Sparklette Magazine » Shanghainese

Boon Tong Kee Chicken Rice – Really Good or Overrated?

Veron Ang — Wed, 09 Feb 2011 03:00:41 +0000

According to the culinary grapevine, Boon Tong Kee chicken rice once had the best chicken rice in Singapore. However, as most knowledgeable foodies are aware, over the years it has become more commercialised, expanding from a small humble stall to multiple outlets across the island. The menu now boasts not just chicken rice, but a plethora of local favourites such as chilli crab and raw fish salad.

Even with the wider menu, a recent visit to the branch at Bukit Timah proves that chicken is still the main draw. Every table within the eatery has at least a plate of chicken rice on it. The question remains: Is the famous Boon Tong Kee chicken rice really good or simply overrated?

Hainanese chicken rice
S$13++ for half a chicken
S$0.50++ for a plate of rice
Rating:

Our order of chicken arrives sitting on a bed of greens, both skin and bone included. Glistening with oil, this looks like it’s going to be a very sinful meal indeed. Yet for all the hype and hoopla, the meat tastes remarkably ordinary. Yes, it is tender, but not as tasty as many other chicken rice chains such as Tong Fong Fatt and Wee Nam Kee, which sell the same dish for a fraction of the price. If I was in a blindfolded taste test, I would not be able to tell this apart from any less famous neighbourhood chicken rice stall.

Presented in the shape of a pyramid, the rice fares somewhat better with a wonderful fragrance, but surely not enough to save the dish.

One major sore point is the price. You would expect to fork out a lot more for chicken rice here than at other places. Even with the levy of service charges, be prepared to pay 50 cents for a glass of water.

Tip: Pickled vegetables and wet towels are automatically placed on your table upon arrival. Ask the staff to remove these to save $2 and $0.50 each respectively.

For the relatively high prices and all the hype surrounding the chain, the Boon Tong Kee chicken rice falls short of its significant potential.

Have Your Say!

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

What do you think of Boon Tong Kee chicken rice? Really good or overrated? Share with us in the comments!

Boon Tong Kee Chicken Rice
- 399/401/403 Balestier Road | Tel: +65 6254 3937 / +65 6256 0138
- 470/472 MacPherson Road | Tel: +65 6746 2774
- 34 Whampoa West #01-93 | Tel: +65 6299 9880
- 425 River Valley Road | Tel: +65 6736 3213
- 199 East Coast Road | Tel: +65 6478 1462
- 18 Cheong Chin Nam Road | Tel: +65 6463 2289
Website

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Paradise Dynasty – The Colourful Xiao Long Bao Are a Big Draw

Veron Ang — Mon, 08 Nov 2010 03:00:27 +0000

Think it’s easy to find a restaurant in the heart of Orchard Road that serves up excellent food at affordable prices? Trust me, it isn’t.

That is why Paradise Dynasty is such a rare find. The new restaurant by Paradise Group dishes up a plethora of northern and southern Chinese cuisine in ION Orchard. The type of food you can find here includes dim sum, la mian (handmade noodle) and a range of fried meat, seafood and vegetable dishes.

While the concept may be that of casual dining, the interiors are far from casual. When you enter the restaurant and pass through a corridor, you can watch chefs molding colourful pieces of the house specialty xiao long bao. The grand dining hall sports a high ceiling, with windows offering panoramic views of the bustling Orchard Road. From 100-year-old timber wall panels and chandeliers made to resemble imperial court lamps, the ambience is very much like Imperial China with a contemporary feel.

Dim Sum

Choose from eight sumptuous flavours like black truffle, foie gras, garlic, ginseng, cheese, Szechuan and crab roe!

Just by looking at the round bamboo baskets placed on almost every table, you can pick up that the delicate xiao long bao are a big draw. After all, how often do you see them in striking colours like pink and black and innovative flavours like cheese and foie gras? Altogether, they come in eight colours, each one representing a unique flavour.

Xiao Long Bao sampling basket (steamed soup dumplings)
S$13.80++ (8 pieces)

The “extra” ingredients taste subtle rather than overwhelm the filling. Regardless of which flavour you go for, the xiao long bao tastes marvellous, bursting with hot, fragrant broth with a tinge of novelty.

Original (white) – As the acid test of the sampler, the classic soup dumpling with its thin, firm skin passes with flying colours.

(S$6.80++ for 6; S$9.80++ for 10)
Ginseng (green) – The herbal flavour is very distinct in this green cutie.

(S$12.80++ for 6; S$19.80++ for 10)
Foie gras (brown) – At almost twice the price, it is difficult to tell this apart from the original.

(S$12.80++ for 6; S$19.80++ for 10)
Black Truffle (black) – The earthy taste of truffles adds an interesting dimension to the filling. This is one of my favourites.

(S$12.80++ for 6; S$19.80++ for 10)
Cheese (yellow) – A popular hit with kids, mozzarella cheese is added in small amounts for a rich and satisfying morsel.

