Hong Kong Street Chen Tek Ji 304 Ubi Ave 1 #01-103 (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 in Singapore back in the 90s. Many of his ex-chefs have moved on and started outlets in that name, independent of each other, but this one stands out. From prawn paste chicken or ha Cheong kai, to sum lo hor fun (three-ingredient rice ribbon noodles) and the signature fish head beehoon with milky broth is what they are famous. This outlet offers one of the most collagenous broths with their fish head or fish slice noodle. Extremely moreish and if you let it sit for 5 minutes, collagenous film forms atop. The fish is very fresh and they put a mount of greens over it. They are also popular for 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 this perpetually packed little corner coffeeshop.
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