Wednesday, 20 July 2016

Chui Xiang Kitchen Legendary Hands

Singapore Blogger

Run by a couple who are passionate in starting their own business named Chui Xiang Kitchen since 8 years ago. The first location was at Teck Chye Terrace, and soon after shifted to Commonwealth Ave for 3 years and currently they are stationed at Casuarina Road. Casual and unpretentious, Chui Xiang Kitchen is the only restaurant which I have followed closely even though they have relocated thrice, simply because Chef Kok’s legendary hands has got me hooked. His amazing culinary skills has created incredibly good food worthy to mention about.

Lobster Porridge
Lobster Porridge
Highly recommended signature dish to order when you are here for the first time. The rice is not too mushy but seamlessly cooked to the right bite texture. Immersed in stock that is boiled for long hours, the savoury bowl of goodness is unbelievably tasty. Not forgetting the lobster, firm and slightly sweet, truly a match-made in heaven.

Marmite Pork Chop
Marmite Pork Chop
As far as I have tasted, this is the best Marmite Pork Chop that I have eaten. The fragrance was so  alluring, deep fried and coated with sweetened marmite, the meat is especially tender and succulent. Most pork chops are hard and dry but it is a total opposite here. I can literally finish the whole plate on it’s own.

Marmite Pork Chop
Cabbage Chicken in Claypot
A tedious delicacy that you can’t find in many places nowadays. The chicken is filled with black fungus, chestnuts, wolfberries and red dates before being wrapped with big pieces of cabbage. The cabbage is first fried then steamed together in thick sauce for more than 2 hours. Locked with a pack of flavours, the cabbage is so soft that it melts in your mouth.

Marmite Pork Chop
Beancurd with Golden Mushroom
Handmade from scratch, the beancurd is made from soybean water to a smooth and silky texture on the inside, the skin was a tad chewy with just the right thickness. Topping up with golden mushrooms makes it more delectable.

Seafood Horfun
Seafood Horfun
When it comes to Horfun, I will always look out for the ‘wok hei’ (charred aroma). It is the fundamental element which brings the dish to another level of satisfying indulgence. I must say the Horfun has met my expectation, the whole dish was evenly flavoured with gravy light and silky smooth.

Black Pepper Venison
Black Pepper Venison 
Claimed to be an exotic meat as well as a masterpiece frquently ordered by patrons. Stir-fried with black pepper and spring onions, the velvety, tender and succulent meat is coated with rich peppery thick sauce. Best to go with a bowl of hot white rice.

Chui Xiang Kitchen

Chui Xiang Kitchen
Address : 126 Casuarina Road, Singapore 579514
Tel : +65 6458 4567

Watch my video to find out more about the taste of the dishes and some other dishes which I would like to recommend in my video.

<Singapore Blogger>https://www.youtube.com/watch?v=v80est0at6w

14 comments:

  1. wow, that black pepper looks so delicious!

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  2. New food every weeks, wow what a life!

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  3. Seafood Horfun is my dream food for tonight!

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  4. Seafood Horfun is my dream food for tonight!

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  5. wow, I cant resist this food, especially Seafood Horfun OMG!!

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  6. I am dying to try thier signature dish Lobster Porridge!

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  7. Beancurd with small mushroom looks so amazing together!

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  8. I will try Black Pepper Venison first, cause it so rare..

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  9. all these just like ordinary Chinese cuisine but I think they must be special somewhere

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  10. I never try venison meat before, is it better than pork?

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    1. I think he's only will share the best, so I believe him.. so you should try if you like to know what it taste like

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  11. you both looks so happy in the picture!

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