Went to Por Kee Eating House last week and ordered their Fried Dice Chicken with Dry Chilli, Sambal Kangkong, Hotplate Tofu, and their Yang Zhou Fried Rice! Total bill was $56 for 2 pax๐ Overall ratings 8/10! Food was good but was a little pricey... would head back again for special family occasions๐
Por kee is an old school zhi char restaurant located at Tiong Bahru and has been around since the 90s.
There were many open air tables for dining, but there's always a worry that it may rain. Thank goodness we managed to get a small table under shelter this time around as it started to drizzle.
Their signature most popular food here is their Champagne Pork Ribs, which is a must have here.
Their Home-Made Beancurd was the biggest surprise for me here, its 5/5 for me, the best beancurd I ever eaten ever. A must order, once u try it, u will know why its so good.
Sambal Kangkong also on point here.
Por kee is an old school zhi char restaurant located at Tiong Bahru and has been around since the 90s.
There were many open air tables for dining, but there's always a worry that it may rain. Thank goodness we managed to get a small table under shelter this time around as it started to drizzle.
Their signature most popular food here is their Champagne Pork Ribs, which is a must have here.
Their Home-Made Beancurd was the biggest surprise for me here, its 5/5 for me, the best beancurd I ever eaten ever. A must order, once u try it, u will know why its so good.
Sambal Kangkong also on point here.
Por kee is an old school zhi char restaurant located at Tiong Bahru and has been around since the 90s.
There were many open air tables for dining, but there's always a worry that it may rain. Thank goodness we managed to get a small table under shelter this time around as it started to drizzle.
Their signature most popular food here is their Champagne Pork Ribs, which is a must have here.
Their Home-Made Beancurd was the biggest surprise for me here, its 5/5 for me, the best beancurd I ever eaten ever. A must order, once u try it, u will know why its so good.
Sambal Kangkong also on point here.
๐ดTAKE OUT๐ด
๐Por Kee Eating house 1996, 69 Seng Poh Ln, Tiong Bahru๐
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As we cannot dine in larger groups yet, our family decide to opt for an occasional takeout.โบ๏ธ Today, we had some hearty zi char fare from por kee eating house. We tried some of their more popular dishes such as champagne pork ribs, homemade tofu and hor fun๐ฒ. While we were excited for their beef hor fun, it sadly fell short of our expectations as it lacked that distinct wok hey. However, we absolutely loved their homemade beancurd which was super soft and nicely braised. A dish we would definitely go back for~๐
(Part 2 of 2)
Out of all their dishes, I found their signature Crispy Deep Fried Chicken ($18 for Half) which is essentially crispy roast chicken to be far too dry. While it was not too oily and its skin lived up to its name, I would go for more affordable, tender and juicy ones found at hawker centres instead. I really like this stall! https://www.burpple.com/f/eCk9jDH9
Overall, my first visit was spectacular enough to warrant a second visit. With outstanding service, divine food and reasonable prices for the quality offered, apart from having a nicer dining environment and being able to enjoy their food for free, I canโt see how it can get any better. Unfortunately, I saw how it got worse. Experiencing a price hike and tasting their more mediocre dishes on my second visit, I canโt say that there will be a third visit anytime soon.
Price: 5/10
Food: 8.5/10 (Huge variety of dishes done right)
Ambience: 5/10 (This is for the location situated basically on a sidewalk)
Service: 8/10
Overall: 6/10 (Worth a try for first-timers)
More pictures at: https://www.instagram.com/p/B7i1OuqnoHq/?igshid=96ha0uajxoaz
Full review at: https://liveeatbless.wordpress.com/2020/01/20/por-kee-eating-house-1996-tiong-bahru-excellent-zi-char-at-not-so-excellent-prices/
(Part 1 of 2)
If I had to pick 1 dish, it would be their Champagne Long Ribs ($11 per piece) for its uniqueness and of course, taste. Their glaze was thick, sweet, gooey and just all around delicious though my tastebuds were not refined enough to pick up any hint of Champagne. Thereโs also something about biting into a huge chunk of meat that brings a bout of sheer euphoria and satisfaction. The consistency of the dish may vary slightly though as the piece I had on my first visit was much tougher than my second.
