Boon Tong Kee @ River Valley Road - Heritage Cantonese Chicken Rice & Zi Char Delights

Boon Tong Kee is a household name in Singapore since 1979, recognised as a heritage brand for Cantonese-style Chicken Rice. Over the years, it has expanded beyond a humble chicken rice shop into a full-fledged zi char–style Cantonese restaurant, offering a wide selection of comforting dishes alongside its signature chicken rice.

Signature Boiled Chicken 4.5/5

I visited the River Valley branch, and of course, we had to order their Signature Boiled Chicken ($19 for half). The chicken was poached perfectly to tenderness with a beautiful layer of gelatinous skin. These days, most poached chickens are dunked in an ice bath to achieve that silky jelly-like layer. To avoid serving it icy cold, I noticed the kitchen gives the chicken a quick rinse in hot water before serving, so it arrives warm at the table.

The staff then drizzle soy sauce over the chicken, enhancing its savoury depth. The rice was fluffy and fragrant, while the chilli sauce packed a spicy, tangy punch, precisely what you want for a satisfying plate of chicken rice. It’s easy to see why Boon Tong Kee remains one of the most recognised names for chicken rice in Singapore, with the Balestier flagship even earning a spot in the Michelin Guide Bib Gourmand.

Fried Bean Sprouts with Salted Fish 4.2/5

Fried French Bean with Spicy XO Sauce 4.2/5

To complement the chicken rice, we ordered a couple of zi char dishes. The Fried Bean Sprouts with Salted Fish ($14) was stir-fried to a lovely crunch, with the salted fish adding a punch of umami depth. The Fried French Bean with Spicy XO Sauce ($18) was equally well executed. The beans remained crunchy and were coated in a savoury, spicy XO sauce that added layers of flavour.

Crispy Beancurd 4.5/5

A perennial favourite at Boon Tong Kee is the Crispy Beancurd ($12). Deep-fried to a perfect golden brown, the tofu is crisp on the outside while luxuriously silky within. It’s served with a wasabi mayonnaise dipping sauce, which adds a pleasant tang and slight heat that beautifully lift the dish.

Fried Threadfin in Superior Sauce 4.2/5

The Fried Threadfin in Superior Sauce (market price) was another highlight. The fish was deep-fried to a crisp skin while the flesh remained moist and tender. The superior sauce was the soul of the dish — rich, aromatic, and enhancing the natural sweetness of the fish.

Crispy Cereal Prawn 4.8/5

A favourite of ours was the Crispy Cereal Prawn ($49.80). The prawns were large and deep-fried to a delightful crispness; even the shell was edible. The meat was sweet, firm, and bouncy, coated in a sweet-savoury cereal mix infused with salted egg and aromatic curry leaves. Each bite was addictive and indulgent, a dish that truly stood out among the spread.

Overall, Boon Tong Kee continues to deliver consistent quality across its classic Cantonese offerings. Whether it’s for their signature chicken rice or a comforting zi char meal with family and friends, the restaurant remains a trusted name in Singapore’s dining scene. It is a true testament to its enduring legacy since 1979.

Note: This is an invited tasting.


Boon Tong Kee
425 River Valley Road
Singapore 248324
Tel: +65 6736 3213
Facebook
Instagram
Website
Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 3pm, 5pm - 915pm

Direction:
1) Alight at Great World MRT station. Take Exit 4. Walk to bus stop at The Cosmopolitan (Stop ID 13079). Take bus number 32 and 139. Alight 1 stops later. Walk to destination. Journey time about 6 minutes. [Map]

Brez'n @ Valley Point - Bavarian Experience In A Neighbourhood Celebrates 1st Anniversary With 1,000 Sure-Win Dining Prizes

When we talk about crispy pork knuckle, sausages, German beers, there are only that many that we could think of. However, residents of River Valley just have another option since a year ago - Brez'n. located at Valley Point. Brez'n offers you Bavarian cuisine alongside with beers imported directly from the leading Bavarian breweries, such as Paulaner.

A closer look at Brez’n, the name itself is actually Bavarian name for pretzels, which explains the iconic pretzel logo. The best part is, you get to savour that too! Done with a distinct Brez’n twist, Brez’n Sandwiches are a first for Singapore.

Brez’n Sandwich Mit Gegrilltem Käse ind Schinken 3.5/5

We picked a simple classic Grilled Ham and Cheese Sandwich ($16). Oven–baked Brez’n pretzel with grilled Camembert and Emmental cheese, with honey glazed leg ham and pickled gherkins, the gooey thick cheese supports the chewy and dense pretzel nicely. What brings all these ingredients together is surprisingly the honey mustard spread discreetly on the bread. It greets my tastebuds with a tang and sweetness, giving the savoury sandwich a pleasant balance.

