10 Jun 2015
After dinner at home one weekday evening, I was still feeling hungry and I had a craving for some zi char. I popped over to Commonwealth where I knew a Zi Char that closes late, which is Sek Tong Gai. At close to 10pm, there were 3 tables, ranging from 4 to 10 pax having their dinner.
As I waited for my order, I saw their order of crab bee hoon being served, and it whet my appetite more. Must come back another day for that.
I ordered the following to go:
- Har Cheong Kai (Prawn paste chicken): What I like about their chicken is the prawn paste is mild in taste and not strong flavour like most stalls. There’s hardly any batter coating the chicken. They also use the whole chicken for this, so you get breast meat, chicken wings, drum sticks unlike other places who only use chicken wings. The breast meat were nice and tender and not dry at all. Chilli sauce has a unique ginger flavour and mildly spicy, which I finished by the end of my meal. Recommended!
- Bee Hoon with sliced bittergourd and ‘Sang Yu’ (snakehead) fish: My first choice of hor fun is sold out, so I went for Bee Hoon instead. Wanting to eat healthy, I went for sliced bittergourd and ‘Sang Yu’ (snakehead) fish in a black bean sauce. Fish is fresh and firm. The bittergourd complemented the black bean sauce well. Good ‘wok hei’ for the bee hoon. Try it!
A good and satisfying meal for me.
A great restaurant for easy takeaways or dining in, and I have not been disappointed.