We have always love desserts especially after dinner. This dessert outlet has a catchy name Ji De Chi which translated to Remember To Eat.
We were captivated by the photos pasted on the walls and was wondering whether it will be too filling since most of them are paste based like black sesame, peanut paste, etc.
We ordered the Yam paste with Ginko nuts ( $4.00 ), Durian with Pomelo Sago ( $6.50 ) and Mango Pomelo ( $4.50 ).
We tried the not-so-warm Yam paste and was satisfied that it was smooth, fragrant and most important of all, not sweet at all. There were also generous amount of Ginko nuts both as topping and mixed in the paste.
The Mango Pomela has finely shaved ice like a masterpiece sitting on the mango puree with bits of mango in the bowl. Again, we could taste the sweet mango and the smoothen paste. Another thumbs up for this item.
Lastly, we shared the Durian with Pomelo Sago and after taking a spoonful, we all wowed at the same time. Other diners were wondering with curious faces.. This is by far the best dessert that we have taken as the durian puree was a bit sweet but the durian topping was slightly bitter. So both types of durian compliment each other. We kept nodding our heads for making the right choice.
Overall, this place is worth visiting as the prices are reasonable and the service staff ( mainly teenagers ) were efficient and polite.
It can be quite frustrating when you see long queues in front of every food outlet on weekends. It also proves that most people are willing to pamper themselves with their families for a good weekend meal.
We were looking for a decent dinner and have passed by this outlet as their staff ( dressed in olden times uniform ) were busy trying to entice customers to try their new soup of the day which was currently under promotion.
The deco was nicely done to be rustic with wooden stools and tables. But unfortunately, the small hard stools were not comfortable at all because we could not rest our backs after a long day of shopping.
From our table, we could see the famous herbal roast ducks which were hung in the display kitchen. As the place was dimly decorated with lanterns like ancient Chinese inn, we just glanced pictures on the menu and ordered the following :
Roast Duck with Angelica Herbs - The meat was soft and succulent with a mild herbal taste. The skin was crispy with some fats in between the meat. We scooped some sauce to go with the rice and surprisingly, it was the sweetness of the herbs that we enjoyed.
Marmite Superior Chicken Wings - When the dish was presented to us, the meat look dried and hard. But one bite and we realised that the meat could be easily removed. Again, the meat was well marinated but we could not taste any marmite as stated in the menu. It was more like roasted wings in honey.
Dong Po Pork - Better known as braised belly-pork. This was indeed a remarkable dish as friends commented that the top layer of thick fats just melt in their mouths. The second layer of soften meat was also tender. This dish must have been carefully braised to give that melt-in-the-mouth experience.
Imperial Treasures In Yam Basket - Sophiscated name but in simple term, it was just stir fried mixed vegetables in a yam basket. The generous portion of cashew nuts and diced vegetables were rather crunchy and refreshing. The yam basket was deep fried but not oily at all. The chef must have controlled the fire well enough to allow the external to be crispy but still maintain the internal moisture of the yam mixture.
We have a sudden craving for bak kut teh and were driving aimlessly until we saw two groups of workers happily eating at an open space area. When we slowed down, we saw the signboard and one of my colleagues mentioned that this was the original stall at Block 2 coffee shop in front of Eunos mrt. We cannot verify whether this outlet originated from Eunos but decide to give a try since we are here.
We understand that there are different styles being cooked locally but mainly Teochew style ( which is clear and peppery broth ), Klang style ( herbal broth ) Claypot style ( more gravy instead of broth ) and Hokkien style ( broth is more dark brown and slightly spiced ). Although each style has its own taste, the end result is still the same.
When the staff brought the bowls of spare ribs soup, we were trying to taste which style it was from but in the end, we nodded and agreed that which ever style, the robust soup was superb. Clear but not so peppery with a slight herbal taste was what we have concluded.
The pork ribs were cooked just right with the meat so tender that you can easily removed it from the bone. The broth was full of meat flavour that we have requested for refilling more than 3 times.
The braised pork trotter was another well marinated dish. Although slightly fatty, the meat was also tender and the yummy gravy was given the thumbs up. It was because of this thick black gravy that we have ordered another around of rice.
We also ordered the usual side dishes like salted vegetables, braised bean curds and peanuts to go with the extra rice.
We conclude that we will come back again for the sweetness of the broth and the gravy of braised trotters.
