In a small but cool corner of Kam Leng Hotel, @enjoyeatinghouse has a funky touch both in its local dishes and retro interior.
Skilled in Thai and Chinese cuisines, Chef J aimed elevate and modernise Asian food. We tried a number of his dishes that did not disappoint.
On top of our picks was the SG style chilli prawns that delivered the goodness of chilli crab sauce but served with big fresh prawns for a more convenient alternative. The sauce was flavourful and packed a little spicy kick for the authenticity.
We also enjoyed their Thai BBQ sliced pork jowl and Cantonese Ko Lo Yoke done with chicken cubes instead.
We ordered their signature brandy white fish soup and Peranakan Bakwan Kepiting soup which were both delicious. Wanted to try Chef J’s much raved about Te Kar Beehoon but it was sold out by dinner hour last night.
It was great that their menu offered a wide variety of popular Asian dishes. Even their desserts ranged from Mango sticky rice, to Teochew Orh Ni and Chendol Panna Cotta.
We were pretty impressed with the dishes we had and would return for their Beehoon and others the next time.