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The Famous Kitchen

2.8

Eatability rating

9 reviews

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The Famous Kitchen, located at Sembawang exemplifies all that is great about Singapore cuisine. The inventiveness, the quality, the attention to detail, the sheer variety and interesting combination of taste, flavours and influences that come together to create a memorable dining experience.

 

An experience that just keep you wanting more and more and harbouring fond memories of the conversations that were fed by the enjoyment of fine food.

 

Our signature dishes include Chili crab, Black Pepper Crab, Salted Baked Flower Crab, Braised Duck or Chicken, Crystal Chicken, Steam Grouper Fish, Lobster or Crab Mee hoon, Fish head or Tom Yam Steam Boat, KL Hokkien fat Noodle and etc.

Mon - Sun: 11:30 - 14:30

Mon - Sun: 17:30 - 23:30

+65 62571843
$69 based on 16 submissions
Children/Family (4 votes), Dinner (3 votes)
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4

No Refute for Good Repute

Kudos to the kind folks of HGW & The Famous Kitchen for inviting me to the table.

For full review

Pen Cai 盆菜 (Cantonese call it Poon-Choi) – the name is minimalist, but in truth; is a very laborious & elaborate dish, given its wealth of ingredients, different methods of preparation, requiring 3 full days to put together in a tub. Hence, the physical appearance alone is the epitome of the auspicious connotation it bears. In this rendition, you will find braised duck, Chinese shiitake mushrooms, sundried scallops, sundried oysters, abalone, fresh prawns, fish maw, Chinese fa-cai 发财, broccoli, Chinese cabbage, daikon radish, taro cubes etc.
(Pictured is the large order designed for 10pax, but likely to feed a hungry football team)
* Only available with 3 working days advanced order

Signature Crystal Chicken – first and foremost, free range chicken is quite a rare find these days, not to mention the size is good for 8~10pax. A light herbal fragrance that underlies the sauce drizzled, with the meat juicy tender. The meat comes off the bones whole, and most important, not flaking. I’d recommend to try the in-house chili blend for dips, served with this dish.

Lobster on Rice Vermicelli – this is not a common find, and if found, they are few and far between. I wasn’t quite sure how I was to tackle this dish, but as the saying goes “the only way to eat an elephant is one bite at a time”. The lobster is already cut to manageable portion, so it’s not a feat to consume with merely chopsticks. The lobster meat is cooked nicely that it comes of the crust effortless, light bounce to the bite, crumbles to lesser chunks, all with a natural sweet after taste. As for the vermicelli, it’s not too wet nor dry. Nice texture to the bite – not mushy nor crunchy. And the bisque soaked portion at the base is sheer goodness.

Salt Baked Flower Crab – these trophies are not small. If measured elbow to elbow, each is almost the length of a 10 inch mobile tablet. The chef dissects them evenly so each shall have an equal portion. I shall not divulge the arduous secrets to how this trophy comes about, but I know you’ll be coming back for more.
* Flower crab inventory is finest on Mondays and Fridays. Be advised to pre-order if you’re dining any day in between

KL Style Dark Fried Thick Noodles – this is also sometimes known as KL Hokkien Noodles. In my opinion, this has just set the benchmark on my charts, for this dish found locally. The springy tenderness of the thick noodles likened to that of Silver Needle Noodles (better known as Mee-tai-mak or 老鼠粉). The dark wicked sauce looks intimidating, but is packed with mild sweetness and a light salted after taste, and the Wok-hei is omnipresent.

Apart from the Pen Cai & desserts, I’d say that beer goes well with the list of highlights mentioned.

I anticipate that the patronage will be overwhelming over the CNY period, so, plan and make reservations early to avoid disappointing your gastronomic call.

The HGW community like this place for...

  • Black pepper crab3 votes
  • Lobster bee hoon3 votes
  • Pen Cai3 votes
  • Salt baked flower crab3 votes
  • KL Fat Noodles Hokkien Mee2 votes
  • Malaysian Hokkien Mee1 vote
  • Roast duck1 vote
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Latest Community Reviews:
27 Jan 2015 • 227 reviews • 30 followers

No Refute for Good Repute

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Kudos to the kind folks of HGW & The Famous Kitchen for inviting me to the table.

