SIN: Enjoy Eating House and Bar
"Enjoy Food. Enjoy Company. Enjoy Life."
Hello, December! This shall be one of the only few posts this month as I'll be flying off tonight, so I'll only be back blogging towards the end of 2019. It was indeed time well spent at Enjoy Eating House and Bar, housed inside Kam Leng Hotel, which has garnered so many positive reviews till date.
The small restaurant offers a variety of honest-to-goodness local dishes. One of the dishes that I ordered made use of SCS butter that has been around since 1905.
A secret recipe of the owner-cum-chef's grandmother, the wok-fried rice vermicelli with braised pork legs was the first item to arrive at the table. Packed with lots of flavours, the pork legs were undoubtedly tender, while the mushrooms were really juicy. It came with tangy chili sauce mixed with ginger and lime juice.
Hello, December! This shall be one of the only few posts this month as I'll be flying off tonight, so I'll only be back blogging towards the end of 2019. It was indeed time well spent at Enjoy Eating House and Bar, housed inside Kam Leng Hotel, which has garnered so many positive reviews till date.
The small restaurant offers a variety of honest-to-goodness local dishes. One of the dishes that I ordered made use of SCS butter that has been around since 1905.
Grandma's 'Te Kah' Bee Hoon (Small) S$12.80
Taste: 8.5/10
A secret recipe of the owner-cum-chef's grandmother, the wok-fried rice vermicelli with braised pork legs was the first item to arrive at the table. Packed with lots of flavours, the pork legs were undoubtedly tender, while the mushrooms were really juicy. It came with tangy chili sauce mixed with ginger and lime juice.
Creamy SCS Butter Squid S$18.80
Taste: 8.5/10
Next came the interesting squid that was really fresh, judging from how bouncy the squid rings were. The batter wasn't that crunchy, but enjoyably fluffy and airy. I wouldn't describe the dish as being creamy, but it was no less decadent than similar dishes out there, thanks to the amount of SCS butter used.
I had a hard time deciding on which dessert item to have at the end of the meal. I was glad that my eventual choice wasn't overly sweet. Swimming inside a base of thick fresh milk were four muskmelon balls and small sago pearls, which coexist harmoniously together.
Signature Salt-Baked Whole Sea Bass S$34.80
Taste: 9/10
It took at least 30 minutes for the signature sea bass dish to be served, but the wait was worth it. The sea bass sourced from a local farm at Pulau Ubin was truly fresh, which natural sweetness was accentuated by the salt used in the baking process. Every single bite into the firm, yet succulent flesh was rewarding.
Muskmelon Sago S$6.80
Taste: 8/10
Melon's Rating
Taste: 8.5/10
Ambience: 7/10
Service: 8/10
Overall: 8/10
The website states that "a lifetime spans 0.04% of human history", and I'm sure a trip to the restaurant at least once in your lifetime is going to be worthwhile. Pika's advice: If you're lucky, you may be able to sample Chef Joel's Brandy White Fish Soup as there are limited portions available daily. It's priced at S$11.80.
Enjoy Eating House and Bar
383 Jalan Besar
Kam Leng Hotel
Singapore
(Daily: 11.00am - 1.00am)
*Prices quoted are subject to 10% service charge and 7% GST.
Have a nice meal,
Cliff(y)
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