PEr FYI

June 11, 2017

Nam Heong Vintage, Kuala Lumpur…chicken hor fun is amongst the league of legends

As Asians, we’re constantly searching for the newest and hottest restaurants with innovative cuisines and are adorned with the latest, most stylish decor. Yes, being up to date on the restaurant scene is fun – and a Singapore necessity- but at times we forget about the historical gems.

Nam Heong Vintage’s unique and retro feel will transport you back in history and keep you wanting to stop time to cherish their delicious eats.

Order this: The egg tarts make a good start. The filling is delicate and sweet. The shell is crispy, flaky and buttery. The Nam Heong chicken hor fun aka kai see hor fun consisting of super smooth flat rice noodles (kuey teow) and shredded tender poached chicken. The awesomeness lies in the incredibly flavoursome soup with that vivid layer of orange oil that comes from boiling the prawn heads. I downed the bowl in record time; slurping up every strand of the noodles and drinking up every drop of soup.

Don’t order this: signature chicken rice with steamed chicken. Nam Heong used to be famous for its chicken rice, but sadly it’s a dish which should finally be laid to rest here.

You would not want to miss the chicken hor fun, though. It’s way up there amongst the league of legends. This is the true truth as I say it as it is…

 

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April 30, 2017

Chin Huat Live Seafood, Singapore…pumpkin crab is definitely something to savor.

There’s a lot to love about the not-so-humble crab. Singaporeans will travel to great lengths searching for the perfect plate.

You know the fish is fresh when you can spy it all glistening in the cases up front. At Chin Huat, bountiful seafood tanks packed with live produce tempts you on arrival. The menu extends to a full carte with lobster, elephant clam, bamboo clam, Dungeness crab, prawns, shell items. The pumpkin crab features the sweet and refined earthy flavor of pumpkin all umami thick, and orangey-yellow creamy, accented with tender crab meat. Second best is the stir fried crab with salted egg where the salted egg creates a lovely golden crust  – crisp and rich.

Whether you’re craving a simple clam  or an ornate plate of crabs, this is one of the better seafood restaurants in Singapore. This is the true truth as I say it as it is…

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January 31, 2016

Laem Cha-Roen Seafood, Bangkok…tasty and satisfying but not as good as Somboon Seafood

Every seafood classic is here. In the broadest terms, the food is very good rather than excellent, slightly too pricey, not as good value as Somboon Seafood – still the best seafood restaurant in the country. But should you be in CentralWorld, you really should pay a visit.

The food for the most part hard to fault, and the venue’s charming vibe makes it worthy of your time. But there are a few shortcomings – and at these prices, you have to be famous to get away with them.

The steamed sea bass with chili, garlic and lime sauce has fragrant and light flavours while the deep fried dry squid isn’t quite the real deal. However, the prawn salad with sweet lemon dressing in taro basket has an extra burst of flavours and the fried shrimp cake are delicious. The ever so famous tom yum goong here has all the tanginess and spiciness that defines Thai flavour.

It was tasty and satisfying but not as good as Somboon Seafood down the road. This is the true truth as  say it as it is…

Laem-charoen-seafood bkk

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