For full review

Pen Cai 盆菜 (Cantonese call it Poon-Choi) – the name is minimalist, but in truth; is a very laborious & elaborate dish, given its wealth of ingredients, different methods of preparation, requiring 3 full days to put together in a tub. Hence, the physical appearance alone is the epitome of the auspicious connotation it bears. In this rendition, you will find braised duck, Chinese shiitake mushrooms, sundried scallops, sundried oysters, abalone, fresh prawns, fish maw, Chinese fa-cai 发财, broccoli, Chinese cabbage, daikon radish, taro cubes etc.
(Pictured is the large order designed for 10pax, but likely to feed a hungry football team)
* Only available with 3 working days advanced order

Signature Crystal Chicken – first and foremost, free range chicken is quite a rare find these days, not to mention the size is good for 8~10pax. A light herbal fragrance that underlies the sauce drizzled, with the meat juicy tender. The meat comes off the bones whole, and most important, not flaking. I’d recommend to try the in-house chili blend for dips, served with this dish.

Lobster on Rice Vermicelli – this is not a common find, and if found, they are few and far between. I wasn’t quite sure how I was to tackle this dish, but as the saying goes “the only way to eat an elephant is one bite at a time”. The lobster is already cut to manageable portion, so it’s not a feat to consume with merely chopsticks. The lobster meat is cooked nicely that it comes of the crust effortless, light bounce to the bite, crumbles to lesser chunks, all with a natural sweet after taste. As for the vermicelli, it’s not too wet nor dry. Nice texture to the bite – not mushy nor crunchy. And the bisque soaked portion at the base is sheer goodness.

Salt Baked Flower Crab – these trophies are not small. If measured elbow to elbow, each is almost the length of a 10 inch mobile tablet. The chef dissects them evenly so each shall have an equal portion. I shall not divulge the arduous secrets to how this trophy comes about, but I know you’ll be coming back for more.
* Flower crab inventory is finest on Mondays and Fridays. Be advised to pre-order if you’re dining any day in between

KL Style Dark Fried Thick Noodles – this is also sometimes known as KL Hokkien Noodles. In my opinion, this has just set the benchmark on my charts, for this dish found locally. The springy tenderness of the thick noodles likened to that of Silver Needle Noodles (better known as Mee-tai-mak or 老鼠粉). The dark wicked sauce looks intimidating, but is packed with mild sweetness and a light salted after taste, and the Wok-hei is omnipresent.

Apart from the Pen Cai & desserts, I’d say that beer goes well with the list of highlights mentioned.

I anticipate that the patronage will be overwhelming over the CNY period, so, plan and make reservations early to avoid disappointing your gastronomic call.
Overall
Food/Drink
Value
Ambience
Service
  • IG: @o_oican
25 Jan 2015 • 241 reviews • 10 followers

secluded place, good food

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Place is not yet accessible via MRT, thus it felt somewhat secluded for people who relies on public transportation. Restaurant is spacious has tanks for live seafood. It also has a wine bar called the Wine Mansion where currently, it is having a drinks (wine, beer) buffet for $35 limited to 4 hours.

The owners, a pair of siblings; Jeffrey and Jenny, are pretty hospitable. This is evident from the many photos taken with guests that adorns the restaurant's wall.

If you think Pen Cai (盆菜) is only available during Lunar New Year, then at this place you can have Pen Cai on any other days as well. And of course, you probably have very deep pockets too. Just need to pre-order 3 days in advance.

The Pen Cai is indeed a luxury with the premium ingredients of abalone, dried scallops, dried oysters and fish maw. A nice treasure pot to share with the family. A feast on its own as it contained meat, seafood and vegetables.

Besides the usual teochew steam fish or HK styled steam fish, here we tried the sour vegetable steam fish. Hmm, not really sour but a likeable sauce that's not overwhelming. I liked it with the black vinegar too. Tried it with grouper and the flesh was smooth and firm.

The Crystal Chicken uses the kampung chicken and yet, meat is tender. A very light dish that taste a bit like salt marinated chicken (Cantonese cold dish) but served warm with a bit of chinese wine taste.

Crab bee hoon is common, so how about Lobster bee hoon? The lobster bee hoon is lighter on the palate and the best part, is really the bee hoon and the broth. For more kick, I had it with the powerful chili that's piquant with wonderful kick.

For crabs, we tried the salt baked flower crabs and black pepper crab. For stronger taste, go for the black pepper crabs but only if you're able to withstand the heat from the peppercorn. Shioks. The salt baked crab has a nice smokey aroma that's a tad like BBQ but minus the oil.

For normal everyday eating, try the KL Fat Noodles Hokkien Mee. Price starts from $8+. Lots of crispy pork lard. Yums. Next visit, I'd request for a slightly longer time of probably 10 seconds more to braise the noodles.

