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2013-11-28
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Chef Kingsley founder of King’s Roast at Balestier Food Centre started his first business outlet on 6th October this year.His culinary skills and working experience were achieved from various attachments with well known restaurants such as Tung Lok Group of Restaurants , Hansen Korean Family Restaurant and The Sentosa Resort & Spa. Chef Kingley is also the Culinary Consultant for Oriental Buds. He also conduct cooking classes for both local and expatriates.He invested a special combi oven costi
His culinary skills and working experience were achieved from various attachments with well known restaurants such as Tung Lok Group of Restaurants , Hansen Korean Family Restaurant and The Sentosa Resort & Spa. Chef Kingley is also the Culinary Consultant for Oriental Buds. He also conduct cooking classes for both local and expatriates.
He invested a special combi oven costing almost $30K frequently used by upscale hotels and restaurants to prepare his roasted dishes. His cooking techniques are innovative yet maintaining the traditional taste.
OpenRicers had the opportunity to taste some of his delectable dishes such as Roasted Duck, Roasted Chicken, Roasted Char Siew, Roasted Pork, Deep Fried Tofu , Seasonal Vegetable and Dumpling Soup.To go along with the various dishes we had the option to choose either chicken rice, noodles or hor fun for this sumptuous dinner. I chose hor fun.
Roasted Duck (half portion) Priced: $20The roasted duck meat was succulent. A widget is placed as a monitoring probe to check on the cooking temperature of the meat thus maintaining the moisture of the roasted duck.
Roasted Chicken (half portion) Priced: $12The chicken meat juicy and can be served as an appetizer even without the aromatic chicken rice.
Char Siew and Roasted Pork Platter were priced at $10 each.The Hongkong Char Siew was savory and sweet without the meat being charred.
The Roasted Pork (Sio Bak) has a lovely texture yet with a gentle aroma and wonderfully perfect crackling, the skin was extra crispy and melt in the mouth.
My favourite and “must try” dish was the Deep Fried Tofu priced at $3.00 per plate. Served with sliced cucumber and special made chilli sauce which taste similar to the Thai chilli sauce. A tinge of sweetness and yet mild spicy was a good combination to go along with the crispy crusted tofu.
These aromatic tofu (bean curd) cubes have a distinct, rich and hearty flavour with a golden brown colour yet firm and meaty texture.
These custardy soft tofu are deep fried so that the skin is crispy.
A meal is definitely incomplete without some leafy vegetables to promote nutritional diversity. We were served with a plate of blanched baby spinach. Priced S$3.00 per portion.
The special sauce added to enhanced the taste of the vegetables and garnished with a generous amount of deep fried shallots is irresistible.
The different types of chillies and condiments that were available to complement the dishes were specially prepared and are secret recipes from Chef Kingsley.
The usual photo taking session to wrapped up the evening.
Another great tasting session with a variety of different roasted meat dishes to soothe our taste buds.Post
