Two visits in less than a week, okay, I like this Eating Place. Thanks to the J-couple, I have found another good tze char stall that’s not on the east side of Singapore. Rather famous as well, judging from the reviews stuck to the stall.
Almost every table had a plate of the signature Drunken Raw Cockles. I had a whole portion (well, almost) to myself and faced the consequence the next few days. Nothing’s wrong with the cockles though. It was just me not used to that much of the raw shellfish. In fact, the cockles were really, really clean. Drowned in soya sauce, Chinese wine, sugar and topped with lots of garlic, cili padi and scallion, the cockles tasted good with every bite. Oh, it came chilled as well. Perfect for a hot night but definitely not with a hot date; the garlic’s pretty pungent.
The other signature dish; THE Butter Pork Ribs. Can any texture be more wonderful than Two Chef’s? However, we should consider if it is technically right to call them ribs since there were no bones attached.....Ok, who cares, right? Tender and smooth, it’s every Babitarian’s Sunday. Or Sundae. The powdery coating of fried butter/sugar/flour reminded me of those packets of flavouring for the shake-it-shake-it fries. Almost perfect except for the absence of an extra spoonful of salt.
Other notable dishes were...all! We had the flavourful Three Eggs Spinach, Fried Yam Sticks (with a syrupy glaze) and crispy, fragrant cereal prawns. And the hor funs. I liked both the Wat-Darn-Hor (hor fun with starch/egg sauce) and Sum-Low (stir-fried hor fun with beansprouts and fish slices). The rice flour strips must have been pre-tossed in extremely hot oil as the aroma was brilliant. Now, I heard that the Two Chefs are from Ipoh. Perhaps that’s the reason behind the mastery of hor fun preparation? Jokez.
There is also another stall in the same kopitiam that sells Sup Kambing. From the slightly gooey body, one can tell that the soup has been simmered long enough to have even melted the cartilages. And that’s great. Almost bottomless, I have learnt to be less greedy the next round. When combined with generous pieces of flaky meat and slices of toast, it's a good bowl of dinner by itself, I must say. More spices and it’d be even more awesome.
I read a headline somewhere proclaiming Two Chefs’ aim to serve quality yet affordable food. I think they are well on their way to achieving that. Good service (the Cantonese-speaking aunties were cool) helps as well!
Note to oneself: Make sure your makan partners eat raw cockles before ordering a WHOLE portion, no matter how good it is.
Drunken Raw Cockles - Blood and garlic, can you hear them vampires singing When Love And Hate Collide?
Butter Pork Ribs
Three Eggs Spinach
Fried Yam Sticks
Two Chefs Eating Place
Blk 116 Commonwealth Drive
Tel: (+65) 64725361/94354197
And Sup Kambing from the same kopitiam.