I used to work in the Tanglin area and have been eyeing Ah Hoi’s Kitchen for the longest time I can remember. However I never had a chance (or perhaps just not enough “pull” factor), so when I received a call from HGW about the coming tasting session, I eagerly agreed.

Thank you HGW for the invitation.

Ah Hoi’s Kitchen is located on the 4th floor of Trader’s Hotel. Walk past the gym and hair salon, you will be able to see the Wall of Fame of Ah Hoi’s and the main entrance of the restaurant. My perceptions of most Chinese restaurants in hotels are set in the traditional way and this one made me think otherwise. The whole feeling of this place from walking to the restaurant and sitting inside is totally casual and “breezy” The plank looking high ceiling and full-length glass doors create a feeling of dining in deckhouse overseeing the greeneries and pool. Even the service team are dressed causally, it feel more like dining in a beach resort instead of a city hotel.

We started the dinner with Crispy Fried Homemade Beancurd I’ve always been a beancurd lover, and the thought of crispy homemade beancurd with salted egg yolk is good enough to make me salivate. Fried to perfection without being too greasy, bite thru the crispy exterior and be welcome by the soft blend of flavorsome seafood, beancurd, crunchy water chestnut and salted egg yolk. The taste of the salted yolk is tad mild, so is the wasabi mayo.

The next dish on the list, Double Boiled Duck with Black Dates & Peanut Soup, it warmed not just my stomach but also my heart. It taste like 媽媽煮的汤. Usually red dates are used in soup, but the one used here are the black dates. Much sweeter in taste and it blend well with the peanuts and duck. Thumb up!

After, drinking the hearty soup, we were served another house special - "Ah Loong” Paper Bag Chicken marinated over long hours with 花雕酒, sesame oil and other seasonings, sealed in greaseproof paper and deep fry till golden brown. Each "pouch" filled with tender and juicy chicken; I think I can easily have 2 to 3 pouches to myself. Did I mention that they’re not as oily as you think it is? =)

We had beancurd, soup and meat, now it’s time for some vegetable intake. Stir-fried Kenya Bean with Crispy Silver Fish I'm not a bean lover, but this bean is sweet and have a nice crunch, the texture is also less fiberous than the usual long bean. Crispy silver fish is used instead of the usual dried shrimp. I will recommend this dish for a change of the usual seasonal vegetables.

Sri-Lankan Chilli Crab with Fried Chinese Mantou is our next tasting dish. I'm more into pepper/butter crab than the chilli one. It's not the best I had but the gravy was nice and the crispy mantou did a nice touch up on this dish.

HGW Fried Rice, a dish specially created for all HGW foodies. The fried rice consist of mushrooms, bean sprout, carrots and some shredded lettuce. Just ask for HGW Fried Rice at a special price of just $1. So why not?

Seafood Black Pepper Kway Teow is a must try dish when you dine at Ah Hoi's Kitchen, it has enough wok hei and I like the unique taste of the black pepper and kway teow mixed together. The seafood used are fresh but the salt used can be tone down in my humble opinion.

All meal has to be ended on a sweet note, so I will not go home without dessert. For dessert tonight, we had Chilled Mango Sago with Pomelo, I like it caused its not too sweet, however its not the best I had.

It was a pleasant experience dining, a good alternative for zi char in the city area. The best part of it? It's cost you the usual zi char price too.

Disclaimer: As this is a tasting session, no rating will be given for value and service.

***If you're keen, more photos and reviews are just one click away here!