For more pictures, you may wish to click here.
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  • pen cai (large)
22 Jan 2015 • 2001 reviews • 255 followers

Traditional Chinese Fare

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The Famous Kitchen, located at Sembawang near nee soon army camp, has been a Chinese mainstay for the last seven years.

At a recent tasting, I managed to try some of their specialties. Given that it is the lunar new year season, we started with the "Pen Cai", consisting of abalone, fresh prawn, broccoli, mushroom, fish maw, yam cooked in a rich superior broth.

 Another popular item at the restaurant is the kampong chicken, which is pretty large for a kampong chicken, does not have the usual fat and is done so that the meat is really tender.

The restaurant has a strong Teochew influence in its cooking, and the Red Garoupa done in a salty vegetable sauce is just an example of that. Fish are imported in "live" so it is really fresh.

Another indulgent treat would be the Lobster Mee Sua. The Asian lobster is chopped up into bite size pieces that are easy to eat and the mee sua comes with an addictive broth to match.

Crab lovers must try the flower crab. These Indonesian flower crab are really large and is baked with a pleasant wok hei.

Finally, the Malaysian Hokkien Mee is also a must try here. Lots of lard adds to the strong tasting dish which is probably one of the most authentic that I have found in Singapore.

There you have it, lots of good Chinese food to indulge at The Famous Kitchen.

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  • pen cai
20 Jan 2015 • 101 reviews • 36 followers

Delicious seafood place!

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Jeffrey and his sister had been serving great Chinese stir fry seafood for the past 7 years. Now in their 2nd location for more than 3 years, they continue to do what they do best. The location provides ample parking lots for those who drive.
In this sponsored food review, we were introduced to their signature dishes, which I give thumbs up for all of them!
1. Pen Cai ($298 for 6 pax, $428 for 10 pax). A popular dish across many Chinese restaurants during Chinese New Year, it signifies abundance and prosperity in the coming year. This dish alone is enough to fill the tummies of the diners and requires 3 days advanced notice. Dried abalone, dried mushroom, dried scallops, fresh prawns, roasted duck are just some of the Chinese delicacies and served with yam, Chinese radish, white cabbage, “fa cai”, this dish tastes as good as it looks. 
2. Steam fish with sour vegetables (price depends on seasonal price of the type of fish you choose to be cooked this way). The fish is caught live from the tanks around the restaurant and prepared with the flesh still firm yet sweet. It is a interesting receipe with preserved vegetables to go with pork belly and crunchy peanuts. You can choose to eat the dish on its own or add vinegar. My suggestion is to try the dish on its own first. If you are keen to experiment, add the vinegar later. The dish on its own is a winner without any vinegar.
3. Black pepper crab. You may think this is a common, popular Singaporean seafood dish. However, Jeffrey has a secret black pepper up his sleeve which he isn’t going to let out. Besides the crab flesh being sweet and tasty, from the smell to licking your finger-tips, you’ll realise there’s a fragrance and quality to the black pepper that you don’t find in other black pepper dishes.
4. Salt baked flower crab. I’ve never seen such huge flower crabs. Its no wonder these crabs are only brought into the restaurant on Mondays and Fridays. I’m lucky the food tasting was conducted on a Monday as they are usually sold out by Tues and Sat respectively. The fragrance will entice you before you see the dish. And when you bite into it, you’ll find yourself licking every bit of the baked salt which encrusted the crustacean.  This dish is prepared with the crab encrusted with a layer of salt, then baked under high temperatures in the wok. No wonder there’s also the “wok-hei” in this dish.
5. Lobster bee hoon. Another super dish. The sweet taste of the crustacean permeates the gravy and bee hood such that you’ll want one helping after another.
6. KL Hokkien noodles. Tasty version with a generous helping of lard. The health conscious may have to spend some time teasing the lard out. For those who surrender to the guilty pleasure will appreciate the flavor and taste. But remember to work out after that and watch your diet thereafter.
7.  Crystal chicken. Probably the most underwhelming of all the signature dishes. Nevertheless, still tasty, tender and goes very well with the chilli provided.
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  • Pen Cai for 10pax
27 Jul 2014 • 0 review • 0 follower

totally not recommended

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If there is a negative star rating, we would rate -5 stars! place is not crowded and had to wait more than an hr! food is not fantastic n definitely not worth the wait!
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Singapore Food Guides

What to Eat
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned