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The Chinese Kitchen
The Chinese Kitchen
20 Cavan Road, Singapore
With a generous serving of crab meat, this dish is aptly named “Ying Yang” Rice with Jumbo Lump Crab Meat, Mushroom (S$60/120).
With a generous serving of crab meat, this dish is aptly named “Ying Yang” Rice with Jumbo Lump Crab Meat, Mushroom (S$60/120).

It is light, mild and in my opinion a good dish to share with the family given the portion.
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📍The Chinese Kitchen
20 Cavan Road
(S) 209861
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Thank you @thechinesekitchensg and @aloysiusnoo for hosting and @justinfoodprints for the invite. #broth #chinesefood #collagen #sgfood #sgfoodporn #foodsg #sgfoodie #travel #instatravel #foodiesg #foodpornsg #instafood_sg #foodstagram #BurppleSG #Burpple #foodgasm #foodphotography #wishuponatart_eats

Annabel Huang
Annabel Huang
Level 7 Burppler · 456 Reviews
May 10, 2018
in Instagram
The Chinese Kitchen
The Chinese Kitchen
20 Cavan Road, Singapore
『Last Dinner of Year 2018 | First and Last Meal at The Chinese Kitchen as 31.12.2018 is their last day of operation』Yam Ring with Pomelo Bits | Organic Okra with Pickled Chilli | Charcoal Grilled Iberico Pork Neck Fillet with Honey Pineapple Sauce | Pork Trotter Jelly with Passionfruit infused Cucumber | Red Garoupa in Old Fifty Collagen Broth | Braised La La “Ying Yang” Noodle #thechinesekitchen #foodstagram #chinesefood #zichar #foodporn #sgfood #sgfoodies #instafood #instafoodie #burpple #burpplesg
Deep Fried Prawns With Laksa Leaf And Pesto Sauce ($15)
Steamed Scottish Razor Clam in Korean Black Garlic ($12/piece)
Jumbo Lump Crab Meat ($98), Fried Mantou ($0.80/piece).
Signature Collagen Broth (from $40+)
#throwback #familylunch #latepost #fathersday #picdoesntdojustice #favourful10hrsoup #sgfood #sgrestaurant #burpple @chbnhb @nhbchb
With a generous serving of crab meat, this dish is aptly named “Ying Yang” Rice with Jumbo Lump Crab Meat, Mushroom (S$60/120).
Collage Soup
Stir Fried Asparagus, Fresh Nagaimo, Wild Fungus in Claypot (S$16).
Thou, not the most photogenic dish, but rest assured that the taste is not compromised.
This probably isn’t an uncommon dish in Chinese restaurants, but I really appreciate the Steamed Scottish Razor Clam in Korean Black Garlic (S$11+/pc) served at The Chinese Kitchen.
Using cooking method similar to the 50s, the Signature Old Fifty Collagen Broth, Ocean Catch (S$40/58) is simmered with with chicken, pork, duck and fish skin over charcoal for over 10 hours, giving it a flavourful and rich taste.
See more food at The Chinese Kitchen ›
Annabel Huang
Instagram
Annabel Huang
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