Kong Wai Cantonese Cuisines, Tiong Bahru Food Centre

I remember walking past Kong Wai Cantonese Cuisines (#02-52 Tiong Bahru Food Centre, 30 Seng Poh Road, tel : +65 9003 9117) on a number of occasions and haven't paid much attention to them mostly. For some reasons my interest was piqued recently. Must have been something on their menu that had subconsciously caught my attention and subtly taken root. Anyways, we came over for dinner. These guys open till 10.30pm.

By the way, portions aren't big. All the food in here fed two. For $49. We were still kinda peckish afterward. 😲

We ordered their butter cheese pork chop. With the name of the dish in mind, no one would be blamed for wondering what in the world this was supposed to be. 😂 

The proprietress did also mention beforehand that there's no cheese in it. This was as much as we knew from the vague "no cheese" description. While we were eating it, we didn't taste any butter as well. But damn this was delicious. What I could visually identify were slices of pork, eggs, onion and curry leaves.

Pretty decent rendition of nai bai (奶白) stir fried with fermented bean curd (腐乳). The nai bai which was coated in that fermented bean curd sauce, bits of garlic and a little bit of heat from sliced chilli padi was suitably crunchy. As we were going through them though, we felt that the sauce didn't pack the punch we experienced at Long Ji. Would have loved for more of that fermented bean flavour to come through. But it wasn't a bad dish.

We wanted sliced fish in black bean sauce. That's not on the menu but seeing that they have black bean sauce dishes and also sliced fish, we figured they could put the two together and they did. Not a bad rendition but not getting the nuances of fermented black bean in this. Couldn't find the actual whole beans in the sauce, just bits of them. The sauce was still delicious though.

Stir fried kailan with prawns. Competently done with loads of prawn-y flavour in the salty sauce which was made for pairing with rice. The Chinese name mentioned 虾球 so we weren't expecting shells but I guess that's their rendition. While I couldn't be sure, these prawns tasted like they had been deep fried before being stir fried.