The tender chicken meat seemed to be infused with the fragrant symphony of sesame oil and soy sauce. But that's not all - the rice was fragrant and slightly oily, and every grain stood distinct, bearing testament to the meticulous cooking process.
Mild and quite lemak curry, paired with cream cracker crumbed pork chop and prawns that had a pleasantly sweet five spice and fermented bean curd coating. The chap chye was lightly savoury and soft too. Their egg was an interesting omelette. Not bad.
I don't think it's an exaggeration if I tell everyone I literally licked clean the plate! Even at this moment as I am typing out my review, I am reminiscing the roasted chicken rice I had earlier this afternoon. Should I go over and have it again this Tuesday, when I am on leave?!
Overall, Bak Kee Teochew Satay Bee Hoon lives up to its reputation of being one of the best satay bee hoon stalls in Singapore.
Good stuff. Nutty and tasty sauce. They had taken a lot of care with the ingredients, with all cooked perfectly to the right texture. The bee hoon had also been pressed meticulously before serving, to ensure dryness. Served with heart and attention to details.
This is a comforting bowl of laksa that will not give you jelakness at the end of the meal however, the broth can do with a bit more body.
Guys, you really have to go try this or you will cry yourself to sleep!
I find the star here is still their lor mee although I would not mind having this laksa again.
Quality of their cooked chickens weren't bad - reminded me a bit of Rong Ji nearby.
While the overall taste and style remains pretty much the same, the flavours (especially for the roasted chicken) might be slightly stronger than what you remember.
Those wings had a nice crisp without excess grease and very moist meat. Liked their luncheon meat.
