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You may have heard of Sing HK Cafe, which was once located in Everton Park, and served an extensive array of Hong Kong food. Needless to say, I was at a loss when I heard that the cafe ceased operations way back in 2015.
Well, this story does have a happy ending — Sing HK Cafe recently opened a new stall at Fu Chan Coffeeshop in Jurong. And I’ve heard that their new Signature Salt Baked Chicken Noodles ($6.50) is a must-try dish.
It’s great to see that business was picking up with the lunch crowd. It goes to show that customers will definitely come when the food is good.
I had the chance to see a little of the cooking process behind the scenes before the food arrived on our table. The owner and chef, Alfred, meticulously tenderised the meat by hand so that he won’t ruin its texture.
I started off with a plate of Deep Fried Tofu With Peppersalt ($3) to get my tummy going. Atop the tofu cubes were delicates flakes of pepper salt, which really complemented the general blandness of the tofu.
Dipping the tofu pieces into the homemade dried chilli oil gave it a new flavour profile; the chilli oli had a prominent spiciness that built up fast but gradually faded.
I found that it really accentuated the taste of the tofu, turning them into bite-sized flavour bombs.
I simply had to try the Classic Braised Pork Belly Rice ($5.80) for old times’ sake. It’s topped with corn, pickled cucumbers, Soft Boiled Egg ($0.80) and delectable pork slices.
Biting into the thick cuts of meat packed with a thick layer of fat was like reuniting with an old lover. The pork slices looked as good as the last time I visit the old stall.
Soaked in home-made soy sauce for at least two hours, the flavours have permeated well throughout the meat. You wouldn’t be able to find pork belly of this standard at most hawker stalls.
I also liked that the sauce was poured over the rice, giving it some extra flavour. Although I found the rice to be a tad hard, it was still a good dish.
I wanted to try something from the newer items on the menu, so I picked the Beef & Egg Rice ($4.50). It looked a little plain but don’t let its appearance deceive you!
Hidden in the fluffy cloud of scrambled eggs were quite a few tasty slices of beef.
The texture of the scrambled eggs was fluffy, slightly runny and really creamy. Yum! Also, these beef slices made me notice Alfred’s meticulous cooking effort.
The slices still had a good texture and were really tender and flavourful. For the price point, this dish is well worth the money.
I also got to try Sing HK Cafe’s new hot favourite: Signature Salt Baked Chicken Noodles ($6.50). Served on the same wrapping paper used for cooking the chicken, this dish looked and smelt absolutely divine.
In terms of flavour, I could find no fault with the chicken thigh. It was also huge, taking up about half the plate.
I tore through the brown glazed skin and shredded the meat with ease; it was soft enough to be sliced through with a spoon.
I especially liked the noodles, because it’s drenched in a home-made soy sauce. The flavour in the sauce was just right, accentuating the taste of the noodles as well as the chicken!
Also, try mixing the ikan bilis into the noodles for an added savouriness and crunch.
The dishes are authentic with very minute tweaks to suit our Singaporean palates. The prices are just a tad pricier than the average hawker stall, but trust me, the food is well worth the price.
If you’re down for a taste of some good HK grub, you know where to go.
Expected damage: $6 – $10 per pax
