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3.3
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3 Reviews
283/285 Joo Chiat Road
Singapore
Postal code: Show postal code
Telephone: 6345 5095
Category:
Restaurants » Chinese (Traditional)
Photos of 大吃の喜 (Tai Shek Hei) - RestaurantsPhotos of 大吃の喜 (Tai Shek Hei) - RestaurantsPhotos of 大吃の喜 (Tai Shek Hei) - RestaurantsPhotos of 大吃の喜 (Tai Shek Hei) - RestaurantsPhotos of 大吃の喜 (Tai Shek Hei) - Restaurants

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    » 3 Reviews for “大吃の喜 (Tai Shek Hei) ” - Restaurants


  1. feizhu
     506
         
     23 Oct 2008 at 11:03 pm
       大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants

    Was in the vicinity of Joo Chiat so decided to pop down to this kid on the block after reading rather favourable reviews of it by some food bloggers. It also helped that I was financially strapped and had to eat on a tight budget.

    Located right at the junction of Joo Chiat Road and Koon Seng Road, Tai Shek Hei has only been in operations for about 2 months or so and the decor is typical of a Chinese type eatery. According to the writeup in the menu, Tai Shek Hei specialises in bamboo noodles, which are purportedly unique in the sense that the dough used in making the noodles are beaten with a long thick bamboo pole that promises a springy product without the lye (alkaline) taste.

    Speciality Tobiko Dumpling - I had a go at the bamboo noodles, topped with their speciality tobiko (flying fish roe) dumplings. The noodles were thing and springy with lots of bite while the dumplings were quite good with the skin not too thick and the prawns crunchy with a little help from the roe. The soup base was supposedly made from boiling sole fish, prawn shells, dried scallops etc but though rather tasty, it didn't exactly wow me.

    Cai Xin - A very normal dish and something you can find at any random cze char stall. $6 is still reasonable I guess.

    Roast Combination - We opted for the Soy Chicken and Roast Duck combination which was surprisingly quite good. The meat was tender yet moist and had a nice chewy sensation to it. The amount of fats beneath the skin was also minimal, which is good for health conscious folks. I would have liked the skin to be a little crispier though.

    To be honest, I think the food was quite decent and it wasn't exactly expensive either, standing at about $28 for 2 pax. Its a pity about the location and the lack of crowds though.

    See all my pictures here.

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    Rating given:3 stars
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    1. ladyironchef
       301
           
       18 Oct 2008 at 2:36 pm
         大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants

      Noodles and rice are the staple in our Asian context, while the Caucasians live on their bread, try telling the older generation that there isn’t rice for dinner and you’ll get the answer from their reactions. There are many different kinds of noodles; the Japanese ramen, soba and udon are especially popular. And then there’s the Korean noodles, and of course, our Chinese noodles.

      And among our Chinese noodles, there are many types with wheat flour based ones like lamien, vermicelli, and the thick noodles. For their egg base counterparts, there are the thin noodles (you mian), and the mee pok which are commonly found. How about bamboo noodles?

      I was given the opportunity for a food tasting session at Tai Shek Hei. The boss John See, and his wife Amy invited me for lunch to try out their speciality, bamboo noodles. Tai Shek Hei had recently just opened a month ago at Joo Chiat road, just directly opposite the Dunman food centre.

      So you might ask, what’s so special about bamboo noodles? The tedious process in making the noodles from dough using the bamboo machine specially created by John. I didn’t get the chance to see the noodle-making process that day because they had already made their batch of noodles the previous days. The chef will normally make about 200 servings of noodles each time, and usually every two days they will make new ones to ensure the freshness of the noodles.

      My friend and I had a quick tour around the kitchen and John explained the concepts behind Tai Shek Hei to us.The staff are all from China, thus might have difficulty with their English when taking orders.

      Tai Shek Hei has got very simple furnishings, with the artwork depicting the joy of the chef in making the noodles, adorning the wall. What i like about the place is its unpretentious feel, coupled with the soothing music, provided an cosy environment which was unlike other typical Chinese restaurants.

      Speciality Tobiko dumpling bamboo noodle ($6.80) In Hong Kong, they actually preferred the soup version of the wanton mee to the dry one which is more popular in Singapore. The speciality Tobiko dumpling bamboo noodle was one of the most springy noodles i ever tried before. The noodles were so springy that they literally “bounce” on your tongue.

