7pax lunch at good chance (好彩) popiah on 25.7.2014. 🙂

good chance started operations in 1977 and is now managed by its 3rd generation. according to a server they moved to the silat avenue premises about 8 years ago?

the friend who bought lunch said they only accept reservations of 6pax minimum. strange rule? but i not complaining since i got invited as the lucky 5th or 6th person…haha. lol. 🙂 the d-i-y popiah dish was served in multiples of 6 (i.e. 6, 12, 18).

anyhow most reviewers including soshiok mentioned that the fillings were more than enough & one should just add the skin, which was what we did. in the end i took 3 helpings. 🙂

popiah fillings

popiah fillings

d-i-y popiah

d-i-y popiah

d-i-y popiah

d-i-y popiah

the fillings were the usual ban kwang (turnips) and carrots, the ingredients/condiments included the usual garlic soil, chilli, lettuce, tao gay (bean sprouts), shredded omelette, chopped peanuts, sweet sauce. skin was thin & quite good, the fillings were just average & i thought somewhat not as tasty as usual popiahs i had, which was like very rarely.

several of us were missing the prawns & lap cheong. for me i also missed the hae kor (prawn paste) which we used to have when my wife or her friends had popiah parties when my children were very small. most of my friends though did not have hae kor for their popiahs.

there were some techniques in folding the popiah as some friends tried to educate me. that reminded me in the early years i could actually fold a thinner long popiah & actually cut them into 5 pieces etc as some hawker stalls served them. now though it mattered not as i was eating the whole piece..haha. 🙂

yam fish head soup

yam fish head soup

the yam fish head soup was pretty good, though it would not really compare with having a yam fish head steamboat, and a glance at the prices suggested it was not cheaper either.

hae chor

hae chor

most commented that the hae chor ingredients were too smooth & not chunky enough. one friend said the hae chor at lee do was much better. not that i remember much, but hae chor at lee do, yuan xing, chui huay lim, lee kui (ah hoi) etc all tasted about same to me. i do agree these ones here seemed not as tasty. also they looked quite different from the nice hae chor at chui huay lim and yuan xing (appetiser platter). 🙂

yam kong ba pao

yam kong ba pao

braised belly pork & yam

braised belly pork & yam

the kong ba pao was i guess also competent. the braised yam was a good addition to the belly pork. otherwise the dish did not taste any special to me. my memory of westlake kongbabao (which i had not been for maybe 15years) seemed better than this, and the ones a friend packet for me some months ago were certainly better.  i think my own braised belly pork or the ones at kuay chap stalls would also be tastier & better textured than this.

overall, it was a usual zi char place with an aircon environment. the prices also looked like usual zi char places. i supposed the d-i-y popiah was a welcome variation & added attraction for the place. 🙂

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.

IMG_3464

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.. 🙂

IMG_3467

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)

20130319_194831 IMG_3468 IMG_3469

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?

IMG_3470

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..

IMG_3471

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.

IMG_3472 IMG_3475 20130319_203419

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.

IMG_3474

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. 🙂

IMG_3477

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