Sek Tong Gai (#02-76 Commonwealth Crescent Food Centre, 31 Commonwealth Crescent) has been around for years. We've heard them mentioned numerous times over those years but for reasons, their location at Commonwealth Crescent never registered. Noticed the stall recently and we decided to try.
Operation appeared to be a one man show apparently and the wait can be long. We also noticed that proprietor making effort, trying to get our food to us even though he was unwilling to commit to how long a wait we'd have to go through. Our dishes started rolling in after a relatively short 20 minutes...
First in was their claypot chicken with salted fish (咸鱼砂煲鸡). The name of the dish in no way described the dark savoury caramel soy intensity in the sauce. Reminded me of gong bao gravy minus the heat and sweetness. All chicken chunks were boneless. Awesome dish.
Sweet and sour pork tasted different from most. This sesame seed sprinkled rendition had sauce that seemed to be missing something which I cannot put a finger too. Pork was deep fried with a crusty surface there was more crunch to them than we expected. Not bad tasting but the overall taste and texture profile kinda threw me off.
This was called poached kailan in Two Ways. The vegetable's poached with a delicious soy (maybe oyster) sauce and then topped with its deep fried julienned leaves and crispy whitebait. The crispy toppings had a seafood-y umami and the quality of the kailan itself was exceptional. Stems weren't fibrous. 👍🏼
咸鱼蟹肉炒饭. Or fried rice with fresh crab meat and salted fish. It's worth noting that 'fresh' is an operative word here. Meat's not bottled/jarred/canned and tasted like it had been extracted not long ago. There's also plenty of dried scallop bits as well.
The initial impression as that the fried rice was bland. The taste grew onto us as we ate and we also slowly realized that it was pretty lightweight as fried rice that didn't settle heavily as many are wont to. Not bad.
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