      We also tried the dry version of the bamboo noodles, with equally good results. Although some people might find it expensive, given there’s only four dumplings with the bamboo noodles, but you can’t compare it with the normal wonton mee, for one, the noodle’s really good, and the process in making them was certainly not easy.

      The Tobiko dumplings would redefine the dumpling experience. Their dumplings were packed fully with ingredients like shrimp, meat, water chestnut, tobiko (Japanese flying fish roe). One bite of the dumplings was all it need to let the essence of the fillings sinked into your month.

      Speciality fried tobiko dumpling ($4 for 4) Besides the dumpling soup, Tai Shek Hei also got the fried version, which i felt that was even better than the soup one. The crispy wonton skin was a delight to bite, you can hear the crunching sound. And just for the information, the wonton skin was also made with their own machine.

      The fillings were the same as the soup version, shrimp, meat, water chestnut, tobiko (Japanese flying fish roe).

      Chives & egg pancake Personally, I didn’t like chives as i found the taste too strong, but for food tasting sake, i tried one of them. The chives dumpling, or pancake as they called it here, was fried until golden brown, with the green chives inside shining though the translucent skin.

      There’s plenty of juice from the chives which came rushing out when we took a bite. I think this one’s good for chives lovers, with the crispy golden brown skin and the juicy chives. But for me, I still can’t accept it.

      Honey Gourd ($4) We had a sampling portion of the honey gourd, which was an innovative dish on the menu. Gourd which was bitter in nature, when paired up with the sweet honey, gave a balanced taste of sweet-bitterness.

      Fried honey dew Another inspiration of Amy, this was created on the day we went, so we got the opportunity of trying it first-hand. They provided a bowl of ice water, to soak the pipping hot fried honey dew into it, before eating. The idea was to prevent customers from burning their toungue.

      And also the contrast of fried hot honey dew when come into contact with the icy water was apparent. But i found that the chili padi which was part of the ingredients overpower the sweet honey dew taste. A creative idea no less, and we shall wait for the chef to refine it.

      Roast Combination ($10 for small) Not many restaurants are honest with their customers, but Amy frankly told us that their roast combinations got mixed results. Their roast pork was not up to the grade, and they had since removed it from the menu. Leaving with the roast duck, char siew, and soy-sauce chicken.

      The soy-sauce chicken was actually the better one among the trio, with Amy proudly saying that’s the one that can brave the test. My first taste was a tad dry and hard, but thats probably because i got the breast meat. The other parts of the chicken were fine, smooth and silky.

      The Char siew was average, although not juicy and tender enough, their rendition’s still passable.

      I thought that the roasted duck was all right, nothing fantastic, but i had eaten worse.

      Cod ($8 for small) We rounded off our meal with the cod which i thought was reasonable at $8 for a small serving. The fish was fried to crispy golden brown. It’s difficult to judge the freshness of a fish when it’s fried, but I have no complains about the cod since i always like them.

      All in all, Tai Shek Hei has got really excellent bamboo noodles, one of the best i’ve tried so far. I think it’s worth a try, even though you might complain it’s too expensive, but hey they are a Chinese restaurant after all. The menu is still in-process, as they are still testing and trying some new dishes, while removing the inferior ones. The items are a case of hits and misses, with the tobiko dumpling noodle, and the chives pancakes worthy mentions.

      The PRC staff might not be adapt to communicating in English as yet, but they are busy learning the basic terms to cope with the need. Service is still slow as the new entrants are still coping with the F&B experience, but things are getting better with each day. I’ll like to thank John and Amy for inviting me to try their bamboo noodles, and I’ll go back again for them when i’m in the area next time.

      You are always welcome to visit ladyironchef for a full-up on this trip. Whatever written herein are my genuine feelings expressed in words. Food, my dear, is what they call an adventure!

      Tags: 3  add tags
      Rating given:4 stars
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      1. His Food Blog
         144
           
         23 Sep 2008 at 12:05 pm
           大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants   大吃の喜 (Tai Shek Hei) - Restaurants

        Its origins dated back to the nineteenth century of Qing Dynasty – affectionately known as Bamboo Noodles, or 竹升面, it is highly regarded for its smooth and tangy texture. The secret to its delectable taste and texture lies in the rigorous production process.

