Good Dinner @ Jin Hock Seafood Tampines 844 Coffeeshop on 9Jun2016

Posted on June 12, 2016 by chefquak

vinegared trotters 猪脚醋, WBH, crispy eggplants with string beans, 金香鱼头

my OPS friends organised a 4pax eat-together at jin hock at tampines 844 coffeeshop on 9.6.2016. ^^

the last time 2 OPS friends bought a bigger group dinner here at jin hock seafood on 19.4.2016. 🙂

that was the first time i had white bee hon WBH 白米粉. after that they were talking about 金香鱼头 here.

& then we tried the 金香鱼头 at canto jumbo 广东珍宝 @ old airport road & my friends all felt the jin hock one was better. so here we were this evening to try.

ah seng’s maoshanwang MSW 猫山王

i went to get some MSW 猫山王 from ah seng. i ordered 5kg. they gave me 3 durians 5.9kg vacuum packed in 4 boxes. 🙂

we gathered at a friend’s place to have durian first before dinner. we finished 3 boxes among 4 of us. ah seng’s durians were consistently good but not overwhelming.

my friend brought equally good ones from tiong bahru to a scrupmtious 10pax OPS makan & chill some days back…. & i had equally good ones also from clementi mall the evening before. 🙂

tampines 844 coffee shop

tampines 844 was quite crowded & good traffic on a thurs evening. 🙂

before sitting down we saw a durian stall next door with a few pathetic looking MSW & other durians & charging S$16/kg for MSW.

ah seng, tiong bahru & clementi mall all charge S$15/kg. it’s better to buy from bigger, regular durian stalls, they charge cheaper & offer greater assurance of quality la..

vinegared trotters 猪脚醋, WBH, 金香鱼头

my friend ordered 4 dishes – vinegared trotters 猪脚醋, WBH, crispy eggplants with string beans, 金香鱼头.

vinegared trotters 猪脚醋

vinegared trotters 猪脚醋 were good, not super but good!

vinegared trotters 猪脚醋

texture for the skin was great, gelatinous, for the lean meat less so. not too sour & not too sweet either & quite good flavours. my friend felt the vinegar not enuf, basically dish not “pang” enuf. it was ok for me la.

金香鱼头

金香鱼头 for this evening we all felt was not great. not enuf sauce & flavours.

金香鱼头

if just based on this evening’s version, i can probably make better & certainly the one we had recently at canto jumbo 广东珍宝was better that evening.

problem is always consistency, so never quite definitive. some days better some days not so la.

crispy eggplants with string beans

the crispy eggplants with string beans.

it was a well done dish, nice crispy eggplants. not quite my favourite kind of food, nor the combination appeals much to me.

WBH – white bee hoon

white bee hoon was very good this evening. very flavourful, well infused with flavours from the broth, very much better than the first i tried here on 19.4.2016.

i have tried making this once as WBH, and 3 times as 三楼米粉. for me the 2 dishes were same in preparation, only you crisp the bee hoon for 三楼米粉.

the most recent i did 三楼米粉for my RI friends 9pax lunch, and they all loved the flavours though i could not create the crispy texture for a 9pax portion.

friend made orh nee 金瓜芋泥

a friend made orh nee 金瓜芋泥.

it was his first time, and amazingly good for the first time.

friend made orh nee 金瓜芋泥

the tub looked small but actually too compacted so contained really a large bowl of orh nee.

anyhow i finised the entire tub. yam was flavourful not too sweet, pumpkin, ginkyo nuts were all good. coconut was “pang” & thick. ^^

koropok fish crackers

another friend brought koropok. it was the best for him. we were too full from durians + dinner + orh nee, so i brought the packet home. eating it this few days, not particularly my favourite though.

had a great time this evening, good durians, great company & food & dessert & chit chat.

dinner for 4 dishes 4 pax was S$61, about S$15pax, quite ok!

c.h.e.f andy

++++++++++++++++++++++++++++++++++

Jin Hock seafood 金福海鲜菜馆

Address:

844 Tampines Street 82, 520844

Phone:

6787 4255

Opening Hours:

Mon to Sun: 1700 – midnight

Excellent 5pax Birthday Lunch @ Red House on 26Apr2016

Posted on April 27, 2016 by chefquak

spinach mushroom dumpling

OPS friend celebrating wife’s birthday & invited us for lunch at red house princep street on 26.4.2016.

