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Bucket Kampung Chicken
2013-09-17 538 views
What food is good in the northern side of Singapore? When we think of East: there is Katong Laksa, there is chill out areas like Siglap. When you think of West, there are indie cafes sprouting out in the Western Part of Singapore. How about the northern side of Singapore? I guessed it is famous for hidden finds. One of the hidden finds in the northern side of Singapore is definitely the bucket Kampung chicken. We are no strangers to chicken rice. In fact, Gordon Ramsay came to Singapore to maste
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What food is good in the northern side of Singapore? When we think of East: there is Katong Laksa, there is chill out areas like Siglap. When you think of West, there are indie cafes sprouting out in the Western Part of Singapore. How about the northern side of Singapore? I guessed it is famous for hidden finds. One of the hidden finds in the northern side of Singapore is definitely the bucket Kampung chicken. We are no strangers to chicken rice. In fact, Gordon Ramsay came to Singapore to master the culinary art of chicken rice. However, bucket kampung chicken rice is really something new to me. In simple, it is just a kampung chicken being placed inside a bucket when it is served. As for taste: it is really different from those chicken rice out in the market. The kampung chicken is drenched in sesame oil and garlic. They really spared no expenses in the amount of garlic spread on the chicken. It really reminds me of Chinese confinement food. Garlic and sesame oil are supposed to expel ‘winds’ in the body. For those who love garlic and sesame oil, this dish is really for you. They placed the entire chicken into the bucket- there are a lot of bones, which can be quite tedious to consume. This is especially true for me cos I only love boneless chicken.
What’s chicken rice in Singapore without its garlic chili? The spice in the chili is manageable with a twinge of sour note in it. As for the rice: we were quite disappointed as it lacks the aroma of chicken rice smell. But I guess they compensated with a plate that has a chicken picture.
The good thing about this place is that… it is 24 hours! I had not tried their dim sum but I will be back whenever I have cravings in the middle of the night.
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For full review and more photos, please visit ttp://mintyqueen.blogspot.sg/2013/09/bucket-kampung-chicken.html
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-08-19
Spending Per Head
$15 (Dinner)
Recommended Dishes
  • Bucket Kampung Chicken
Level4
144
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Dinner at Wong Chiew
2013-06-23 347 views
Since we are at Thomson area and have not had dinner, hubby suggests going to Wong Chiew Eating House for our dinner... like in my previous post, Wong Chiew has many food to choose from. Check out the many kinds of food they have:Jaycus flip through the menu and says he wan to eat bao... so we ordered one red bean paste bun for him.. the bao here is soft and nice.We wanted to order their 竹筒鸡 but the lady says sold out and so we ordered the roast duck instead.. the skin quite nice, not very oily.
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Since we are at Thomson area and have not had dinner, hubby suggests going to Wong Chiew Eating House for our dinner... like in my previous post, Wong Chiew has many food to choose from. Check out the many kinds of food they have:

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 Jaycus flip through the menu and says he wan to eat bao... so we ordered one red bean paste bun for him.. the bao here is soft and nice.

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We wanted to order their 竹筒鸡 but the lady says sold out and so we ordered the roast duck instead.. the skin quite nice, not very oily..
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 hubby ordered their seafood hor fun and I ordered their beef horfun.. my 1st time ordering this beef hor fun. I find this beef hor fun beta than the seafood horfun because the sauce is nicer with beef taste and the beef is tender, not overcooked.

