Kitchen.
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Named for the coffeeshop it originated from, T.K. Kitchen is short for Tong Kian Kitchen, and was formerly known as Tong Kian Seafood. Their affordable heartland Chinese Zi Char dishes features familiar comfort flavours, with a few twists.
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This is a warm and comforting soup / broth, filled with Chinese herbs (tang kwei / dang gui / angelica root, Chinese wolfberries / goji berries, yu zhu / solomon's seal root, bei qi / astragalus membranaceus root, dang shen / codonopsis lanceolata root), red dates, white pepper, and a half kampung / village chicken that has savoury sweet flavour with a firm texture.
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The soup / broth has a light herbal peppery spice kick, with the comforting notes of savoury sweet chicken flavour.
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We had the Add-On Mixed Vegetables (SGD $1.80), a medley of white shimeji mushrooms, abalone mushrooms, corn, broccoli, black fungus / cloud ear fungus, you mai / Indian long lettuce / Chinese leaf lettuce / leafy greens, and tofu beancurd. The vegetables lend good body to the soup / broth, and are worth adding on.
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Also had the Add-On Pig's Stomach (SGD $3.80), with tender slices of pig's stomach that lent good body to the warm soup / broth.
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Invited tasting.
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T.K. Kitchen
More details in profile & blog