Le Cheng – Authentic Hainanese Flavour [MEDIA INVITE]

Le Cheng Hainanese Chicken Rice is a concept by Ah Seng, a Hainanese and the boss / founder of Gu Zao Ren, renowned for its homely Hainanese and Taiwanese cuisine. Le Cheng is named after a town in Hainan where Ah Seng grew up. The opening of Le Cheng signifies a celebration of 25-years family tradition and the years of Ah Seng’s dedication to mastering Hainanese dishes.

Le Cheng Hainanese Chicken

Gu Zao Ren

One of the most renowned Hainanese dishes, also known as the Singapore National dish is Chicken Rice. Le Cheng Kampong Chicken [$21.80 half / $41.80 whole]. Le Cheng uses Kampong Chicken as it delivers more flavours. We had half portion because we wanted to try the breast and thigh meat.

Le Cheng Kampong Chicken - Half

The thigh meat is juicy and succulent. The meat is packed with flavour and the chicken skin is also bouncy. While Kampong chicken breast meat is usually dry and though, Le Cheng cooked their chicken spot on. It is juicy and bursting with flavour.

Le Cheng Kampong Chicken - Half

For the chicken rice [$1], it is aromatic and infused with chicken broth. Each grain of rice is plump and not mushy. LD also approve their thick and rich chilli sauce plus the zesty ginger.

Chicken Rice with Chicken Breast

White Pepper Claypot Chicken Soup [$28 / $48], another Le Cheng Signature dish. Crafted with a secret blend of spices that includes ginger, black fungus, wolfberries and chicken oil. The broth is robust, creamy and followed by a mild pepper kick. Yes, LD and I find the pepper is mild, it can be better if it increases by 30%. The chicken has a pleasant chewiness, yet very tasty.

White Pepper Claypot Chicken Soup

To enjoy the flavour of the White Pepper Claypot Chicken Soup, you can order some Add Ons [$4 each]. We decided on White Tofu, Chinese Cabbage and Enoki Mushrooms. Other options available are Vermicelli, Bee Hoon, Thick Bee Hoon, Lettuce, Spinach, Seaweed and Yam.

White Tofu, Chinese Cabbage and Enoki Mushrooms

Accompanying our chicken rice meal are some popular dishes in Gu Zao Ren. Yes, Le Cheng is located beside Gu Zao Ren and they share the same kitchen. Therefore, you can still order dishes from Gu Zao Ren.

Le Cheng Menu 1

Le Cheng Menu 2

Gu Zao Ren Menu

Fried Fermented Pork [$14 / $16]. A dish that I always order when I go to Gu Zao Ren. Perfectly marinated, the exterior is crispy and the meat is so juicy, that just melts in your mouth.

Fried Fermented Pork

Fried Sotong with Ginger & Onions [$14 / $16]. A nicely executed zi char dish. The sotong is tender and bouncy, coated and infused with the sauce from the ginger and onion.

Fried Sotong with Ginger & Onions 

Green Dragon Vegetables with Mushroom [$12 /$14]. Fresh, tasty and we can taste the natural flavour of the green dragon vegetables. Fried Bean Sprout with Salted Fish [$10 / $12]. LD & I love the crunchy texture of the bean spouts and we can taste the salted fish in the background. However, we wish there is more salted fish bits.

Green Dragon Vegetables with Mushroom 

Fried Bean Sprout with Salted Fish

The décor of Le Cheng is kept to the minimum. The place is clean, bright and air-conditioned. The focus here is solely on the food.

Part of the Dining Area

Overall, LD and I like the Le Cheng chicken rice. It is well-executed, tasty and very comforting. The White Pepper Claypot Chicken Soup is good communal and comforting hotpot dish that bring people together. While the other zi char dishes are good, the Fried Fermented Pork stands out among the rest. A must-order dish here. Do visit Le Cheng for their Kampong Chicken Rice and their homely dishes. Cheers!!

Jumbo Iced Lemon Tea - Super SHIOK!!

Thank you very much Protegie Consultancy and Le Cheng team for the invitation.

Food & Drink: 7.5/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 6.5/10

Budget per Person: $11 - $25

Le Cheng

389 Changi Road

Singapore 419838

T: +65 9022 7789

W: https://lechenghainanesechickenrice.oddle.me/en_SG/

F: https://www.facebook.com/lechenghainanesechickenrice/

IG: https://www.instagram.com/lechengsg/

OH:

Mon – Fri: 10.00 – Midnight

Sat & Sun: 09.00 – Midnight

Permata Singapore – Enchanting Malacca Cuisine [MEDIA INVITE]

In the month of July, Permata Singapore (which means “Jewel” in Malay), led by culinary director Chef Mel Dean invites us to savour the enchanting Flavours of Malacca in the 1-FOR-1 Halal buffet format. Malacca cuisine offers a unique blend of Malay, Chinese, Indian, Eurasian and Peranakan culinary influences that most Singaporeans are familiar with.