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-06-14
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Late Supper Place
Level4
144
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Late Supper Place
2013-06-08 42 views
hubby off work late today and haven had dinner so he says he wan to go here for dinner.. this is a nice place for dim sum, tze char, roast duck, roast pork, yong tau foo.. the dim sum here is nice and cheap.. definitely worth the money and the distance to drive all the way from hougang to here... the dim sum is steam or deep fried upon ordering... and so its serve hot...the hor fun here is one the best I have tried.. the gravy is nice and the kuey tiao has those chao tar taste..this red bean pas
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hubby off work late today and haven had dinner so he says he wan to go here for dinner.. this is a nice place for dim sum, tze char, roast duck, roast pork, yong tau foo.. the dim sum here is nice and cheap.. definitely worth the money and the distance to drive all the way from hougang to here... the dim sum is steam or deep fried upon ordering... and so its serve hot...
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 the hor fun here is one the best I have tried.. the gravy is nice and the kuey tiao has those chao tar taste..
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 this red bean paste fritter is nice.. the red bean paste is not very sweet and there are banana in it too
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 their chee cheong fun is hubby's fav, the prawn is fresh and the chee cheong fun skin is smooth and not thick.
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 they have many more nice food here.. curry fish head, dim sums, porridge, etc.. I am not hungry and so cannot order too much things.. later cannot finish... Most the dim sums here are worth trying with reasonable pricing.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-05-17
Spending Per Head
$10
Recommended Dishes
  • Hor Fun
  • Dim Sum
Related Review
Reviews submitted by the same member to the same restaurant within 30 days.
Dinner at Wong Chiew
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Super find in sembawang
2013-05-13 175 views
For those of you who stay in Sembawang you may have probably heard of Wong Chiew, the originator of bucket chicken. It's an eatery that serves up dim sum, wanton mee/chicken rice 24 hours, and their tze char operates from 4pm to 3am. Pretty impressive if you ask me. The variety of food here is staggeringly mind-blowing and my family thought we'd give it a try.Wong Chiew has a coffeshop style seating as well as an air-conditioned seating area. The seating area can accomodate large families (proba
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For those of you who stay in Sembawang you may have probably heard of Wong Chiew, the originator of bucket chicken. It's an eatery that serves up dim sum, wanton mee/chicken rice 24 hours, and their tze char operates from 4pm to 3am. Pretty impressive if you ask me. The variety of food here is staggeringly mind-blowing and my family thought we'd give it a try.
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 Wong Chiew has a coffeshop style seating as well as an air-conditioned seating area. The seating area can accomodate large families (probably 2-3 tables of 10 people) but they recommend booking/reservations. The setting is very HK tea house style, and the service here is warm and friendly too.

We ordered a variety of dishes to try and share:
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 The kailan ($10) was cooked in a lovely stock that wasn't too starchy. You can taste the distinct sweetness of the wolfberries infused into the gravy. Not sure if they used any chinese wine but there was a hint of it in the aftertaste and the smell of the wine added to its entire aroma. The vegetables weren't overcooked and they were still fresh -really tasty. The stalk of the kailan was also crunchy, (not hard), providing a good crunch to the entire meal. We felt it was a bit pricey at $10 though.
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 The custard buns were $3, and the steaming fluffy buns were delicious! The bun was slightly sweet, mostly fluffy and warm and the custard was sweet and thick. These are the traditional custard buns (definitely not the same as the 'liu sha pau' that seems to be really popular nowadays!), and the ratio of bun & filling is just nice, in my opinion.
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 The seafood roll ($3) was slightly more disappointing, the skin of the roll stuck to the base of the plate, and the whole roll was generally mutilated/clumpy from the torn skin wrapping. The filling was however relatively tasty, with shrimp and probably some meat added. Didn't really have any distinct flavours or freshness to the whole dish though.
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 The chicken congee ($3.50) had an absolutely gorgeous texture!! It was thick and silky, with generous shreds of chicken in it. It looks quite brown in this picture but it was in no way overly salty, which made it perfect to enjoy with the side dishes. I would have rather they used lesser oil and garnished it with more spring onions/coriander. There was a thin film of oil that I could never quite seem to mix in, suggesting that it was a bit too much.
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 The half bucket chicken ($14) comes with chunky, chopped chicken in a sauce chock full of (from what I could taste): ginger, sesame oil, soy sauce and garlic. The chicken was also surprisingly tender for the an entire steamed chicken. The breast meat wasn't too dry and when eaten with the gingery sauce, it's quite tasty actually. Not really a fan of chunky chopped chicken, but this dish was all right. Pretty reasonable price too for the quality of the taste + portion.
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 The shrimp chee cheong fun cost $3.50. It's smooth texture made it pleasant to slurp up, the freshness of the shrimp can also be tasted. However, we felt that it was nothing spectacular. Really just like any other chee cheong fun, but definitely of a decent standard. The chee cheong fun could have been a bit smoother though, it was slightly coarse at parts and that gave it a sandy texture which wasn't quite what we expected from an ideal chee cheong fun.

