2
2
0
Telephone
6533 5340
Good For
Kids-Friendly
Opening Hours
Today
11:00 - 15:00
18:00 - 22:30
Mon - Sun
11:00 - 15:00
18:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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 on 14.6.2013. menu still the same but saw some inflation from S$438 to S$468.i liked the longevity buns though it was just tau sah. #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 was good very tasty! #3 suckling pig good also. though i thought that chui huay lim & even ah yat were tastier.#4 white cereal prawns. nothing much to comment, but i liked the usual cereal prawns much better.#5 teochew steamed pomfret was very good! not “chow chor” aka fishy taste. excellent dish. #6 sliced abalones with jingbai (京白) was pretty ok.#7 fried noodles was just ok.#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.See my full reviews & photos at = http://chefquak.com/2014/08/19/ri-g20-dinner-hung-kang-on-18aug2014/
continue reading
Pork Trotter jelly aka "Ter Ka Dang" in Teochew is an appetizer.The pork trotter is stewed till softened. The meat is deboned and cut into small pieces. The stock is poured together with the meat into a rectangular container and refrigerate for hours. Due to the high gelatine content, the stock will eventually hardened and set. They are then sliced into chunks and served with a special sauce. If this dish is cooked well, the jellied pork trotter will melt deliciously in your mouth. The special sauce that goes with this dish is vinegary, chilli hot both sour and spicy.We don't get many Teochew restaurants in Singapore serving this dish. Hung Kang is one of the few that has this dish in their restaurant menu.Lots of ice cubes are placed at the bottom of these jellied pig trotter to keep it cool and prevent the meat from melting.I would normally add my own parsleys to go along with this dish.Priced at $18.00 for the large portion.
continue reading
There was a craving for teochew food once again in my family and it was down to Guan Hin and Hung Kang. The vote was settled in favour of Hung Kang and so Hung Kang it was. Hung Kang has been around since 1962(I think) and has achieved iconic status in the minds of many older generation Teochews. Located at North Canal Road below one of the buildings, it is pretty obscure and though facing the main road, doesn't warrant a second glance.For appetisers, we were served a small bowl of radish seasoned with vinegar, sugar and mixed with black bean and a little chilli. It is an excellent cleanser as it cleans your taste buds and perks you up. However, I found it too salty and sourish for my liking. My folks liked it though. To wash it down, concentrated chinese tea was served in tiny porcelain tea cups. Good tea is supposed to leave your tongue with a feeling of dryness (The Chinese call it "Siap") and the tea served certainly fit the bill.Next up were the main courses. The braised goose was simply marvellous and I will not hesitate to recommend that it be on every patron's ordering list! The goose was served with shredded blue ginger, tau pok(dried beancurd I think), beancurd and mei chye(sorry I don't know the english name for it) - the original teochew style. The meat was slightly rough and went very well with the blue ginger. The beancurd was surprisingly soft throughout(Usually braised beancurd tend to be harder on the exterior) and it sort of slithered down your throat. The braised goose even beats the one I had at Guan Hin. A pity that the portions were quite small and left us craving for more. The sharksfin soup was served in a claypot atop a small flame to keep it warm. Portion was huge and I could actually see the fins. Though not top grade fins, it was pleasently nice and blended with the not too starchy soup. The steamed promfet was unlike the palm sized ones you see at the market. It was huge, more like frying pan sized(medium ones of course)and looked like it was meant for 6-8 people, not 4.(Huge promfets are expensive by the way) The flesh was soft, tender and "sweet", but I suspect that alot of Monosodium Glutamate(MSG) went into the gravy.Things pretty much went downhill after that. The cabbage with dried scallops was a little too mushed up and soggy for my liking. The gravy was also too starchy and too much of it made me nauseous. The dessert was equally bad. It was essentially strips of yam with seaseme, orange peel, pumpkin and Kng Cai(some kind of herb)covered with a layer of caramelised sugar. We had originally wanted to change it to Orh Nee (Yam paste), but was advised by the staff that this dish was a much more difficult dish to make than Orh Nee. So we thought we would just try it out. Wrong move! The yam tasted hard and very sweet. Throw in the taste of the orange peel and the kng cai and you get a very confused mixture of tastes. I would stop short of calling it gross, but you can imagine how bad it was. Overall, I feel that the meal is a tad expensive considering the quality and variety of the food. Service was prompt, but not really friendly.
continue reading
You may be interested in