And as usual, ordered the Butter Pork Ribs. Either like it or don't like it at all.
The pork quite tender, Covered with condensed milk powder and curry leaves. Its towards to sweet side than savoury.
💰$10/small.
📍Two Chefs Eating Place at Sin Ming.
Block 410A Sin Ming Avenue, #01-01.
Idk the price but q affordable.
This is one of the most unique versions I've tasted. The sambal was quite sweet and sticky, with occasional punches of savouriness and smokiness coming through. Somehow there's a slimy(in the best way haha) transparent gravy covering everything and the flavours were satisfying but still agreeable. Only complain was the portion, it's basically for 1 pax lmao. Worth a try!
Their version here was unexpectedly solid. It's quite a dry version but when you put it on your mouth it's moist enough to keep you going for bite after bite. There's a bit of wok hei and even though u can't really taste the canned pig trotters in the beehoon, the beehoon itself was flavourful. Pig trotters were deboned too. Unique(compared to the wet versions) and well executed
Idk the price but q affordable.
Solid version, theirs was on the cleaner side and like soup almost
PRICE: $12
REMARKS:
- Made the same mistake of ordering this. According to my 2016 review, I specifically mentioned I shall not order this again but, this occupied a big square on the menu like it's a signature dish so we got tempted and forgot that we have eaten it before and didn't like it.
- Very plain. Just beancurd with minced meat. Not worth $12.
- Sauce is not flavorful and this dish could really do with the addition of chye poh
WILL WE ORDER THIS AGAIN? NOOOO
PRICE: $10
WAITING TIME: Very fast, less than 10 mins on a Saturday evening despite full house
REMARKS:
- Really really really good
- As good as they were during our first time here years ago
- Milk powder on buttery pork ribs is such an ingenious invention
WILL WE RETURN? YES
Butter pork ribs are good and unique, though it dries out your mouth bc of the milk powder. Deer meat is really tender and the fragrant beancurd is smooth and silky.
Highly raved and it’s probably one of the more unique dishes on their menu and the reason for the long q on weekends.
I didn’t find this super mind blowing. While the pork was tender, I find that the milk powder made the entire dish quite dry. But that being said, it’s good to at least give it a try.
Sambal fried rice wasn’t spicy, tasted like normal fried rice
Malay noodle was too sweet
Sweet and sour pork feels like eating flour only :(
The rest was yummy!
Most people come for their signature Butter Pork Ribs ($10), where fried pork ribs are coated in a sweet and savoury milk powder-like seasoning. However, they also make an excellent Sliced Fish Beehoon Soup (from $8) that is especially good when eaten with their housemade sambal balachan. Alternatively, their Pig’s Trotter Beehoon (from $8) will also satisfy. Balance the meal with their extra eggy Trio Egg Spinach ($10).
Photo by Burppler Veronica Phua
A must try here are the butter pork ribs. We know the initial idea people get when they see the word butter is "ooo creamy" but no, this isn't the butter here. The pork ribs are coated in a white powdery substance that will make you think that they accidentally poured baby milk powder all over the dish, but don't be deceived. This powder MELTS IN YOUR MOUTH. LITERALLY. It has the most amazing texture and flavors that compliment the pork so well.
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Other favourites include their wine cockles and their fuyong egg. We haven't tried anything here that we never liked, and it's also a great place to bring your friends for a gathering, more people = more variety of food you can order to try! .
Not the typical kind of san lou hor fun. Quite tasty though would prefer more XO taste (couldn't taste any) and more wok hei flavour. Had the butter pork ribs which was recommended too but was quite gelak after the 2nd piece. The fragrant beancurd that was recommended wasn't good as expected.
It will be downhill after this point but at least my first meal of the first weekend of 2019 is a healthy bowl of sliced fish beehoon soup.
This $8 portion is big enough to be shared by two but if you’re famished, having it all to yourself won’t leave you feeling guilty at all. The dish has enough flavour so it tastes good in a “clean” way by itself but I prefer it with the housemade sambal belachan.
Not fish head because they recommended the whole fish. A failure. Not much meat and almost all the ingredients were poor.
Visually, the minced meat is quite haphazard. Like most homemade tofu, it's just different, but also like most homemade tofu, it's near tasteless. The minced meat was fine therefore I ate both components together.
Their most famous item. It probably should be named milk powder pork ribs since it's what sets them apart from others. I was really divided. I hated milk powder when I was growing up - turns out that hasn't changed. I could see why this appeals to many, but not to me.
Wet hair and sand everywhere. That’s my earliest memory associated with eating this dish of “Pig’s Trotter Beehoon”. And one of my happiest too because it was during the time when I a kid (yes, dinosaurs roamed the earth then 😆), and an activity we use to do as a family was to drive to Changi Point to have a splash-around in the sea followed by a picnic.
Now, our picnic was by no means anything like the red-checkered cloth and wicker basket filled with neat triangles of sandwiches seen in picture books. Instead, my brothers and I would be standing or squatting on the sandy shore, wrapped in towels, dripping wet in our swimsuits as we wolfed down the still-hot noodles my grandmother or mum had cooked just before leaving home. I recall tightly clutching my flimsy paper plate, heaped with beehoon forked from the pot we lugged along because I didn’t want the sea breeze to carry off the divine deliciousness.
Every strand of the fragrant, slightly sticky-with-collagen goodness was precious, and whenever I found a big piece of pigskin, it felt like I hit the jackpot (fun fact: our family only used the “Ma Ling” brand of pig’s trotter that came in a yellow can). Eating the dish with sliced red chillies in soya sauce was mandatory because well, it tasted great. Moreover during that decade, the whole “eat less sodium” message hadn’t reached us yet. Ah... those were such carefree days.
Back to the present. When I tucked into the “Pig’s Trotter Beehoon” at #twochefseatingplace, I had a major flashback. As tasty as their rendition was, I couldn’t help but think of how having a sky above, sand below and being wet and slightly cold made this simple dish all the more amazing. #noshtalgia
