Category Archives: Chicken

East Ocean Teochew Restaurant

Mixed Vegetables in Claypot Fried rice In Bamboo Fried Chicken Boiled Live Prawns from East Ocean Teochew RestaurantSeasame Ball Dessert
East Ocean Teochew Restaurant
1 Scotts Road #02-18
Shaw Centre
Tel: 6235 9088
Opening Hours: 11.30am to 3pm, 6pm to 11pm, Mon to Fri; 10am to 2.45pm, 6pm to 11pm, Sat & Sun

My bf and I had dinner here on 5 December 2007.  We were attracted by the beautiful dessert shaped like a bear (see last picture above) that I simply wanted to try.  However, when we went up to the restaurant, I was a bit disappointed to see that the beautiful dessert wasn’t on the menu.  I guessed it was only for lunch. 😦

Nonetheless, we ordered our food after mulling over the menu for quite some time. So many food, so small stomach!  Finally, we ordered the mixed vegetables in claypot (see picture 1 above), fried rice served in bamboo (see picture 2 above), fried chicken with fried garlic topping (see picture 3 above), boiled live prawns (min. 300g) (see picture 4 above).

Mixed vegetables was served in a claypot as you can see.  And it came with tang hoon (glass noodles) and assorted vegetables like cabbage, carrots, corn, etc.  Quite soupy so you can order it like a soup dish.

The fried rice served in bamboo is not the usual fried rice with char siew and peas.  This one is first fried with dried shrimps (hae bee) and then put in the bamboo to keep it warm.  Quite yummy!

Next dish was the fried chicken topped with fried garlic.  I loved this dish very much as the chicken skin was crispy and the fried garlic gave it a very nice flavour.  Excellent!

My bf’s favourite dish would of course be the boiled live prawns.  Although the prawns were merely boiled, the freshness of the prawns was enough to make this dish taste great!

At the end of your meal, you would be given 1 complimentary seasame ball for each customer.  Luckily, we cancelled our order for our dessert.

We were both too stuffed at the end of our meal.  Considering the 4 dishes we ordered, we paid less than S$100 for everything.  Quality was good and service was attentive and excellent (they cleared our dishes whenever needed and topped up our water without us asking; we were also given 8 cups of Chinese tea (I think it was tie guan ying)- 4 before meal and 4 after meal). Thumbs up!

Note: This review can also be found on TheLocalKing.

Inle Myanmar Restaurant

Inle Myanmar Restaurant Pickled Tea Leaves Salad Golden Century Egg Salad
Inle Myanmar Restaurant
#B1-07B Peninsular Plaza
Tel: 6333 5438
Website: http://www.inlemyanmar.com.sg/
Opening Hours: 11am to 10pm, daily

Peninsula Plaza, fondly hailed as Singapore’s ‘Burmese Mall’, houses not only little Myanmar stores but hides a serene Myanmar restaurant in its basement. Away from the prying eyes and heavy traffic of North Bridge Road, Inle Myanmar Restaurant is a 4-years old haven for the sizeable Myanmar community who misses home. From the ambience to the menu, Inle moulds a miniature Myanmar right in the heart of Singapore.

An appetiser of Pickled Tea Leaves Salad ($4) (see picture above) and hot Myanmar tea ($0.50) will be an excellent foray into Myanmar cuisine – a scintillating blend of sweet, sour and spicy. Myanmar tea leaves are preserved in oil and served with savoury nuts, white sesame seeds, dried shrimp, tomato slices, cabbage shreds, fresh Thai chilli and a special dressing in a salad that bursts forth with distinctively strong flavours. Pickled tea leaves are overwhelmingly salty at first taste, but become interestingly, tasty and addictive when paired with extremely crunchy nuts. The fragrance of tea leaves and sesame lingers on in your mouth until you take a draught from the steaming cup of hot Myanmar tea. Made from tea leaves roasted with rice, this drink imparts a light aroma of glutinous rice and cleanses your tongue of the salad’s taste, preparing it for the next mouthful of pickled tea leaves.

