[CLOSED] East Bistro (Killiney)

This dish isn’t on the permanent menu and it happened to be a daily special on the day I visited.

I have never seen a Chee Cheong Fun fried in this manner, the closest was probably just a fried carrot cake. Here, the steamed rice flour rolls were cut into chunks and fried with their sweet savoury special sauce. Even better with the surface being a little charred such that you can taste the wok hei, and topped with tonnes of bean sprouts. A new interpretation of chee cheong fun.

Watch those fried rice crisps crackle and dance as they were poured into the hot piping porridge upon serving!

It’s a dish that makes you feel as though it’s a home-cooked dish that you have been longing, so homely and heartwarming. Cooked in a Teochew porridge style, the rice grains in the rich, umami, flavorful broth were still very well defined. The fried rice crisps absorbed the slight milky broth’s flavour and released as they slowly dissolve in the mouth. Other ingredients include shredded chicken, mushroom slices, ginger slices and the ones that contributed to a pleasant intense aroma; sesame seeds and chopped spring onions.

Not exactly as cheap as those that one would find in Hawker Centres, but it’s still one that’s pretty decent found in a restaurant.

Beneath the soft silky dumpling skin, savour some juicy prawns and well marinated tender meat! It’s even better when these dumplings were tossed in a good mix of spicy and sour sauce from all that hot chili and vinegar. Can really get your tastebuds go numbed for a moment!

Is there anyone who still loves salted egg croissants or any salted egg food for that matter? I guess it's an ongoing trend because when we were having this, the lady at the next table asked for my comments before deciding if she should get it.
Here we found a newly opened outlet of East Bistro, which has its main restaurant at Jalan Tampang famous for serving Hong Kong dim sum and Cantonese cuisine, located at Killiney Road. Its owner was the former head chef of Lei Garden Singapore.
Priced reasonably, the soft and flaky croissants were served warm, but sunk really quickly after biting. Could still go a little more buttery too. I was surprised by the overflowing amount of luscious egg yolk filling. However, it wasn't the savory salted egg taste that I was expecting, but had a sweeter and milkier slant, somewhat like those in a custard bun that's strong in milky flavour. It also wasn't that smooth and oozy, hence still room for improvement from its rough, lumpy texture. That being said, considering the price and a Chinese restaurant serving a western pastry, I would think it's relatively decent.

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