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2013-12-25
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See my full reviews & photos at = http://chefquak.com/2013/12/25/satisfying-10pax-dinner-beng-thin-hoon-kee-on-23dec2013/organiser of this months’ G10 dinner picked beng thin hoon kee. the hokkien restaurant started in 1949 & moved to its current premises at ocbc centre rooftop carpark in 1979. the founder, a lim yew hoon, recently passed on at 91, after building a very successful restaurant from scratch. it is a restaurant my wife liked & we used to go often in the past. we had 10pax for the ev
organiser of this months’ G10 dinner picked beng thin hoon kee. the hokkien restaurant started in 1949 & moved to its current premises at ocbc centre rooftop carpark in 1979. the founder, a lim yew hoon, recently passed on at 91, after building a very successful restaurant from scratch. it is a restaurant my wife liked & we used to go often in the past.
we had 10pax for the evening & had a nice quiet corner, good for the restaurant really as we were usually the noisy lot. anyway being thin was less than 1/2 full this evening on 23.12.2013.
the organiser pre-orders 9 dishes.
we started with the signature duck salad (top photo). this was really a great creation. it’s like a cny “loh hae”, looked wonderful & tasted refreshingly good every time. i took this countless times & enjoyed always.
next we had another signature dish – crabmeat fish maw soup. its chokeful of ingredients & well, tasted good every time!
my friend ordered the skewered prawns. this was something i had never tried. prawns were just prawns & mostly fresh & good, but these were really good & tasty. i know a many friends like le chasseur’s version skewered prawns. for me though these were a lot larger & tastier. :-)
the claypot herbal chicken was next. i had not taken this dish too. usually i would go for the sea cucumber duck. it was good though, nice herbal flavour & a tender, tasty chicken. it was not my favourite however, i will always go for the duck. :-)
and wow, we had 2 servings of the steamed promfret. it was really good, as good as any good teochew restaurant. few os us ate up the four 1/2 fishheads. my friend knew the entire table consisted of hungry big eaters!
after all the meat dishes, we had a broccoli. ok, competent dish.
then it was the carb, a seafood mee such. another nice competent dish.
the org nee was ok average, had pumpkin not oily & not “pang” aka tasty, maybe because of…haha! :-)
missed my sea cucumber duck & crispy oyster egg, but then we had too much food for 10pax already. it was actually intended for 12pax but 2 could not make it. $52nett per pax was kind of ex for this restaurant, but we had 2 promfrets & skewered large prawns.
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