Hong Chang Eating House

Eatery Review: 

Hong Chang Eating House

Renown for: 

Frog Porridge, Sambal Stingray, Zi Char

Cuisine: 

Chinese (Cantonese); Local Fare

Getting there: 

Bus services 28, 93 and 153 stop on the same side as the establishment. The closest MRT station is Serangoon. Dismal amount of public parking space along Somerville Walk; better luck trying to find a space among the private houses. 

When to go: 

Dinner’s the only time you should have a meal here. As it’s comically adjacent to vehicle tuning workshops, lunch here could mean you’ll probably be inhaling petrol fumes with your sambal sting ray!

Food Waiting Time: 
7 Mins

Ambience: 

Coffee shop by the road with outdoor seating. Somewhat ample seats available, both indoors and out. Might get the occasional drag racer speeding through Upper Serangoon Road to distract you from the meal, but other than that, not much of a scenery to clap eyes on. 

First Impressions: 

Reading about this place in a magazine featuring underrated hawkers inspired me to check it out for myself. I’ve always been one to support the underdogs of any craft because they tend to do something that might just surprise you, and in this case, they surely didn't disappoint. A word of caution, this place doesn't have a traditional menu - less the signboard for porridge and stingray - so make sure you know what you want when ordering.  

Hong Chang Eating House @ 2 Braddell Road

The crux: 

Fried Rice

The food came in staggered but in reasonable time. First to come was the Fried Rice, and it came in smelling absolutely tantalising! It had a significant dose of wok hei which perfumed thru the entire dish. It was very simple, but properly done, all fried rice should take after this one! The addition of freshly, crisp Ikan Bilis was a good touch. Not only was it functional as a garnish, it worked well together with the smoky wok hei-ness of the dish to add a different contrast of savouriness.  

Frog Leg Porridge

Next was the Frog Leg Porridge. By far the best I’ve had in a very long time! Starting with the plain porridge, it was thick, really thick, just how I like my Cantonese-style porridge. It had to be thick to hold the kung-pao sauce from the frog legs. The porridge was lightly seasoned so as to accommodate the more savoury sauce from the frog legs. However, it was good enough to have it on its own. The frog legs were perfectly cooked as well, extremely tender with just a little bite to the meat. Frog being mild tasting in itself - some say they even taste like chicken - has to go with a substantial sauce to bring out its natural flavour or use it as a vehicle to carry the sauce. In this case, the sauce was heavily seasoned with ginger, spring onions and dried chilli. Coupled with a luscious, lip-smacking, savoury sauce made from cooking the frogs in it, with the bolster of oyster and soy sauce to back it up, made it an extremely enjoyable and tasty dish to finish. This was definitely the star, and something not to be missed. 

Sambal Kang Kong & Onion Omelette

The Sambal Kang Kong and Onion Omelette came not long after. The kang kong was tender and well seasoned with hei bi hiam and sambal. Personally, the sambal could have been spicer but others might not feel so. However, this dish was just average, in the sense that you can find one at any decent hawker centre. 

The omelette was a tad on the oily side but was perfectly seasoned and cooked. Soft and pillowy eggs carrying a slight fresh crunch from the onions. Again, similar with the kang kong, average dish - many replicators. 

Sambal Stingray

Lastly, Sambal Stingray - what we’re here for! The stingray was perfectly cooked! Tough to get the timing right on such irregular cuts of fish, with varying thicknesses. The stingray was somewhat fresh tasting, but felt ‘old’ in regards to the age of the stingray. Similar logic to veal and beef. Again, the sambal could have been spicer. Cincalok always goes as a complement to Sambal Stingray as it cuts through the richness and spiciness of the sambal. This was no different, however, the cincalok could have had more acidity and more fermented shrimp flavour. Other than that, this was pretty well done Sambal Stingray. 

A final note on the service you might get. Our drinks took almost 30mins to come! Even after reminding the staff 3 times about our drink orders. Getting hold of their attention also requires some guts to either stand up and call for one, or wave your arm frantically like an insaniac.         

Price & Value for money: 

$39 for dinner for 2 and eating to our heart’s content. Good value for money. 