Still, 100% satisfaction guaranteed.
More pictures at: https://www.instagram.com/p/B7i1OuqnoHq/?igshid=96ha0uajxoaz
Full review at: https://liveeatbless.wordpress.com/2020/01/20/por-kee-eating-house-1996-tiong-bahru-excellent-zi-char-at-not-so-excellent-prices/
้้พ่ tastes like a cross breed between chives and spring onions. Homemade Tofu was good but the green vege was still a tad raw and the sea cucumber taste was still a bit strong if you ate it. The small corn and squid in the Hor Fun were a bit fishy but the Hor Fun itself was sufficiently flavourful. Fried Rice was a tad tasteless and the rice was a bit too hard. Don't like Yu Sheng in general, but this one was still okay. The food not bad, although have to issue MSG alert.
The infamous Por Kee champagne pork ribs!
The champagne pork short ribs [S$22 pictured/33/44++] have a beautiful glaze - a mix of sweet and salty. Though the meat isn't "fall-off-the-bone" tender, it's still really easy to bite and chew. Just having this with white rice is perfect.
This zi char restaurant sells great food but be wary of the price and portions. It feels more like a tourist trap in Tiong Bahru.
The star dish of the dinner has got to be the the steamed Soon Hock, cooked lightly Teochew style so you can taste the freshness of the fish. The meat was tender yet firm and the broth was really flavourful! I'll also recommend the Champagne short ribs and Homemade Tofu with sea cucumber. ๐๐ป๐
Karen u can't just ask why this dish is dark. Champagne ribs ($18 for small I think?) - since we chanced upon this zichar I frantically googled for the popular dishes and all I saw were champagne ribs and chilli crab. Kinda bummed about not ordering the chilli crabs because dang those mantous looked so crispy ๐ฉ
Anyway.
These ribs though. They were life changing ribs I tell ya!!!!!! The sauce were sweet and sticky but not too sweet and were also kinda salty and the ribs even though they were super thick (like me thighs) they were very very tender (I don't know if they're like my thighs) although it wasn't falling off the bone type of tender. But finger lickin gud although I was already bursting by then.
Tad expensive for 4 pieces of ribs but for a life changing experience?? Worth it. (Ok also because I didn't have to pay for it hahahah)
Fred not, not much taste of the alcohol! ๐ not sure if my appetite was not too good today, the pork ribs are alil salty compared to the previous time. #burpple #singaporeinsiders #eatoutsg
This has always been my to-go-to restaurant for realizable (but expensive Zhi char). First time trying this fluffy egg over noodle dish, good stuff. But the tofu is still the cham.
I know the picture looks like charred pieces of shiat. Pardon the photography but these are actually amazingly tender pork ribs which is Por Kee's highly acclaimed signature dish. Can't really taste the champagne though. ้ฆๆชณๆ้ชจ ๆ้ชจ็ๅฃๆ่ถ ้ฌ่ป๏ผ้ฆๆชณ็ๅณ้้่ฆไบ่ชฟๆดๅฐฑๅฎ็พ๏ผ่ด๐
Well I must say the food here is actually pretty good but two things bad about it is the portion wise & and the pricing #burpple
Now they are back! Cravings for their champagne pork and silky shoot homemade tofu. Read abt it at http://danielfooddiary.com/2014/04/22/porkee
It has been long time coming since I have tasted beef kway teow exuding that smoky aroma.
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Now, does it taste good as good as it looks?? The kway teow fried to the right texture, not too limp and not too hard. A pretty slight charring was testament #epitome of the wok's breath. Gravy was black bean base, thereby a tad salty. Beef soft to the bite.
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Pair it with this inhouse special chilli sauce. It bears a gentle spicy heat with a most delightful tangy tone.
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Por Kee eating house, as far as I can remember, has been around for decades. There is a certain charm to it. Sitting here almost felt like time stood still. Worth a visit, if you are in the hood.
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