The name is really damn misleading, pls don't think of it as a very simple salted crab. The shells are easy to crack, flesh was flaky and tender. But what sets this dish apart is the wok hei salt mix on the exterior that you're inevitably sucking on when you're eating the crab.
It tastes mostly salty, but it's so insanely complex and addictive that it blows my mind cos I can't figure out any of the spices that results in the taste.
Overall it's really good, plus it's unique, worth a try even if you don't normally like crab
Very pricey, the rum flambe is definitely theatrics but the food is actually good.
Their ckn was tender, there's some crisp, and the light marinade is complex and very unique, I haven't had anything quite like it. Mainly savoury and aromatic
The spring onion ginger sauce is light but insanely good. The other green sauce has many different herbs inside, there's a bit of mint and even a watermelon taste.
If not for the ridiculous price, it's a must try
Their portion is pretty tiny, this wasn't enough for two guys. Then again famous treasure is the same
Tastes abit diff from what I rmbed from famous treasure, it's still good. You can smell the chincalok, but can't rlly taste it. The dish is complex and deep and goes well w rice
Their signature for a reason
This was different from famous treasure's, the marination is less intense. Quite good still, esp as snacks, just not as mindblowing
An award-winning whisky brewed by the Auchentoshan Distillery in Clydebank, West Dunbartonshire, Dunbartonshire, Scotland.
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Matured in 3 different cask types (American Bourbon Cask, Spanish Oloroso Sherry Cask, Pedro Ximenez Sherry Cask), it has a medium copper brown colour, with aromas of caramel, toffee, stewed cherry, and smoke.
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The body is smooth, rich, and medium thick, with tastes of black forest cake, chocolate, redcurrent, and oak.
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Has a distinct smoky woody earthy fruity sweet flavour, with a superb rich finish.
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Invited tasting.
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Famous Kitchen
More details in profile & blog
This is a homely, soulful dish.
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The whole chicken is tender and juicy, with the chicken meat pulling softly and easily off the bones.
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Served in a yummy herb gravy, with mild herbal earthy sweet savoury flavour.
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Accompanied by crunchy fresh broccoli florets, which lend vegetal sweet notes. Among the highlights of our meal here.
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Invited tasting.
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Famous Kitchen
More details in profile & blog
The large tiger prawns are succulent and crunchy tender, with good natural sweet savoury flavour.
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The gravy of tea leaves lend an earthy herbal flavour that complements the prawns.
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Tried to brush off the tea leaves before eating, as biting directly into the tea leaf releases an initial bitter note.
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Invited tasting.
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Famous Kitchen
More details in profile & blog
This is a hearty dish with comforting flavours, particulary with its deeply earthy savoury salty gravy, which pairs really well with white rice.
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The crisp kai-lan / Chinese kale / Chinese broccoli has a fresh vegetal sweet taste, while the gelatinous braised sea cucumber chunks and spongy fish maw have a nice spongy crunch to texture, with flavours from the gravy.
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The large shiitake mushrooms are tender with earthy vegetal savoury flavour, completing this lovely dish.
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Invited tasting.
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Famous Kitchen
More details in profile & blog
Welcome the year of the Ox!.
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The tossing of yu sheng is a tradition that symbolises the welcoming of good health, wealth, and longevity.
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The version here makes for a decent salad, and an enjoyable start to the meal, as staff recite aupicious blessings to prepare the dish.
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Invited tasting.
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Famous Kitchen
More details in profile & blog
Seriously does not taste like how it looks. I won’t return here for the hokkien mee again, eventho the seafood was decent and quite fresh.
Did not taste like kl hokkien mee and lack the wokhey. The lard was generous though.
Verdict: 2.75/5
Another dish that i really liked from The Famous Kitchen is the Steamed Fish with Preserved Vegetables on Hot Plate. The broth is sourish and on the saltier side, which i found to be really appetising while the fish (marble goby) is fresh and really tender! Highly recommended!
The Famous Kitchen is a casual family-style restaurant specialising in delectable seafood creations and Nanyang cuisine – a cuisine celebrating Teochew, Hokkien and Cantonese cultures assimilated into Southeast Asia.
One of their popular dish is the Oven Baked Volcano Chicken with its very insta-worthy presentation. The chicken is first served to the table sprung upright and served with crackers and sauce. It is then doused with rum and set on fire, where a quick flame will burst out that is sure to look great on your Instagram.
Taste wise, it was very impressive too! The exterior was crispy while the chicken meat was juicy and tender with a flavourful bite. Goes really well with the 2 different sauces (crushed coriander & mint dipping sauce) too! Advanced order needed.
This completes a satisfying meal nicely.
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The fragrant aroma of meat and rice entices gently when served. Infused with smoky earthy meaty savoury salty flavour, the fried rice contains garnishings of chewy lup cheong / dried Chinese pork sausage, tender shiitake mushrooms, and chunks of tender pork belly.
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Love how generous they are with the waxed meats, which really make this dish.
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Invited tasting.
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Famous Kitchen
More details in profile & blog
A showpiece, with staff first serving the whole oven-baked chicken to the table, strung upright and surrounded by crackers.
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At the table, they douse it with brandy and set it on fire, the combination of alcohol and the chicken's natural oils sparking a roaring flame that quickly burns out.
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The result is a crisp chicken skin, which has a light smoky salty taste. The chicken meat within is tender and juicy, with bold sweet savoury salty flavour.
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Served with a crushed coriander and mint dipping sauce, which lends a nice herbal minty fresh note.
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Invited tasting.
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Famous Kitchen
More details in profile & blog
This is presented with a pretty arrangement of hardened noodles shaped like a fan.
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The tiger prawns are large, fresh, and juicy, with a bright natural sweet taste. But the addictive sticky caramel sauce, with its smoky salty savoury sweet notes, is the real star, lending a depth of robust flavour to the prawns.
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A little messy to eat, but well worth the effort.
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Invited tasting.
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Famous Kitchen
More details in profile & blog
This has comforting flavours, particularly with its deeply earthy savoury salty gravy, which pairs really well with white rice.
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The crunchy florets of broccoli have a fresh vegetal sweet taste, while the gelatinous sea cucumber chunks have a nice spongy crunch to texture with flavours absorbed from the gravy.
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The center is filled with tender carrots and white shimeji mushrooms, which are tender with earthy vegetal flavours. A lovely dish.
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Invited tasting.
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Famous Kitchen
More details in profile & blog
Had 8 dishes for 6 of us. Do look at the menu before making reservation. A lot of the items require reservation. Fire chicken, chicken ginseng soup, hashima and many more. As it was not mentioned to me, I ordered what is available. The oysters at 5 dollars each was not bad. The cockles is nice too.
The meat is moist and tender with a roasted skin. It comes with two delicious sauces that pair well with the chicken, one that’s sweeter green chili & one that’s more savory garlic-ginger paste. The volcano “flaming” effect is more for show and wow factor but the addition of alcohol & flames hardly does anything taste-wise
📍@thefamouskitchen, 54 Sembawang Road
