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開飯介紹
The stall is located at Seng Poh Lane
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營業時間
今日營業
11:30 - 14:30
17:30 - 00:30
星期一至日
11:30 - 14:30
17:30 - 00:30
以上資料只供參考, 請與餐廳確認詳情
招牌菜
食家推介
相關文章
It is located right opposite Tiong Bahru Market. It is an old school Chinese restaurant that has been in operation since 1996(if I am not mistaken as you can see the title putted as 1996). If you google online, you can find many review, those who commented disappointingly mainly said the standard dropped a lot. For me as a 1st timer, I feel it is consider quite a good experience, i just have to avoid ordering certain food for my next visit. We spent $164.20 for 9 of us.Signature Homemade Toufu($20++), when I heard about the signature toufu, my impression was a big slice of fried toufu with the fried mince meat on top. I was wrong when it was served like below. The toufu tasted silky smooth yet firm and the gravy is nice. They used some mixed vegetables and I even saw sea cucumber in the dish, so kind of worry will it be very expensive? The sea cucumber tasted totally not nice, soft and there was a weird taste when I ate it.Seafood Roll($16++), something like fried prawn paste, not much taste seafood. I don't like itYam Basket($24++), I love yam so I love anything that made with yam. The yam basket here is good, it is fried well so tasted cripsy and yet inside is soft. It was filled with fried chicken, prawn and mixed vegetables.The champagne pork ribs($27++), available as a short rib (from $18, main picture) or long rib ($8 per piece) variation is a house specialty here. The fork-tender meat coated in a thick, caramelized dark brown sauce tasted with very nice smokey flavour which I like it a lot. Butter Cereal Prawn($33++) which is highly recommended by the staff, said that it is the best and signature of the restaurant. I generally like the butter prawn very much because I like the egg floss with butter and smell is just so fragrant. Por Kee version tasted good(not the best), but I did not really taste any cereal, so it is more towards butter prawn version.http://rainfooddiary.blogspot.sg/2013/07/por-kee-eating-house.html
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FoodOne of the best Cze char in the distreet. This is an old school chinese restuarant which let one reminisce the past - at least for someone during my era. I have this as a birthday treat from one of my old friend.Ordered the bamboo clams as suggested by the waitress. The sauce is sweet with garlic and we use it as gravy over our white rice. tasty and good.The baby kailan is just like any other cze char stall. nothing to shout about.Homemade beancurd is one of their signature dish. Love their beancurd very much together with the seafood that comes along with it.What I like about the seafood is that the prawns are live prawns taken out from the fish tanks. Sauce of the steamed prawns are rather salty but you can mix with your rice too. Prawns are good and fresh! Yammy! Also they provide a bowl of water with lime to cleanse your fingers after "de-shell" the prawns.100g for $3. Needless to say the fish are live from the tank. I have chosen the cooking style which is HK Style. Fresh tenderness of fish meat over the aromatic black soya sauce and the chinese parsley (yan siu), meat are thick and good, especially the cheek portion. ServiceReservations are needed although it is a Monday night. most of the time it is pack with people. Service was excellent, staff are polite and thoughtful - they offer to change our plates even we didnt ask for it. Time to time they will come over to my table to top up my tea.AmbienceThe ambience seems very homely with its curtain. Crowds are usually the old folks - most probably their long term supporters. PriceAbout $140 for 2 person. All dishes are in small portion. Since we have ordered prawns and fish, I will say the quality of food and portion do match it pricing and definitely no regrets on it!Recommendation / TipsIt is recommended to make reservation before going down to avoid disappointment.
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Feel free to check out my review here: http://thedessertprince.com/por-kee-eating-house-whats-their-signature-dish/In my younger days, dining at the next cze char stall is a weekend family thing. No one’s allow to skip and say “I’m not going” without risk being grumble and nag by your elders the next time you meet them. Trust me, weekend dinners are very important in my family. Back in those days, food was the last thing on my mind. All I had in my kiddish mind was to rush through my meals and kick-start a night’s long of playing with my cousins.Those were the days when fun was running around the open space playing catching.Gosh, I missed those good old memories…Goodness, I’m always digressing about my childhood days and I hope you wouldn’t mind. SO ANYWAY, after a few years of trying out so many stalls, I realised that most of them are selling the same or somewhat similar dishes. So the difference between the popular cze char stall from the typical mainstream ones are really something for the diners to introduce to other diners and possibly return for more. Something like a signature dish or two to boost about.Situated amidst the foodie’s paradise of Tiong Barhu is Por Kee Eating House (波记海鲜酒楼), an old school Chinese restaurant that has been in operation for almost 17 years since its inception in 1996. Prices are slightly marked up compared to those at hawker centers and coffee shops but eating in the comfort of an air-conditioned room makes a whole lot of difference especially if your lunch partners are in dresses and heels.Try their buttery Cereal Prawns 麦片虾 or their Crispy Skin Chicken 脆皮鸡 if you aren’t sure what to get. I think the dishes are great but nothing really special since I tried better ones before. I heard from my lunch partners that their hei zous were fantastic on their previous visit but sadly it wasn’t available when I came with them on their second visit.I’m guessing the head chef has his own mood of what to serve ehh?Believe it or not, the best cuts of any meat are those that has a good fatty to lean meat ratio. I totally agree that it’s downright unhealthy to have fatty portions anywhere near those lips. But why resist?! I know it’s a bit hard to apprehend such a complicated process but once you tried Por Kee’s Champagne Pork Ribs, you will bound to understand why.Don’t even get me started about the faint champagne before and after taste after having one after another. Addictive takes a new meaning I guess…Signature Tofu as stated in the name of dish is also one of their popular dishes. But after knowing the secrets of making really good ones, I think it’s not so signature already but still highly recommended if you seek silky yet crispy toufu.Overall, if you’re seeking a nice cze char restaurant to hosting a table or two for friends and family alike, try Por Kee and you will not be disappointed by their signature dishes. Maybe service was a bit rowdy from one of the staff.Might have to give them a bit feedback so that they don’t get too cocky just because they have a fix regular customers that just return for their food.
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Por kee is one of those places that i visit pretty often. Maybe not because the food is extremely fantastic but because it brings back a certain nostalgia. Or maybe just being in Tiong Bharu residential estate gives you that kind of homely feely. Anyway this place is not cheap, they serves pretty expensive dishes for a tze char restaurant. There is outdoor and indoor sitting. You need to make advance reservation if you want to be seated indoors. The restaurant is also separated into 2 sites, just adjacent from each other.This is one of the popular dishes, champagne pork ribs. I felt it was much better the last time we ate. Maybe it was the wrong pork that we ordered? I remember the last time each one of us were given a fork and knief for this dish, and all of us were serve one slab of pork ribs. Hmm not this time thoughPretty ordinary chickenI love sweet potato leaves, so well, i certainly love this dishSalted egg crayfish was very good! A very distinctive salted egg taste, very crispy some so crispy that you could even eat part of the shell. The meat was firm and juicy.Sotong was so soTom yum steamfish was delicious, they used to be able to provide free top up of the tom yum soup but not anymoreThis is the seafood treasures with lots of sea cucumber, toufu and scallops. Yum!
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Full house on festive seasons! Be sure to book a place before heading down. We had a few dishes and the waiting time is pretty fast. Of course you will have to wait for a longer period if it's on a festive day with full house! The starter there is really nice and innovative. We had a ball of unknown. Upon first bite, i tasted minced meat and salted egg yolk. The texture is delicious. Outside is crispy and hot, the inside is soft and tasty!
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