3
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電話號碼
6423 4747
開飯介紹
我們的飲食傳統始於1969年。我們是一個傳統品牌，在新加坡已經為3代人提供地道的潮州菜。 這些年來，我們沒有辜負我們的服務傳統潮州菜的承諾。
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營業時間
今日營業
11:00 - 14:30
18:00 - 22:00
星期一至六
11:00 - 14:30
18:00 - 22:00
星期日
10:30 - 14:30
18:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
招牌菜
平常用餐很少写食评!但这次用餐真的接受不了要写出来!几天前在潮州发记用餐!点了以下几道菜1,卤水鸭肉完全没有卤水味2,点了一份红烧鱼翅!味道不好!还没有吃到一半全部都是水还以为是清水鱼翅3,红烧乾鮑!完全没有鲍鱼味道!更没有糖心😡全部都是蚝油味道!4,川椒鸡是潮州菜一道经典名菜!可惜给他们糟蹋了😡😡😡其他菜我都不想再说下去!这次用餐的经历非常非常失望!永远不会再来。
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Today the company was having its annual chinese new year reunion lunch. The meal was a set menu which costs $720++ for 10 people. The restaurant was located at the second level of the hotel and looked quite new and bright.Prosperity Yu Sheng 新春发财鱼生We started the meal with the traditional raw fish salad which was served with salmon. It tasted quite tangy and refreshing.Cold Platter Lobster Salad with Prawn Roll 沙律龙虾拼虾枣The prawn roll was served with sweet flour sauce, and tasted quite crunchy although I would prefer it to be more juicy.Fish Maw & Scallops with Chicken Soup 花胶干贝鸡汤The soup was light but full bodied. Full of essence from the chicken.Teochew Style Steamed Pomfret 潮炊昌鱼The fish which was steamed in teochew style with preserved plum and mushroom, was quite meaty and fresh.Braised Abalone Chunks with Bai Ling Mushroom 鲍角炆白灵菇Surprisingly the mushroom tasted way much better than the abalone. The mushroom was quite flavourful while the abalone was a bit too mushy in texture.Stewed Pork Rib with Vegetables 蔬菜炖排骨It was a well braised with the green leafy vegetables soaking up the flavours. The meat was very tender and soft.Stir-fried Fish Noodles 炒鱼面 It was my first time having fish in the shape of noodles. Light with a kind bouncing texture.Prosperity Yam Paste 大吉芋泥The dessert was topped with lots of gingko nuts and orange on top. I felt that it was a bit off having orange as it lent a taste of bitterness to the dish. I would prefer it to be served with sweet and melt in the mouth pumpkin.Overall the food was delicious and the old aunty staff serving us was quite friendly too. Never though that there was such as good restaurant over here.
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I finally got to revisit Huat Kee again, after a hiatus of almost 2 years. I remember waxing lyrical about their yam paste aka orh nee on my last visit and I was keen to find out if anything had changed since then.The interior spans two levels and still looks the same, modern Chinese with traces of olden heritage, like a suspended altar at one corner of the dining area on the ground floor.Teochew Style Braised Shark's Fin - The soup was a tad starchy but relatively tasty and topped with fins of decent quality and size. I did think that it could have done with a little beansprouts and dried salted fish bits for added texture and taste.Braised Goose - This is probably a delicacy now, as the AVA has banned imports of fresh goose meat. So what's left in Singapore now is only the frozen meat, which is also expected to run out sometime soon. And because its frozen meat, the goose was lacking in texture but I guess its better then nothing for now.Teochew Style Prawn Roll - Crisp on the outside and rather tasty without the overwhelming pork taste. I could make out a good mix of liver in it as well and when eaten with a dollop of sweet plum sauce, it was sublimely good. It definitely helped that the rolls didn't come across as too oily.Sea Cucumber with Goose Web - I am no fan of goose web but I understand that is expensive and alot of effort goes into removing the bones from the web. The sea cucumber was quite a size and not overly soft with a tinge of crunchiness. And the gravy had a strong hint of mushroom, which I personally like.Pumpkin, Yam Paste & Gingko Nut - The ubiquitous Teochew dessert and one of my must orders whenever I step into a Teochew restaurant, Huat Kee's yam paste aka Orh Nee was still one of the best that I've eaten. Very fragrant and smooth without being too sweet or oily.Dinner wasn't exactly cheap, at just over $154 for 3 pax. Portions aren't big but sufficient and quality is relatively good. But honestly, I would have preferred doing away with the expensive stuff like shark's fin, sea cucumber etc and enjoying the simple Teochew dishes from the ala carte menu. That would have probably shaved the bill by half or more.
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If you walk in to Huat Kee Teochew Restaurant, it's not hard to observe that each table of customers would have at least one elderly, if not all. Founded in 1969, the family-run-restaurant Huat Kee is famous for their authentic Teochew dishes, and the cook/ owner (third generation) always trying his best to preserve the traditional flavour of those dishes. Even their interior decoration brings you back to oldie days.When you are at the restaurant, do take time to go through their menu, which is not only included all the dishes, but the history of Teochew dishes, as well as the establishment of the restaurant. Very meaningful. We ordered two set meal ($48 and $60 respectively), each consists of 5 dishes inclusive dessert. The Teochew style braised shark's fin is served in a very delicate bowl + candle set. Beautiful. There is a plate of bean sprouts comes with the shark's fin, and it's meant to be poured inside the shark's fin soup. The combination is superb. You have the crunchiness of the bean sprouts, softy jelly texture of the shark's fin, and the braised broth is just flavourably tasty.Sea cucumber with goose web, and braised goose with tofu are two of the traditional Teochew dishes. Both of the dishes taste descent, but I have to admit it's not something that I would eat in a normal day. But it's definitely worth trying. Teochew style prawn roll is crispy outside, the minced meat and other ingredients inside are marinated well with spices, yummy. Liver roll is something new to me. Not bad, as the liver taste is not too over-powdering. Oyster omelet is very well done. The eggy bits are crispy, and the oysters are huge and fresh, not over-cooked too. Thumbs up.The $60 set meal also comes with scallops and squid porridge. The seafood makes the porridge rich in natural sweetness aroma. Also comes with the set is pumpkin, yam paste & ginko nuts dessert. The yam paste is so rich and it's doubly yummy when it's served hot. I never knew the pumpkin would matches the yam paste so well. Definitely an A+! Besides the set meal, we also ordered another dessert called "Fan Sha Yu", just to try out more of the traditional Teochew food. The "Fan Sha Yu" is a dessert where the yam is cut into rectangular cubes, deep fried, and coated with sugar. I won't say it tastes good bacause it's a bit too sweet for me. The restaurant will serve two tiny cups of Teochew kungfu tea to each diner at the end of the meal to clean your pellet. Very thoughtful. The service is quite good too. The owner and his mum will sometimes come by and check if you are Ok with the food etc. I will definitely go back to Huat Kee, as there are so much more authentic Teochew dishes I wish to try out!
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