(S$8.80++ for 6; S$13.80++ for 10)
Crab Roe (orange) – Sweet crab meat and a dash of crab roe are added to the pork filling.

(S$12.80++ for 6; S$19.80++ for 10)
Garlic (grey) – Uh, get this only if you like the garlicky taste.

(S$8.80++ for 6; S$13.80++ for 10)
Szechuan (pink) – A light hand is employed with the chilli oil and peppercorns. The spiciness may be mild, but still ups the excitement factor.

(S$8.80++ for 6; S$13.80++ for 10)

You can indulge in all eight flavours in the sampling basket. Then, when you have decided on your favourites, order them separately. (That somewhat reminds me of the buffet at Rice Table Indonesian Restaurant where every dish is served at the beginning for sampling before you go on to order your favourites.)

To make it even more fun, follow the colourful guide available on every table for the proper sequence to eat the dumplings, starting from the mildest-flavoured to the heaviest.

Pork dumpling with chilli sauce
S$4.80++
Rating:

Apart from the colourful xiao long bao, the pork dumpling with chilli sauce also makes a first-rate starter. The addictive tangy and spicy sauce would take your taste buds one step beyond.

While enjoying your dim sum, a tea pouring expert who hails from the Sichuan province in China would go from table to table to refill cups. Amazingly, he pours from a pot with a meter-long spout with no spillage. Check out his feat in this video:

Have you ever seen such skillful tea pouring? Perhaps the more familiar teh tarik uncle comes to mind!

Appetisers & Small Dishes

Drunken chicken
Rating:

The drunken chicken cold dish tastes remarkably like… regular chicken. While I am not expecting full on liquor flavour, the taste of Chinese wine or liquor is sorely absent. Maybe it’s true what they say: When you visit a Chinese restaurant, always go for the other white meat.

Braised pork belly
S$12++
Rating:

If you are the kind that live to eat and throw your doctor’s advice to the wind, you would have no problems eating the delicious braised pork belly. Soaked in a delectable sweet dark sauce, the sinful meat gushes pork fat at first bite. Strictly not for the squeamish or health-conscious!

La Mian

Another major offering at Paradise Dynasty is the wide range of la mian. 18 types in total grace the menu, with ingredients ranging from pork and beef to chicken and seafood.

La Mian with poached marbled beef in Szechuan style
S$10.80++
Rating:

The la mian with poached marbled beef in Szechuan style would appeal to all you spicy food lovers (Hint: Don’t forget to take my poll below)! I approach the flaming red soup with caution, getting ready to douse my tongue with cold water any moment. Surprisingly, the thought that comes to mind on the very first sip is “Hey, it’s not that spicy”. It does pack a punch, but certainly not nostril-searing hot. If you’ve ever had a mala steamboat you would find this familiar in a more savoury way. “Shiok” is the word! (Aside: I would gladly have this over that overpriced curry rice at the basement.) My only gripe is that the beef slices could be more tender.

La Mian with sliced pork in signature pork broth soup
S$9.80++
Rating:

The la mian with sliced pork in signature pork broth soup looks bland on first sight, but explodes with flavour in the mouth. Apparently, the signature stock uses ingredients like pork bone, pork ribs and whole chicken and is simmered over slow fire for 12 hours before being served.

Desserts

Glutinous rice dumplings in ginger soup
Rating:

End the meal on a sweet note with the glutinous rice dumplings in ginger soup. Not only is the calming ginger soup excellent as a light finish to a heavy meal, it has antioxidant and anti-inflammatory properties, too.

Soufflé egg white balls stuffed with red bean and banana
S$4.50++ (3 pieces)
Rating:

The soufflé egg white balls has a delightful red bean and banana filling, held together in a light and fluffy skin. After a big meal, this may feel rather heavy on the palate, and is more ideal as an afternoon tea snack.

In addition to the quality food, you will also appreciate the service here. Even with the brisk business, the waitstaff are very efficient and always at the ready to bring extra bowls and plates or refill our cups.

If you are in search of quality Chinese fares at exceedingly reasonable prices and great quality, you will find Paradise Dynasty hard to beat.

Have Your Say!

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

What do you think of the colourful soup dumplings? Have you come across any affordable, quality finds in town? Share with us in the comments!

Paradise Dynasty
ION Orchard
2 Orchard Turn #04-12A
Singapore 238801
Tel: +65 6509 9118 | Website
Service:

Opening hours:
Mon – Fri: 11am – 10pm
Sat, Sun & Public Holidays: 10am – 10pm

View the original article and join the discussion at:
http://sparklette.net/food/paradise-dynasty/ | 10 comments

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The Cathay Restaurant – Revival of an Era Past

Veron Ang — Thu, 22 Oct 2009 08:43:22 +0000

Not many home-grown companies in Singapore can boast a history like that of The Cathay Restaurant. They had their roots planted in 1940, going back to even before the World War 2! In their heyday, they were considered one of the finest Chinese restaurants in Singapore.