The verdict: 

Overall, a clear win for the underdogs on this occasion. Coming here - even if it is out of the way -  just for the Frog Leg Porridge will see you leaving thoroughly satisfied, but do not neglect the fact they still have a pretty noteworthy Sambal Stingray hiding in the back. This place will surely be my go-to place for well-priced Frog Leg Porridge. I’ll be back for more!

Final Score: 

8/10

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Ramen Santouka

Restaurant Review 

Ramen Santouka

Renown for: 

Hokkaido Ramen, Tokusen Toroniku (Pork Cheeks)

Cuisine: 

Japanese

Getting there: 

Very easy access into the mall itself; Central is just above Clarke Quay MRT. It’s finding this reclusive outlet that proves to be tricky, a real blink-and-you’ll-miss-it kind of place. Located on level 2, blue zone of the Central @ Clarke Quay, its right behind Rendezvous Nasi Padang; just walk right thru it to get there.

When to go: 

Operating hours are from 1100hrs to 2200hrs, daily. As it’s a tiny establishment, compared to its’ competitors nearby, queuing will be inevitable, so either go for your meals there really early or really late to minimise the waiting time.

Waiting Time: 

3 Mins (Now thats what I call Fast Food! McD’s watch out!)

Ambience: 

Tiny 35 - 40 seater Japanese noodle house get-up. Getting in and out of your seat would probably be easier if you were a contortionist; or a stick - nearly sat on a lady’s shopping bag trying to get in! The restaurant faces out towards the Singapore River with fantastic views of the quay, something you wouldn't expect at a place like this and certainly not at that price point!

First Impressions: 

Being a ramen virgin - my only other experience with it was at Ajisen Ramen, which was horrendous compared to this - I didn’t really didn’t know what to expect, let alone give a proper, ramen-connoisseur’s take on it, but I will give it my best shot, I promise you that. Ramen has always been a mystery to me. Resembling instant noodles from my childhood. I would ask myself before ordering it, “why would I pay such a premium to have instant noodles?” Oh have I been proven wrong, so-so wrong. Coming by at 9pm - on a monday night, no less - I thought I could beat the dinner crowd and get a seat easily, and maybe test out their food and service quality when they’re about to close. Once again my presumptions have gotten the better of me. There was still a queue! At a time where other restaurants would be winding down for the day, Santouka still attracts a sizeable following. Note: whenever you see a queue outside a restaurant/eatery/food stall/etc. well after the meal time, you can be pretty sure they’re doing something right. At Santouka, its’ not just the ramen.

Santouka Ramen @ the Central

The crux: 

Tonkusen Toroniku Ramen

My orders came quick! So fast indeed, even McDonald’s would be ashamed! I ordered what was recommended to me by a fellow friend who relishes in the fact this is the best, go-to place for ramen. The Tokusen Toroniku Miso Ramen, which consisted of what the name suggests - ramen - and pork cheeks. With an additional order of Komi Tamago. 

The ramen soup was UNBELIEVABLY fantastic! Hot, rich, savoury, salty, umami soy flavour dominated the palate. The Miso base complemented and reinforced the robust stock from which has been simmering away, never boiled, to get all the goodness from the pork bones before adding the other flavouring ingredients. By doing this it allowed the stock to fully absorb all the flavour from the pork in a very slow and soothing way to extract flavours - instead of simply boiling them, which shocks the bones and creates a ‘protective’ layer of cooked meat around it which prevents thorough flavour extraction. 

There are other soup base options here besides miso, there’s shoyu, kara-miso and shio, but so far I’ve only had time and space to sample one. 

I can see that Santouka prides itself on its’ soup base more than its noodles as it was drowned and lost in that awesome broth. Although being a ramen place, the ramen played second fiddle to the soup. It still had a bite to it - al dente - giving the dish a textural depth. Other than that, you couldn’t taste much from the noodles merely because the soup was too overpowering. However, I’m not complaining. 

Miso ramen & Komi Tamago

I was so surprised by the Komi Tamago that it was cold; it caught me off-guard! You’ll hardly see a cold dish complementing a hot dish in traditional western cookery - not the modern avant garde stuff. Trust the Japanese to come up with such cunning! The egg was perfectly cooked! Just to my liking, semi-hard white, and just before the yolk, just set white. Yolk still semi-runny to give textural contrast with its custard like centre. Perfection. Moreover, the flavour from it being cooked in a shoyu stock with mirin, sake and sugar, was subtle and present, but not overwhelming.