Gulasschsuppe 4/5

The satisfying bowl of Goulash Soup ($12) is something that I could come back anytime for it. I took on a liking for Goulash soup during my trip in Hungary and this definitely satisfies my craving. Loaded with potatoes and bell peppers, it is a little spicy and tangy, and it's thickness makes it just right for the two Brez’n buns served at the side.

Weiner Schnitzel 4.2/5

Adding on to the feast is Pan-fried Veal Escalope ($32). Though it appears pretty flat to me, the meat turns out to be a lot of more tender and juicer than I thought it would be, with a thin crisp crust. The tart cranberries compote makes it even more enjoyable. The potato salad at the side is fluffy and tangy, making it a rather balanced meal.

Spinatknödel 4/5

An unassuming dish worth mentioning is the Spinach and Bread Dumplings ($22) on braised red cabbage with butter roasted almond and cheese shavings. It's like having a Spinach Lasagne, being shaped and compacted into a ball.

Schweinshax’n 4.5/5

Not to be missed is of course it's signature Crispy Pork Knuckle ($29.50). I love how Brez'n does its pork knuckle. A homemade sauce has been injected into the meat before roasting to keep it supple when roasting, which explains the light pinkness in the meat. The crunch and flavour that the crispy skin delivers will just make you reach out for more and perhaps more beer too. The meat itself was quite tender with dark lager beer sauce to boost its flavour. The homemade sauerkraut has a pleasant acidity that cuts the richness of the meat and is far better than any that I have tried.

Brez'n will be celebrating its first year anniversary soon! To mark the milestone and to give back to you diners, the Brez’n team has announced a total of 1,000 sure-win dining prizes up for grab when you dine at the restaurant between 1st and 10th September. Prizes range from an entirely free meal to cold pints of Paulaner and many more!

DISCOUNT FOR READERS

You can also enjoy a 10% off total bill by simply mentioning SG Food on Foot from 1 – 10 September 2017 to enjoy the discount.

Words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


[CLOSED]
Brez'n 
Valley Point
491 River Valley Road
#01-21/22/23
Singapore 248371
Tel: +65 62351613
Facebook
Website
Nearest MRT: Orchard (NS Line), Redhill (EW Line)

Opening Hours:
Mon-Thu: 1130am - 11pm
Fri: 1130am - 12midnight
Sat-Sun: 10am - 11pm
PH Eve: 1130am - 12midnight
PH: 1130am - 11pm

Direction:
1) Alight at Orchard MRT Station. Take Exit B. Cross the road and walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus 14, 65. Alight 4 stops later. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus number 32. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 20 minutes. [Map]

Men-ichi Sapporo Ramen @ Great World City - The Original Taste of Miso Ramen

Shokutsu Ten Japanese Food Street has moved into the city with the opening of its third outlet at Great World City. The Japanese food enclaves at its third venue presents 5 food, beverage and retail brands under one roof. Joining Ichiban Boshi and Kuriya Japanese Market in the expanded area at the basement of Great World City is Men-ichi Sapporo Ramen, offering the original and rich taste of the famed Sapporo ramen.

Sapporo Spicy Miso Ramen 4/5

The ramen at Men-ichi Sapporo Ramen is made using the traditional Sapporo method, bean sprouts, minced pork and leek, stir fried together with a collagen rich miso infused tonkotsu broth. Accompanying the rich broth is the thick, curly Nishiyama noodles specially imported from Hokkaido.

The Sapporo Spicy Miso Ramen ($17.90) comes with 3 pieces of char siew in a special spicy sauce. While I enjoyed the miso-based tonkotsu broth, I felt that the spicy sauce did not quite have the punch to it. The char siew is also not those melted in the mouth type but thick and meaty.

Tokusen Sapporo Miso Ramen 4.2/5/

I preferred the Tokusen Sapporo Miso Ramen ($19.50) for its rich and intense miso flavours in the pork bone broth, not distracted by the chilli sauce. My bowl of noodle comes with 2 pieces charsiew, potato wedges, minced meat, onion, egg, bamboo shoots, leek, bean sprouts, corns and seaweed. While I enjoyed the bowl of slurping goodness, I just don't understand the purposes of potato wedges. I doubt this is part of the original in Sapporo.

Note: This is an invited tasting.


