Tuck Kee Son (Katong Shopping Centre)

Considering how tremendous @tuckkeeson noodle offerings were, the fact that their side dishes were worthy of being side pieces to them is quite impressive. The fried items included the superbly seasoned Homemade Fried Chicken Wings ($5 for 4 wings). They were simply seasoned, but they were simply sumptuous, succulent and meaty. Flying without wings? No, fly with THESE wings my friend. As for the indulgent Ipoh Spicy Fried Meat ($7 nett), it’s addictive, delicious, sumptuous and rich in the way that only deep fried pork belly can be. However, due to the fact that it’s deep fried pork belly, it does get quite surfeiting after a while. You’re definitely going to have to share this one, unfortunately.⠀
⠀
Thank you so much for letting us sample your fantastic food @tuckkeeson, and thank you to @shiokafoodie for organising this tasting!⠀

Considering how tremendous @tuckkeeson noodle offerings were, the fact that their side dishes were worthy of being side pieces to them is quite impressive. The Baby Octopus in Soy Sauce ($11.80 nett) was probably the most unexpected offering on Tuck Kee Son’s menu, and it was also my unexpected favourite. Most of the octopus was poached perfectly, and the base layer of flavour was a simple soya sauce. Nothing special, but the minute an octopus bit was dipped into the accompanying Thai inspired chili sauce, it morphed into an astoundingly addictive appetiser. Chewy, salty, spicy & sour in the way that only Thai cuisine can be, these tentacles will have you wrapped around them.⠀
⠀
Thank you so much for letting us sample your fantastic food @tuckkeeson, and thank you to @shiokafoodie for organising this tasting!⠀

Due to the astronomical standards set by both noodle dishes, the Olive Fried Rice came up short. Each grain of rice was fluffy and well separated, and the entire plate of fried rice was excitingly eggy with accents of wok hei, but it just did not thrill us the same way the noodles did. Tuck Kee Son could definitely start by adding a lot more olives into the rice, and perhaps turning up the charm more. It certainly has promise, so I won’t rule it out just yet.⠀
⠀
Thank you for having us @tuckkeeson, and thank you for organising this tasting @shiokafoodie!

Besides their sublime Yu Kong Hor, @tuckkeeson also does a less intense but equally delectable Dai Loke Mee ($8.80 for a big plate). It’s essentially KL style Hokkien Mee, but this was the first one that wasn’t sweet upfront. Instead, this was subtly smoky, restrainedly redolent, and is the more modest counterpart to the rich & luscious Yu Kong Hor.⠀
⠀
The udon-sized noodles were pleasantly bouncy with a satisfying spring to them, and each thick strand was well coated with the savoury soya sauce mix that it was stir-fried in. Just as with the Yu Kong Hor, the Dai Loke Mee was garnished with an abundance of sliced pork, shrimp and a bit of leafy green veg. The Dai Loke Mee is delicious yet light enough that one could polish off a full plate alone and still be left feeling chipper.⠀

Thank you for having us @tuckkeeson, and thank you for organising this tasting @shiokafoodie!

I’m starting to notice a trend where many of my best food finds in a year tend to come in December. @tuckkeeson follows this trend, as they thrilled me with their Yu Kong Hor, or 月亮河粉 as it is known everywhere else. At just $9.30 flat for this big plate, not only are you loading up on quantity, you’re also getting a plate loaded with quality.⠀
⠀
My number one for 月亮河粉 has been KEK for many years, and Tuck Kee Son is the only one that can go toe to toe with them. Pitting Tuck Kee Son against KEK is the culinary equivalent of having prime Mike Tyson fighting prime Muhammad Ali. Two superstar heavyweights with punch, and both are legends in their own right.⠀

Tuck Kee Son’s Yu Kong Hor is incredibly delicious, with oodles of kway teow fried together with lots of sliced pork, prawns and some veggies in a stellar soy sauce mix that turns all the components into a sapid superstar. Additionally, there is a fair amount of wok hei in the dish that’s been imparted during cooking, resulting in a sensually smoky plate of flat rice noodles. But wait, it gets even better! Mix in the raw egg that inspired the name of this dish of extra creamy, rich and silky noodles, and savour every sublime slurp of smoky, savoury & slick hor fun.⠀
⠀
Oh man, I’ve just given myself an intractable craving for this marvellous Yu Kong Hor. Thank you so much for the invite, @shiokafoodie & @tuckkeeson!

Yu Kong Hor 月亮河 (S$6.30/ small, S$9.30/ big)