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電話號碼
6787 4255
開飯介紹
The stall is located at Blk 844 Tampines Street 82
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營業時間
今日營業
17:00 - 00:00
星期一至日
17:00 - 00:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
See my full reviews & photos at = https://chefquak.com/2016/04/22/white-bee-hoon-jin-hock-seafood-on-19apr2016/2 primary school friends bought dinner for 10pax this evening on 19.4.2016. ^^several of them were having this white beehoon 白米粉 quite many times recently & shared the photos on group whatsapp.jin hock seafood 金福海鲜菜馆is located at #01-131, 844 Tampines Street 82, 520844. quite easy to get there with google map & parking was no problem at 8pm on a tuesday.we had twin appetisers. hae chor was good & the duck crepe was quite interesting, a bit sweet but quite nice.we had a tiger garoupa hk steamed 港蒸, quite ok, not the best.港蒸 is a really simple preparation.the white beehoon 白米粉 was supposedly their signature?somehow i did not see the dish on the food pictures displayed all around.it was wetter than what i expected, so at first i thought it was mee sua..all those who had taken the dish here many times felt that this evening it was not as good as usual, probably because it was a much bigger serving. one friend went back a few days later & shared on whatsapp that his one person portion was a lot better.anyway i thought it was still a very good dish, great taste, though i was also not too wowed with it, just a pretty good beehoon. not quite in the category of say crab beehoon though.just for comparison, say a crab beehoon at kam jia zhuang, which is a lot tastier, is also wet but not swimming in sauce.we had a 当归焗盐鸡.the ginger sauce was nice, the chicken though not too bad actually, was kind of underwhelming… meat a bit dry…so many nice chicken rice in singapore…though different preparation, a 盐焗鸡must be good standard to be comparable.the salted egg prawns were ok.tofu brocoli dish was ok..but the compoy tofu dish at kam jia zhuang was better.sambal kang kong was quite ok, a bit salty…overall great fun & a very nice evening out with old friends.the dinner cost S$262 for 10pax, kind of a bit on the high side.
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This Tze Char had been recommended on a Ch8 tv previously so I decided to give it a try. It was very crowded on a weekend and would require reservation to get a table. A total of 6 dishes was ordered and it was fantastic.The salted egg crab brings a very unique and addictive taste to the crab. The gravy is well-flavoured and not too thick and the crabs are fresh.Chai po steamed fish is one of the chef's speciality. This combination is something new and brings some surprise to the customer. The chai po serving is a lot and the fish is sweet and tender.The Hongkong style ribs carries a sweet taste and certainly makes one ask for more upon the first bite.Yam paste is the dessert that the stall serve. It is thick and well-cooked.
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