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Blk 116 Commonwealth Crescent #01-129 Swee Heng Coffeeshop
Telephone: (65) 6472-5361Category:
Restaurants » Chinese (Traditional), Seafood , Chinese
Opening Hours: 5pm-11.30pm on Monday, 11.45am-2.30pm, 5pm-11.30pm on Tuesday to Sunday.
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Overall Rating:
506
Finally made the journey west to Two Chefs Eating Place, after reading about it a couple of months back in the Straits Times. Housed in a small coffeeshop in a rather remote part of Commonwealth, the place is rather small and tables are limited. Apparently the crowd starts coming in at about 6pm so get there before 6 or be prepared to wait.
Radish Soup - We started off with the radish soup, which wasn't on the menu. Light and mildly sweet, noticeably from the use of monosodium glutamate (MSG). Nice but excessive drinking is certainly not encouraged.
Butter Ribs - The butter ribs were a misnomer really. Ribs should come with bones, shouldn't they? But I'm definitely not complaining. The meat was tender without being fibrous or soft. What was interesting was the fact that the meat was coated with a concoction of cheese flakes, a dash of sugar and a sprinkling of curry leaves - Nice and sweet with a mild hint of spiciness, belying a smooth cheesy sensation with that tinge of curry aftertaste.
Stir Fried Broccoli with Garlic - This was your regular stir fried broccoli fried with tons of chopped garlic. Decent but a wee bit too soft and overcooked for my liking.
Beancurd with Golden Mushroom - I didn't think too highly of this dish though the tofu was smooth but rather bland and lacked silkiness. The sauce had lots of golden mushroom and minced meat but was weirdly sweet instead of savoury.
Hor Fun - The lowlight (as opposed to highlight. Ha Ha Ha. Corny I know) of the entire meal, the hor fun appeared rather slip shod. They were all clumped together and lacked any discernible wok hei taste. The pork and shrimp didn't taste fresh either. On a healthier note, there were lots of vegetables though.
At 50 cents shy of $34 for 3 pax, I wouldn't say it was expensive. However, only the butter ribs were good while the other dishes hovered around the average mark or faded into obscurity. Throw in the queues and I doubt I'll return, especially since the place is halfway across the island for me. But if I do, it will only be for the butter ribs.
See all my pictures here.
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301
There used to be a lord, who claimed his territory at the corner of one-one-seven; the people flocked to him, they worshipped and love all the food that were served, the place was basically packed with crowds every weekends. And as fate has it, the arrival of another overlord meant the decline of the former; the dethrone of the king at Commonwealth drive.
I, see it upon my sworn duties, that I’ll try out all the sweet & sour pork from all the places. And this often leads to disappointment when I couldn’t find one that’s equal to the best which I’ve before, in a deep corner of my memories.
The sambal kangkong was surely one of the weapons that the lord would have, to defend himself; red fiery hot and sizzling sambal were commonly associated with a plate of good sambal kangkong, but, I did not called for the fire brigade after having this: it wasn’t shiok enough.
The prawn roll, ngo hiang, or heh zhor; regardless of which name you called it by, was good. Fried till crispy golden brown, dipped into the sweet sauce, the first bite of it was so reminiscent of my childhood.
The butter pork was definitely one of the best, it was slightly sweet, coated with butter powder which had a uncanny resemblance to cheese; taking a bite of the boneless pork meat was a joy.
I love golden mushrooms, there wasn’t much inherited taste on its own; but I couldn’t stop myself from eating more of it. And similarly, there wasn’t anything fanciful about the golden mushrooms beancurd which came strongly recommended by their staff; it was plain tofu, with golden mushrooms in gravy, yet the result of something so simple was so good!
If sambal kangkong was the armour of the lord, then the prawn paste chicken, or Har Cheong Kai, would surely be his sword. But, it seems like a blunt one, the fried chicken lacked the oomph factor.
Note:
(1) The old overlord which I mentioned, was refering to the Hongkong Street zichar stall just at the other corner of block 117; in its heydays, they were full every night, but when I went that time, it was barely half filled. Talk about a reverse of fortune.
(2) If you want to eat at Two Chefs without waiting, you need to get there early, before six thirty. It’s crazy to see people actually queue up for zi-char when there’s other two zi-char stalls around the same area. The burst in popularity could be attributed to the article on the Sunday times which proclaimed Two Chefs as one of the best zi-char stall.
(3) Which brings me to the third point, I think that Two Chefs, is over hyped. The butter pork ribs were excellent, but the other dishes which I’ve tried, they wasn’t really worth the fifteen-minutes walk from Commonwealth mrt. And if you are thinking that’s because I did not order their other signatures, maybe, but they couldn’t give me a plate of good sambal kangkong, or sweet & sour pork.
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!
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