Liang Kee Teochew Restaurant

If there is anything this Teochew uncle likes to eat more than Japanese food, crab and steak, it is Teowchew food. And Singapore has a whole lot of good Teochew food. But good fine Teochew food and not the Teochew porridge type is expensive and so far I have only went to a handful like Ban Seng, Huat Kee, Hung Kang, Ar Oh,  Chin Lee and Chao San Crusine etc Too bad that Mong Hing has closed. That was a place that I had wanted to go but never got the chance to go. Interestingly, we almost always order the same few dishes and the occasion was inevitaby Mum’s birthday.
This year we wanted to go Chin Lee but it was fully booked so we tried Liang Kee which we have never been to. The place was packed when we arrived around 8 pm. We looked at what other people were ordering and we asked for recommendations and finally we ordered about 8 dishes which included the following:

1. Egg omelette

2. Pork Ribs

3. Ngoh Hiang

4. Clayfish

5. Chicken

 6. Kong bak pau

7. And of course Or Nee or Yam Paste

I try to think back to the other places as a basis for comparison. I remembered a single pomfret at Ban Seng cost us $99 which was so expensive. Ah Orh was a bit disappointment. Considering it location and set up, it wasn’t cheap cheap. I don’t remember much about Hung Kang except that they had the absolute best goose meat I ever tasted. Huat Kee was simply too expensive for me to rave about. Chin Lee used to be a regular visit when my late Mother in Law was alive and it had one of the best egg omelette and yam paste. So how did Liang Kee fares against all of them.

It was not as expensive as we expect. It was much cheaper than the Chao San Cuisine that we went to last year. And certainly much much better quality and quantity of food. This will be one place that I will be happy to come back again. Next up?

Chao Shan Cuisine

Heard about this Teochew restaurant at Beach Road and die die must go down to try. There was a right occasion and so we found ourselves there.

We had to order all the traditional Teochew dishes.
Oyster Omelette
Chestnut Duck or is it Chicken?
Fish Porridge

Goose
Pork Jelly

Not in the picture, is the cold crab. Unfortunately, that was the first dish that came and everybody snapped it up in double quick time before a photo can be taken.

So how was the food. I like most of the dishes. Most agreed the crab was the best and the oyster omelette a close second. The younger folks did not know how to eat the pork jelly which was great for us older folks. But what was missing was the special peanut sauce that I am used to at the stall in Hong Lim.

Generally, the food is good, maybe a notch below Huat Kee. Price was however much much more different. Certainly much cheaper but unfortunately even with the Orh Nee thrown in, we were still hungry and had to go to nearby Purvis Street for more food.

Ah Orh Teochew Restaurant

Ah Orh is one of the more famous Teochew restaurant in Singapore. Originally from the Ellenborough street market, when the place was demolished it moved to a shop unit at Jalan Bukit Merah where it has been since. The last time I was there was a zillion years ago but for some reasons or other, I have not been back since.
Anyway, finally managed to go there for dinner one fine evening. Other than set menu, they have no other menu and to order, one go to the counter where there are an assortment of tanks of seafood and placed the order directly.
At the recommendation of the son of Ah Orh, we ordered the winter melon soup which came in the whole winter melon. I wondered how they managed to keep the soup in and even more how M scooped the soup and the winter melon without breaking it. But this was probably the best dish of the whole evening.

All Teochew restaurant worth it salt will have the oyster egg and this was no exception except that I thought it was rather ordinary. There was quite a lot of oyster though.

We went for the chilli mussel next. This wasn’t too bad but then again I had tasted better mussel at those HDB zhizhar stores.

A house specialty which was apparently a must have is the crayfish. We opted for ours fried in black pepper sauce. The portion was rather big.

 Another house special the ngoh hiang.  The pieces were cut into big chunks but again I didn’t think it was that great.

Of course a must have for us is crab and so we ordered the chilli crab.

Finally everybody favourite, the yam paste and we scrapped the bowl clean. 

But was it that good? Frankly we tasted better food at neighbourhood zhi zhar stall and at lower price too. The public seems to agree too, judging by the lack of customer.

Will we be back? I certainly don’t think so.

Huat Kee Teochew Restaurant

As a typical Teochew uncle, I have always like Teochew food but most time was too stingy to eat at the nice expensive place. But due to the generosity of the company, I managed to go to one of the big 4 of the Teochew restaurant for dinner. Most time that I was there previously, I was an invited guest and cannot snap  any picture but this time round, it was me and some colleagues, a rather informal affair and so I happily snap away.
Since it was the Chinese New Year period, of course we had the Yu Sheng. Actually, I felt a little bit cheated. Prior to the dinner, we had checked out the restaurant web site and decided on the food we want. But when we reach the place, we were told only the special CNY menu was available and so we had no choice but to go along.

Yu Sheng is not my favourite food so I shall not say much about this dish which is currently generating a lot of heated discussions both side of the Causeway on its origin.
Typical of any Chinese restaurant, is the controversial but must have shark fin. As usual, the standard of the broth here cannot be faulted. And yes, though I believe in the shark’s cause which has been generating even more heated debate world wide, I still took a bowl. More of what I think  of the great Shark divide in another post another day.

My favourite Teochew food, the fish. This is a typical Teochew speciality. A White promfret steamed to perfection with sweet crystal clear soup.

Next up was the roast pork, sea cucumber and leek dish. I am not a fan of sea cucumber but I absolutely loves the roast pork. But true be told, I find it rather ordinary.

Another trademark of Teochew food. Fresh steam prawn with ginger garnishing.

Next we have the “Teochew Char Kway Teow” which is unlike the black fried version available at the cooked food centre. This one comes with plenty of chye poh and colorful vegetables. Great but the portion after splitting it up for the 9 of us was too little.

And finally my must have dessert, the Or Nee and this I think is their must dish. For the CNY period, it comes with a pumpkin mash into it. Again, the portion was too little although I had 2 bowls in the end courtesy of a colleague who didn’t like Or Nee.

Food was great as usual at Huat Kee but a tad expensive. The set menu for 8 cost $368++ but there was 9 of us so the restaurant charged us another $36,80. However, we didn’t see any additional portion of food but since it was the CNY period, we didn’t want to make any big fuss.
Was the food really that great? I have not been here for a long long time but I think the standard has drop a bit. Nevertheless, although pricey, it is still worth a eat especially if there is a good occasion to celebrate.

Swatow Seafood Restaurant

After watching Buffet Buffet 2 on Channel 8, decided that since I was going to Toa Payoh, to check out the dim sum buffet at Swatow Seafood Restaurant. That despite the rather negative review on Hungrygowhere.
  

We were early and didn’t qualify for the high tea buffet which starts at 3pm. But since we were there and we reckoned we can’t eat that much, we went in anyway. The place is old style in design but aesthetically it was rather modern. There were waitress pushing the traditional dim sum trolleys and service was fairly decent despite the reviews on Hungrygowhere. Maybe it is because it was not the dim sum buffet time and the crowd was not that big.

We started off with several trays of unusual looking steam dim sum.

This is an interesting looking dim sum. Suppose to be seafood inside.

One very unusual dish that they have is the pork cartilage jerky. This is no longer available in Singapore. The last time I tried this was maybe 15 years ago when I bought them from a shop in Bangkok, Chinatown!

They also serve the pork knuckle jelly. 

One of their specialty is this durian whatever.  

The egg tart were not ready yet so we settled for the orhnee tart which was simply yummy.
Overall, I am pleased with the place. Service was not too bad. Price wise, it was rather decent at about $3.50 per item. Will I be back? Certainly as long as I find enough kakis.