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2018-09-24 114 瀏覽
At the first sight, it looked like a small eatery located in the middle of a row of shophouses, off the main road. But you would surprised at the long history behind this place. Many years ago the family started an eatery called Chye Seng Huat which was located in Tanglin road. Various relatives helped in the place which built up the menu with dishes such as Hainanese Pork Chop (made with cream crackers), and otah (which originated from an relative who was from Muar, Malasyia). The eatery was la
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At the first sight, it looked like a small eatery located in the middle of a row of shophouses, off the main road. But you would surprised at the long history behind this place. Many years ago the family started an eatery called Chye Seng Huat which was located in Tanglin road. Various relatives helped in the place which built up the menu with dishes such as Hainanese Pork Chop (made with cream crackers), and otah (which originated from an relative who was from Muar, Malasyia). The eatery was later closed when government took over the land for redevelopment.

About 15 years ago the current owner's mother fell in with the current location, when she drove past the place and decided to setup a restaurant with the family's recipes. Most of the ingredients were bought fresh daily.
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Sambal Brinjal & Lady’s Fingers (S$10)
While spicy, there was no slimy around the lady's fingers (a sight of very cooked) which was no easy to get it right. Like the firm texture of the vegetable.
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Beef Rendang (S$13)
Made of beef shank, the meat was very tender and flavourful. Could feel it melt in the mouth without much chewing.
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Home-made Ngo Hiang (S$11)
Unlike the usual version (Hokkien version?) which had water chestnut in them, the version here was replaced with leek (Teochew version). It was different kind of sweetness in the dish.
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Chilli Prawns 🦐 (S$13)
The flavour was similar to the sotong version, but packed with crunchy prawns.
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Century Egg Tofu (S$10)
While simple in look, the strong flavoured egg was balanced by the sauce and bland beancurd.
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Nyonya Chap Chye (S$10)
The version was slightly different from the usual braised until very soft version. Here the vegetables remained with a slight bite and crunch.
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Sambal Sotong (S$13)
Well cooked with the squid still tender, while the sauce was spicy with a sweet aftertaste.
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The meal was accompanied with Grass Jelly with Milk (S$2.50) which was grass jelly strips topped with evaporated milk. Quite refreshing.

Overall the dishes had a home cooked feel. No wonder the busy residents staying around have been packing the food for takeaway.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2018-09-22
用餐途徑
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