It has been a while since I last visited Two Chefs Eating Place, at least a few years gap and the crowd seems to have grown exponentially. I didn’t recall ever seeing such long queue at the place in the past and was glad that we had made reservations for a table for this visit.
The Drunken Cold Cockles covered in generous amount of chopped garlic, chilli, spring onion and doused in the special sauce, is one-of-a-kind. I haven’t seen this dish replicated elsewhere. The strong mixture of flavours can be a tad daunting for the less adventurous eaters, although it was meant to minimise the briny taste of the cockles. Conquer your fear of Hepatitis B (or better still get yourself immunised if you are regular cockles eater) and you will be rewarded with a chance to change your perception of how refreshing cockles can taste.
The other signature dish is the Butter Pork Ribs with Milk Powder. The fried pork ribs are coated in a generous pile of slightly savoury milk powder before being served. This dish usually had us scooping for the milk powder even after finishing the meat. The Hae Zhor (Prawn Rolls) was nicely fried to golden brown skin without drying out the fillings.
Instead of our usual order of Herbal Chicken (which is also a perennial favourite amongst the crowd here), we ordered the Assam Fish Curry. The slightly sweet, sour and tangy taste of the curry goes well with plain rice while the fish meat was firm and fresh.
With some space left in our stomach, we added a plate of Deep Fried Squid. Once again this dish had a bit of Thai influence with its sweet and sour taste.
If you are looking for some innovative tze char dishes, this place would likely fit the bill for their cockles and milk powder pork ribs.
116 Commonwealth Crescent
Tel: 6472 5361
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