Not unlike numerous (hooray for double negatives!) other eateries, we've seen Ting Heng Seafood Restaurant (82 Tiong Poh Road, tel : +65 6323 6830) countless times when we're in the vicinity. We wanted to find out if they were any good so that we can count them into the cluster of cze char we can depend on in this area. That included places like Sin Hoi Sai, Tian Tian Seafood, Lao You Ji, Kampong Chicken Eating House and No. 3 Crab Delicacy.
We ordered claypot mutton because we like mutton/lamb. The meat for some reasons is not so commonly available in cze char and hence we were keen in finding out if this particular one was good. It wasn't. The lamb flavour was washed out by the stewing sauce and whatever processing they might have done on the meat. It wasn't a bad braised meat in claypot dish per se, but I eat lamb/mutton for their flavour and this one like many renditions, had failed me. This one, was definitely not a match for the rendition at Spring Court.
These prawns were a signature dish they had. The cooking involved some deep frying and stock glazing of those prawns. Flavour's not bad but it tasted like a generic stock which didn't have any identifiable flavour. Meat of those prawns were a little dry from the frying. Didn't taste bad though. There was some head fat that added flavour and a lot of those flavour were accumulated at the area near the head and the trimmed off legs.
That's claypot tofu and chicken cooked with salted fish - another signature dish from Ting Heng. This was delicious in that fishy salty manner. Great with rice. This was a small portion at $14 and the portions were really pretty small.
Ting Heng has a dish of small pig intestines (粉肠) stir fried with black pepper. I had initially thought it to be in a black pepper sauce but it wasn't so. It was just wok scorched intestines stir fried in black pepper and oil with bell peppers and onions. This rendition without sauce was pretty good. Nice chew.
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