The Chinese Kitchen – Delicious Chinese Dishes Reimagined!

The Chinese Kitchen, which is situated along Cavan Road, sits in the midst of backpacker hotels and factories.

Helmed by chef Austen, The Chinese Kitchen serves up contemporary Chinese cuisine. Don’t expect your typical steamed fish or fried rice as the restaurant whips up dishes such as Old Sixties Style Hor Fun ($14), and Braised La La “Ying Yang” Noodle ($14).

The noodles were doused in a good amount of gravy. I enjoyed the sweet gravy which had a delicate hint of the sea. Tossed together with the clams were bite-sized pieces of prawns and bean sprouts. This dish actually reminded me of fried Hokkien noodles, except that it didn’t have the wok hei that most fried Hokkien noodles have.

We also tried their Signature Old Fifty Collagen Broth which comes with a choice of red garoupa, snapper, or catch of the day. We had the snapper ($28/standard, $40/upsized).

The collagen broth here is made from a combination of pork and chicken bones. I really enjoyed the taste of the collagen broth. It was very flavourful and had a good texture, even though it wasn’t as thick as shark cartilage collagen broth. 

Prior to cooking, the chunks of fish are fried. This helps to flavour the broth even more. However, I thought that the fish was a little tough. 

For dessert, we had the Poached White Pear in “Luohan” Tea, Ice Cream ($4.50). The refreshing combination of creamy vanilla icecream and pear definitely left an impression. 

Another dessert that we had was the Coconut Bean Curd ($4.50). The bean curd was more like a pudding, and was very soft and smooth. However, I couldn’t detect any hint of coconut in the pudding.

Although the restaurant isn’t the most accessible, it definitely warrants a visit. 

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.