feizhu's Reviews
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Do try it if you happen to be in the area. They do delivery to nearby areas within a 10 minute walk from the shop, but the minimum order is $10. Other than that, the minimum order goes up to $30 and a delivery charge of between $5-$10 is imposed, depending on location. They also serve healthy breakfast items which might be a good alternative to those MacDonalds or Char Kuay Teows. There is a small dining area which can seat up to 6(?) people, but it is rather cramp, so you are better off eating on the go.
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Opened just barely two weeks ago, Western Chow is hidden at the corner of a secluded coffeeshop just off Lorong Ah Soo. The system of ordering is simple. You make your order at the counter, pay up and you will receive an order number (as shown in the picture above). Take the number and sit anywhere you want and you will be served shortly.
Ribeye Steak ($14) - I had my ribeye medium rare and it came looking a shade of red, indicating its over doneness. That aside, the beef was way too soft, hinting of a possible use of tenderizer or "Peng Seh" as my parents term it. The beef had no bite whatsoever and no natural beef taste, masked by the overpowering black pepper sauce. Its really a sheer waste of such a good cut of beef.
Chicken Chop ($5.80) - As with the ribeye steak, the chicken chop was soft and a didn't really hold up to much chewing. I liked the sauce though, BBQ square with a dash of pepper. Having said that, the sauce alone wasn't enough to salvage the chicken chop. A pity really.
The 3 of us spent $33.80 in total, which was relatively expensive given the below average quality of food. To give them credit, all of the staff were very friendly. I certainly hope they will do something about it before they start losing customers. Oh and if you do ever patronise, please sit along the fringes of the coffeeshop or risk smelling like cooked food when you are done due to the fumes from the Char Kway Teow stall.
See all my pictures here.
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22 Apr 2008 at 7:55 pm
The "foodcourt" smell! The garlic bread and fries look not bad. :P
22 Apr 2008 at 10:48 pm
The interior is simply done up with ample distance between tables which allows for limited privacy. Not that it was really necessary as the place was quite dead on a Saturday evening, with only 4 tables occupied.
Rosu Katsu (Pork) Curry - Curry Favor offers the flexibility of ordering half portions for certain dishes, which caters to small eaters or people who tend to opt for a lighter meal. The half portion of Rosu Katsu came with about 5 slices of succulent and not overly deep fried pork chops and a regular serving of rice. With a name like Curry Favor, it is rather obvious that the curry should take centre stage. And this is where it falters, well almost. The curry was light and sweet ( a little too sweet in fact) but didn't posses the wow factor. It lacked the fragrance as well. I would say its very decent but certainly not the best in Singapore or South East Asia.
Filet Pork Stewed Curry - This was a full sized order and honestly, the amount of pork fillets in it didn't justify the price. There seemed to be more potato cubes and carrots than pork fillets. Sure, the fillets were tender and full of bite and the curry thick and lightly sweet. But as with the Rosu Katsu, the curry lacked the oomph factor and fragrance, although I must say I did enjoy the overall dish quite a bit.
A rather filling but hardly satisfying dinner for 2 cost about $35 ($30 with $5 discount). Filling because there's a lot of starch in the dishes, rice, potato and curry. But having said that, food quality is still reasonably above average but prices could drop a notch or two. It does help that service is good as well.
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The Fried Baby Kailan with Oyster Sauce was a little too "sweet" for me due to the excessive oyster sauce. The generous serving of fried shallots atop was a bonus and added flavour to the dish. Beancurd with Minced Meat might seem like an easy dish to prepare. Just get good beancurd, throw some minced meat and garnishes in and you are done. Even a novice cook like myself can easily whip up Beancurd with Minced Meat, but doing it well is an art by itself. Lau Hock Guan Kee's version exceeded expectations. What looked like a pathetic excuse for the dish turned out to have soft and silky tofu (similar to the Agedashi Tofu in Japanese eateries) and a tantalising gravy owing to the hearty mix of minced meat, carrots, spring onions, mushrooms and other garnishes. But then again, it would have been better if the cook had gone a little easier on the salt.
I'm sure everyone has eaten quite a bit of Bak Kut Teh in their lives and I'm no exception. The 2 most popular versions of Bak Kut Teh are the Teochew version, which has a clear and peppery soup and the Hokkien version, which has a dark and herbal soup. Lau Hock Guan Kee's rendition belonged to neither group. It's soup was slightly darkish and had seaweed and vegetables in it. It had no Bak Kut taste but tasted strongly of the seaweed. Rather weird, but still very decent in my opinion. The Bak Kut itself was nice though. The meat was tender and we had no difficulty tearing the meat off the bones. If they can do something about the soup, I'm sure this will be a smashing Bak Kut Teh.
Dinner for 3 pax with drinks cost a mere $30/-. For the huge portions (all of our dishes can feed 4 pax), this is definitely a steal. We had actually wanted to try their fish head and Fish Stomach with Bittergourd, but were too stuffed to even harbour such thoughts at the end of our meal. As such, I'll definitely be back to pick up from where we left off.
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