We've had dinner here at Sin Hoi Sai (55 Tiong Bahru Road, #01-59, tel : +65 6223 0810) once a while ago. We remembered the food being not bad so we came back in force.
If there was a dish I'd definitely come back for, it'll be their stir fried hor fun with sliced fish. It tasted pretty much like how it looked. Wasn't excessively greasy and I liked the saltiness.
Hot plate tofu was okay. It's not particularly outstanding but it wasn't badly done either.
Sin Hoi Sai serves their prawn paste chicken old school style. They don't come in just wings or mid wings. It's any part of a chopped up chicken that has meat. These had a crisp on the outside and were juicy on the inside along with a nice prawn paste flavouring. We had seconds.
I thought that the sambal belachan being a nice complement to the prawn paste chicken was mention worthy. 🔥
We ordered gong gong (also known as pearl or dog conch) because it was on the menu. These weren't that good eating for me as the meat wasn't so easily extracted from the shells. The snails weren't firm enough to survive extraction leaving half their bodies trapped and me unsatisfied.
There was a decent sweet and sour pork from their kitchen.
I particularly liked their sambal petai with minced meat. Both the crunchy stink beans and meat paired nicely with the sambal and was delicious with rice.
Will pass on the sweet potato leaves stir fried with fermented tofu the next time. There was too little fermented tofu flavour to do it any justice. This was simply subpar.
Cze char has got to have rice, no?
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