The Chinese Kitchen

Have you ever thought of what can happen when east meets west? This deep fried prawns had us all wow-ed by the magical use of laksa leaf in the pesto sauce that was nicely coated on the outside. Might seem overly herbaceous with all the greens, but the overall flavour was balanced and fresh. Can’t deny the usage of herbs helped to lift the overall taste of the dish. Strawberries and figs added a fruity sweetness to the dish that surprised us even further.

A very savoury way of cooking this seafood dish, especially with the black garlic that contributes a really strong fermented flavour to the razor clam. Salty as it might be, the black garlic also adds on a tinge of sweet, balsamic taste.

The razor clam was long and juicy, but chopped into smaller pieces which can be chewed conveniently. Love the freshness!

Now available on regular menu.
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How does a de-shelled chilli crab sound? Although it felt a little odd to not have my hands stained with the chilli crab sauce and crack the shell by myself, but it was surely of much convenience to still enjoy one of our local favourite dishes in such a clean and neat manner! Pretty sure lazy eaters would appreciate this. 😄

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Sitting right in the middle of a pool of luscious tangy chilli crab sauce is the real gem itself; a tower built of such sweet, juicy crab meat. The sauce was slightly spicy, pretty flavourful and fills your mouth with a really rich texture.

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Pair with their unique mantous that come in the shape of long breadsticks instead of the usual pillow-shaped ones. Still as fluffy inside and crispy outside!

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$58+ (portion good for 4-6pax; $40+ for 2-3pax) but a really good splurge on a fantastic bowl of fish soup. The hearty broth was sweet, rich and milky all from the boiling of fish bones for long hours; served with fresh, chunky fish. Would love to be back for this (but my wallet will cry a little - shall keep this dish for special occasions 😂). There’s no service charge here but service is stellar.

Beneath the smoky and salty fish skin lies the moist and succulent fresh fish meat. The sea perch actually tasted similar to fish cod. The dip features chef’s blended sauces to complement the fish. Don’t let troublesome bones prevent you from enjoying fresh fish. 🐟 The friendly staff will debone the fish, however, do take note of the small bones too!
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Original Charcoal Grilled Orange Sea Perch, Sea Salt & Spices at S$62+.
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Read on foodgem.sg/food/mothers-day-singapore-2018
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Where to dine?
The Chinese Kitchen: 厨神私房菜
20 Cavan Road Singapore 209861

😋 Chef Austen has adapted the cooking method of the 50s aka Old Fifty. The soup broth is simmered over charcoal with chicken duck, pork and fish skin for 10 hours. On top of the flavourful collagen broth, you can also customise your personal soup broth by adding any of the fishes (Ocean Catch, Wild Caught or Snapper) and choice of original, miso or spicy flavour. We added ocean catch and keeping original flavour. The ocean catch is deep-fried then added to the soup broth which adds a depth of the broth’s rich flavour. It is sure to perfect a multitude of dishes! 👍🏻
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Signature Old Fifty Collagen Broth at S$40+ (2-3pax) and S$58+ (4-6pax).
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Read on foodgem.sg/food/mothers-day-singapore-2018
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Thanks aloysiusnoo for the invite. .
Where to dine?
The Chinese Kitchen: 厨神私房菜
20 Cavan Road Singapore 209861