The Chinese Kitchen |
This place has its dishes curated by the former president of the Society of Chinese Cuisine Chefs (Singapore), Chef Austen Ong. Wow, surely it is a privilege to be able to try dishes that the top guy curates!
If one takes a look at the menu, The Chinese Kitchen menu is said to be of modern Chinese classics. The way I see it, it is flavours of yesteryear's created in our times, using currently available ingredients.
Four Beauties of China (四大美女) - Wang Zhaojun, Yang Guifei, Xi Shi and Diaochan |
From the outside, it was seemingly quiet. Open the entrance door and be greeted with lively banter, and boisterous diners making merry. There was a large group of diners in their fifties celebrating birthday, a few tables of family dining together, one with young children and a table of adults in their thirties enjoying wine. The place seemed rather popular with the silver age group.
drinks counter |
Our modus operandi is simple. Each choose one dish to order. The motto is not to over-order. Kris chose the signature dish of Garoupa in Old Fifties Collagen Broth (standard size). Jen chose the Charcoal Grilled Iberico Pork Neck, and my choice was the Old Sixties Style "Hor Fun". Ivan chose small plates of Pork Trotter Jelly and Deep Fried Tofu Coated with Sakura Prawns.
signature dish |
menu |
Luohan drink @$10 per jug |
Pork Trotter Jelly, Passion fruit infused Cucumber (百香脆瓜猪脚冻) @$8 |
However, the cucumber wrestled the limelight from the trotter jelly. Well pickled and its taste was memorable. One of our favourite.
surprise star - passion fruit infused cucumber |
Charcoal Grilled Iberico Pork Neck Fillet with Honey Pineapple Sauce (炭烤黑豚梅头肉) @$14 |
Garoupa in Old Fifties Collagen Broth (五十年代老火炖汤红石板鱼) @$38 |
The signature dish of the Garoupa in Old Fifties Collagen Broth was served in a claypot. In it, there are chunks of fried fish, cabbage and some tomato. The broth was comforting and just rightly seasoned. Tasty but not too rich. In terms of similarity, it tasted somewhat like those charcoal fish head steamboat soup minus the yam.
Deep Fried Tofu coated with Sakura Prawns Crusts (樱花虾炸白玉) @$8 |
Asked the young staff who was taking our drinks order on what is this "Old Sixties Style Hor Fun" and from his reply, it seemed that we should be expecting soft gooey flat noodles in braised sauce that's popular in the sixties. This plate of hor fun was also the dish that took the longest time to arrive at our table.
Old Sixties Style "Hor Fun" (六十年代炒河粉) @$14 |
Its appearance seemed simple. Light coloured braise sauce, well covering the noodles underneath. There are a few huge prawns, some lala (clams), greens and slices of meat. Dig in, and we found some thin hor fun (like those Ipoh hor fun kind) underneath. Yay!
old skool hor fun |
Liked the hor fun and it was a pleasant comfort food experience. The crunchy kai lan was a bonus and there were chicken gizzard in there as well. Hints of wok-hei too.
Overall, it was a good experience, wholesome flavour and tasty food with reasonable pricing. The washroom is equipped with hand-railing. Useful for the older folks. Very thoughtful.
Friendly staff and good vibes all round. Expect to spend about $25 to $35 per pax.
厨神私房菜: The Chinese Kitchen
Location: 20 Cavan Rd, Singapore 209851Contact: 6612 6024
Facebook: https://www.facebook.com/thechinesekitchensg/
Reservation: via Chope