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Arriving by Bus: #2/12/33/130/133/960, Bustop Name: Bugis Junction, Bustop No.: 01119. Arriving by Train: EW12 Bugis MRT Exit C. Nearest Carpark: Bugis Junction Carpark (Basement).
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Telephone
6336 2003
Opening Hours
Today
11:00 - 23:00
Mon - Sun
11:00 - 23:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Had my first visit to Wong Kok not long ago. Ordered apple pancakes, swcom pbtt, one hot honey lemon and one ori ice mt. Total cost spent $21. The pancakes are sweet and nice. Two small pancakes. Didn't try a taste of the sWCoM PBTT though but was told that it's really filling. Looks nice though. Maybe will visit again next time but not too frequently as the price are kinda pricey for a small portion.
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Somehow a everytime choice for me and my child when we went bugis on ourselves. Food was decent, i love their jumbo cup of ice milk tea for birthday. Enviroment was fine for family, children, friends gathering. ALways order their luncheon meat maggie which i can cook myself at home too but it's somehow taste better. Service was ok. Price was was normal for a so call restaurant.
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Ordered the chicken baked rice and it was delicious! The cheese layer on top of the rice is well-baked, with some stretches in brown while some in yellowish white. The cheese remains very much semi-liquid and as you scoop up the rice, the cheese sticks together, making it difficult to break off. The rice is also served with tomatoes and broccoli, which makes it very chinese-style. The rice itself is a little hard and dry at times. Would be great to have some drinks to accompany this dish. Ordered ice lemon tea which showed some signs of being really homemade.
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Spoken man was Roger Kwok, a Hong Kong TVB celebrity, there was only one Wong Kok Char Chan Teng in Singapore. Trademark décor based on the typical Hong Kong Café, choices in Menu were plenty. Waited for a while at outside, nobody was serving us initially. The restaurant was shorthanded, even when we settled down and wanted to order.Milk Tea and Passion Fruit juicy came first, both of them were chilling delightful. Honey Chicken Dried noodle was a bit soggy but still tolerable, sauce was sweet tangy. Vegetarian pasta wise, noodle was tasteless and my friend struggled to finish it up. Price was all right, normal restaurant range.
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Wong Kok Char Chan Teng is one of the few places that one of my friends love to visit. While I am one who is really into what Hong Kong Tea Rooms serves these days, I got convinced by my friend to give this place yet another go following a quite forgettable experience the previous time I visited, so I relented and gave this place another visit.For drinks, I went for the Yam Milk Shake ($5.90++). It is topped off with a Yam Ice-Cream on top that is very strong in it’s creamy taro flavour. It complimented the drink well, which is pretty milky and light on the taste of yam.Double Sauces Sandwich ($4.90++) is a toast dish with their own twist to it. Instead of serving just normal toast, there is a variation of french toast and white toast, served with mushroom sauce and Italian tomato sauces. The white toast, supposedly crispy, turned out to have a texture which suggested that it was reheated after being left out there for too long. French toast was fragrant with the egg beaten and soaked into it, but did not really seem to match with both sauces. The Italian tomato sauce was somewhat similar to a tomato puree, while the mushroom sauce was quite near to cream of mushroom in taste with other ingredients added into it. While the idea was a good one, the dish just does not seem to match up and felt pretty random in my opinion.Teriyaki Chicken Rice ($7.60++) had the nice savoury yet sweet flavour that is the signature of Teriyaki. The onions were also cooked well, though still pretty crunchy The qualm was that there was no gravy or broth in the rice which made it seem a tad dry to swallow, especially when it is such as big bowl of rice.I ordered the Salmon Fillet in Cheese Sauce with Rice ($10.90++) as the item that I had wanted went out of stock. The cheese was pretty pungent on it’s arrival, and while the salmon was pretty reasonable a portion, it was a dish that was hard to down. The cheese sauce was just too overwhelming and strong, and the coleslaw was served warm and it turned a wee bit sour when placed beside the warm sauce and rice, which made it feel disastrous.For more photos and the full review: http://jiaksimipng.wordpress.com/2013/11/23/wong-kok-char-chan-teng-%E6%97%BA%E8%A7%92%E8%8C%B6%E9%A4%90%E5%8E%85-bugis-junction/
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