Tonkusen Toroniku

Finally, the rockstar of the show! The grilled & braised pork cheeks. Done so fundamentally well, you can be sure of its’ taste and texture every time you have it. Soft, tender, melts in your mouth and not on your chopsticks! One can see the layer of shimmering fat on the surface of the pork and imagine it clogging up their arteries, but put a slice in your mouth and all is forgotten as you shut your mouth and let the pork do the talking - or in this case, the melting. Its’ texture resembled that of foie gras and flavour that of fatty tuna. Although it wasn’t very hot, it was adequate as if it were hot, then all the well marbled, intramuscular fat would have then dripped away. The cheek was also very well seasoned and its roasted flavour was prominent. 

Sadly, my dinner had to end on a sour note. Probably being in a rush to get off work, a waiter asked me if I could move over to an adjacent table so that he could make space and add an additional table to my current table. 

Following that, another waiter, rather coldly, told me “Excuse me sir, we are closing the register, could you please pay? Thank you” I think this was just plain rude in an attempt to get me to pay. I mean he could have better formed his sentences and chose better words to make himself less forceful in getting customers to settle their bills. 

In hindsight, at the amount I paid, I was probably nit picking at their service standard, which was just average from the get-go.

  

Price & Value for money: 

$24.70 for my set with the addition of the Tamago. Very good value for money!

The verdict: 

Fabulous food, irresistible views of the Singapore River, all at a fairly non-restaurant like price. What’s there to not like about this place?! Sure there were some lapses in service, but the food more than makes up for it. Come by for their Tonkusen Toroniku Ramen and be sure to add in those green onions on the side! They add crunch, bite and freshness to the hearty soup! With that, I will be judging all other ramen against Santouka. Seeing that Santouka is a huge franchise, and its' quality hasn't been diluted by it going big, I’m definitely coming back for more! 

Santouka around the world

Final Score: 

9/10

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Two Fat Men

Restaurant Review 

Two Fat Men

Renown for: 

Thai Green Chicken Curry, Burgers, Thai Iced Tea, Basil Chicken Fried Rice, Beers

Cuisine: 

Thai Street Food; Western (Burgers); Bar/Pub 

Getting there: 

Buses coming from both Bedok Interchange and Paya Lebar make it somewhat convenient; travelling time might still take awhile to get here by bus. Some public parking around the area, but park in the rear where all the landed properties are and walk over; save the parking money for the food.

When to go: 

Dinner or supper is the only meal time here, as open from 5pm to 3am daily. Expect it to get crowded over the weekends when there are football games going on with drunk fans cheering for their teams. Any other time during the week would most certainly get you a seat. No reservations required.

Waiting Time: 

15 Mins

Ambience: 

Quaint and cosy pub with sports channels playing on the TVs. Soft wood and brick colours to complement the pub atmosphere. Music choice was questionably too ‘Pop’ for a pub.

First Impressions: 

I have been here twice before coming up with this blog, and on both occasions the food has not disappointed. I came here tonight just cause I wanted some good quality comfort food, which this place does well. Beer enthusiast will love this place as well, this being the only place I know to have Kronenbourg 1664 Blanc - My favourite beer! - on tap! They do have an extensive beer list for you to choose from with some brands I never knew existed. Being a repeat guest, I knew what to expect and what I wanted. With that I sat down with my dining buddy, ‘Big Ben’ and ordered away, secretly hoping that consistency was their strong suit.

Thai food menu

Western food menu

Alcoholic Beverages menu

The crux: 

Basil Chicken Fried Rice

This was the first dish to arrive, and my word was it smelling good! The saltiness from the fish sauce and soy sauce got to you first, then came the sweet, citrusy thai basil. This - being thai - didn’t have your typical wok hei that you’ll get from zi char styled fried rice. However, it still had the standard characteristics of thai food - sweet, spicy, sour and salty - which meant it was properly done. The bits of diced chicken were also cooked well in this dish, soft, tender and tasting of fresh thai basil. What was a bit of a pet peeve about this dish was that it wasn’t very hot and the egg on top was pre-cooked and left out for way too long - turning it almost into rubber.

