891 Upper East Coast Rd (Map) 11.45am – 2.30pm, 5.45pm – 9.30pm Mon
Steve Chia is one of the two sons that left the original family's Sik Wai Sin (defunct) and went his own way. Both he and his younger brother Desmond have now set up their own eateries after their father retired. The menu is largely the same and still worth the occasional visit when you need old school Cantonese fare. His steamed carp fish head with taucheo or soybean paste is the blue plate special, rendered with a touch of plum in the sauce mix, but regulars also never pass up on the prawn tofu and the steamed pork patty with salted fish, all extremely comforting with a bowl of steamed rice. One other dish, not from the original menu, is the uber smooth steamed chicken rubbed with some starch, seasoning and steamed till it is slippery, soft and juicy.
Hong Kong Street Chen Tek Ji
132 Changi Rd (Map) 11am – 2.30pm, 5pm – 11pm
The brand of Cantonese cuisine served under the Hong Kong Street name is really the brainchild of the late Ah Hon, who pioneered this class of comfort Cantonese cze cha fare. Prawn paste chicken, sum lo hor fun and the signature fish head beehoon with milky broth are what they are famous for. This outlet offers one of the most collagenous broth with their fish head or fish slice noodle. Extremely moreish and if you let it sit for 5 minutes, a film of collagen forms atop. The fish is very fresh, and they put a mount of greens over it. They are also popular for their ha cheong kai or prawn paste chicken, plus classics like black bean pork ribs with bitter melon (fu kwa pai kwat). They have simple stir fry garlic vegetables or you can go for the more intense sambal kangkong. The menu has over 60 items and the high fire woks in open kitchens never stop roaring in the perpetually packed little corner coffeeshop.
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