I also ordered an ice lemon tea at $1.60. Their homemade ice lemon tea is not too sweet, and you can taste the slight bitterness of the Teh-O. Nevertheless, it was a refreshing drink and I liked it.

In total we spent around $40 on the entire meal (my parents had rice to go with the dishes) and I would say it's a reasonable find. The food isn't super extraordinary, but it's decent. You also get great variety here with loads of dishes so I'd say you should try it. Probably not a great idea if you don't drive and you don't live in the North, though.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2013-05-12
Spending Per Head
$13
Recommended Dishes
  • Custard bun
  • Bucket Chicken
Level4
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28
24 hours Zi Char
2011-06-18 126 views
This was my 3rd visit and I will still come back for more because I am not done exploring their menu, they have so many dishes to offer!I would rate it a 3.5/5. I still love the Whampoa steamboat! I prefer the soup to be richer in taste. Price: $28Their dim sum were average, this is not 'The' place for dim sum. At the point of time, we just needed something to chew so we ordered. The skin of the dim sum were sticky, it either stick to the edge of the dim sum basket or glue to each other or stick
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 This was my 3rd visit and I will still come back for more because I am not done exploring their menu, they have so many dishes to offer!
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 I would rate it a 3.5/5. I still love the Whampoa steamboat! I prefer the soup to be richer in taste. Price: $28
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 Their dim sum were average, this is not 'The' place for dim sum. At the point of time, we just needed something to chew so we ordered. The skin of the dim sum were sticky, it either stick to the edge of the dim sum basket or glue to each other or stick to the paper. But the century egg siew mai I would say is a nice invention, when you have too much meat you will get turn off by it so somehow with the century egg it balance off.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2011-06-13
Spending Per Head
$20 (Dinner)
Level4
314
28
Wong Chiew Cze Char
2011-04-13 28 views
A not that bad Cze Char you can head to during the wee hours and head up to Upper Thomson to chill at some bar or ice cream parlor after your meal here.Mango PrawnCrispy and nice, my boyfriend seems to order this whenever we eat here.Gui Fei Beancurd ($9)We were told by the staff who recommended this dish to us that their beancurd is homemade. Indeed, it was delicious! Not plain, there’s mushroom and dry scallop in the sauce which make it tasty.Fish Head Curry ($22)Usually when we have Cze Char,
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A not that bad Cze Char you can head to during the wee hours and head up to Upper Thomson to chill at some bar or ice cream parlor after your meal here.
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 Mango Prawn
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 Crispy and nice, my boyfriend seems to order this whenever we eat here.

Gui Fei Beancurd ($9)
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 We were told by the staff who recommended this dish to us that their beancurd is homemade. Indeed, it was delicious! Not plain, there’s mushroom and dry scallop in the sauce which make it tasty.

Fish Head Curry ($22)
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 Usually when we have Cze Char, we normally go for steamboat else the curry fish head because it is just the two of us. Once, he bought me to Changi Village for the $10 curry fish head which was heavenly – the best curry I ever had. After the first time, I demanded to have dinner there once a week. Sadly, the place was closed;the boss wanted to end his business. Ever since then, I have yet to taste curry fish head which is on par with the Changi Village one. But I would say, the curry fish head Wong Chiew serve is close to the taste.

Setting: 3/5
Service: 3/5
Parking: 2/5
Menu: 4/5 (The lady boss was from Hong Kong, you can expect a wide variety.)
Taste: 4/5
Price: 3/5
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2011-04-12