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2013-09-21
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This is my second food tasting session with OpenRice. I had the opportunity to taste a sumptuous spread of Cantonese-style cuisine from none other than Wing Seong Fattys Restaurant at Burlington Square.As I sat at the allotted table for our OpenRicers, the two framed photos of Qantas Airplanes caught my eye. Qantas long haul pilots often visited this restaurant during their transit in Singapore. Run by two brothers Fatty (passed away) and Skinny. We have come to the conclusion that Wing Seong Fa
As I sat at the allotted table for our OpenRicers, the two framed photos of Qantas Airplanes caught my eye. Qantas long haul pilots often visited this restaurant during their transit in Singapore. Run by two brothers Fatty (passed away) and Skinny. We have come to the conclusion that Wing Seong Fattys has a special tie with Qantas pilots. Amongst the diners that night were locals, Aussie, Indonesian and a few off duty Qantas pilots enjoying their meal outside the restaurant.
An article from Qantas about this restaurantAs there were 11 OpenRicers diners that night, all dishes were served in large portion.
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Three Jumbo Spring Roll at S$3 per roll.
Special Jumbo Spring roll very crispy and fragrant with ingredients such as beansprouts, shredded carrots, small pieces of char siew, lengthwise spring onions and egg omelette amongst the fillings. This spring roll reminded me of the special OG Spring Roll which was a very popular dish served at the very first OG outlet restaurant long ago.
Seafood Fried Kway Teow with Gravy - S$14
A generous amount of seafood ingredient such as fresh prawns and squids with Chye Sim was added to the Fried Kway Teow. The kway teow are not sticky and there were no charred taste to it. The gravy was palatable to go along with the seafood and the flat noodles.
Braised home-made bean curd with sauce – S$22
Soft tasty bean curd cubes deep fried and served with special sauce. Shredded mushrooms and yellow chives are part of the dish combination. This dish is off the menu.
Fried Kai Lan with minced meat – S$16
This is a unique combination of minced meat added to a vegetable dish. The minced meat is stir fry with their special ingredients including grinded flat fish and many others (secret recipe). I enjoyed this dish very much because of its unique taste.
Belachan Fried Rice -S$14.
I could not taste the belachan (shrimp paste) in the fried rice. Not oily with pieces of char siew and diced spring onions in the rice combination.
Sweet and Sour Pork – S$22
The pork is soft with a combination of colourful diced bell peppers and big onion slices. Sweet and yet sour sauce gives a kick to the dish.
Black Pepper Beef – S$22The black pepper was too much for me. I felt the burning sensation on my tongue. Lots of sliced big onions goes well with the tender beef slices.
Chicken in Prawn Paste – S$22
aka Har Cheong Gai
I did not taste the prawn paste at all. The chicken pieces are crispy and not oily. I had a second serving for this dish.
Probably the marinating for the prawn paste was minimal to cater for the tourist and not Singaporean.
Fried Prawns with Oats – S$37
The deshelled reasonably big size fresh crunchy prawns topped with oats. Since the shells are not in tact, the oats are dislodged easily from the prawns.
Other than good food, I am impressed with their customer service. The boss “goes extra mile service (GEMS) by topping our glasses with additional hot tea. I was about to take off from the restaurant with my take-away for the Spring Rolls, the waiting staff immediately stopped me and hand over two packets of sweet sauce and chilli. These are some of the factors I take into consideration when I dine.
I could see there is a continuous flow of customers filling the empty tables.
It’s a good place for family get together.
Last but not least, a photo session with the Boss from Wing Seong Fatty's.
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