Chinese Restaurants

From the Haikee Brothers who are famed for their soy sauce chicken, we decided to try their trio platter to see how their other roasts fare. Soy sauce chicken was tender but could be a little under-cooked; char siew was alright and average; roast meat was also ordinary and lastly the toufu which surprisingly is my favorite as it is well braised and still fairly soft while retaining its bite. Overall, the dish was alright but is pretty salty (not quite savoury).

Price: $8.80
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Located within Chinatown Point, this relatively new establishment has a long history and is now managed by their 3rd generation owners. The chicken was well braised and wonderfully tender. Rice was flavored, I suspect, with their soy sauce as well as it has a brown hue to it.

Price: $6.80 for drumstick on rice

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Kam's in Hong Kong is famous for its roast goose but unfortunately goose is still banned in Singapore. Hence the two Kam's outlets here (the first at Pacific Place and Jewel being the second) focus on roast duck, pork (siu yoke) and char siew. The duck meat is juicy but not overly fatty (unlike some other chains that rely on their ducks' high subcutaneous fat content). Also interesting was the goose liver sausage (lup cheong) on offer. Overall a good and safe recommendation to satisfy duck noodle cravings but for the real deal do check out Kam's in Hong Kong.

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Orh nee ($4+ per portion), a must-order on every visit to Chui Huay Lim. Smooth and roch without being overly rich. Other must-try dishes include the orh luak and fried kway teow. Classic teochew dining at its most refined. For special gatherings, you can even request for a private room with karaoke set, if you call in to reserve early enough!!