Ok i was wrong about them, theyre decent, not just serviceable
Seeing their salty ginger paste w Spring onions is quite fragrant and lifts the entire meal
Props to his excellent deboning, it's really something
My brother likes the Ckn alot and not the Ckn Char siew, exactly opposite of me, but i agree that the Ckn is fine. Tastes like Soh kee style, not nearly as good tho
Most items were average. White Ckn was the savoury older Ckn type, not much taste. The Basil Fried innards were unique but not particularly cooked, gizzards were tough. Rice was dense and not v flavourful
Ckn Char siew was good tho, its got an intense glaze and does taste like Char siew, not honey Ckn chop. Ckn feet was braised beautifully, you could help yourself to the free Flow soup
Overall serviceable
Update: rightfully closed lol
The base has peanut which is weird, further the taupok has this disgusting sour taste(it's not spoiled probably)
Otherwise quite average, the sambal was decent, shredded chicken as well.
No need to try
Everything was passable, the tender chicken that was well brined is better while the veg was abit bland. Their sambal is the rather sweet kind and has a strong kick, it's good stuff.
Rice portion is crazy though, it fed me for 2 meals. Ask for less rice for sure
Surprisingly this was the best thing from kaixiang today. Idk if the popiah booth is always open
Soft with a slight bite, and the chili comes through. Not bad at all
The bursts of saltiness from the black beans come thru to make the dish barely salty enough. It's decent, not very spicy at all though. Probably not what you're expecting. Just imagine a normal stir fry of pork strips
Not bad, there's a slight tang and at least this was seasoned. Annoying to eat though, with the peppercorns
Texture was decent but seasoning was terrible. So bland. Spices don't make up for seasoning man
I get they're trying to "adjust" to the local taste and use less oil and less salt but this is unacceptable. Tastes so one dimensional due to the lack of seasoning, it's just beef+cumin and nothing else
Despite the fierce look, it's hardly spicy at all. I know it's unbelievable but this particular rendition got to be the tamest one I've had
Very generous portion for 12nett. Not bad for people who don't take spice
W the snaking queues at the dongbei restaurants nearby, kaixiang seafood restaurant now also has dongbei cuisine. However it's must less intense(oiliness, seasoning, heat) than the proper stuff. Nonetheless, it is decent
This cauliflower was abit too bland, needs more spices/umami of some kind
Pretty good, really like the caramelisation on the pork. Quite tough but largely mitigated by the thin slices. Not too spicy, flavourful from the black beans and the garlic
Kai Xiang’s signature fried eggs with oysters is pricier than the usuals at $10 for just the smallest portion, but it’s bound to impress - look at them plump oysters!! There were 17 of them & yes, I counted HAHAHA. Unlike the more common starchy oyster omelettes, they only serve this full-eggs version. The omelette had nice crispy edges and was well seasoned, while the oysters were creamy and briny. It’s a great side for sharing! It’s also available at $14 and $18 for the medium and large portions.
Actually ordered their Anchovies Fried Rice but was served this instead. It was a decent plate in a sizeable portion, though a teeny bit under seasoned. Bigger portions are available at $8 and $12.
Loved the crispy skin and juicy meat, but it wasn’t as strong in its prawn paste flavour. It’s also available in bigger portions at $14 and $18!
A must-order at Kai xiang's. The other must-order is the prawn ngoh hiang (Hei Zhou in hokkien).
This dish wasn't on the menu but my friend had a craving and they were more than willing to change the original salt and pepper squid to salted egg squid for us. It's interesting to note that while it seems that the salted egg trend is slowly fading locally, it's still a hot thing in the region.
Very subtle salted egg flavor was my first impression of this. It's not the creamy salted egg taste that one would expect which sometimes might get too jelak, but for this it was more of a touch of the flavour coating the deep fried batter. I personally would prefer it to be slightly stronger, though in this case felt less sinful.
So we actually came across reviews by fellow Burpplers on this oyster omelette at Kai Xiang that led us salivating, thus the decision to validate it tonight.
Indeed, when the omelette was served, I was astounded by the juicy, plump oysters that were laid on top of the omelette. Can't even wait to finishing counting how many oysters there were and I started the attack. The oysters were fresh, and bursts outrightly when bitten. Some oysters have a dirty taste when they aren't that fresh, but the ones here are a little creamy and briny. Not overly fishy too.
The omelette was fried purely using eggs and there was no starch added. I actually prefer to eat this without starch because I feel that the gooeyness of starch sometimes affects the texture and flavour of the dish overall. The omelette was minimally greasy but instead pretty fluffy, and not soggy like some that could absorb water from the oysters.
I would be more than willing to pay this price for an oyster omelette like this, than for those that costs around half of this price but what you get is an omelette with tiny oysters. It's definitely a hidden gem!
...but at Kai Xiang, a zi char stall in a nondescript coffeeshop far, far away, all the world’s oysters can be yours for just $14. That’s right, that there plate full of magnificent mollusks costs just $14.
Let’s make like the Count from Sesame Street and count the oysters. One, two, three, four...nineteen, twenty! That’s less than a dollar an oyster! Now, these ain’t those piddly little substandard shellfish that selfish, Scrooge-like stallholders tend to put in their food, but these are full sized, fat, fresh and joyfully juicy oysters. And there’s there’s even a fluffy omelette buried beneath all that shellfish! Now, the savory sauce on it is completely unremarkable, but it does aid in breaking up the heavy, rich, creamy and briny flavors of the oyster to make it a bit less rich and overpowering.
With so many succulent oysters going for so cheap, there’s really no need to be shellfish-uh, I meant selfish, ‘scuse me-and miserly. Share the love (and the oysters) around! Well worth the trip overseas to Jurong, I tell you.
Located in Boon Lay, this food centre sees an unending stream of regulars on weeknights. The stall front is covered with many accolades won over the years — a testament to how good their dishes are. Follow our Burpple community's recommendation and get the Fried Egg with Oysters ($10). Unlike the starchy oyster eggs we're used to, the version here is an omelette topped with a generous portion of plump oysters. Burppler Hwans Lim highly recommends coming with a group of four or more to share the Fish Steamboat (market price). It comes ladened with plenty of fresh fish slices, yam cubes and tomatoes. Also worth sharing are the XL-sized Homemade Prawn Roll (Hei Zho)($8) — unlike other places where the hei zho comes in bite-sized pieces, here they do a lemon-sized version that requires more than a bite to finish.
Avg Price: $20 per person
Photo by Burppler Jeremy Tan
Hanging out at Jurong neighbourhood area this weekend. Second stop ~ Digging the signature oyster omelette at Kai Xiang with plentiful of plump and succulent oysters over a bed of fluffy egg omelette that is splendidly executed in my opinion.
Another one of my favourite dish is undoubtedly their salted egg squid that is served in deep-fried, crispy batter with thick, flavourful salted egg yolk paste coating every single squid 🦑. Yums!
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