Zi Char

Zi Char

Featuring KEK Keng Eng Kee Seafood (Alexandra), Desmond's Creation (Sik Bao Sin), Kam Jia Zhuang Seafood 甘家庄海鲜
Terence Ong
Terence Ong

Feel like moonlighting but can’t moonlight? Then have a moonlight hor fun/ yuet kwong hor (月光河). Don’t get hungry at this hour but do order this dish at KEK Seafood the next time you’re there.

It’s fried hor fun cooked in sweet dark gravy, served with prawns, squid, chye sim, lard and topped with a raw egg. There’s a strong wok hei (burnt) flavour exuding from the hor fun noodles. Mix the raw egg yolk together with the noodles to enjoy the full flavour of this carby dish. Gotta say that the lard does makes the dish very aromatic.

Perennial zi char favourite har cheong gai was crispy on the outside while the meat retained the juiciness. The prawn paste flavour was not too overwhelming and no qualms about the wings.

Braised tofu with conpoy, enoki mushrooms and nai bai. I like how the tofu is homemade and had a soft, silky texture. It helps that the sauce doesn’t overpower the flavour of the tofu and there are some greens on the side.

The garoupa with sweet Thai chilli sauce was unique. The fish was sliced into squirrel shape which has its origins in Huiyang cuisine, coated with corn flour batter and deep fried. The batter was light and the fish was fresh with the Thai chilli sauce providing a sweet and spicy flavour to the fish.

Think of melt in your mouth fatty Dong Po pork (东坡肉) in a thick, savoury brown sauce. Since the meat is so tender and the fat being sinfully delicious, you’ll not think of getting clogged arteries while savouring this hearty delight. The saving grace is the serving of a few stalks of chye sim alongside the slab of pork belly.

A good place for old school Cantonese fare and the food here is definitely not catered to the health conscious.

This is a very pricey plate of sweet and sour pork at a coffee shop. But it’s definitely worth it as every piece of pork is fried till crispy that gives it a crunchy bite.

A good place for old school Cantonese fare and the food here is definitely not catered to the health conscious.

The steamed Song fish head is the signature dish at Sik Bao Sin. The fish is cooked nicely (meat is tender) and is served with generous servings of salted fish and lard.

The camera always eats first. Instagram: @eaterries

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