We have always enjoyed our meals from this simple coffeeshop but since they started shifting from one place to another, we have lost touch of their location. We chanced upon another outlet with the same name at Guillemard Road but the food was average even though they kept highlighting that their fried sambal fish was the original version. We tasted and confirmed it was below the standard because the fish was over-fried and the meat was dried and hard. The sambal was also burnt and tasted bitter.
Sambal Belachan Fish – Highly recommended as this was their signature dish. The dried shrimps, belachan and sambal chillie made a perfect match for this dish. Although the fish ( usually pomfret but not available on this day ) was lightly coated with flour and deep fried , the meat did not turn up dried but instead very moist and crispy. We scooped bits of sambal to go with the rice and it was so appetitsing that we ordered additional bowls of rice.
Baby Kailan – Simple dish but vegetables tasted fresh and crunchy. Although it was only stir fried with garlic, there was good control of fire as the vegetables did not turn up soggy.
Black Pepper Crayfish – Another highly recommended dish. Unlike some places where the crayfish were overly coated with black pepper sauce, this dish only need some finely mashed peppercorns to give it an aromatic taste. The meat was also juicy and can be easily removed from the shell.
Price was also affordable and we had a brief chat with the lady boss. She mentioned that there are many outlets using their name but she cannot do anything as it is not a “trademark“ issue. She also confirmed that they have another outlet at Rangoon Road which was also managed by their own immediate family member.
Chanced upon this new outlet while waiting for rain to stop. It was comforting to eat hot porridge during this time as yummy food will definitely keep the stomach warm.
We saw their beautifully taken photos on their menu booklet and were undecided what to order. Finally, we confirmed that we would like to try their recommended Claypot Sesame Oil Chicken ( 煲麻油鸡) and Four Types of Vegetables ( 四大天王 ) with their special tea ( 花开富贵茶)
The food arrived while we were still deciding on the dessert items. Everything looked like big portion to us but the staff told us that they only served standard size for all items.
When we were scooping the gravy from the claypot, we noticed generous amount of mushrooms and meaty chicken parts. As we stirred, the aroma of sesame and gravy made us instantly hungry. The tender meat was soft and easy to bite off which we enjoyed thoroughly.
The vegetables were well fried with brinjals, long beans, snow peas and minced meat in spicy sauce. Highly recommended as this dish will definitely compliment the porridge.
The flower tea was fragrant and after all the food, it was indeed refreshing to sip a cup of hot tea.
The only setback about this place is that the staff seem to be semi-trained. Not attentive if you want to order additional items like rice, steamed peanuts, etc. Even when we managed to get their attention to refill hot water for our flower tea, it sure took a long time to boil the water.
1=SGD 0.0587
We were captivated by the photos pasted on the walls and was wondering whether it will be too filling since most of them are paste based like black sesame, peanut paste, etc.
We ordered the Yam paste with Ginko nuts ( $4.00 ), Durian with Pomelo Sago ( $6.50 ) and Mango Pomelo ( $4.50 ).
We tried the not-so-warm Yam paste and was satisfied that it was smooth, fragrant and most important of all, not sweet at all. There were also generous amount of Ginko nuts both as topping and mixed in the paste.
The Mango Pomela has finely shaved ice like a masterpiece sitting on the mango puree with bits of mango in the bowl. Again, we could taste the sweet mango and the smoothen paste. Another thumbs up for this item.
Lastly, we shared the Durian with Pomelo Sago and after taking a spoonful, we all wowed at the same time. Other diners were wondering with curious faces.. This is by far the best dessert that we have taken as the durian puree was a bit sweet but the durian topping was slightly bitter. So both types of durian compliment each other. We kept nodding our heads for making the right choice.
Overall, this place is worth visiting as the prices are reasonable and the service staff ( mainly teenagers ) were efficient and polite.
Login to add your comment. Or, Register for an account now. It's free!i like their dessert too.. old school but a little bit pricey i think!
02 Jan 2014 at 9:24 am
We were looking for a decent dinner and have passed by this outlet as their staff ( dressed in olden times uniform ) were busy trying to entice customers to try their new soup of the day which was currently under promotion.
The deco was nicely done to be rustic with wooden stools and tables. But unfortunately, the small hard stools were not comfortable at all because we could not rest our backs after a long day of shopping.
From our table, we could see the famous herbal roast ducks which were hung in the display kitchen. As the place was dimly decorated with lanterns like ancient Chinese inn, we just glanced pictures on the menu and ordered the following :
Roast Duck with Angelica Herbs - The meat was soft and succulent with a mild herbal taste. The skin was crispy with some fats in between the meat. We scooped some sauce to go with the rice and surprisingly, it was the sweetness of the herbs that we enjoyed.
