Rating: 8.5 / 10
Budget: $$
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| Soon Hock cooked with Bean Curd and Minced Meat in Claypot |
Used to have a strong following at Kim Seng Road in Tiong Bahru, the defunct See Lee Chinese Cuisine disappeared for a few years before resurrecting as Sek Tong Gai 食通街 in the quaint neighbourhood of Tanglin Halt.
WHAT TO ORDER
The menu is presented unexpectedly using an iPad in this run-of-the-mill Cantonese Cze Char eating place. The 10+ signature dishes are marked, and this is a good way to start. More exotic options like Alaskan King Crabs, Lobsters, Bamboo Clams, are also available.
WHAT SO GOOD
Almost all the tables that night had their signature Soon Hock cooked with Bean Curd and Minced Meat. Not particularly eye-pleasing, but the meat of Soon Hock is very fresh and soft despite having deep-fried first, and combines well with the brinjal and minced meat.
Our favourite dish is the Deep Fried Seafood Rolls with Salad Sauce. Nicely battered crust provides a coat for the tasty fish paste and prawns.
The Claypot Chicken with Salted Fish, is served with tender pieces of chicken thighs and wings. The gravy is delicious, though a tad salty for my taste bud, goes terrifically well with the rice.
The Hong Kong Kai Lan is an interesting one. The leaves are fried, giving them a crispy texture, before serving on top of the stalks.
NOT SO GOOD
The Soon Hock cooked with Bean Curd and Minced Meat is quite pricey. At $94 for the claypot I had, this is not something I will have frequently (I know Soon Hock is not cheap!)
The Mixed Vegetables with Vermicelli in Claypot is rather uninspiring and lacks presentation. The saving grace is the rich broth that you could drink like a soup.
WHAT SO GOOD
Almost all the tables that night had their signature Soon Hock cooked with Bean Curd and Minced Meat. Not particularly eye-pleasing, but the meat of Soon Hock is very fresh and soft despite having deep-fried first, and combines well with the brinjal and minced meat.
Our favourite dish is the Deep Fried Seafood Rolls with Salad Sauce. Nicely battered crust provides a coat for the tasty fish paste and prawns.
The Claypot Chicken with Salted Fish, is served with tender pieces of chicken thighs and wings. The gravy is delicious, though a tad salty for my taste bud, goes terrifically well with the rice.
The Hong Kong Kai Lan is an interesting one. The leaves are fried, giving them a crispy texture, before serving on top of the stalks.
NOT SO GOOD
The Soon Hock cooked with Bean Curd and Minced Meat is quite pricey. At $94 for the claypot I had, this is not something I will have frequently (I know Soon Hock is not cheap!)
The Mixed Vegetables with Vermicelli in Claypot is rather uninspiring and lacks presentation. The saving grace is the rich broth that you could drink like a soup.
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| Deep Fried Seafood Rolls with Salad Sauce |
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| Claypot Chicken with Salted Fish |
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| Hong Kong Kai Lan |
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| Mixed Vegetables with Vermicelli in Claypot |
One dish that I have missed out is the Steamed Pork Ribs, which has received rave reviews on the Internet.
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