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Honestly, Tsim Chai Kee was disappointing for me. I liked the wontons, as the shrimp were fresh, huge and bouncy and the wonton skin was thin and silky smooth. Noodles were sufficiently springy and thin, but I really didn't like the heavy use of alkaline. I think it completely overpowered the flavour of the soup, if any, and all I tasted was alkaline, which I'm not a fan of. I much prefer Mak's, which is just opposite.

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