(we didn’t know. we asked but he didn’t say till afterwards).

i have never been to red house for the longest time.

they are having a 40% off dimsum promotion till 31.12.2016!

food was surprisingly good leh! ^^

the spinach mushroom dumpling looked alluring & tasted really good. very nice mushroom flavours, and so refine. 🙂

har gao虾饺

the simple har gao虾饺 also looked so refine, and tasted wonderful too. 🙂

fu pei quin 腐皮卷

fu pei quin 腐皮卷 not overly oily, very crispy & good fresh prawn fillings, a very well done dish. 🙂

steamed bamboo clams 圣子 – S$10 each

friend ordered the steamed bamboo clams 圣子. dish was ok.

this a bit small c/w say ah yat or jumbo or long beach, quite similar size to the recent ones we had at tunglok signature orchard parade, but tunglok’s minced garlic oil & tanhoon a lot tastier than this.

steamed razor clams with garlic (beautiful photo taken by Jeanette at 6.10.2012 homecooked dinner)

actually even my own preparation is tastier than this.

lemongrass chilli lobster 香茅辣椒龙虾 – S$88

the lemongrass chilli lobster 香茅辣椒龙虾 was excellent! ^^

lemongrass chilli lobster 香茅辣椒龙虾 – S$88

usually it is a waste to add chilli to a fresh & expensive lobster.

this one though was done very well. the chilli was very tasty, i thought a bit thai style.

lemongrass chilli lobster 香茅辣椒龙虾 – S$88

lobster very good, the chilli did not overwhelm the sweetness of the lobster meat. enhanced it la… 🙂

1/2fragrant crispy duck 香酥鸭 – S$23

friend also ordered 1/2 fragrant crispy duck 香酥鸭.

it is a variation of the roast duck which we eat too often.

this was deep-fried & could taste the fragrance of the spices. they usually served it with some crepe so the server proceeded to destroy (tear up) the duck. we didn’t want the crepe. friend’s wife commented the presentation was not good. in shanghai/jiangsu they would cut the duck in slices & nicer presentation.

also the duck was a bit dry inside, not such a good preparation.

spinach tofu 三层楼 – S$14

the spinach tofu was excellent, very tasty very well done.

spinach tofu 三层楼

i first had this 三层楼 at tunglok group maybe >20years ago. this one though tasted better than tunglok.

sambal kang kong – S$12

sambal kang kong was good, more than competent.

seafood hor fun 杂锦河粉 – S$12

the seafood hor fun 杂锦河粉 was very good too. very nice wok hae (wok fragrance!)

seafood hor fun 杂锦河粉 = S$12

the dimsum dishes were quite refine & the main courses were also top draw.

overall it was an excellent lunch, much better than i expected from a seafood restaurant like red house (there are so many similar places like jumbo, long beach, no sign board etc).

sorbet lemongrass jelly

the dessert were ok but did not really stand out.

i enjoyed my lemongrass jelly with sorbet.

杨枝甘露

the 杨枝甘露 looked average.

orh nee 芋泥

the orh nee 芋泥 didn’t looked right. maybe taste was ok?

lunch came to S$311 for 5pax, about S$62pax.

quite high for lunch. still i think a great place for a great lunch or dinner with good friends. must look a bit at the dishes to order, but i surely coming back again la! 🙂

c.h.e.f andy

+++++++++++++++++++++++++++++

Red House

Address

68 Prinsep Street, Singapore 188661

Contact

Tel = +65 6653 7160

Fax = +65 6336 6801

Email = prinsep@redhouseseafood.com

Parking

Sunshine Plaza, POMO and Somerset Bencoolen

Opening Hours

Mon – Fri

11.30am – 2.30pm (last order 2pm) 5pm – 11pm (last order 10.30 pm)

Sat, Sun & PH

11am – 11pm (last order 10.30pm)

Protected: RI G20 Dinner organised by Kim Kong @ Hung Kang on 18Aug2014

Posted on August 20, 2014 by chefquak

RI G20 Dinner @ Hung Kang on 18Aug2014

Posted on August 19, 2014 by chefquak

suckling pig

we had our monthly dinner 11pax at hung kang last evening on 18.8.2014.

