Hidden within Havelock II, ten tenths can be said as one spot that is actually pretty much tucked away from the eyes of the mass public if not for the poster which is located on the exterior of the building (it also houses establishments such as Taiwanese eatery Big Mouth Eat, Mother-in-Law Egg Tarts and Bundt by The Backyard Bakers; just to name a few) — situated within the basement, ten tenths is located in a kiosk-like space. Despite the size of the location it occupies, they had still managed to fit in a small dine-in space that comprises of one four-seater table, one two-seater table, and a bar table of three seats. Serving their very own spin on what local roast meat establishments typically serve up, ten tenths’ menu comprises of items such as Herbal Chicken with Fragrance Rice and Deep Fried Har Cheung Chicken Cutlet with Fragrance Rice — other items available include a Grilled Chicken Thigh Noodle Soup and Fried Mee Siam. Patrons who wish to order the meats ala-carte also have the choice of going for the Cantonese Pork Belly and the Signature Spicy Char Siu. Beverages available at ten tenths comprises of non-alcoholic options — this includes items such as Green Tea, Honey Lemon (infused with Blue Pea Flower), and a Frothy Coffee (their rendition of Dalgona Coffee) — just to name a few.
We were really tempted by the Peking Grilled Chicken Thigh with Fragrance Rice, but found ourselves ending up with the Signature Spicy Char Siu with Fragrance Rice since we also couldn’t quite resist not giving the Char Siu here a go. It turns out that the “spicy” in its namesake here refers to the black pepper sauce which is drizzled over the meat, while we liked how the item does come with Ajitama, Nyonya Achar and a bowl of soup. Sure; it is priced at $9.90 — a little more premium than what one would be paying at a roast meat specialty stall at a hawker centre, but sure it is worth the price. For one, the Spicy Char Siu comes with a cut that is gelatinous and fatty; all that whilst still being lean enough to chew easily — melt-in-the-mouth, whilst being sliced just sufficiently thick so it does not get too jelak yet provides for enough chew. The caramalised glaze on the exterior is just sweet enough, while the meat still carries a meaty bite; the black pepper sauce provides a light peppery kick that adds on to the Char Siew without overwhelming it. The Ajitama is also worth the mention — its yolk still being runny and molten just like what we would have expected it to be; all that whilst the Nyonya Achar gives a good crunch and slight tang that refreshes the tastebuds with a bit of nuttiness from the crushed peanuts. Beneath everything though is the Fragrance Rice — its pretty much essentially the same rice one would typically find served at a chicken rice stall; ginger-y, moist and carried sufficient flavour without being particularly greasy, which we found to be pretty stellar. Accompanying our rice bowl is also a bowl of soup on the side — very clean flavours in the clear bowl of soup here, with bits of cabbage and fried shallots that provide some sort of texture and flavour.
ten tenths is certainly a hidden find — a spot that one is likely to miss within the building here considering how it is located right in the basement that few would venture into. That being said, ten tenths is a spot that is worth making one’s way for — while some may make comparisons between them and other Hong Kong-style roast specialty establishments around, ten tenths’ own twist to the dishes certainly adds more character that gives them some sort of a unique identity which stands out and justifies the slightly higher price point that it commands for. We were also equally impressed with how the drinks are created — could really tell that the folks behind the establishment has passion for their craft and placed a lot of time and effort in pushing out their best to the customers. Despite being in its early days, ten tenths does seem like a spot with potential; wishing the folks here all the best in what has to come!
