A brief lunch break on a workday led us back to Hong Kong Street Chun Kee, located at Blk 151 Ang Mo Kio Avenue 5.
We reached at 12.30pm on Thursday and surprisingly, there was many empty tables. The past few times I’ve been there at lunch hour, the coffee shop was full.
We have a tendency to over-order whenever we go for tze char as a group because everyone has different preferences and when each individual orders one dish.. you end up with way too much. This time, I kept tabs on how much we ordered to ensure that there wouldn’t be too much wastage. The six of us ordered five dishes to share.
Salted Egg Prawn
I expected this dish to be more watery and was surprised to find the prawns deep fried in salted egg batter. I liked this, nonetheless. The main flavour came from the salted egg, as it rightfully should, unlike some dishes I’ve tried which were more sugar than egg (such as Pepper Lunch’s salted egg carbonara). Some of my colleagues felt that the prawns weren’t sweet enough but I thought the taste was just right.
This plate was classified as medium and cost us $40. It didn’t cross our minds to check the price list because we simply weren’t expecting such a ridiculous price. Oh well. Pay close attention when ordering, especially when menus list prices as “$24/$28/$40/$48”!
Sweet and Sour Pork Ribs
Not my favourite simply because I find “sweet and sour” food too sweet but I liked that the ribs were meaty and I did not bite into any cartilage. I know that’s the highlight to some but I cannot stand biting into tendons, ligaments, cartilage – anything that’s not pure meat. I’ll only eat them if they’ve been cooked for so long that they’re so soft and I don’t hear a crunch when I chew.
Hot Plate Beancurd with Mince Pork and Prawns
The beancurd was lightly fried so the skin was seared however there was too much oyster sauce and I felt that it completely masked the clean taste of the beancurd and the sweetness of the prawns. This was my least favourite of the lot.
Trio Egg Spinach in Stock
There was a good balance between the three types of eggs: a normal chicken egg, salted egg and century egg. This is probably the only century egg dish I can stomach. I usually find the dark brown, translucent jelly very unappetising and difficult to swallow.
This is an excellent dish to have amidst the other more meaty and oily dishes. You get an overall balanced meal by adding some spinach and the stock is light enough to be drank as soup. This on rice – bliss! We didn’t order any rice this time though because our carb of the day came from the XO Sliced Fish Bee Hoon Soup.
XO Sliced Fish Bee Hoon Soup
I really liked the fish soup. I’m not sure how much XO was in the soup because I don’t know XO cognac tastes in the first place. Maybe what I assumed to be the warming effects of ginger was really due to the XO. Whichever the case, the soup was chock-full of flavour, warm and comforting despite the hot weather. The soup had copious amounts of chunky, boneless sliced fish. Even after everyone had their share, there were lots of extra pieces in the bowl. We struggled a little to finish everything.
The tricky part about this dish is that it is served in a huge sharing bowl and you have to try to get some of the slipper noodles into your individual bowl. If using chopsticks, it will take skill and patience to do this without splashing soup at your neighbours or watching precious noodles slip away. A colleague spilled an entire bowl’s worth of noodles in her attempt. I think tongs would be the most appropriate apparatus to use.
We opted for medium size for all our dishes except the fish soup, which was large. The bill came to $115, largely due to the prawns. We’ll definitely return and hopefully the next time we do, we remember to confirm the price of each dish before confirming our order.
Blk 151, Ang Mo Kio Ave 5 Singapore 560151