Men-ichi Sapporo Ramen
Great World City
Shokutsu Ten Japanese Food Street
#B1-01/02/03/04
1 Kim Seng Promenade
Singapore 237994
Tel: +65 68359109
Facebook
Website
Nearest MRT: Orchard (NS Line), Outram Park (EW Line, NE Line), Tiong Bahru (EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop opposite Orchard MRT station (Stop ID B09022). Take bus number 16 or 175. Alight 4 bus stops later. Journey time about 12 minutes. [Map]

2) Alight at Outram Park MRT station. Take Exit A. Walk to bus stop opposite Outram MRT station. (Stop ID B06011). Take bus number 75 or 970. Alight 5 stops later. Walk to Great World City. Journey time about 12 minutes. [Map]

3) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 5, 16 or 195. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

SPRMRKT Daily and SPRMRKT Kitchen & Bar @ Robertson Quay - Dine, Retail and Art Concept Under One Roof

Whether or not you are into arts, museums and galleries, dining in places with strong arts affiliations tend to pepper the overall experience. If that's the case for you, you may enjoy SPRMRKT Daily and Kitchen & Bar at STPI-Workshop & Gallery, Robertson Quay. Situated right beside the river, the 2 storey building can't be more apt to house SPRMRKT's second establishment where it combines dining, retail and art space into one, all set to inspire the soul and mind of yours.

Blackened Fish & Chips 3/5

At SPRMRKT Daily, we tried 2 of its menu's mainstays brought from its first establishment at McCallum Street. Blackened Fish & Chips ($20) with batter blackened by squid ink. Although I couldn't really taste the squid ink, I enjoyed its light and airy texture while the fish was kept moist. The sweet potato fries was moreish and its in-house slaw was even more so!

Carbonara 3/5

The Carbonara ($20) was hearty with lots of bacon toasted for extra texture. Break that soft poached egg and you will get a velvety finish to the creamy sauce. We had the pasta sat for a while and the sauce flavoured with aged pamarsan seemed to have seeped deeper into the pasta, which was even better as it seemed to be a little too watery when it was served.

While waiting for your food, spend some time at the retail section that has curated brands of similar values and virtues. You will find independent labels here with deep traditional and/or artisanal roots such as Cerana Honey (a producer of sustainable honey), Bruneus (the first retailer of activated nuts in Singapore), The Hunter’s Kitchenette (a maker of nut butter inspired by the hunter-gatherer lifestyle). What stood out for me while browsing is Chocolate Concierge, the first artisanal chocolate-maker focused on bringing the cocoa trade to Malaysia. Not because that their chocolate bars are exclusive to SPRMRKT, each bar of chocolate simply looks like a gift hand wrapped with a designer wrapper. Not just food, SPRMRKT also collaborates with Mmerciencore for their exclusive Mint Cream cleanser, and Kamilinen, who hand-stitched their staff's aprons! Even BooksActually found its way onto the shelf.

Croque-Madame 3.5/5

On the second level of the space is SPRMRKT Kitchen & Bar which offers a European bistro style menu. Our brunch started with the Croque-Madame ($20). Indeed, it was a french portion but its taste did surpass my expectation. Crispy Farmer's white with creamy and flavourful béchamel in between to harmonise the cheese and the meaty ham. The fried egg in panko breadcrumb crust was a delight too.

Chicken Pot Pie 2.8/5

Unveiling what's underneath the puffy dome is always exciting of the Chicken Pot Pie ($18). In it we got a creamy mixture of chicken, potatoes and carrots. The base wasn't too creamy and dipping the pastry into it is like dipping a fluffy prata into curry. It was good but a thicker and richer base may enhances the experience a lot more. I also don't quite get that joy and happiness of eating a pot pie. Well it may be a personal thing.

Smoked Chicken Ravioli 2.5/5

Smoked Chicken Ravioli ($22) Ravioli, like risotto is a challenging dish to handle. The skin, the filling and the proportion of both need to be rather precise. Perhaps, this dish needs more time.

Weekend Roast 3.8/5

Saving the best for the last, our Weekend Roast ($34) was made up of 180g Pork Belly, homemade ricotta, Yorkshire pudding, mushrooms and vine-ripped tomatoes. No seasoning required when the meat itself was flavoured by its own melty fats lined with crispy skin. I love the homemade ricotta which lighten the meat like how yogurt does to meat. The accompanying mushrooms and tomatoes were leads in their own right.

Bread & Butter Pudding 3.8/5

To round up our Sunday Brunch, I would say SPRMRKT's Bread & Butter Pudding ($10) did it. The taste of the sweet, buttery and flaky viennoiserie followed by the warm custard, juxtaposed against a fine classic vanilla ice cream, spells nothing but bliss for that moment. Yes, more ice cream please!