Flavors of Malacca

There are a lot of foods to try on this amazing culinary adventure, and here are some of the highlights:

Starters

Asam Pedas Daging Tetel. It is a spicy and tangy dish made from beef trimmings, including tendon, tripe, offcuts and fats stewed over a long period to extract that delicious flavour. The spicy and tangy gravy is irresistible and goes well with bread or the aromatic Nasi Goreng Kerabu. I went back twice for this dish. Yummy!!

Ayam Pedas Daging Tetel

Nasi Goreng Kerabu

Nyonya Chang. This halal version of Nyonya Chang is just superb. The sticky and moist glutinous rice is divided into two parts. The top part is coloured with blue pea flowers, while the bottom part is just natural. The fillings consist of tender and succulent chicken, cooked with shitake mushroom and packed with umami.

Nyonya Chang

Chicken Rice Ball. The famous version of chicken rice in Malacca. Deboned succulent poached chicken accompanied with a fragrant chicken rice ball. Complete with the dark soy sauce, crushed ginger plus spicy and tangy chilli.

Chicken Rice Ball

Ayam Buah Keluak Risotto. The new interpretation of Ayam Buah Keluak by Chef Mel Dean. Think of it as truffle mushroom risotto, but using Asian truffle.

Ayam Buah Keluak Risotto

Chicken Curry Devil. The most famous Eurasian chicken recipe. The chicken is tender and absorbs the blend of spices. Not forgetting it can be super spicy as well.

Chicken Curry Devil

Medan Bakar Parameswara. Inspired by the popular outdoor bbq eatery in Malacca, complete with a nice cool sea breeze atmosphere. The Udang Bakar is fresh and spot on. You can dip it with kicap cili padi, but I enjoyed mine without any sauce. Meanwhile, the Chargrilled Striploin is tender accompanied by rich and spicy lemak cili api sauce.

Udang Bakar

Chargrilled Striploin

Pengat Durian. This is the more traditional version of pengat durian. Thick, gooey and served warm, just like those dips with Kuih Serabai. Since we did not have kuih serabai, I end up eating it with Roti Jala.

Pengat Durian

While the Flavours of the Malacca are the main theme for July 2024, you can also try the delicious International and Nusantara food served in Permata; such as Seafood on Ice, Tulang Merah, Soup Hayam, Laksa, Satay, Beef Rendang and many more.

Seafood on Ice

Tulang Merah

Laksa

Beef Rendang

Satay

Overall, it was a delicious journey to savour the Flavours of Malacca. LD and I enjoy the food, the taste and the experience. Don’t miss out on this! Cheers!!

Mains

Flavours of Malacca (1-FOR-1 HALAL BUFFET)

When: 1st July to 31 July 2024

Time: Lunch, Daily, 12.00 – 14.30

Dinner, Mon – Fri, 18.30 – 21.30

Dinner, Sat – Sun, 1st Seating 17.00 – 19.00

Dinner, Sat – Sun, 2nd Seating 19.30 – 21.30

Price: Lunch, Daily, $88++ Adult - $15++ Children 6 yrs - 10 yrs

Dinner, $98++ Adult - $15++ Children 6 yrs - 10yrs

(1-FOR-1 Buffet Promotion)

For Reservation:

Call 9082 9941 or Email: reservation@gedungkining.sg / event@gedungkuning.sg

https://www.sevenrooms.com/reservations/permata/chef-mel-dean

Thank you very much to Chef Mel Dean and Permata team for hosting us.

Desserts

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $51 - $80

Permata Singapore

73 Sultan Gate

Singapore 198497

T: +65 9082 9941

W: https://www.gedungkuning.sg/permata

F: https://www.facebook.com/permata.restaurant

IG: @Permata.singapore

OH:

Lunch, Daily, 12.00 – 14.30

Dinner, Mon – Fri, 18.30 – 21.30

Dinner, Sat – Sun, 1st Seating 17.00 – 19.00

Dinner, Sat – Sun, 2nd Seating 19.30 – 21.30

Bong Tong Kee – The Real Taste of Boon Tong Kee

Signature Boiled Chicken @Boon Tong Kee Whampoa West

Boon Tong Kee is one of the famous Hainanese Chicken Rice restaurants in Singapore. It started by Mr Thian Boon Hua in 1979 in Chinatown, before it progresses to its first restaurant in Balestier in 1983. On the second year of the operations, it started to received recognitions from customers, media and F&B industries. Over the years Boon Tong Kee has expanded into 8 branches.

The branch that I want to review here is their Whampoa West Branch. It came highly recommended by our friend after I told them the unsatisfying experience in Balestier and East Coast Road branch. We have visited this branch a few times before I wrote this review.

