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開飯介紹
The stall is located in Shing Boon Hwa Food Centre, at 43 Jalan Besar
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營業時間
今日營業
24小時營業
星期一
全日休息
星期二至日
24小時營業
以上資料只供參考, 請與餐廳確認詳情
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相關文章
Yong Kee Seafood Restaurant may not be easy to locate as it is at the edge of a conjuring junction between Dickson Road and Jalan Besar. For a more prominent building as a reference, it is opposite Sim Lim Tower.One of their signatures, 沙律虾 - Prawns served with salad cream ($20.00 for small portion). Yong Kee Seafood Restaurant managed this dish by using honeydew shell as the serving bowl, and the fried prawns placed together with fruits, such as grapes and of course honeydew. I love their fried prawns as it is not too over-fried, and is chewy. Definitely a signature dish!Another of their signature dishes, 三鲜豆腐 - Seafood Beancurd ($14.00). Instead of the round tofu used usually in the hotplate beancurd, Yong Kee Seafood Restaurant uses something like silken tofu, lightly fried the outer, and leaving the inside still soft yet firm. Thick gravy is nice to go with rice as well.奶白菜 - Stir Fry Baby Cabbage ($10.00 for small portion). I have always loved this type of vegetable! Topped with mini shrimp which is quite a special idea, the crunchy stem and tender leafy made me go "wow" again!排骨王 - Braised Prime Ribs ($10.00 for small). Sweet sauce and boneless ribs. Did they mention prime ribs? Meat is indeed tender and juicy!For more details, please visit http://foodesteem.blogspot.com/2014/06/yong-kee-seafood-restaurant.html
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Parking is always a challenge in this region but its free parking after 5pm though. We parked near the indian provision shops area and walked down instead. This coffeeshop interior has been given new reinforcement in the form of steel support beams etc, probably with the concern of caving in due to the site works just nearby?Anyway to the food, there were 5 of us and qty ordered below was just nice.we ordered the large crispy vermicelli $18, one baby cabbage with fried hay bee shrimps $10, one steamed kampung chicken with wolf-berry $14 and one thai style pig trotter $22. The chao ta bee hoon came looking like Korean pancake actually with some green scallion, beanspouts and fored pork lard on top. It taste good, i like this style better that the toa payoh bai meefen, its slightly moist not not overly wet. The fried mini shrimps for the vege were bigger than normal, it went went with the nai bai chye. The wolfberry chicken reminds me of home-cooked style dish, i like the sauce though i find it a little too oiy, also it seems like this dish is a pre frozen one then heated up upon demand. The pig trotter was good not fatty, the only fatty part felt more like collagen. The skin is mostly crispy and dipped in the thai style chilli, it rivals that of german pork knuckle.
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While searching for a place to satisfy my friend’s tze char cravings and looking for a somewhat central location, we decided to settle here with their infamous Chao Ta Bee Hoon. Imagine my quizzical look when I was told that burnt food was actually famous, my first thought was that this was probably an accidental dish. A small coffee shop few streets down from Swee Choon, it’s easy to miss them especially with the many turns and road works happening in the area.Chao Ta (Burnt) Beehoon ($18, Large)This is probably a staple on every table there, and the main star for our trip there. If you hate towgays like me, this would have been a good one as they’d separated the towgays from the beehoon, saving you the trouble of picking it out! Well, I wasn’t sure what to expect for chao ta beehoon (or burnt beehoon for direct translation), but it sure looked like the portion was too small to cost $xx.Pan-fried to a golden crispy brown, it was hard on top, tasting like the burnt layer (锅巴) that you can usually find at the base of claypot rice. It was slightly chewy and tends to get stuck while chewing, so being the lazy me, this wasn’t exactly my preferred style of beehoon, and we thought it was just good without the burnt layer on top. I liked how it was very well cooked, soft and fine strands that weren’t too oily so that you wouldn’t get jelat of it. I’m not a fan of beehoon, but I loved how this had the homecooked flavor to it. Though not having the burnt layer would have been ideal for me, it’s probably preferred by some, and otherwise, why would you go all the way there for some ordinary beehoon? (;Butter Squid ($12, Small)This was an addictive one for me! I usually shun away from butter