You know that feeling of tidying up your room and coming across money that you never knew you had? Well, working at SETHLUI.com can be like that. Yesterday, I discovered this gem of a hawker stall just a few minutes’ drive from my home that just blew me away. This is its full name on […] The post Hong Kong Street Chun Tat Kee: Zi char stall in Eunos serving Singapore’s best fried rice appeared first on SETHLUI.com.
You know that feeling of tidying up your room and coming across money that you never knew you had? Well, working at SETHLUI.com can be like that. Yesterday, I discovered this gem of a hawker stall just a few minutes’ drive from my home that just blew me away. This is its full name on Google Maps:It’s also known by the lessHong Kong Street Food Chun Tat Kee or, as I abbreviate it, the scandalous-looking HKSFCTK.
That was early on a Monday evening when I arrived but the place was packed with patrons by the time I finished around 8.30pm.Our first order was for the. When the waitress had suggested that we get a ‘small’, I felt that it might not be enough for my dining partner and I. My doubts weren’t entirely erased when the waitress assured us that the portions were adequate. Then, it arrived.
‘Small’ at this place is apparently a synonym of ‘pretty big’. My picture doesn’t quite do it justice because you cannot see how high the mound of rice was from that angle. Rest assured, it was definitely not ‘small’.Serving size aside, the rice was fantastic. A wonderful fragrance wafted from the little hill marked with small bits of pink shrimp, yellow fried egg, green long beans and red. Each grain of rice had a light sheen of oil which told me that this dish would not be dry.
It took just one mouthful for me to become a fan of this stall. Everything came together so well— the moist rice, the mild sweetness of the pork, and lovely crunch of the thinly-cut long beans were enhanced by the bits of egg and whole shrimp.chun tat kee - lemon chickenand it was an accurate depiction of the dish that we were served. The crispy chicken bits sat in a shallow pool of lemon sauce, garnished with twin lemon slices.
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