Boon Tong Kee Whampoa West

Located in the matured HDB estate of Whampoa, this old style of restaurant is usually packed with regulars. At the front of the shop, beside the entrance, you can see the boiled chickens hanging on the pole through the glass windows, ready to be chopped. This restaurant has indoor and outdoor seating. The indoor dining area is air-conditioned and the tables are covered with a brown and white colour checkers table cloth. Meanwhile, the outdoor dining area is mostly used for people to sit and wait, instead for dining.

Signature Boiled Chicken on Display

This time around we came in a big group, allowing us to order more variety. Signature Boiled Chicken ($28 for whole, smaller portion is available). The whole chicken is halved, then evenly chopped and presented nicely in two plates as halved chicken each. Each plate looks like a mirror image, showcasing the chopping skills of the chef in the kitchen. Once the plate of the boiled chicken is served, the service staff will pour the mixture of oil and soy sauce on the dish.

Signature Boiled Chicken (half chicken per plate)

The chicken is served at room temperature, tender, succulent, tasty and cooked to perfection. You can taste the coagulate oil in between the chicken skin and the flesh. The flesh from the breast part is also moist, bouncy and with a good bite to it. The chopping is so clean, you won’t find any splinter of chicken bones on the plate.

Signature Boiled Chicken (half chicken per plate)

Those who are a connoisseur of chicken bishop, you won’t be disappointed. It is firm, bouncy and bursting with robust chicken flavour. Of course, you need to know how to remove the smelly parts. I was very friendly to the service staff and I got rewarded with 4 pcs of the bishop in return.

Chicken Bishop

Meanwhile, the chicken rice ($1) is fragrant and each grain is plump, al-dente and well infused with chicken stock, ginger and garlic. One thing that I have to admit, they sure perfected the rice recipe across all their branches, unlike their boiled chicken. For Boon Tong Kee (‘BTK’), they served their rice on a small rice bowl, instead of on a plate.

Chicken Rice

From the Zi Char selections, we tried Sweet & Sour Pork ($13). The pork is deep-fried till super crispy, then coated with sweet and sour sauce. Interestingly there is fried youtiao in this dish to add the crunchy texture, plus lychee and cherry tomatoes for sweetness and tangy flavour. Very Good in the taste and texture, but we do hoped for more meat than youtiao.

Sweet & Sour Pork

Crispy Beancurd ($8). The mini cubes of fried egg beancurd is a signature dish of BTK. It is crisp externally, followed with velvety smooth beancurd internally. It comes with mayonnaise like dipping sauce.

Crispy Beancurd 

Fried Pig’s Liver Served in Claypot ($13). The pork liver is cooked just right, coated with minced garlic. The combination of garlic and spring onion subdue any smelly flavour from the liver. The cut of the liver is very generous and the juicy plus bouncy texture is just a delight.

Fried Pig’s Liver Served in Claypot

Fried Pig’s Liver Served in Claypot

Steamed Assorted Egg ($9). The smooth and velvety texture of the steam egg, topped with sliced of century egg and salted egg. The base of the steam egg slightly bland, however, it is nicely balanced with the solid flavour from the salted egg.

Steamed Assorted Egg

For the vegetables, we ordered Fried Baby Kailan with Garlic ($9) and Poached Chinese Spinach with Gluten & Garlic ($12). The baby kalian is crunchy with a touch of bitterness. Meanwhile, the spinach is poached in a robust stock base. The chewy gluten acts like a sponge, soaking the robust broth and sweetness of the spinach. Yum Yum.

Fried Baby Kailan with Garlic

Poached Chinese Spinach with Gluten & Garlic

Service here is friendly, mixed with old traditional auntie style. The price of the Zi Char dishes is also very reasonable.

The Dishes

Overall, LD and I are glad that we found this Boon Tong Kee branch. We agree the food served here are one reflects the old style of the restaurant and the standard that received the accolade in the past. For LD, this is the taste of her childhood. We’ll come back for more chicken rice here. Cheers!!

Food & Drinks: 8/10

Value: 8.5/10

Service: 6.5/10

Ambiance: 6.5/10

Budget per Person: $11 - $25

Boon Tong Kee 文東記

Blk 34 Whampoa West

#01-93 Singapore 330034

(Beside Boon Keng MRT Station Exit B)

T: +65 6299 9880

W: https://boontongkee.com.sg/

F: https://www.facebook.com/boontongkeesg/

IG: @Boontongkee_sg

OH:

Mon – Fri: 11.00 – 14.45 (LO 14.30); 17.15 – 22.00 (LO 21.30)

Sat, Sun & PH: 11.00 – 15.00 (LO 14.45); 15.30 – 22.00 (LO 21.30)

Online menu available here