Ching Chong Chinatown

Chinatown Traditional Kitchen
28 Mosque Street, Chinatown, Singapore
T: +65 6222 9700 (catering/ reservation/ pre-order/ take away)
http://richlodging.com/chinatown-traditional-kitchen/
https://www.facebook.com/ChinatownTraditionalKitchen/

Kudos to the kind folks at HGW & CTK for the invitation

Chinatown Traditional Kitchen is somewhat unique as it is the F&B arm of The Rich Lodging & Leisure group. Sandwiched between the Cow & Coolies Karaoke Bar, as well as the Backpakers’ Inn along Mosque Street, quite impossible to miss. Humble as the façade seems, they roll out pretty impressive Tze-char from their kitchen, helmed by a chef who hails from across the causeway.

You would find they’ve got a good mix of dishes good for a meal, as well as a good variety that beer drinkers would enjoy before, during and/or after their dose of liquid diet.

Double Boiled Radish Soup – This is clear & mild soup serves as a cooling measure for the hot & humid climate, warms the stomach & prepares the palates for the dining sequence to follow. The choice of meats has more cellulite than the norm, and so, the meat doesn’t flake.

Note: in Chinese, radish is also called carrot.

Kuala Lumpur Fried Hokkien Noodles – this is a signature that is widespread & well received across many states in Malaysia. The noodles are deliberately brought in so to satiate the fanatic cravings. The texture of the noodles has a light bounce in every bite. The sauce is lightly peppered, and slightly salty-sweet. All the better when consumed with sliced fresh chili (if you’ve got a threshold for it).

Salted Egg Yolk Chicken – not for the faint hearted. The saltiness obviously comes from the salted eggs, while the soft crunch in the chicken batter makes it pretty addictive. Definitely have to be paired with plain rice or “liquid diet” a.k.a. beer.

Snow Fish in Claypot – caramelized garlic & ginger slices with the soft & tender fish chunks makes it pretty enjoyable. Not sure if this would qualify for confinement food, but I reckon the style of which it is cooked should be well received by post natal mothers.

Fried prawns in Black Soya Sauce – this has my two thumbs up for the evening. The dark sweetened soya sauce with the texture of fresh caught sea prawns is really very addictive. Good enough to be eaten on its own. Also very appropriate with rice & beer, I’d say.

Deep Fried Pork Cutlet – there’s a light lingering after taste to this and I find is also very addictive. The crumbs in the crust isn’t messy, and the juicy tenderness in each bite makes it a good snack for beer lovers.

Mapo Fried Tofu – this is familiar yet unfamiliar. The spice factor is manageable for those with lesser threshold, and the use of fermented beans gives it a salty tingle.

Hong Kong Wonton Noodles – the use of dark sweetened soy sauce gives it a pretty nostalgic taste. The bounce in the classic egg noodles is also pretty impressive. The generosity in the wonton (dumpling) filling is not only flavorful, but the texture is also packed with generous portions of minced meats. Plain and simple as it seems, I’d say is by far; one of the more authentic wonton noodles I’ve tasted in town.

They offer some of the highlights fit for our local palates, as well as a lasting impact for the back-packers residing in the inn. The pricing is pocket friendly, so it makes economic & gastronomic sense for people working in the vicinity to frequent, not just for meals, but also to unwind at the end of the day.

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