Marmite Superior Chicken Wings - When the dish was presented to us, the meat look dried and hard. But one bite and we realised that the meat could be easily removed. Again, the meat was well marinated but we could not taste any marmite as stated in the menu. It was more like roasted wings in honey.
Dong Po Pork - Better known as braised belly-pork. This was indeed a remarkable dish as friends commented that the top layer of thick fats just melt in their mouths. The second layer of soften meat was also tender. This dish must have been carefully braised to give that melt-in-the-mouth experience.
Imperial Treasures In Yam Basket - Sophiscated name but in simple term, it was just stir fried mixed vegetables in a yam basket. The generous portion of cashew nuts and diced vegetables were rather crunchy and refreshing. The yam basket was deep fried but not oily at all. The chef must have controlled the fire well enough to allow the external to be crispy but still maintain the internal moisture of the yam mixture.
Login to add your comment. Or, Register for an account now. It's free!
We understand that there are different styles being cooked locally but mainly Teochew style ( which is clear and peppery broth ), Klang style ( herbal broth ) Claypot style ( more gravy instead of broth ) and Hokkien style ( broth is more dark brown and slightly spiced ). Although each style has its own taste, the end result is still the same.
When the staff brought the bowls of spare ribs soup, we were trying to taste which style it was from but in the end, we nodded and agreed that which ever style, the robust soup was superb. Clear but not so peppery with a slight herbal taste was what we have concluded.
The pork ribs were cooked just right with the meat so tender that you can easily removed it from the bone. The broth was full of meat flavour that we have requested for refilling more than 3 times.
The braised pork trotter was another well marinated dish. Although slightly fatty, the meat was also tender and the yummy gravy was given the thumbs up. It was because of this thick black gravy that we have ordered another around of rice.
We also ordered the usual side dishes like salted vegetables, braised bean curds and peanuts to go with the extra rice.
We conclude that we will come back again for the sweetness of the broth and the gravy of braised trotters.
Login to add your comment. Or, Register for an account now. It's free!Mmmm makes me hungry just by reading :) Thanks Muffy... Will try it when I'm nearby :P
13 Nov 2013 at 11:44 am
Sambal Belachan Fish – Highly recommended as this was their signature dish. The dried shrimps, belachan and sambal chillie made a perfect match for this dish. Although the fish ( usually pomfret but not available on this day ) was lightly coated with flour and deep fried , the meat did not turn up dried but instead very moist and crispy. We scooped bits of sambal to go with the rice and it was so appetitsing that we ordered additional bowls of rice.
Baby Kailan – Simple dish but vegetables tasted fresh and crunchy. Although it was only stir fried with garlic, there was good control of fire as the vegetables did not turn up soggy.
Black Pepper Crayfish – Another highly recommended dish. Unlike some places where the crayfish were overly coated with black pepper sauce, this dish only need some finely mashed peppercorns to give it an aromatic taste. The meat was also juicy and can be easily removed from the shell.
Price was also affordable and we had a brief chat with the lady boss. She mentioned that there are many outlets using their name but she cannot do anything as it is not a “trademark“ issue. She also confirmed that they have another outlet at Rangoon Road which was also managed by their own immediate family member.
Login to add your comment. Or, Register for an account now. It's free!
We saw their beautifully taken photos on their menu booklet and were undecided what to order. Finally, we confirmed that we would like to try their recommended Claypot Sesame Oil Chicken ( 煲麻油鸡) and Four Types of Vegetables ( 四大天王 ) with their special tea ( 花开富贵茶)
The food arrived while we were still deciding on the dessert items. Everything looked like big portion to us but the staff told us that they only served standard size for all items.
When we were scooping the gravy from the claypot, we noticed generous amount of mushrooms and meaty chicken parts. As we stirred, the aroma of sesame and gravy made us instantly hungry. The tender meat was soft and easy to bite off which we enjoyed thoroughly.
The vegetables were well fried with brinjals, long beans, snow peas and minced meat in spicy sauce. Highly recommended as this dish will definitely compliment the porridge.
The flower tea was fragrant and after all the food, it was indeed refreshing to sip a cup of hot tea.
The only setback about this place is that the staff seem to be semi-trained. Not attentive if you want to order additional items like rice, steamed peanuts, etc. Even when we managed to get their attention to refill hot water for our flower tea, it sure took a long time to boil the water.
Login to add your comment. Or, Register for an account now. It's free!