As savoury as the pickled tea leaves salad may be, you will do better with Inle’s signature Golden Century Egg Salad ($4.50) (see picture above) if you fancy sour dressings. Instead of the usual ominously black eggs we see in Chinese cuisine, Myanmar’s version surprises with a resplendent golden hue. Served with a surprisingly sour and spicy dressing, the golden century egg tastes less pungent than its ebony comrade. Wash down the starters with a glass of Inle’s fresh Tamarind Juice ($2.50), a mildly sweet drink that hides an underlying sour tinge – a guaranteed thirst quencher.

One should not miss the Moun Hin Ga ($5.50). This traditional Myanmar dish of rice noodles in fish gravy is as representative of Myanmar cuisine as laksa is of Singapore fare. Featuring the peculiar banana tree stem, this dish includes boiling tough banana tree stems slices for a full hour till it is soft and textured to the tongue. Rice noodles are heavy-laden with the goodness of the fish gravy that looks spicier than it really is, and reminiscent of Penang laksa . Inle recommends a side of Fried Gourd ($4.50) to further savour the tantalising fish gravy. Golden fried fritters hide a refreshing, green strip of marrow-long gourd, more commonly known as bu gyaw in Myanmar, complementing the fish gravy well.

Alternatively, the Fried Myanmar Tofu ($4.50) is ideal for an oily indulgence. Served with a tamarind dipping, the fried tofu triangles must be savoured hot to taste the contrast between the lightly fried skin and the creamy tofu goodness on the inside. Once you leave them to cool off, the tofu tastes bland and rather akin to sodden cotton wool. The world of difference in taste is determined within minutes, so this side should be more suited for a larger gathering (4 to 6 persons) where the otherwise delicious tofu triangles can be snapped up in a flash.

If you are someone who abhor anything fishy, the fish gravy is likely out of question for you, but settle for the Oun Nau Khau Hswe ($5.50), Inle’s curry noodles with chicken, which strangely tasted like a typical local curry chicken noodle. The yellow noodles are well-flavoured with the thick, aromatic curry gravy that tastes slightly sweet with only the slightest hint of spiciness. The chicken was, however, disappointingly drier than expected.

Forgo the chicken and enjoy the full curry goodness with Inle’s Myanmar Style Curry Pork ($5.50). Chunks of luscious pork, lined with fatty bits, are served in a dry curry that is made without the sinful coconut milk. As fat as the pork may be, the meat is well stewed and carries a full-bodied spice aroma of this lip-smacking curry.

A typical meal at Inle can be very filling but one must not leave without tasting the Hpa Lu Da . Seek solace in the comfort of vanilla ice cream, grass jelly, agar agar, sago, atap seeds, nata de coco and egg pudding in this all-time favourite Myanmar dessert. Inle hand-makes their egg pudding, a highly popular item on their menu, which carries custard-like taste with a firm texture.

Their full menu can be seen from their website.

  • If you pay using UOB Credit Card, with a minimum spending of S$30, you get 10% off your food bill.  AND if it’s your birthday month, present your I/C and get a complimentary dessert on the house.
Note: This review was extracted from StreetDirectory.com.
Post-Makan Note:

I visited this place with my family on 6 Dec 2007.  We ordered various dishes and mango salad was one of them.  If you’re really fond of Thai mango salad like we do, don’t ever order this dish as the Myanmar’s version is made up of soft mango instead of the crunchy ones we’re used to in Thai mango salad.

The curry chicken set was interesting. The curry is more like our rendang instead of the local curry dish that we’re used to. This dish is also much oilier than our rendang.

A set meal consisting of curry chicken, rice, a small bowl of soup costs less than S$7.  Add another S$1.50 if you’re ordering the set for a drink, else it’ll cost something like S$3.

They also have a dessert resembling our chendol except that it doesn’t have gula melaka and comes with 4 tiny pieces of bread.

Overall, food was nice; except that it’s oilier and dessert is sweeter than what I would like it to be.

Zui Fairprice Live Seafood Restaurant

Zui Fairprice Restaurant
Zui Fairprice Live Seafood Restaurant
220 Upper Thomson Road
Tel: 6455-2033
Opening Hours: 11am to 2.30pm, 5.30 to 11pm

IF YOU are wondering if the Zui Fairprice restaurant in Upper Thomson Road is owned by the well-known home-grown supermarket chain, it isn’t. Instead, it is part of a restaurant chain from Hong Kong, where there are two outlets.