Fish and Chips

This was probably the disappointment of the meal. It was pretty standard fish and chips that you can and probably should do at home instead. The fries and Tartare Sauce were store bought and the fish was so bland they could have just used the frozen stuff and they wouldn't have tasted any different. The batter was crispy - yes - but still drenched with the cooking oil. Ultimately, at $8.50, its still pretty well priced for fish and chips at a restaurant, even though I wouldn't get it again.  

Grilled Pork Neck with Tamarind Spicy Sauce

&

Grilled Squid with Thai Chilli Sauce

These 2 are simply the must haves at Two Fat Men. No matter what you’re drinking, pair it with either of these 2 and you can’t go wrong. The pork neck was great! Delightfully well cooked, tender yet still holding itself together, grilled properly and seasoned well. The squid was good too, albeit a bit over cooked - taken off the grill 30 secs too late - but still al dente. It could have been more moist as well, they should’ve basted it while it was cooking to give it more of a shine and character, moreover, I felt the portion could have been a little bigger for the price. The taste profile of the sauces were very similar and very interchangeable as well. So don't be afraid to mix it up! 

Bacon and Egg Beef Burger

It’s difficult to get really good, consistent burgers at most restaurants, the best I’ve had was the Piggy Burger at DB Bistro Moderne (thats a review for another time). So when ‘Big Ben’ asked me where I would get my burger fix from, Carl’s Jr came right out. They are able to be extremely consistent in their quality of their burgers, and prices aren’t that steep too! (Again, another time) The first time I tried this burger, I fell immediately in love with it. It was able to be juicy, tender and flavourful all at very good price! Seemed like this was going to be my new ‘go-to’ place for good burgers, but a subsequent visit and tonight proved it wrong. The quality just seemed to be dwindling, it wasn’t as juicy before, the temperature was unbearably luke warm. Hopefully, the guys in the back will realise this and make some changes, but as of now, I shall give them another chance to win my patronage back; till next time!

Chicken Green Curry

Finally! Another favourite of mine. Digging into this just takes me back to when I was vacationing with friends in Thailand and eating street food right out of the food truck along the streets. Ah… the nostalgia! The curry was served pipping hot - perfect for a night where it was pouring just hours before. The curry hit all the right notes, it was spicy, salty, tartiness from the green eggplant and sweetness from the oh-so-tender chicken pieces. Accompany this dish with the fried rice, ‘nuff said.

Thai Ice Tea

&

Korenbourg 1664 Blanc on tap!

One of the most unique tasting of drinks is the thai iced tea. It has a remarkably fresh, herby, tea-like bitter sweetness to it that you just can’t find anywhere else. A must-try! For all the beer aficionados out there, this is another good spot for beer tasting in the east. With the multitude of labels they carry, I challenge you to finish every single one. 

Price & Value for money: 

$70 for 2 big buys to eat to their heart’s content. Best thing about this place, NO GST & SERVICE CHARGE! Reasonable value for money.

The verdict: 

Fantastic place to hang out and meet up with friends with a laid back atmosphere. Great food and drinks to complement as well. Though there are some pit falls, there are other signature dishes which help even out the bad with the good they have to offer. All you have to do is just order the right ones and you’ll have yourself one of the better meals in the east.

Final Score: 

7.5/10

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Nan Xiang Chicken Rice

Eatery Review

Nan Xiang Chicken Rice

Renown for: 
Char Siew Rice, Roast Duck Rice, Roasted Pork Belly, Chicken Rice

Cuisine: 
Chinese (Cantonese); Local Fare

Getting there: 
Buses are aplenty from Paya Lebar MRT Station. Ample coupon parking lots in the rear. 

When to go: 
Expect it to be busy during the lunch and dinner hours, other than that, if you can fend off your hunger, then brunch or a mid-day tea session would mean a much shorter queue.

Time Seated: 1240
Waiting Time: 10 Mins

Time Left: 1305

Ambience: 
Coffee shop by the road. Don't expect air-conditioning.