last time i came here was the birthday whole suckling pig birthday dinner for my brother & sister in Jun2013. 🙂

menu still the same but saw some inflation from S$438 to S$468.

longevity buns

i liked the longevity buns though it was just tau sah. 🙂

#1 appetizer platter – spring rolls, jellyfish, chicken, trotter jelly

#1 appetizer platter of spring rolls, jellyfish, chicken, trotter jelly was pretty ok though presentation (look) not the best. spring roll was good. trotter jelly just average. jellyfish the usual, chicken didn’t look great but tasted fine. 🙂

#2 sharkskin & fish maw soup

#2 sharkskin & fish maw soup was good very tasty! 🙂

#3 suckling pig

#3 suckling pig good also. though i thought that chui huay lim & even ah yat were tastier.

#4 white cereal prawns

#4 white cereal prawns. nothing much to comment, but i liked the usual cereal prawns much better.

#5 teochew steamed pomfret

#5 teochew steamed pomfret was very good! not “chow chor” aka fishy taste. excellent dish. 🙂

#6 sliced beiling mushrooms with jingbai (京白)

#6 sliced beiling mushrooms with jingbai (京白) was pretty ok.

#7 fried noodles

#7 fried noodles was just ok.

#8 pumpkin orh nee (金瓜芋泥)

#8 pumpkin orh nee (金瓜芋泥) was ok. but not as good as many other places though, like chui huay lim or even muliangzai liang kee.

c.h.e.f andy

Good Value Lunch (with Amex Vouchers) @ Chui Huay Lim on 25Jun2014

Posted on June 27, 2014 by chefquak

ter kar tan – S$10

jumbo group have an ongoing amex promotion giving out voucher booklets for every S$120nett spend by amex card. i was given a booklet expiring 30jun2014, and 5 of us arranged to have lunch at chui huay lim on 25.6.2014. 🙂

i find chui huay lim kind of on the expensive side, but when there were substantive discounts like the good lunch we had on 4.11.2013, then it was pretty worth it.

for this time, we were using 1 S$60 voucher which require a total bill of S$150nett or above. i ordered the usual pig trotter jelly, hae chor & cold crab. also ordered 1/2 braised duck, 2 vege & a seafood meesua & ended with orh nee. including tea, bill came to S$111 for 5pax after the S$60 discount. & since we could get another voucher booklet if the net bills was S$120, we ordered 2 more ah bo ning (mochi dumplings) at S$4each. 🙂

#1 ter kar tan (pig trotter jelly) always good here.

hae chor – S$10

#2 hae chor good too, very crisp.

teochew cold crab – S$30

#3 cold crab was sweet, among the better ones.

1/2 teochew braised duck – S$28

#4 the teochew braised duck was also good, flavour, tender, moist. 🙂

kai lan with ti poh- S$14

#5 kailan with ti poh pretty ok, i guess kind of standard.

#6 i ordered another spinach also S$14 (no photo).

seafood mee sua – S$18

#7 seafood meesua quite ok, also standard issue.

orh nee – S$4.50

#8 the orh nee was much better than i expected, very smooth, not too sweet & nicely presented. better than ah orh which served a good orh nee too.

overall, though we did not order too many dishes or expensive ones, it was quite a good lunch for 5pax at only S$121nett & we took back a new voucher booklet include another S$60 voucher for chui huay lim. not bad la! 🙂

c.h.e.f andy

P.S. photo credits to my good friend, 1 of the diners as i did not take any photo.

Orh Nee with Pumpkin & Ginkgo Nuts (白果金瓜芋泥)

Posted on June 6, 2014 by chefquak

orh nee with pumpkin & ginkgo nuts (白果金瓜芋泥)

decided to try making the popular teochew dessert orh nee with pumpkin & ginkgo nuts (白果金瓜芋泥).

looked up some internet recipes, surprisingly turned out to be quite easy to do. 🙂

orh nee with pumpkin & ginkgo nuts (白果金瓜芋泥)

i bought a thai taro (yam) from sheng shiong (about 600g) & 1/2 a pumpkin (i used a 1/4 about 300g). i also had an unused packet of ginkgo nuts (200g) in the fridge.

