We've seen Por Kee Eating House 1996 (69 Seng Poh Lane, #01-02, tel : +65 6221 0582) more times then we've cared to count but I personally don't remember if I've ever eaten here. This place is old school local Chinese zi char.
If you don't like al fresco, reservations are recommended for the precious air conditioned seats indoors to escape the sweltering humidity and the occasional whiffs of vehicle exhaust every time an automobile parks or drives off nearby. Luckily we've lived here all our lives and have developed the ability to even drink hot Chinese tea in such discomforting weather. 😂
By the way, that tea isn't shabby. It's not great but it's astringent.
The house made bean curd was a recommended dish of theirs. One could argue that $18 for tofu is expensive but then again, they're also not so secretly also selling you the shreds of sea cucumber in there as well. Yes you paid for those too for each order and those things generally aren't cheap. Anyways, tofu's quite nice. Quivery and tender insides that readily disintegrates. Even the boring looking brown sauce tasted pretty good.
We had ee fu noodles. What differentiates theirs from most other ee fu noodles is that there are two types of mushrooms in it and strips of pork. I don't believe I've ever had any that has more than one type of mushroom or even any meat. Flavour wise, it's competent.
Por Kee is known for their champagne pork ribs. I don't know if champagne pork ribs are actually marinated with champagne but even if they were, sparking white is probably the highest expense they would spare. These are available in regular short ribs. But we got the long rib version which comes with fork and knife to...slice the meat off the bone. It's okay. Doesn't suck. Ribs were fat laced and pretty meaty with a solid browned surface glazed in their sweet savoury sauce. It's not as sweet as I imagined.
Orh nee was pretty lumpy. We got past that by using chopsticks to mash the chunks of yam against the spoon. Not bad tasting per se but it's not an outstanding rendition. I was looking forward to a stronger flavour from the yam and perhaps a fragrance from something but it wasn't there. The first thought that came to mind was that it was a little diluted. If you catch my drift.
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