Enjoy Eating House & Bar (Stevens)

went in not expecting much because it's zichar in a hotel/atas kind of place but wow this rly was quite an impressive meal!! the mantous ($2.40/4pcs) were soft and pillowy on the inside with just the right crisp on the outside!!!! better than haidilao's if i do say so myself 😎 the red curry fish fillet ($26) was not overfried so it was crunchy without being hard/scratchy to the mouth + the flavour of the curry was sooo good & lemak (p spicy tho!); the sg chilli style prawns ($26) that are supposed to be a rendition of sg's chilli crab was okay - not rly spicy nor tomato-ey & the prawns were a little mushy, so average (wouldn't get it again tho); the grilled rojak kangkong w squid ($24) was SO good with so much wokhei & some rojak flavour wow!!!!! delicious fr 😋😋😋😋 last but not least the hakka red wine chicken claypot ($28) was not overpowering with alcohol flavour and the chicken was tender & generous in portion. yummy meal!!!! drinks were not diluted either. would be back again w burpple beyond, else it's kinda pricey for the portion given~

ps: they charge 50c for water & for the wet tissue packets!

3.75⭐ We enjoyed the food here previously so we are back again. We tried 2 new dishes and are not disappointed. The red rice wine chicken portion is tasty, one of the better red rice wine dish I ate. The prawn is good albeit the smaller portion.
#EnjoyEatingHouse #HakkaClaypotRedRiceWineChicken #BlackGarlicPrawns #BurppleBeyond

3.75⭐ We enjoyed the food here previously so we are back again. We tried 2 new dishes and are not disappointed. The red rice wine chicken portion is tasty, one of the better red rice wine dish I ate. The prawn is good albeit the smaller portion.
#EnjoyEatingHouse #HakkaClaypotRedRiceWineChicken #BlackGarlicPrawns #BurppleBeyond

Sufficient wok taste and black pepper sauce to go with soft juicy beef. Foie gras was little but complemented well with the beef. Great tasting dish

Follow me to a #burppletastemakers and supersharers’ Eatup at @enjoyeatinghouse!

The highlights of the night had to be the Ugly Cabbage in Fish Sauce (but oh so tasty 😋) and the Silky Egg Seafood Crispy Hor Fun!

I personally also like the Crispy Fish with Chef Joel’s Red Curry Sauce - goes really well with a bowl of rice to mop up of the curry!

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The final dish we got to enjoy at @enjoyeatinghouse was the Hakka Claypot Hong Zhao Ji, aka red wine chicken ($28++). Red wine chicken isn’t actually cooked with red wine like merlot or cab sav, but it’s chicken cuts cooked in red glutinous rice wine which explains the notable red hue. According to the menu description, it’s known its potent flavour and health benefits that include better blood circulation and metabolism.⠀
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I can’t testify to the health benefits part, but I can corroborate the potent flavour part. I prefer my food strongly flavoured, and even I found this to be excessively salty. It might be less overbearing when paired with a bowl of plain, unseasoned white rice, but eating it on its own may cause hypertension. However, this had the effect of impregnating the chicken with a truckload of sapid, delicious flavours right down to the bone. Bonus points for tremendously tender chicken. Even the normally dry chicken breasts were astonishingly juicy, and I had no problems polishing them off without any beverage assistance .⠀
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I don’t remember if there was anything else in the claypot, but this Hong Zhao Ji urgently needs more ingredients in there. The easiest fix I can think of would be to add radish cubes into it while braising, which would leech out some of the sodium and exchange it for some sweetness. As it stands, the Hong Zhao Ji at Enjoy Eating House is a dish that needs more complexity to realise its incredible potential.⠀
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For the last time for now, thank you for inviting me, @enjoyeatinghouse & @burpple!