Steamed fish used to be a staple favourite of my late
Dad. As kids, we didn’t care much for it but now, I realise why Dad was such a
stickler when it came to steamed fish dishes. Nothing measures up to the fine,
silky smooth texture of an on-point steamed fish — the Steamed Pomfret with
Deep-fried Ginger Shreds we relished at 文華輕小厨 Kitchen
Just the show-stopping presentation of
the dish alone elicits much ‘ooh’ and ‘aah’ from our dining party. By the time
the sumptuous fish hits our palate, we are well and truly hooked. Generously
garnished with finely shredded deep-fried ginger and soused in fragrant
superior soya sauce, the exquisite fish easily ranks as one of the most
memorable ones I have had. Take note this
signature dish needs to be ordered ahead of your visit though.
Now occupying the space where Extra
Super Tanker used to be, Kitchen Restaurant is run by the same owners so expect
your fill of hearty and comforting Chinese food, tricked up with inimitable
touches of the resident chef’s.
While the pragmatic and functional setting is
unlikely to hog the social media limelight, bona fide food lovers comprising
neighbourhood residents, the white collar and family crowd are unlikely to
grouse about the air-cond premise and low-key, casual vibes.
For curtain-raiser, we can vouch for the delightful Era Rojak Sotong. A winsome take on regular fruit rojak, with the
inclusion of crispy deep-fried squid rings. Some may dismiss it as an odd
combination but the lush sweetish-savouriness of the rojak sauce works
cohesively well with the fresh crunchiness of pineapple, young mango, jicama,
cherry tomatoes and cucumber interspersed with that of tender squid.
A whiff of the appetising saucy aroma is
enough to make you drool and anxious in getting to grips with the house
speciality of Baked Freshwater Prawns with Ginger and Spring Onion. To fully
appreciate and savour the creamy roe and sweet, succulent meat of the prized
crustaceans, it’s best to get your hands dirty.
Braised dishes are another forte of the
chef here. My friend tells me the braised yam and pork ribs in claypot remains
noteworthy but the current contender of Braised Tofu with Meatballs, Fish Maw
and Mushrooms also ticks all the right boxes.
I’m partial to the utterly sublime pork
meatballs. Bigger than golf balls, they incorporate minced prawns and diced
waterchestnuts for extra texture and well-rounded flavours. Braised together
with smooth, soft cubes of fried beancurd, spongy fish maw pieces and tender
mushrooms, the resultant pot of homely goodies is transformed into a surefire
crowd-pleaser.
The super crispy skin and juicy meat of
the Roast Duck with Superior Sauce (Jiong
Wong Siew Ngap) proves equally memorable. Instead of serving the sauce
separately as a dip, the chef serves the duck on top of it. Hence each piece is
touched by dabs of the house sauce, enhancing its meaty appeal and inducing one
to eat more. This is another house speciality that also needs to be pre-ordered
in advance.
Birthday celebrants may want to savour the
signature Fried La Mian with Mushrooms, Egg and Pork Lard Croutons. Fresh
hand-pulled noodles and crunchy dices of chee
yau char play a key role in amping up the dish’s appeal. Slick with an
irresistible, flavourful sauce with hints of zingy hotness, the delicious, slippery
smooth noodles taste even more delicious with shredded omelette, white shimeiji
mushroom and scallion.