ginkgo nut took a while. i added 3 heap tablespoon of brown sugar over the ginkgo nuts & melt the sugar over medium heat. i added some water & boiled the ginkgo nuts until the syrup reduced. then i repeated the process. took 15 to 20 minutes for ginkgo nuts to fully soften & be infused with the syrup.

i fried 2 shallots (sliced) in 4 tablespoon oil over low fire till brown and set aside.

i peeled & cut the yam in 1/2 & then 1 cm thickness. i diced a 1/4 pumpkin. then i placed both in a steamer & steamed for 20 minutes. i then mashed the yam & pumpkin (separately), pressing with the flat of the knife. it was quite easy to do. i added 1 tablespoon brown sugar to the pumpkin & 2 tablespoon to the yam. i then heat the yam over low fire in the non stick pan & added the onion oil, and checked for taste. i added another 2 tablespoon oil & some water, then mixed in the ginkgo nuts & topped off with the pumpkin.

the orh nee was quite good in colour, texture & taste. i would say better than the average ones in restaurants, some quite bland & tasteless.

c.h.e.f andy

Ingredients:

1 thai yam (600g)
1/4 pumpkin (300g)
1 packet ginkgo nuts (200g)
2 shallots (sliced)
6 tbsp oil
6tbsp brown sugar
1 cup water

Directions:

add 3 heap tbsp brown sugar to ginkgo nuts & melt the sugar over medium heat in a non-stick pan. add some water & boil ginkgo nuts till syrupy. repeat the process adding water, take about 15 to 20 minutes for ginkgo nuts to fully soften & be infused with syrup.
fry 2 shallots (sliced) in 4 tbsp oil over low fire till brown and set aside.
peel & cut the yam in 1/2 & then 1 cm thickness. peel & dice a 1/4 pumpkin. place both in a steamer & steam for 20 minutes. mash the yam & pumpkin (separately), pressing with the flat of the knife. add 1 tbsp brown sugar to pumpkin & 2 tablespoon to yam. heat the yam over low fire in non-stick pan & add onion oil, checking for taste. add another 2 tbsp oil & some water, mix in the ginkgo nuts & top off with the pumpkin.

Protected: RI G20 23pax Dinner Get-Together @ Ah Orh on 20Feb2014

Posted on February 21, 2014 by chefquak

Great Teochew Food 23pax Dinner Get-Together @ Ah Orh on 20Feb2014

Posted on February 21, 2014 by chefquak

teochew braised duck

had our largest G20 gathering last evening at ah orh at jalan bukit merah on 20.2.2014. 🙂

it was the handy work of 1 of our friends, with his megawatt smile & shining hallo…lol…especially his ability to ring in the gals. we had 23pax (including 3 ladies) on 3 tables, a meeting (or eating!) record! it was 25, but 1 was held up in a meeting, another was ill.

ah orh had mixed reviews & mostly dated. most thought it was expensive for the food (it may still be probably but it often depends on food ordered). anyhow there was a deal.com offer & the organiser bought 3 vouchers of S$150 worth at S$97.50 each – 1 voucher was allowed for each table. 🙂

some friends went early to order the dishes. we had in total 9 dishes & the cost came to S$23+ all-in (about S$180+ per table) after redeeming the vouchers, so it was in fact very good value-for-money even considering that we did not order the usual teochew pomfret, cold crab etc.

deep-fried fish skin

there was deep-fried fish skin as table starter. pretty good!

teochew braised duck

#1 the braised duck platter (top photo & above) was good – moist, flavourful. i would say as good as imperial treasure teochew & better than muliangzai liang kee & chui huay lim. 🙂 the lor bah (braised belly pork) was good too.

fishmaw soup

#2 fishmaw soup was tasty, but maybe just average. the one at beng thin we had recently was substantially better.

ter kar tan (pig trotter jelly)

ter kar tan (pig trotter jelly)

#3 the ter kar tan (pig trotter jelly) was very good – firm, flavourful. there was also good chilli & “seng ni cho” 蒜泥醋 dip. this was as good as chui huay lim, imperial treasure teochew & crystal jade.