        Traditionally hand-made, it is rubbed, kneaded and mixed into dough before being pressed with a long and thick bamboo pole. Using his whole body weight, the master chef will skillfully maneuver the pole back and forth to achieve the springy bite of the noodles.

        However, at 大吃の喜, thanks to the ingenious engineering brain of Mr John See and the support from his wife, Amy, one no longer needs to travel all the way to Guangzhou, China (where John first discovered the dish) to sample this appetising noodles – he spent 18 months to invent his very own bamboo noodles production machine! What used to painstakingly take 2 hours to produce this wonderful chow is now reduced to a mere 45 minutes!!! Located in one of the refurbished shophouses along Joo Chiat, at the corner of Koon Send Road, 大吃の喜, or Tai Shek Hei, is a noodle specialist that produces their own palatable noodles with the freshest ingredients.

        The verdict: This was probably one of most “Q” or springy noodles HFB has ever tried in his life (The trick is to slurp the noodles, as quickly as Japanese eating ramen, when served, and not wait too long, especially the soup version, as the texture will start to turn soggy).

        And unlike the typical noodles one finds in Singapore, there’s none of the lye water taste or “Kee”, in dialect, presented in the noodles. Like how the old Gardenia Bread Ad that goes “It is so good that you can eat it’s on its own”.

        Price ranges from $6.50 to $6.80 and comes with choices of Dumplings, Roast Duck, Soy Chicken, Char Siew and even Mushroom and Curry Pork! And that is not to say there’s nothing else good to eat at this restaurant – the appetiser dish of Deep-fried Enoki Mushrooms with Mayonaise (off-menu item) was simple but delightful. It was well fried without the greasy aftertaste and every bite produces an enjoyable crunch.

        Another off-menu item of Marinated Chilled Chicken Wings was said to be Amy’s favourite dish in China. Marinated and slightly coloured yellow, it was served chilled for consumption. Slightly salty on it’s own, this would probably go along better with the noodles – however, HFB’s intolerance for cold food means he didn’t appreciate it fully.

        The Fried Tobiko Dumpling ($4.00 for 4 pcs) was excellent in its own right. The skin, also home-produced by John’s machine, came with an excellent taste and texture that gave one a perfect crunch. Bountiful with ingredients, the dumplings were full with meat and prawn, and the extra dash of Tobiko, or Flying Fish Roe, freshly imported from Japan gave one an extra dimension to the dish.

        However, the same astonishingly couldn’t be said about their soup version ($8.00 for 8pcs). Perhaps soaked in the soup for quite awhile, the skin just wasn’t as enjoyable as the deep-fried ones, and HFB found them a tad salty. Initially HFB thought it was the tobiko, but John confirmed that it was the meat instead that was intentionally marinated saltier to compensate for the clear soup.

        The Roast Combination dish of Roast Duck and Char Siew ($10.00 for small serving) was another hit and misses. Everyone knows it is the skin that rates the duck, and 大吃の喜’s version is pretty good. Health conscious eaters would be happy to discover that the duck didn't come with much fat at the bottom of the skin, but yet the thinly strips of skin was so scrumptious and crispy. However, the char siew didn’t exactly wow HFB. He felt the char siew was under-flavoured and could be roasted slightly longer and make do with stronger marinates. Also, the lacked of fats also means it was slightly on the tougher side.

        The Chives & Egg Pancake ($3.50 for small serving), shaped like mini curry-puffs, was another healthy option. However, HFB believed that the strong flavour of chives would probably turn many people off from it, although he himself thought the dish was not too bad.

        Lunch was rounded off with a dessert of Fungus with Red Dates ($3.00) served chilled. Double-boiled with plenty of ingredients, the pleasant surprise was the inclusion of thinly strips of orange peel that gave a lovely zesty vigor to this otherwise straight forward dessert. On the other hand, HFB thought that the chef was pretty generous with the rock sugar.

        You can view the all photos and the production process of the noodles @ His Food Blog.

        Tags: 3  add tags
        Rating given:3 stars
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        Comments on this review:
        1. feizhu
          feizhu said:
          How come no address added?
          23 Sep 2008 at 1:50 pm
        2. His Food Blog
          His Food Blog said:
          I added lor... twice somemore...my review didnt come out on the 1st try either!
          23 Sep 2008 at 2:05 pm
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