feizhu's Reviews
1=SGD 0.058743 Yebbers Online!
Double Yebber Dollar Category for April:
Arts & Entertainment
Click here for future month
WELCOME TO YEBBER
You can use your Facebook Account to register in Yebber and start reviewing your favourite or least favourite businesses
Please click the login button below and proceed to create a new Yebber ID at the next step.
Located along North Bridge Road just opposite Famous Islamic Nasi Padang stall, it is but a small shop sandwiched between pubs and whats not, which makes it rather easy to miss.
Rui Kee boasts traditional Hainanese chicken, which is left lying flat after cooking instead of hanging like most places. This is supposedly to retain all the juices and fluids within the chicken instead of letting it drain away. The tried and tested result? A chicken which is much juicier and more succulent than your average one. However it did come across as a little bland without much flavours and not to mention a little fatty under the skin as well. The rice, which had looked promising from the start, was but a shade of good chicken rice. It wasn't as fluffy and tasty as I had expected it to be. But on the upside, it was less oily, which is great for health conscious people. Here comes the winning formula - the chilli which is made from a secret recipe. Although I don't really take chilli, but this was simply great. All of us just couldn't seem to get enough of it. If anything, I'll be back just for the chilli.
Stir fried Kailan - The vegetables were very normal and not worth a mention. But hey, greens are good and make sure you stuff yourself on lots of them.
Dinner with drinks for 3 pax came up to about $25, which is actually breaching the expensive mark. But then again, the chicken is pretty decent and the chilli just gives you that kick so it might be a place to consider revisiting.
See all my pictures here
Login to add your comment. Or, Register for an account now. It's free!
As we got there at about 1205pm, there wasn't much of a crowd to speak of, but by the time we were done, the place was packed to the brim with people, both upstairs and downstairs. A testament as to how good the food is?
I had the Set M, which consisted of Shark's Fin Soup Steamed Egg (Jap style) Rice Chinese Tea - all for a mere $5.90 5% GST. It really seemed too good to be true. Well as the adage goes, you get what you pay for. The Shark's Fin came really small and tasted jelly like instead of stiff like Shark's Fin should. Possibility of imitation Shark's Fin? The steamed egg was way too watery even by Chinese cooking standards, not to mention Japanese style (Chawamushi). I will not even begin to talk about the dessert, which was White Fungus with Red Dates. The syrup was way too starchy and the white fungus was soft and limp when it should have been springy and crunchy. And I've not started being picky yet, or else there would have be more grouses. My take on this one? Don't waste your time. For the quantity and quality of food, I'm better off taking my business elsewhere.
See all my pictures here
Login to add your comment. Or, Register for an account now. It's free!Now this is a bit too harsh. The food ain't too bad actually. Though it is definitely nowhere near the real thing.
19 Mar 2008 at 10:34 am
I'm comparing it to hawker food. Cause I can get similar food at cheaper prices
19 Mar 2008 at 11:19 am
Fish Head Curry - This was undoubtedly the star attraction which drew us there. Although I don't really take take curry, I couldn't help but appreciate the freshness and sweetness of the fish meat as well as the slightly sourish and appetizing taste of the curry. However, at $26 a pot, its a little pricey.
Stir Fried French Bean - I fancied this dish quite a bit. The beans were fried with dried shrimps and pepper, which gave it a nice slightly salty taste with a tinge of pepper. The beans weren't overcooked or undercooked as well. A great dish!
Sweet and Sour Porkchop - This was normal, but what I liked about it was that unlike normal sweet and sour pork, this cut was different and had little fats in it, making for a healthier eat.
Braised Tofu and Sliced Pork - The Braised Tofu was very normal, to the point that it became forgettable. The Sliced Pork, on the other hand, fared slightly better as the meat was slightly chewy due to the presence of bits of fats and thinly sliced, allowing the flavours to soak in.
Lunch for 6 pax cost $62, inclusive of drinks and rice. A little steep if you ask me, but the food is decent, so you might want to give it a shot.
See all my pictures here
Login to add your comment. Or, Register for an account now. It's free!
We got there just after 7 and there were a few families having their dinner in the alfresco area(probably because it rained in the afternoon and it was cooling). We opted to sit indoors and were promptly ushered to an empty table. The interior of the restaurant was quite small with only about 8 tables. The table cloth reminded me of the flowery shower curtains I had when I was a kid. Being greedy, we ordered hotplate tofu with prawns, leather jacket fish with bittergourd, braised goose with tofu, stir fried kailan and topped it off with orh nee - a grand total of 5 dishes for 3 people!
The leather jacket fish with bittergourd was nicely done. The fish was fresh and the gravy was a little spicy. As this is the first time I've eaten this dish, I am not able to give an accurate comparison of it, but I do like it. The gravy for the hotplate tofu with prawns had this slightly smoked taste which I fancy, just that it was a little too salty. The prawns were HUGE, fresh and crunchy, but the tofu was just average. The stir fried kailan looked revitalised with its fresh shade of green, but imagine my dismay when it tasted like a slightly saltier version of the stir fried kailan available at your typical cooked food stall.
A good test of any teochew restaurant would be its braised goose and Orh Nee (To me at least) The braised goose came in a little silver platter and had chopped parsley and sesame seeds sprinkled on top to give it a nice aroma. However, it was just slightly above average, paling in comparison to the one I had at Guan Hin. The meat was thinly sliced, but didn't have much taste. It was also a little too fatty for my liking and the sesame seeds gave it a slightly weird sensation. The Orh Nee came in a small bowl with lots of coconut milk. I had expected the coconut milk to be drizzled onto the Orh Nee, not for the Orh Nee to be literally drowned in it. The paste was a little rough, unlike the smooth goodness I had at Guan Hin. Nevertheless, some credit is due here as the serving of Orh Nee is reasonably big and its not as sweet as some of the other Orh Nee that I have eaten.
It didn't cost us an arm or a leg for our dinner and surprisingly, we managed to polish off all the dishes without too much difficulty. The bill came up to about $58, which was pretty reasonable, considering the quantity and quality of food we had ordered. No service charge is also a plus. Food in general is slightly above average. Try it out if you like value for money food and a homely environment to boot. We will be going back soon to try the other stuff that Peng has to offer(we particularly like the sound of the premium shark's fin soup which must be pre ordered)
See all my pictures here
Login to add your comment. Or, Register for an account now. It's free!
The Kiam Chye Arh was pretty good, but I found the soup a little too salty due to the excessive amounts of Kiam Chye in it. The duck itself was a little chewy and firm, which evidently showed that it was cooked just right. The strong fowl taste was rather evident though , which might be a turn off for some. One of the better Kiam Chye Arh I have eaten, but I prefer the lighter and not so salty version prepared by my grandmother ;)
As with the Kiam Chye Arh, the Braised Duck was firm and chewy, with a rougher texture to boot. The duck was rather lean and the soy gravy was fragrant yet subtle in taste with a herbal tinge. Pity about the excessive oil in the gravy though. The secret to his fragrant and tasty gravy? Not changing the gravy since day one. Water and herbs are replenished with each duck he cooks and the pot is sealed and locked every evening. Multiply that by 25 years. Ewwww. I wish I didn't know.
See all my pictures
Login to add your comment. Or, Register for an account now. It's free!Do agree with you on the salty part on the soup. But overall it is good also.
14 Mar 2008 at 3:37 pm