yam basket

#4 the yam basket was i supposed really excellent for this dish – yam was tasty & very crisp outside yet “sang” inside & very good combination in texture & taste with the fillings. a very good dish though yam basket not my favourite. 🙂

kailan with ti poh

#5 the kailan with ti poh was competent. vegetable was fresh & crunchy. the ti poh (a teochew favourite condiment not so often seen) added to the attraction but perhaps the wok hae was kind of lacking a bit.

teck kia fish with bitter gourd in black bean sauce

#6 not sure about this teck kia fish (竹仔鱼) dish, certainly competent but the fish had more bones than meat. at kok sen, they used some fish head & added chunky fish meat which worked well to accompany the black bean sauce & was much better overall by comparison.

hae chor

＃7 hae chor was quite ok, competent, nothing special.

orh luah

#8 orh luah was pretty good, large fleshy oysters.

orh nee

#9 orh nee was better than expected, tasty, i liked it but would have been better with pumpkin though. 🙂

company & fellowship were the key in our get-togethers of course, but we did come to eat & overall the food was quite good & the price of $23pax very reasonable after the deal.com offer, not much different from say muliangzai liang kee, and food we had here were better. 🙂 w/o the offer, it would cost about $30pax which was still not a bad deal, about same as what we had at shin yeh at our last 20pax dinner.

c.h.e.f. andy

Protected: Satisfying G10 Dinner @ Beng Thin Hoon Kee on 23Dec2013

Posted on December 25, 2013 by chefquak

Satisfying 10pax Dinner @ Beng Thin Hoon Kee on 23Dec2013

Posted on December 25, 2013 by chefquak

duck salad

organiser of this months’ G10 dinner picked beng thin hoon kee. the hokkien restaurant started in 1949 & moved to its current premises at ocbc centre rooftop carpark in 1979. the founder, a lim yew hoon, recently passed on at 91, after building a very successful restaurant from scratch. it is a restaurant my wife liked & we used to go often in the past. 🙂

we had 10pax for the evening & had a nice quiet corner, good for the restaurant really as we were usually the noisy lot. anyway beng thin was less than 1/2 full this evening on 23.12.2013.

duck salad

fishmaw soup

skewered prawns

claypot herbal chicken

steamed promfret

brocoli

seafood mee suah

teochew orh nee (yam paste)

the organiser pre-ordered 9 dishes.

we started with the signature duck salad (top photo). this was really a great creation. it’s like a cny “loh hae”, looked wonderful & tasted refreshingly good every time. i took this countless times & enjoyed always. 🙂

next we had another signature dish – crabmeat fish maw soup. its chokeful of ingredients & well, tasted good every time! 🙂

my friend ordered the skewered prawns. this was something i had never tried. prawns were just prawns & mostly fresh & good, but these were really good & tasty. i know a many friends like le chasseur’s version skewered prawns. for me though these were a lot larger & tastier. 🙂

the claypot herbal chicken was next. i had not taken this dish too. usually i would go for the sea cucumber duck. it was good though, nice herbal flavour & a tender, tasty chicken. it was not my favourite however, i will always go for the duck. 🙂

and wow, we had 2 servings of the steamed promfret. it was really good, as good as any good teochew restaurant. few os us ate up the four 1/2 fishheads. my friend knew the entire table consisted of hungry big eaters!

after all the meat dishes, we had a broccoli. ok, competent dish.

then it was the carb, a seafood mee such. another nice competent dish.

the org nee was ok average, had pumpkin not oily & not “pang” aka tasty, maybe because of…haha! 🙂

missed my sea cucumber duck & crispy oyster egg, but then we had too much food for 10pax already. it was actually intended for 12pax but 2 could not make it. 🙂

$52nett per pax was kind of ex for this restaurant. still, we had 2 promfrets & large skewered prawns & the orders were intended for 12pax, so price was probably ok. 🙂

c.h.e.f andy

Protected: G10 Teochew Dinner @ Swa Garden on 28Nov2013

Posted on December 1, 2013 by chefquak

Good Teochew Dinner @ Swa Garden on 28Nov2013

Posted on November 29, 2013 by chefquak

teochew cold crab

many friends were away. we had a smaller group of 9 for the monthly dinner at swa garden on 28.11.2013. i had wanted to come to this place the longest time but never got to it. had the impression it was expensive but looking at set menus (the one for S$268 looked ok & the more pricy ones included suckling pig), price looked ok.

