30 Stevens Road
#01-07 Mercure Singapore On Stevens
Singapore 257840

(open in Google Maps)

Tuesday:
11:00am - 11:00pm

Wednesday:
11:00am - 11:00pm

Thursday:
11:00am - 11:00pm

Friday:
11:00am - 11:00pm

Saturday:
11:00am - 11:00pm

Sunday:
11:00am - 11:00pm

Monday:
11:00am - 11:00pm

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Reviews

From the Burpple community

3.75⭐ We enjoyed the food here previously so we are back again. We tried 2 new dishes and are not disappointed. The red rice wine chicken portion is tasty, one of the better red rice wine dish I ate. The prawn is good albeit the smaller portion.
#EnjoyEatingHouse #HakkaClaypotRedRiceWineChicken #BlackGarlicPrawns #BurppleBeyond

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3.75⭐ We enjoyed the food here previously so we are back again. We tried 2 new dishes and are not disappointed. The red rice wine chicken portion is tasty, one of the better red rice wine dish I ate. The prawn is good albeit the smaller portion.
#EnjoyEatingHouse #HakkaClaypotRedRiceWineChicken #BlackGarlicPrawns #BurppleBeyond

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Sufficient wok taste and black pepper sauce to go with soft juicy beef. Foie gras was little but complemented well with the beef. Great tasting dish

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Follow me to a #burppletastemakers and supersharers’ Eatup at @enjoyeatinghouse!

The highlights of the night had to be the Ugly Cabbage in Fish Sauce (but oh so tasty 😋) and the Silky Egg Seafood Crispy Hor Fun!

I personally also like the Crispy Fish with Chef Joel’s Red Curry Sauce - goes really well with a bowl of rice to mop up of the curry!

Post your reviews on @Burpple and start your reviewing journey with us 📱📸

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The final dish we got to enjoy at @enjoyeatinghouse was the Hakka Claypot Hong Zhao Ji, aka red wine chicken ($28++). Red wine chicken isn’t actually cooked with red wine like merlot or cab sav, but it’s chicken cuts cooked in red glutinous rice wine which explains the notable red hue. According to the menu description, it’s known its potent flavour and health benefits that include better blood circulation and metabolism.⠀

I can’t testify to the health benefits part, but I can corroborate the potent flavour part. I prefer my food strongly flavoured, and even I found this to be excessively salty. It might be less overbearing when paired with a bowl of plain, unseasoned white rice, but eating it on its own may cause hypertension. However, this had the effect of impregnating the chicken with a truckload of sapid, delicious flavours right down to the bone. Bonus points for tremendously tender chicken. Even the normally dry chicken breasts were astonishingly juicy, and I had no problems polishing them off without any beverage assistance .⠀

I don’t remember if there was anything else in the claypot, but this Hong Zhao Ji urgently needs more ingredients in there. The easiest fix I can think of would be to add radish cubes into it while braising, which would leech out some of the sodium and exchange it for some sweetness. As it stands, the Hong Zhao Ji at Enjoy Eating House is a dish that needs more complexity to realise its incredible potential.⠀

For the last time for now, thank you for inviting me, @enjoyeatinghouse & @burpple!

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While the title for the best dish of the night was hotly contested, the Crispy Fish With Chef Joel’s Red Curry Sauce emerged victorious. At $38++ for a whole barramundi, this is a great trade deal in the history of trade deals. Plus, you get sick shots for the ‘gram. @enjoyeatinghouse has actually taken the effort to fillet the fish, and then make the skeleton presentable enough to be the centrepiece of dinner tables.

However, the presentation is only merely the tip of the iceberg of impressiveness when it comes to this Crispy Fish. Like all the other fish served, it is delivered to the restaurant daily for maximal freshness, and the texture of the flesh was proof positive. It’s firm and pleasantly flaky, breaking apart with minimal effort from either your fork or your teeth. The batter was of optimal thickness, but was otherwise as expected of a decent batter coating.

Chef Joel’s Red Curry Sauce is stunningly sublime, and that sauce was what curried favour in our hearts & our tongues. The nyonya inspired curry possessed everything expected of an excellent rendition: spice, lemongrass notes, and a whole lotta coconut milk for that all important richness. Chef Joel’s Red Curry turned that redolent richness up to eleven, and every marvellous mouthful was creamy, spicy, herby & and about as rich as Elon Musk. The curry doesn’t really flow due to the weight & thickness of it, and it’s a thick gravy that coats everything. The only downside of this was that there wasn’t enough of that curry for our liking, and we were scraping the plate clean for just another bit of the red curry.

With fish dishes this good at Enjoy Eating House, the only fishy business here is good business. And business is a boomin’ with sensational offerings like this. Thank you for your hospitality, @enjoyeatinghouse & @burpple!

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