One wonders, though, if the eatery is getting away with using the Fairprice name here because it at least lives up to it. Prices are indeed fair.  If you do not order any live fish, you can easily have a full meal for $20 per person.

And even if you do, at $15 for a red snapper to $38 for a red grouper, you will probably just pay an extra $10 per head.

The restaurant does not have a service charge. And if you can produce a parking receipt from the Sin Ming Plaza public carpark across the road, you will get your $2 fee refunded.

If the restaurant’s prices are fair, does the food leave you intoxicated as the ‘zui’ – the hanyu pinyin word for drunk – in its name implies?

I did detect some inconsistencies in my two visits there, but nothing was bad enough to warrant a complaint.

One of the restaurant’s bestsellers is the ‘san ba’ salted chicken ($11 for half a bird). ‘San ba’ is the Mandarin term for free-range, and the chicken meat here was certainly tastier than the common supermarket variety.

I ordered the dish on both visits and enjoyed it both times, though it was slightly saltier the second time. Dipped in either a herb-infused sauce or a ginger-scallion sauce, the tender meat was delectable.

Another dish, crispy deep-fried pork intestine in Hong Kong style ($11.80), was better on the second visit. It was less crispy the first time, and a bit chewy as a result.

The restaurant offers a few claypot stews, which are perfect for rainy days like those we have been experiencing lately.

I enjoyed the braised mutton brisket with mushrooms and bamboo shoots ($20), which was cooked Cantonese style, with a tasty gravy that went wondrously well with steamed rice. The meat was tender enough to come off the bone, though I would have liked it to be just a bit more tender still.

For the second visit, I chose a stewed beef brisket in claypot ($10.80), which was more tender. Though rather lacking in the dimension of its flavours, it was still an above-average dish.

One dish, however, tasted equally good on both visits. The steamed live prawns with garlic sauce ($13.80) were meaty, and the sweetness of the shellfish was enhanced by the aromatic minced garlic and light soya sauce.

The restaurant serves some dim sum for lunch, with common items such as steamed pork dumpling with crab eggs and steamed crystal fresh prawn dumpling (both $2.90 a steamer). But these turned out to be pedestrian and paled beside the main dishes.

What surprised me, however, was the ‘Kejia’ style crispy deep-fried spring roll ($9.80). It was stuffed with ingredients such as sliced pig liver, pork, mushroom and glass noodles, among others, and deep-fried in a batter. The result was super crispy and much tastier than the common Cantonese spring roll, which is filled with vegetables.

Zui is not a fancy restaurant, but if you are looking for simple, good food at, yes, fair prices, look no further.

  • If you pay using your UOB credit card, you receive a S$10 voucher with a minimum spending of S$50.
Note: This review was extracted from ST Foodies Club.

Eng Kee Hainanese Chicken Rice & Porridge

Eng Kee @ Eunos Chicken Set Meal
Eng Kee Hainanese Chicken Rice & Porridge 
BIk 747 Yishun St 72 #01-108 
Blk 7 Eunos Crescent #01-2651 Tel: 6743 5520
Opening Hours: 8am to 10pm, daily
Website: http://www.sbestfood.com/engkee.htm

Excellent for those who like their food a little wet, every portion of moist chicken is lathered in a pool of soy sauce and sesame oil. There is an added batch of spicy achar on the side. The chilli is made with tangy lime, which sets off the chicken very well. The rice, which is very fragrant, is also not too oily. Satisfying indeed.

Note: This review was extracted from ST Foodies Club.

Mansaku

Mansaku Teriyaki Set
Mansaku
505 Beach Road #01-93
Golden Mile Food Centre
Opening Hours: 11am to 9pm daily, closed on Tuesday

Mansaku sells a variety of Japanese food such as ‘Teriyaki Chicken’, ‘Pork Katsu’, ‘Unagi’, ‘Salmon Set’, ‘Katsu Curry rice’ and ‘Udon’.