but this was too fragrant to resist. Good for sharing just like calamari, it was deep fried before stir-frying in the butter sauce. Rich and fragrant, it basically goes with anything, though some might find it jelat after a while since it’s slightly stronger on its taste. I found the squid a little overcooked, hence it got too hard. Overall a decent one, making me crave for more butter dishes the next day!Stir-Fried Kai Lan ($12, Large)Simple greens to satisfy my friend’s random odd cravings for kalian, I like the selection of young kalian here. Having the crunch to it, yet not too raw, it was cooked just nice for my liking, though the sauce was a little too heavy to go with the dish.Seafood Beancurd ($14)Downing some piping hot and tender soft beancurd to warm our hungry stomachs, we're a little biased towards this. It came while we were extremely hungry and felt very satisfying with the soft tofu settling down in our stomachs. We had it again when we weren't so hungry and found it quite a normal piece, though silken soft and done well with the freshness of seafood coming through, adding flavour to the otherwise plain tofu. Simple pleasures in life, I guess?Prawn Paste Chicken ($10, Small)Eating this is always a chore (though shiok!) with the crispy fried chicken. A thoughtful gesture of serving it in cubes, it was easy to eat glam-ly, without having the bones in the way. I thought it lacked the flavour of prawn paste, hence the aroma didn’t quite come through very strongly when it was first served. It tasted just like any other fried chicken, with a very subtle hint of prawn paste, and a tad too tough.Though a decent tze char place with the dishes we’ve tried, it didn’t quite manage to impress me with its signature. With those dishes we’ve tried, we probably wouldn’t go down specially for it as you can get those at any other tze char stalls.
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I just think this dish is so special and when I saw that this dish is on almost every table occupied, I know I have to try it. It was served with bean sprouts as garnish. You dig in the top burnt part is hard and crispy. When you break it open, steam started coming out revealing the springy bee hoon inside. The taste is super good. There were pork and some seafood fried in it. It is a very special dish. I had not seen it before and it is yummy too.
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The family celebrated Father's Day or perhaps Grandfather's Day without our usual Teochew fare but at a zichar stall very famous for its Bee Hoon. Of course, it's not the long-queue Sembawang Bee Hoon but the Chao Da Bee Hoon(Burnt Vermicelli). Though we ordered the largest at $18, I felt it was not sufficient for 6 people as claimed. No wonder the boy who took my order said the large portion is not big and he could easily finish up the entire thing by himself. Despite arriving early, the noodles took ages to be served but it was worth the wait. With crispy bits of pork lard on top, the plate was gone within seconds. I did not have enough of it, and peeped over to look at nearby tables to check out the portions. It seemed that one could get more by ordering 3 small size at $6 each rather than 1 large one at $18. The Stir Bak Choy, 奶白菜 ($10) with crispy whole dried shrimps was not a boring at all. The greens were not loaded with MSG, though it was not very healthy with that golden pork lard that I happily mistook as dried shrimps several times. Not a bad mistake I guess. But with only 5-6 deep battered prawns at $20, skip this mediocre and overpriced Salad Cream Prawns to save your wallet a hole.Another dish which we would not order again is the Thai Pig Trotters ($22). We could not figure what exactly was very Thai about this except maybe the sauce, which was just plain sweet and nothing else. The meat was tender but the crackling was not as super crunchy as Simpang Bedok's version. The Salt-steamed chicken ($12) was very much loved by the elderly. Marinated with chicken wine and steamed with ginger, strips of black fungus and wolfberries, the chicken pieces were not exactly smooth but penetrated with flavours. Not sure if the plate was brimming with collagen or chicken oil, but it must be some good chicken essence. In short, the food here does not come cheap to me, but some dishes are indeed worth coming back again. Parking is an extreme hassle and avoid coming here on empty stomachs as waiting time might stretch a little. Best dish of the day? Definitely the Chao Da Bee HoonFor full review and more photos, please visit http://dairycream.blogspot.sg/2013/07/yong-kee-seafood-go-for-chao-da-bee-hoon.html
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