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2013-11-03
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As it is Grandma's birthday, the family has decided to have a birthday dinner at Ban Heng. I have no idea where it is or what the dishes are. Just follow the crowd. It turns out the restaurant is under a HDB block, just next to Boon Keng MRT station. The restaurant is full house tonight, with most tables reserved based on the floor plan sticks on the wall next to the main door. The restaurant seems to be still living in the past, with its old decoration.For our table, we have ordered the Whole S
As it is Grandma's birthday, the family has decided to have a birthday dinner at Ban Heng. I have no idea where it is or what the dishes are. Just follow the crowd. It turns out the restaurant is under a HDB block, just next to Boon Keng MRT station. The restaurant is full house tonight, with most tables reserved based on the floor plan sticks on the wall next to the main door.
The restaurant seems to be still living in the past, with its old decoration.For our table, we have ordered the Whole Suckling Pig and Shark's Fin Set Menu, which cost $368+ for 10 persons. There is no service charge, but there is GST. Please not this set menu need advanced order as suckling pig needs quite sometime to roast.
The menu is as follows :
Crispy Roasted Whole Suckling Pig
Braised Shark's Fin with Shredded Dried Scallops and Crab Meats
Crispy Fried "Soon Hock" with Superior Soya Sauce
Fried Prawn with Cereal
Braised "LingZhi" Mushroom with Spinach
Chilli Live Crab
Stewed Ee-Fu Noodles with Chives and Mushroom
Sweet Mashed Taro with Gingko Nuts and Coconut Milk
The order of the food served is not according to the menu.
The first dish served is the Fried prawn with cereal. I like it that they have served the prawns peeled.
The shark fin in the soup tastes quite fake as it has quite a chewy texture. The soup is also quite gluey.
The roasted pig is very big in size. The skin is quite crispy, but tastes a bit char burnt. It is served with sweet sauce, wrap skins and cucumber.
The Soon Hock is deep fried until very crispy and dry. Feel that the fish is too dry and bony. Have a hard time removing the bones while eating.
The leftover of the roasted pig is used to cook in salt and pepper style. Most of the parts are quite fatty and quite tough to chew.
The braised mushroom with spinach has quite tender mushroom and crunchy spinach.
The chilli crab is served in quite a big plate. But the crab is quite small, mostly just the sauce. The deep fried buns are served sometimes later, and quite tasty on its own.
The Ee-fu noodles is quite tasteless. Some of us add the chilli crab sauce onto the noodles to add flavour to it.
Lastly we end the meal with mashed taro which is served just plain mashed taro with very soft ginko nuts but no coconut milk on top. Maybe the milk is blended in. Feel that the yam paste is too smooth that it feels a bit like eating glue.Overall the food is average. The place is quite noisy. But the older crowd may like the place due to the type of food served and there is the environment which is like back to the past. Service here also not bad, as the staff helps us to cut up the birthday cake (which we have earlier bought across the street) and served in individual plates.
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