The teriyaki chicken set goes for S$4.50 which comes with chicken, salad, watermelon, chawan mushi, miso soup and rice.

Ayam Penyet @ Changi Village

Sri Bistari Nasi Ayam Penyet
Sri Bistari
Changi Village Famous Nasi Penyet
Blk 3 Changi Village Road #01-40
Tel: 96172446/96176360 (Mr Mohd Fadzil)
Opening Hours: 10am to 2am, daily
Website: http://www.sbestfood.com/sribistari.htm

They have 4 other outlets, namely, Malay Village, Simei, Tampines and Beach Road.  Click their website to see the address and opening hours details.

“A new dish has over taken Nasi Lemak as the people’s favourite at Changi Village food centre. While there are at least five decent stalls still touting it, I counted at least six outlets now offering the latest craze there, Nasi Ayam Penyet.

It’s a traditional kampong staple from Indonesia and the last time I noticed, I suspect there are about 40 stalls all over our island selling this batter-less fried chicken on rice with a killer sambal and a pretty cherry tomato salad served on a traditional wooden platter.

Nasi Ayam Penyet means flat chicken rice. Mr Faisal Rashid set up the first specialist stall at Changi Village about two years ago after “ traveling through Jawa Timur in Indonesia and realized this dish could be a hit in Singapore.”

“The first thing my brother Fadzil and I did was to tweak the sambal. The Indonesian version has no sugar and we believe Singaporeans won’t like because of their familiarity with the sweeter nasi lemak sambal here.” So they added not one, but three types of sugars, “ Secret la, cannot tell you what sugars and how we use it but our spicy sambal has taste and fragrance of sweetness.” I pry for another secret, “ usually others don’t, but we pre-fry our belachan like the Nonyas, it gives better aroma”.

It’s strange, but their most important and secretive ingredient, which can make or break them, is doled out free, even when you ask for refills. But that’s the Singapore way, give them what they want, preferably free, and they’ll happily let you charge for what seems almost insignificant to them. It’s fair trade to them.

They believe that Nasi Ayam Penyat won’t be some fad as it has the same appeal Nasi Lemak has but is way healthier. Not a drop of coconut milk is involved and they use chicken flavoured, instead of plain rice.

And at $4.00 a portion which comes with a fried quartered chicken, done Indonesian style with spices and no batter, a plate of chicken flavoured rice, a fat dollop of sambal, chicken soup, a lettuce-cucumber and cherry tomato salad served on a thick wooden platter, it seems they are making an insignificant profit.

“My bother Fadzil don’t believe in charging a lot and don’t think people will pay more for it.”. Handling about two hundred fowls day at their Changi outlet is as much as the six staff and cooks can handle at the little outlet.

They actually have fourteen staff running this outlet on two shifts. Some of the bugbears of doing so is a high staff turnover and inconsistency in quality. So they hired a manager who does nothing but ensures all is smooth and recipes are adhered to but “ we don’t tell him the sambal recipe. We make it ourselves at night’, Faizal smiled, “also, we pay the staff 25% over market rate and it helps lower staff turnover.”

They are very successful, and as if to thank Providence for this blessing, they installed their parents as a middle-man chicken supplier, allowing them to pocket the takings. They even let customers refill their rice at no charge.

But what when the next round of bird flu fear comes a calling, “no problem” a prepared Faizal adds “ we also have the fried fish version, which now accounts for 25% of business. In fact, we will offer many types of fish, not just ikan kerapu, when chicken is not available.”

Note: The review was extracted from Makansutra.

Ayam Penyet RIA

Ayam Penyet RIA Fried Pomfret Set Ayam Penyet Set 
Ayam Penyet RIA
#04-25/26 Lucky Plaza
Tel: 6235 7385
Opening Hours: 11am to 9pm
350 Joo Chiat Road
Tel: 6247 9445
Opening Hours: 12 Noon to 9pm
Website: http://www.ayampenyet.com/index.php

They hammered the chicken before deep-frying it, resulting in meat that’s tender and pulls apart quite easily from the bone. At Ayam Penyet RIA, which is a franchise originating from Indonesia, the smashed fried chicken is served as a set.