As you enter the restaurant, what first strike you are the blown-up photographs of movie stars and singers from the yesteryear that cover the walls. At the same time, you hear music from the golden era playing in the background. One tune that I immediately recognise is 泥娃娃 (clay doll), a song from my grandparents’ time!

As you can see, this place goes way back. Today, it is popular for its dim sum and wide array of Cantonese and Shanghainese cuisine. I have the opportunity to partake in a private tasting session comprising a good mix of traditional and creative dishes.

Cathay twin combination 国泰双拼 (玉露日式炬鲈鱼拼千丝芝士球)
$14.80++
Rating:

I kick off my meal with an appetiser: the twin combination of scallop and sea perch. The first thing that I notice is the beautiful Western-style presentation of the food. While a stylish plating is welcomed, the mark of a good restaurant still lies in the cooking.

On that note, this dish does not disappoint.

The curious-looking “shaggy-haired” ball is actually scallop, which just happens to be one of my favourite seafood. Deep-fried and stuffed with cheese, the scallop is lightly sweet with a soft texture. The cheese tastes heavenly and adds a touch of uniqueness.

The second part of this dish is the baked sea perch fillet, coupled with the delightful fish roe and egg white. The fish is nice and firm, its smooth flesh going well with the special sweet-tasting sauce.

Shark’s bone cartilage with bamboo pith in spaghetti squash melon 千丝白玉炖鲨鱼骨汤
$16++
Rating:

An unusual creation is the shark bone cartilage soup. The milky soup comprising bamboo pith is the product of an 8-hour-long labour of love. Its pleasant mild flavour, antioxidant and anti-inflammatory health benefits, plus the collagen protein content, would help it find many fans.

Indeed, after drinking the soup, I feel healthier! It may have been the placebo effect though.

Notice that the soup comes in a hollowed out spaghetti squash. This fruit earned its name from the way its flesh falls out in strands resembling spaghetti. The Chinese liken it to shark’s fin, and Chinese restaurants frequently market it as shark’s fin melon.

The soup and the melon are very filling, so this dish can even be a meal on its own!

Pan-fried pork chop 中式猪仔柳
$7++
Rating:

For people that can’t do without meat in their diet, I recommend the pan-fried pork chop. Judging from the burst after burst of flavour with each bite, it’s obvious that the cut of meat has been well marinated. The pairing with diced fruit is a surprise. They lend a bit of crunch and a hint of tartness that brings out the sweet and salty flavours in the meat perfectly.

This medley of meat and fruit sure is interesting, but more importantly, it actually works. It would have been perfect if the meat is a tad more tender and less chewy. Nonetheless, this is one of my favourite dishes for the day.

Braised stuffed fresh scallop with prawn paste in crab meat sauce 银湖百花酿带子
$8.80++
Rating:

Seafood fans would absolutely love this dish, a composition of fresh scallop, prawn paste and crab meat. In other words, you get all the good stuff on one plate! Additionally, the whole thing is smothered in crab meat sauce! Simply sublime.

The part I love most are the oodles of crab meat. They come with all the seafood sweetness, and none of the shell cracking! The only thing I can find fault with is the prawn paste, which reminds me too much of those pseudo prawn/lobster balls you find at steamboat restaurants.

Crispy noodle with king prawn 香煎大虾脆筒面
$12.80++
Rating:

Another must for seafood lovers is the crispy noodle with king prawn. The king prawn even sits on a “throne”, none other than noodles that have been painstakingly shaped into a small bowl.

You may think that the star of a dish like this is the prawn itself, which is big, firm and delicious, or even the noodles that are imported from Japan. But for me, the star is really the gravy. Made from chicken stock and the head of the king prawn, the result is a heady (no pun intended) sweet-tasting and full-flavoured gravy.

Cream of almond mousse with snow lotus 椰皇杏汁炖天山雪莲
$12++
Rating:

Dessert is warm almond mousse filled with goodies like gingko nuts. It is done perfectly — thick and yummy, and not too sweet. Plus, because it is served in a young coconut shell, you can scrape out and enjoy the gelatinous strips of coconut flesh. Now, tell me if that’s not a wholesome dessert!

After showing my Mom the photos that I took of the food and the restaurant, she had a sad look in her eyes because she couldn’t join me for the meal. Yes, this is one of those places that are perfect for family gatherings. You can safely bring your parents here and know that they would enjoy the food.

The Cathay Restaurant 国泰
The Cathay
2 Handy Road #02-01
Singapore 229233
Tel: +65 6732 6623
Service:
www.thecathayrestaurant.com.sg

Bus services: 64, 65, 139, 578, 579, 581, 587, 590, 598, NR6, NR7
Nearest MRT: Dhoby Ghaut

Opening hours:
11:30am – 3pm, 6 – 10:30pm (Mon – Sat)
10am – 3pm, 6 – 10:30pm (Sun)

View the original article and join the discussion at:
http://sparklette.net/food/cathay-restaurant/ | 9 comments

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Appetisers & Small Dishes

La Mian

Desserts

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Sparklette Magazine » Shanghainese

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