Daily: 08:00 - 00:00
Breakfast from 08.00 to 11.00
Lunch from 11.00 to 15.00
Dinner from 18.00 to 00.00
The eating house decors provide the reminiscence of the past kopitiam of the early Chinatown in the luxury of modern air conditioning.
Apart from the freshly brewed hot coffee and tea, we serve the most traditional Singaporean home cooked dishes just like in the 60swhere our early immigrants came to settle in Chinatown of then Singapura. The wide varieties of simple dishes evolved from recipes of our grandmother’s era. The kitchen serves a buffet of various local dishes neatly displayed in warm servers during the lunch hours along with homebrewed chinese herbal drinks to beat the afternoon heat.
Breakfast starts at 8am, lunch & dinner from 11am to 11pm.
We serve a menu of the freshly cooked local delicacies straight from our kitchen. Our Kitchen is well situated in the heart of Chinatown adjourning our co-owned ‘Backpackers Inn Chinatown’ and ‘Cow & Coolies karaoke bar’ bearing similar retrolicion.
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.
For full review & more pics: click here
What I find worth revisiting are...
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.
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.
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).
In a nutshell, 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.
Located at Chinatown, this no frills hole in the wall offers hawker style Malaysian fare at very reasonable prices. With a backpacking option available, one can even rest after a food coma.
Down to the food, the Hong Kong Wanton Mee and the KL Hokkien Mee are the signature dishes here. The wanton mee offers a springy feel while the Malaysian Hokkien Mee has that thick dark sauce noodles that is prevalent across the causeway.
For something hearty, try the claypot Salted Egg Yolk Chicken, deep fried chicken coated with a rich layer of preserved duck yolk. Another really hearty dish would be the fried pork belly.
The Mapo Fried Beancurd offers traditionally done tofu cuts with minced pork with a slightly sour finish.
Finally, wash it all down with the carrot soup, light and refreshing.
This place is tucked at the far end of Mosque Street, assuming one is walking from the direction of Chinatown MRT.
One can opt for zhichar dishes at night. This place serves KL fried hokkien mee using thick round noodles. Portion was generous too.
Tried a couple of signatures and here are my recommendations: Claypot Snow Fish, Salted Egg Yolk Chicken and Butter fried fish fillet.
The Claypot Snow Fish was strongly flavoured and its sauce plays a pivotal role in having to add another bowl of rice to enjoy the tasty goodness. Yummy. Plenty of fish chunks too.
Butter fried fish fillet should be eaten while it is still hot. Otherwise, the thick sauce might feel a bit jelak when it is cold. Salted Egg Yolk Chicken was nicely fried with crispy skin, well coated with the salted egg yolk, and moist juicy meat. Goes well with a glass of iced cold beer!
For more pics, you may wish to click on this link.