Pow Sing Kitchen

Signature Hainanese Steamed Chicken (Half)
Think my downstairs one tasted much better.

Curry Fish Head
Not much meat

Fish Maw Bakwan Kepeting
The fish maw not soften enough. No chunky water chestnut In meatballs.

Ayam Buah Keluak
The gravy too watery. Not much flavour.

Otah in Banana Leaf
Not much spice flavour. More salty than preferred.

Crispy Sotong
Quite dried up. Thought it’s crackers! Can’t taste the meat.

Nonya Style Ngoh Hiang
Lacking of texture and flavours. Served with pickled onions which was unusual.

Nonya Chap Chye in Claypot
Much needed more time In braising. No dried shrimp. Lacking of flavours. More like mixed vegetables in soya sauce broth. Can get much better version at Cai Fan stalls.

Beef Hor Fun
Left largely untouched

Chicken Rice (SGD $6.50) @ Pow Sing Kitchen.
.
Founded in 1983 by Lee Chin Soo and Steven Tan, this heritage chicken rice brand is also known for their range of Peranakan dishes.
.
While they formerly had roast chicken readily available, they've since focused solely on poached chicken. It's clean-tasting with a light springy tender chew, mild sweet savoury flavour, nicely pleasant.
.
The rice is aromatic and fluffy with grainy sweet notes. As a set meal, they also serve it with a vegetable of the day, in this case, I had tender broccoli and carrots with vegetal sweet flavour.
.
Couldn't resist getting the add-on bakwan kepiting / minced pork and crab meat ball soup at SGD $8 too.
.
.
.
Chicken Rice
Pow Sing Kitchen
@ 59 Serangoon Garden Way
.
More details:
https://ivanteh-runningman.blogspot.com/2022/07/best-of-singapore-hawkers-chicken-rice.html

The wonton ingredients such as the wonton are pretty meaty and juicy. The char siew is also quite nice. The noodles however can be more chewy but I am just being nit picky. It's not quite a decent pack of wanton becasue I ordered via grab.

This is a refreshing and clear soup with nice chunky meat balls which would do well with the chicken rice chilli, the fish maw was thick and big, which I felt made eating them a bit difficult for me. The cabbage had a delicate sweetness to it. It would be perfect if they added some dried scallops into the soup.

A must order dish at Hainanese restaurants because it determines how good they are at doing one of their traditional dishes. The pork was lean yet not tough, it was nicely marinated, and we could eat it on its own without the sauce, it was crispy on the outside yet not overcooked, the flesh was pinkish, and it was cleanly cut into evenly thick strips of about 1cm width.

The sauce was a cooked tomato sauce with some garlic. An old Hainanese chef told me that the original sauce was a brown sauce because this dish was originally made for those working for the Ang MOHs and British officers in Singapore but with time it changed to a tomato sauce which is what locals prefer.

The chicken did not disappoint. But the Sauce did overwhelm the natural delicious flavor of the chicken which I think if just plain with the chilli is enough. No need to add the soy sauce & oil mixture. The petai was a bit disappointing, it was a tad undercooked, and lacked the taste of sambal. Given that petai is bitter you needed a strong sambal to work with the bitterness. Overall the sambal seemed non existent