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Address

116 Commonwealth Crescent
#01-129
Singapore 140116

Friday:
11:30am - 02:30pm
05:00pm - 11:30pm

Saturday:
11:30am - 02:30pm
05:00pm - 11:30pm

Sunday:
11:30am - 02:30pm
05:00pm - 11:30pm

Monday:
05:00pm - 11:30pm

Tuesday:
11:30am - 02:30pm
05:00pm - 11:30pm

Wednesday:
11:30am - 02:30pm
05:00pm - 11:30pm

Thursday:
11:30am - 02:30pm
05:00pm - 11:30pm

Phone
Price

~$15/pax

What you should order at Two Chefs Eating Place (Commonwealth)

You should order these at Two Chefs Eating Place (Commonwealth)

Reviews at Two Chefs Eating Place (Commonwealth)

Reviews of good food at Two Chefs Eating Place (Commonwealth)

The meat is not as tender as I remember! Luckily the prawn paste chicken and cereal prawns are good. Small portions at $8, $8 and $15 respectively.
If you do takeaway, do be careful. Once they forgot our rice and this time they got the time wrong so we had to wait though we already placed an order in advance 😅

Butter Ribs ($8) - covered with condensed milk powder and curry leaves, the pork was fragrant and slightly sweet. Drunken Cold Cockles ($6) - it was served cold, loaded with garlic, chives, and doused in a spicy sauce. Honey Fried Chicken ($8) - the chicken was well marinated as the inside was tender and flavourful. It was deep fried till the outside was crisp. These three dishes with two plates of rice came up only to $24. So cheap and delicious! Definitely will come back and try the other dishes.

Finally got to try the famed butter pork. And I have to say, it's quite delightfully yummy. I was really very skeptical about the use of milk powder, as quite frankly, I don't really like milk powder since young. But that generous helping of milk powder really did bring out that buttery-milky taste. Looked totally unappealing, but absolutely mouth-watering satisfying.

A must-order dish from my fave neighbourhood zichar. I love how the beancurd is a little firmer (and therefore doesn't just fall apart when it's not supposed to). And the gravy, so much meaty gravy and loads of enoki mushrooms. I can't get enough!

Ah cockles... I remember pestering my dad for them every time we'd eat at Bedok 85 and getting our hands all dirty splitting them. 😝(Something about working for your food made it even more shiok)

None of that trouble here at Two Chefs with their drunken cockles! Halved for your convenience, just a quick tug with your chopsticks and you're on your way to Taste Town with its briny, garlicky and chilli flavours. While good, not quite as awesome as Putien's rendition, but they're always sold out anyway so I'll take what I can. 😅

Ohhh order their San Lao Hor Fun too! Loads of wok hei which really surprised us.

Two Chefs is well known for their 三捞河粉 and 牛油排骨. For 10 adults, we had the big portions of the former 2 dishes, 咸蛋鸡肉, 芙蓉蛋, 3-egg spinach, chili lala, sweet potato leaves with sambal, cereal squid and golden mushroom beancurd. I felt cheated by the cereal squid - it was deep fried with flour then stir fried with cereal. Basically you could taste 2 very different layers. 😤 The golden mushroom beancurd was normal (even though it was said to be their signature homemade tofu), and the sweet potato leaves didn't taste fantastic (my mum's tastes better). Damage was $14 per pax.

Westies who frequent Two Chefs know to head down as early as they can in order to snag a table at this super popular zi char stall (or be prepared to wait 30 minutes or more). It's one of the more affordable options in the West, great for penny-pinching students looking to host a class gathering. Get the famous Butter Pork Ribs (from $8) — deep-fried to a crisp, the juicy pork ribs are showered with a melt-in-your-mouth milk powder that is addictively good! Our Burpple community also loves the chilled Drunken Cockles ($7) topped with garlic, chilli padi and spring onion, as well as the comforting Three Egg Spinach (from $8). The latter comes with a tasty, luscious gravy that you must drizzle all over your rice. Shiok.
Avg Price: $10 per person
Photo by Burppler Veronica Phua

Top - Butter pork ribs (medium size=8 pcs)
Bottom left - 3egg spinach
Bottom right - Drunken cockles
Not in picture - Tofu with golden mushroom, 2 bowls of rice. Total cost $38

Third visit this time. Must order their butter pork ribs and 3egg spinach. The pork ribs are generousy covered with milk powder. Spinach was cooked till the right texture - soft and chewy. Druken cockles was a new dish attempt for us - precooked cockles refrigerated then added with garlic, chilli padi and other condiments (ps it does not have strong alcohol taste although it is name as drunken). Another new dish attempt is tofu with golden mushroom- a puny salty though..

Highly recommend the butter pork ribs and honey fried chicken! 😍 The 3-egg vegetables and black pepper beef were tasty but just ordinary!

Unlike some places which drenches this dish with salted egg sauce, Two Chefs adds the salted egg in the marinate instead, where the salted egg yolk is infused together with the fried flour batter, leading to a crisp and flavorful outside with a soft interior - to me this is how salted egg sotong tastes best! Unfortunately, this pales in comparison to what I had at Old House @ Neil Road. Nonetheless, it's good enough for me to crave for this every Saturday afternoon :p





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Really love how tasty it is. Feels like I'm eating deep fried milk powder? 🤔 Never had anything like this before 😋 Now I know why people travel all the way here just for this 😅
Three Egg Veg - This dish consists of century egg, salted egg and normal chicken egg as well as Chinese spinach. It was so good that even my fiancé who hates veg loved it. NO KIDZ.
Drunken Cockles - If you're a hum lover, you'll definitely enjoy this. The taste of garlic and chili padi, who wouldn't say no?! Oh it's a cold dish btw! 😉

So much food for 4 and every single plate was totally clean! I'm amazed by how much my friends could eat.. Haha! Butter ribs is good, ngoh hiang also very good. Stir fried kailan and kangkong are good. Fried rice very fragrant.

Lovers of garlic and seafood, Drunken Cockles ($7) is a MUST-TRY dish at Two Chefs. Cold cockles dressed with garlic, chili and vinegar. This wonderful combination brings "explosion" into your mouth, but leaves a strong garlicky breath. So be sure to rinse your mouth many times after meal! :)

Love this 三捞河粉!Generous bean sprouts, fresh sliced fish and wok hei hor fun! Thumbs up!

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