Two Chefs Eating Place Opens New Stall @ Sin Ming Avenue

It was one of the weekends that we had a family gathering to celebrate occasions, and as usual, I was tasked to find a makan place. It’s getting harder to find good makan place that is near our home. We have tried many of them already and I don’t really want to go back to the same few makan places.

As I was looking through my photos, I recalled having a plate of hor fun for lunch at Two Chefs Eating Place @ Sin Ming Ave. Without doubt, we booked a table for dinner one week later. Opened by two chefs who are also brothers, this place first started in Commonwealth and it’s very crowded. Thankfully, they have opened another branch at Sin Ming Ave and the crowd was not as crazy.

Eating their prawn ball with floss reminds me of the floss bread I usually buy from Breadtalk. The tender and juicy prawn balls are topped with crunchy pork floss and mayonnaise.

Spinach with three kinds of egg is a cze char classic. While this is not the most memorable I have eaten, I like how the century and salted egg add dimensions of flavours and texture to a boring spinach egg soup.

I like how the cockles are fresh and clean, with no sand in it. It is served cold and raw, my family loves the plate of Drunken Cockles and they would tell me their childhood stories about eating cockles.

My personal favourite is the XO Claypot with Red Grouper. Our noses were the first to fill itself in the aroma of XO as the staff poured a small cup of XO around the rim of the claypot to let the flavours of the XO evaporate. The broth was as delightful as I remember, with very tender meat.

Butter Pork Ribs, unfortunately, did not wow my taste buds. Covered with condensed milk powder and curry leaves, the pork is fragrant and slightly sweet. But the meat was slightly tough that day.

Wrapped in aluminium foil, the chicken has been steamed till it’s so tender. Perhaps because we had such a flavourful pot of XO Red Grouper, the herbal soup kinda fall short in terms of taste.

Whatever I have written is based on what I have tried that day. You know lah, maintaining consistency is the most difficult task for F&B. Service is almost non existent but prices are affordable and my family had a good time.

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