Mon to Sun: 11.00am - 11.00pm
This Cantonese restaurant built its reputation on its imperial golden fried rice, based on a family recipe cooked to perfection, but today it serves lots more as well. Try the black pepper crab or paper-wrapped chicken, or if you're game for fusion food, there's also prata with crab claw on the menu.
Due to their recent negative exposure on Wan Bao and Sin Ming, when we saw their mother’s day menu on facebook, we thought maybe there will be hidden cost. We decide to give it a try Yesterday.
Before we sat down, I wanted to make 100% sure the price of S$188++ is for our family of 4, not 1. So I asked the captain who lead us into the restaurant and then again the manager who came to take order.
The first dish was a double-boiled boneless chicken soup with odd-looking mushroom from Brazil, the taste was very rich. Mom said it is very good. Apparently little or no msg. I am not sure if we are suppose to eat the mushroom, anyway, the soup was fantastic, the mushroom taste like dry wood.
The prawn dish with special salted egg York is a hit with all of us. Size of prawn is not too big but each one of us got 2 prawn. The veg that came with it has been treated with some kind of sauce too, the veg taste good with it. Didn’t ask them what was on top of the veg as they were busy.
Then came the fish. We were expecting a frozen Sea Bass. My mom said it is a Soon Hock, expensive fish yah. It is steam, so it has to be fresh. The worm like garnishing looks like Cordycep, known as cordycep flower. It is now being used by many top-end Chinese restaurant. I think they do serve good stuff.
The spinach doufu is a common dish except for this one, you see a very thick layer of spinach. Looks like they don’t try to save on their cost. No cheating at all.
The scallop noodle with egg white fluffy was an innovative one, although very plain and children may not like it, it is exactly what my mom wanted.
Lastly, the mango pudding, served individually, surprise surprise surprise, has mango in it. A waiter told us this has been done in house with CFJ own recipe for the longest time.
The final bill include ++ came up to about $240/- , drinks included. I can’t say its expensive consider the innovation and quality of the dishes we eat. We had a window table so the glittering riverview was a bonus to my mom.
Decided to give it a try as Jumbo Seafood ran out of crab, was bluffed upstair by the Chen Fu Ji's pathetic worker who was below desperately seeking for customers. Their chilli crab sauce indeed tasted like detergent as described by other reviewers, definitely the worst chilli crab ever. Salted egg prawn tasted like burned rubber with salt, my description are not exaggerating. Basically the food there are terrible, the worst of the worst. Not to mention the price was a rip-off. A restaurant to avoid at all costs.
After hearing so much about that so called "Good Fried Rice", finally booked a table. Upon arrival, we were urshered to a small corner table, when we asked for a bigger table, the waiter said sorry not possible to arrange as all the tables were occupied. We booked a table for four but was given a small square table at a corner while so many two seaters were occupying much bigger tables. Since we were already there, so reluctantly we accepted the table and started to place our order. Ridiculously, among so many waiters and waitresses standing around, we were told that ONLY ONE MAN in black can take order. So we waited for quite a while for him to be available. My God! I thought how professional he was, when we asked him which size of the fried rice should we ordered for 4 persons, he recommended the S$45, he said that it should be enough for 3 to 4 persons, so without further questioning, we placed the order for 3 more other dishes. Another 45 mins of waiting before our food arrived. To my surprise, the plate of fried rice so called catered for a potion of 3 to 4 head counts according to the waiter, it was so little that both of my kids can just finished it without much effort. It just go to say that this waiter didn't even have the right product knowledge of his own restaurant food. Continue with this attitude and very soon, Chen Fu Ji, you will soon be a thing of the past soon.