Like a petite four after dessert, bring home a piece of inspiration by spending some time at Here/Now @ SPRMRKT Daily which showcases one artwork at a time, allowing you be fully present with the artwork in front of you. There is always something new to contemplate each time you drop by. Here at SPRMRKT Daily and Kitchen & Bar, showcasing fresh produce, local and regional artisanal products and artwork, you may find yourself spending half a day away browsing, eating, drink and admiring the art pieces. You may just be inspired and get some fresh produce home to whip up a few good dishes of your own!

Words and photos by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Noted: This is an invited tasting.


SPRMRKT Daily and SPRMRKT Daily Kitchen & Bar
STPI-Workshop & Gallery
41 Robertson Quay
Singapore 238236
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Clarke Quay (NE Line)

Opening Hours:
SPRMRKT Daily
Mon-Wed, Sun: 8am - 11pm
Thu-Sat: 8am - 12midnight

SPRMRKT Kitchen & Bar
Tue-Wed: 6pm - 10pm
Thu-Fri: 6pm - 12midnight
Sat: 1030am - 430pm, 6pm - 12midnight
Sun: 1030am - 430pm

Direction: 
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop along Upper Cross Street (Stop ID 06171). Take bus number 51 and 186. Alight 1 stop later. Cross the road and walk towards the river. Cross the bridge and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Cross the road onto Merbau Road. Walk to the end and turn right. Walk down the river to destination. Journey time about 15 minutes. [Map]

Porta Fine Food & Import Company @ Park Hotel Clarke Quay - Modern European Cusine With Fresh Produce & Seasonal Flavours

With the new year, Park Hotel Clarke Quay welcomes a new restaurant - Porta Fine Food & Import Company replacing Brizo, offering modern European cuisine. The new restaurant is helmed by 31 years old Executive Chef Michael Suyanto who was leading the team in Bistro du Vin of Les Amis Group before the new opportunity at Porta.

Chilled Angel Hair 4/5

For the lunch crowd, Porta offers a reasonable lunch menu at $18 for 2 courses and $22 for 3 courses. Available on the lunch menu is the Chilled Angel Hair. While it is not something new on the plate, the pasta with avruga caviar, kombu seafood and truffle oil work harmoniously together for a beautiful dish. However I though the version here has a slightly tang which makes it more appetising.

Spanish Octopus 4/5

From the ala carte menu, we started with the Spanish Octopus ($18) with Idaho potatoes. The octopus leg is sourced from Ria de Arousa. The tenderness of the octopus leg is coupled with the smoky aroma. What I enjoyed most is the spicy sauce that lifted the whole enjoyment.

Foie Gras 4.2/5

The Foie Gras ($24) comes with two generous slices weighting up to 50g each. The foie gras is pan seared to crispy on the exterior while retaining the creaminess inside. The onion marmalade lends a sweetness to the creamy foie gras while the crushed almond dragee added extra crunch to it.

Ravioles De Royans 3.5/5

For vegetarian, there is the Ravioles De Royans ($22). The ravioles are filled with 2 different type of cheeses and served in a creamy and tangy sauce. While the bite size parcel is smaller and more intense than normal ravioli, However I find the pasta was slightly overcooked.

Iberico Pork Secreto 4.5/5

Definitely the favourite among the diners is the Iberico Pork Secreto ($26). The cut is from the pork shoulder blade which is paired with pommery mustard for acidity and served with creamy tangy honey mustard mash. The star goes to the iberico pork which is sous-vide for four hours and roasted to perfection, it even comes with a delightful crunchy bite.

Porta Burger 3/5

The Porta Burger ($23) comprises of a premium Stanbroke Angus beef patty, with caramelised onion, cheddar and smoked bacon served on a toasted brioche bun and chunky fries. While the rest seems to enjoy it, I thought it would be taste better if the seasoning can be more intense and cheesy.

Coconut Blancmange 4/5

For dessert, we tried the Coconut Blancmange ($12) which is smooth, creamy and silky. The custard is topped with passion fruit coulis for an acidity balance as well as giving it an extra texture.

Valrhona Chocolate 4/5

The other dessert we tried is the Valrhona Chocolate ($14) with oozing chocolate lava. The warm valrhona chocolate fondant combines the elements of a flourless chocolate cake and a souffle. It is paired with a scoop of Movepick vanilla ice cream to sweeten the experience.

Note: This is an invited tasting.


Porta Fine Food & Import Company
Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes.  [Map]