Dishes ordered: 
Medley of roasted duck breast, roasted pork belly and char siew. 

First Impressions: 
I was brought here by a fellow foodie and good friend of mine who knows her stuff, lets call her ‘B’. Because of that I was expecting pretty high standards from this place, what with the long queue just to place your order; reminiscent of all good stalls in Singapore. Mind you, I’ve been told of longer lines at that hour. So with that in mind I humbly found 2 seats in the packed out corner coffee stall and allowed ‘B’ to take me into roast meat Nirvana.

The crux: 
The food came really quickly, would have been surprised if it had taken any longer, so this was definitely a plus point for anyone who wants something fast. At first glance, the food looked magnificent, I was actually quite bummed to remember to take a picture of it before eating just cause it looked so good. As I'm not the easiest person to please with duck - and according to ‘B’; “one of the best places to get roast duck” - inevitably, it had to be the first one to try. 

The duck breast was dry - expected as with most breast meat from poultry that has been roasted with its other parts attached to its body - but otherwise still tender. It went down well with their homemade chilli and ginger as it help cut through the gamy flavour of the duck with its sweet, spicy freshness. Flavour of the duck was atypical of most roast meats shops. Flavour from the spices worked well into the background of the duck to accentuate it's natural gaminess. Skin wasn't crispy, which was alright, as it wasn't meant to be Peking duck. ‘B’ noted that i shouldn't have taken the breast portion of the duck and that the leg portion would have been more moist and tender. 

Next to try was my favourite meat men have ever found! I loved how the roast pork belly’s fat was well integrated into the entire slab of pork, this made it moist and tender while still maintaining its structural integrity which is important when presenting/plating pork bellies. The chef was wise enough to cut nice, thick slices of belly instead of thin, shrivelled up scraps. Trust me, it feels good to have a chunky piece of pork going into your mouth, its a very heartwarming, sinful felling. That emotion, coupled together with the oh-so-crisp skin meant that you had contrast and textures being tossed together in this eruption of flavours. Mind you, some people might like pork skin really crispy, (I’m no different) but understand that a pig’s skin is thick, so the drier it becomes, the harder it will be; soon you’ll have an easier time trying to bite into rocks than that swine’s leather. As a result there is a limit to how crispy pork belly can or should go. In this case, it was just right. The main part of the meat was fresh tasting, minimal spiced taste; almost non-existent, which was alright because asian roasted pork belly shouldn't be numbing your tongue with Chinese five spice and Szechuan peppercorns.

Last but not least was the char siew, which was by far the star of the show. I have to admit that I have had my doubts about how it was going to turnout because from the looks of it, they had chosen to use a very lean loin from the pig, so i was afraid it would have been dry. How wrong was I! It was extremely tender and moist with little of the guilty indulgence associated with char siew! The mark of a properly roasted piece of meat is tenderness yet firm enough that it didn't break apart when you pick it up. This is so that there will still be a texture difference when eating it. It was also nicely cooked all round, its colour glistened of deep dark red caramelisation with hints of crisp, sharp, bitter, over-caramelised glaze on the tail ends of the meat which any good char siew should have as standard to contrast its sweetness. However, it wasn't as sweet nor caramelised enough as I would have liked it to be. As it was coming to the end of the meal, ’B’ told me of their “special sauce” that they lavished over their char siew rice if ordered individually. Luckily I hadn't finished all the char siew before it came. 

As I had the plain rice, I couldn't have given a proper review on the chicken rice’s rice, but from what little I tried from ‘B’, it was definitely leaving a lot to be desired from; in taste, texture and aroma. 

Price & Value for money: 
$11 for 1 plate of plain rice, 1 plate of chicken rice's rice and  3 types of meat. 
Good to reasonable value for money.

The verdict: 
Overall, a good find in the overly saturated Tanjong Katong area, although I wasn't fully satisfied. If you're working or living around here be sure to check this place out, but to those staying a lot further, don't bother making an occasion of coming here, I’m pretty sure you can find of similar quality closer to you. Go for the char siew rice, as it comes with their own, homemade, "special sauce". Have it with their house-blend ginger and chilli, and you're good to go.

Final Score: 
6.5/10

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