Saturday, July 27, 2013

Yong Kee Seafood : Go for Chao Da Bee Hoon!!


 
The family celebrated Father's Day or perhaps Grandfather's Day without our usual Teochew fare but at a zichar stall very famous for its Bee Hoon. Of course, it's not the long-queue Sembawang Bee Hoon but the Chao Da Bee Hoon(Burnt Vermicelli). 


Though we ordered the largest at $18, I felt it was not sufficient for 6 people as claimed. No wonder the boy who took my order said the large portion is not big and he could easily finish up the entire thing by himself.  Despite arriving early, the noodles took ages to be served but it was worth the wait. 
Golden brown crusty surface with moist beehoon hidden beneath. 
With crispy bits of pork lard on top, the plate was gone within seconds. I did not have enough of it, and peeped over to look at nearby tables to check out the portions. It seemed that one could get more by ordering 3 small size at $6 each rather than 1 large one at $18.  

The Stir Bak Choy, 奶白菜 ($10) with crispy whole dried shrimps was not a boring at all. The greens were not loaded with MSG, though it was not very healthy with that golden pork lard that I happily mistook as dried shrimps several times. Not a bad mistake I guess.  

But with only 5-6 deep battered prawns at $20, skip this mediocre and overpriced Salad Cream Prawns to save your wallet a hole.

Another dish which we would not order again is the Thai Pig Trotters ($22). We could not figure what exactly was very Thai about this except maybe the sauce, which was just plain sweet and nothing else. The meat was tender but the crackling was not as super crunchy as Simpang Bedok's version.  

But the Thai Hot and Sour soup or put it simply Tom Yam soup ($7) was very shiok! (perhaps better than many Thai restaurants). But the use of coconut milk and curry powder inside the soup did not find resonate with Old Ma, who still prefers the one at Seafood International. Well, try it and be your own judge.  

The Seafood Beancurd ($14) is napped in a sauce of light brown hue, topped with fish slices, sweet green peas and cuttlefish. The egg tofu encrusted in a brown case was more colorful than plain silky tofu. 

The Salt-steamed chicken ($12) was very much loved by the elderly. Marinated with chicken wine and steamed with ginger, strips of black fungus and wolfberries, the chicken pieces were not exactly smooth but penetrated with flavours. Not sure if the plate was brimming with collagen or chicken oil, but it must be some good chicken essence.  


Look out for this sign and you won't be lost

In short, the food here does not come cheap to me, but some dishes are indeed worth coming back again. Parking is an extreme hassle and avoid coming here on empty stomachs as waiting time might stretch a little. Best dish of the day? Definitely the Chao Da Bee Hoon:)

Yong Kee Seafood Restaurant
43 Jalan Besar, Singapore 208804
5pm-3am
Close Every First Wed of the Month

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