Boon Tong Kee has been around for well over three decades and is possibly the most famous name for branded chicken rice chains in this country. Their rise to fame back in the day in Chinatown came from making chicken rice which is by the way still pretty decent these days; in the recent decade, it's also a bunch of other tze char options from their menu. Very much the way Pow Sing is.
This is the branch that most people refer to as being in Boon Keng (Blk 34 Whampoa West #01-93, tel : + 65 6299 9880). The outlet with decor that could have been a blast from the past and the service crew hasn't been overrun by foreigners.
I was about to comment that the boiled/poached chicken that they serve was just passable. After a bit more thought, it was actually not bad. I've had worse in many other places. Places that survive by the virtue of them being the only shop in the locale and people didn't really have another other choice. In Boon Tong Kee, the residents in the vicinity have that choice and I'm sure they chose here because they did like the smooth and tender chook sitting in the soy and sesame concoction. The rice was grainy, not excessively greasy and rather light. But I seem to recall better flavours coming from them back in the past. I'm not a fan of their chilli sauce.
This kailan stir fried with minced garlic was the obligatory green of the day. It was ok, I'm not particularly a big fan, but I don't dislike it neither. It was really just okay.
I liked their crispy skinned tofu. They have somehow managed a crispy skin, lightly salted that is separate from the silken steaming tofu that is on the inside.
Stir fried pig liver in claypot was good. The doneness of the livers were perfect.
We ordered their deep fried shrimp toast out of curiosity as they cost $16 for four pieces and that was the minimal quantity per order that one could make. It was actually rather good in spite of some minor apprehension. There was a lot of real shrimp that was pressed into what tasted like shrimp paste.
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