What you get is about a quarter of a small chicken, a piece each of fried beancurd and tempe, some boiled kangkong, a slice of cucumber, sambal belachan, and a separate plate of rice. It sounds like a lot, but the portions are really small.

Massaged with a light but aromatic mix of spices, the chicken was fried till crisp but hardly oily. What made it even more special was bits of tempura-like fried batter on the chicken, which was pleasantly crunchy.

At S$5.50, the set is a little pricey, considering the miserly amount given. Nevertheless, the fried chicken is a real gem, worth at least once a try. Besides the signature dish, they have other stuff like smashed beef and oxtail soup, but most are here for the hammered bird.

Ayam Power Cuisine

Ayam Power Cuisine Ayam Penyet Ayam Penyet 2
Ayam Power Cuisine
#02-87 Amoy Food Centre
Tel: +65 91819857

What this stall sells is Ayam Penyet (smashed fried chicken). What made us eat at this stall was the amazing wooden plate that they used to serve the ayam penyet.

We were lucky to get a taste coz we managed to get the last 2 plates! Since it is smashed fried chicken we ordered, I don’t know why my chicken wasn’t smashed.  In the very first place, I wonder why it must be smashed! Either way, the chicken was crispy and tasty.  Maybe I was too hungry! 😛 Must go for a 2nd round to truly appreciate the taste.

My advice is go early! They usually sell out by 1 or 2pm.

Seng Kee Black Chicken Herbal Soup

Seng Kee Black Chicken Herbal Soup
467 Changi Road
Opening Hours: 5pm to 4am, daily

A row of taxis lines Changi Road, near Jalan Masjid, at night, with patrons dining al fresco in a closed section of the street.

Chinese seafood, halal Muslim and Cantonese cuisine, Indian food and even an Italian pizza eatery line the road. Taxi drivers on the night shift come in droves to the 24-hour Malay stall and a Chinese seafood place that stays open till 4am to serve them.

Convenience and good food are the draws. Parking along Changi Road is free after 5pm from Monday to Saturday and all day on Sundays and public holidays.

Never mind that its signboard says Seng Kee Black Chicken Herbal Soup, the stall which is open from 5pm to 4am daily, is more popular for its seafood.

Mr Lee Thiam Hock, 34, the owner, says four years ago he started to sell black chicken soup, but over time customers mostly prefer his seafood.

There is no printed menu. Choice of food and cooking style are left to customers, who dine under the stars outside the stall. They can choose from a selection of fish, ranging from $6 for red snapper to $28 to $30 for threadfin, on display.

‘The food is cheap and good, and the outdoor breeze is nice,’ says cabby of five years Sng Bock Chong, 33, who dines there several times a month.

Makarios Cafe

Makarios Cafe Creme Brulee Sandwiches
Makarios Cafe
100 Victoria Street #03-01
National Library Drama Centre
Tel: 6736 1070
Opening Hours: 11am to 8pm, Tue to Sat & Public Holidays; 1pm to 8pm, Sun; closed on Monday
Website: http://www.letroquet.dolob.biz/index.htm#Link

Makarios Cafe Bar is located at Drama Centre, on level 3 of the National Library, in a quiet, pleasant and airy space. It is a follow-up of its sister outlet Cafe Le Troquet (established in 1985 and which now concentrates only on serving a selected menu of authentic French cuisine), formerly at Alliance Francaise with made-to-order sandwiches, delicious salad combinations (served with its one and only homemade French vinaigrette sauce), shakes, juices and smoothies and the well sought – after homemade soups and hot dishes such as escargot, boeuf bourguignon, quiches, lasagna, moussaka, just to name a few, offering an upmarket alternative to the food court.

Please click here to see the Makarios Cafe Menu.  They also have a set meal from Tue – Sat that goes for S$12.90 nett and you get the following:-

  1. Starter – Soup of the Day or Salad
  2. Main Course – Spaghetti Bolognaise or Grilled Jumbo Chicken Sausage
  3. Dessert of the Day
  4. Drinks – Hot or Iced Coffee/Tea or Fruit Punch

They have also another item, Quiche with Salad and with Coffee or Tea for S$9.90.