the friend who organised for this evening pre-order 9 ala carte dishes. we started with the cold crab, it was good. 🙂 perhaps no difference from other teochew restaurants like chui huay lim, but good.

teochew braised duck

scallops with yellow chives

pig tendon & fish maw

steamed mullet with salted vegetables

crayfish in XO sauce?

prawn balls & liver roll (or ngoh hiang)

teochew char kuay teow

orh nee (芋泥)

the braised duck was good too, “pang” ie flavourful & not tough or overcooked/fibrous. it said “goose”on paper but they readily admitted it was duck (a 半菜 duck). still my favourite braised duck remained the excellent 1/2 duck for S$28 @ imperial treasure.

the scallop with yellow chives was good, scallops plump & tasty.

& i liked the pot with pig tendon & fish maw, tasty & well done dish, though 1 friend thought the helping was not large enough for 9pax. i thought it was quite ok.

the mullet was a wet steamed version which i very seldom had..usually i took the air dried cold version at some bakuteh stalls like lao ah ti @ boon keng. i liked this version. the chye sim salted vegetables were nice & it was easier to pick up the fish meat c/w the dry version but both version had their own attractiveness. 🙂

the crayfish was a competent dish, tasty. i still preferred the ah orh style though as i felt the sauce masked the sweetness & flavour of the crayfish.

the prawn balls & ngoh hiang was another average, ok dish.

teochew plain char kuay teow was good, had wok hae, though not my favourite. i liked chui huay lim’s seafood beehoon better.

the orh nee was very average, not “pang”. the ones we had recently at much cheaper muliangzai liang kee was better.

S$268 10pax menu

overall we had 9 dishes for 9pax costing $297nett=S$33pax. perhaps slightly more expensive c/w with the S$268 10pax set menu (above). price was ok, the food was average to above average. i was not overly impressed but it is a place i would come again for fairly good quality food at ok prices. 🙂

c.h.e.f. andy

Good Teochew Zi Char @ Mu Liang Zai Liang Kee on 12Nov2013

Posted on November 13, 2013 by chefquak

braised duck & tau kua

6 of us had teochew zi char at muliang zai liang kee on 12.11.2013. few of us started a hawker & zi char tour some months back. it was mostly touch & go. the zi char at kok sen @ keong siak street was very good. woh hup @ hong lim was quite poor it was not worth a post!

mu liang zai liang kee is located along the same row of shophouses along havelock road at the opposite end of g7 liangkee. it is owned by the 5th son of ng bak liang (so 木亮仔=son of bak liang). you can read the story of the 3 liang kee here.

we had a very enjoyable dinner, true tecohew comfort food, mostly good standard & tasty & at very affordable prices, w/o service & gst. we had 8 dishes adding up to S$136, about S$22+pax nett. 🙂

ter kar tan – pork trotters jelly (猪脚冻)

hae chor （虾枣）& liver roll (肝花)

deep-fried tofu with minced pork (金牌豆腐)

yellow chives with prawns

chilli crayfish

orh nee (芋泥)

the pork trotters jelly (猪脚冻) was just ok, competent. imperial treasure, crystal jade & chui huay lim versions were much better. it was cheap though, a large portion for S$10.

the hae chor (虾枣) & liver roll (肝花) were quite good, no much different from other teochew restaurants.

the braised sliced duck was surprisingly good. i did not expect much as many teochew restaurant like huat kee had very average (or poor) braised duck, and the braised goose we had recently at chui huay lim was poor c/w with this duck. still i very much prefer eating the style of braised duck like the 1/2 duck for S$28 at imperial treasure c/w this tiny plate of sliced duck for S$18. that was just my personal taste preference though.

the deep-fried tofu with minced pork (金牌豆腐) was excellent, equal to that at kok sen.

the orh nerng or oyster egg was an average & passable dish (passable in both senses – not failed OR can skip). like good teochews the few of us still preferred the sticky orh luar version with sweet potato flour at hawker centres.

the yellow chives with prawns (S$18) came with 7 large prawns. the prawns were large, fresh & springy, so it was not a bad prawn dish. it was though a bad yellow chives dish, no wok hae & swimming in sauce. it should be much dryer with strong wok hae flavour. 🙂

the crayfish (S$28) i did not consider a well done dish (though some of my diner friends were obviously relishing it). i preferred the ah orh version of teochew crayfish with yellow onions & egg. the crayfish itself were plump, bouncy & tasty. not quite sure what chilli it was, not sambal & not really chilli crab chilli, though it did go well with the steamed buns.

the orh nee (芋泥) was good too – another pleasant surprise!

overall it was a good dinner for S$22nett. will be back again!

c.h.e.f andy

Whole Suckling Pig Birthday Dinner Set @ Hung Kang Teochew Restaurant on 14Jun2013

Posted on June 16, 2013 by chefquak

longevity buns (寿桃)

was organising a birthday dinner for my brother & sister.

Whole Suckling Pig Birthday Set Menu

saw that Hung Kang Teochew Restaurant (韓江潮州酒楼) had a whole suckling pig birthday set for S$438+ so decided to do it there. Hung Kang is 1 of the old names like Yuan Xing (Guan Hin) & Tai Seng, but we had not been there for a while.

dinner started with longevity buns (寿桃). nice touch for the mood so I didn’t mind it though everyone seemed to avoid carbo these days, but can always “ta pao” (take out) right? 🙂

appetizer platter

the appetizer (& later even more so the longevity noodles & orh nee dessert – oddly the start & the ends haha..) I would rate the poor dishes. the jelly fish was ok, spring roll was crispy so quite good, the pressed pig head meat was not my favourite but ok with the “kek you” (桔油) citrous dip & I took couple pieces. but the chicken didn’t quite belong there. should just have a salad prawns etc like most others do.

sharksfin with crabmeat & fishmaw

the sharksfin with crabmeat & fishmaw was tasty, not the watery type so maybe in the “quite good” category. haha. 🙂

whole suckling pig

and the main event – the suckling pig – was good! I guess that was most important. many restaurants now do this very well, so it was not out of the ordinary but it was a great dish which everyone enjoyed. 🙂

the teochew steamed pomfret (斗鲳) was very good too. Many restaurants do not serve pomfret in the cheaper sets, and pomfret has a stronger taste (ie more fishy) than other more delicate textured fish, so its not easy to do it well. but this pomfret was excellent! real tecohew stuff! 🙂

cereal prawns

the cereal prawns looked great & tasted good too.

teochew stewed chinese cabbage

this teochew slow stewed chinese cabbage was wonderful, really nice – another excellent dish!

longevity noodles

I didn’t quite like this longevity noodles. somehow it was far too sweet? too much sugar? places like say Chui Huay Lim do their teochew fried seafood beehoon so well & flavourful. this one was carbo we didn’t really need.

looking at the photos, the orh nee (yam puree dessert) actually looked quite ok. unfortunately taste not there! it was not “pang” ie flavourful as orh nee went (maybe too healthy no lard?) so another carbo we didn’t need!

whole suckling pig

well, some misses but we did get to have our fix for suckling pig, and a had few other great dishes too! 🙂

c.h.e.f andy

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c.h.e.f

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Tag Archives: orh nee

Good Dinner @ Jin Hock Seafood Tampines 844 Coffeeshop on 9Jun2016

Excellent 5pax Birthday Lunch @ Red House on 26Apr2016

Protected: RI G20 Dinner organised by Kim Kong @ Hung Kang on 18Aug2014

RI G20 Dinner @ Hung Kang on 18Aug2014

Good Value Lunch (with Amex Vouchers) @ Chui Huay Lim on 25Jun2014

Orh Nee with Pumpkin & Ginkgo Nuts (白果金瓜芋泥)

Protected: RI G20 23pax Dinner Get-Together @ Ah Orh on 20Feb2014

Great Teochew Food 23pax Dinner Get-Together @ Ah Orh on 20Feb2014

Protected: Satisfying G10 Dinner @ Beng Thin Hoon Kee on 23Dec2013

Satisfying 10pax Dinner @ Beng Thin Hoon Kee on 23Dec2013

Protected: G10 Teochew Dinner @ Swa Garden on 28Nov2013

Good Teochew Dinner @ Swa Garden on 28Nov2013

Good Teochew Zi Char @ Mu Liang Zai Liang Kee on 12Nov2013

Whole Suckling Pig Birthday Dinner Set @ Hung Kang Teochew Restaurant on 14Jun2013

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