Cantonese crispy spring chicken steals the show at Teochew Kitchenette.
The Teochew Kitchenette @ Keong Saik opened in November 2024, offering dishes like the Crispy Spring Chicken (top right) and Granny's Tofu (bottom right). ST PHOTOS: HEDY KHOO
Food Picks: Cantonese-style chicken steals the show at The Teochew Kitchenette @ Keong Saik
SINGAPORE – Bak kut teh may be the signature dish at The Teochew Kitchenette @ Keong Saik, but the real crown jewel at the 60-seat zi char eatery – which opened in November 2024 – is the Crispy Spring Chicken ($42). Never mind that it is a Cantonese dish and must be ordered three days in advance – it is worth the wait.
No artificial colouring is used in the marinade. The chicken is seasoned with salt for a day, then carefully bathed in oil. The skin is thin, crisp and tinged red from maltose, while the meat is satisfyingly juicy. Dipped in a housemade mix of five spice powder, salt and pepper, each bite delivers.
The only letdown: The accompanying prawn crackers are soft and lack crunch.
A slurp-worthy staple is the Seafood White Bee Hoon ($9 for regular, $13.50 for large). A medley of prawns, clams, cai xin, egg and bee hoon arrives in a pool of flavourful gravy.
Seafood White Bee Hoon at The Teochew Kitchenette @ Keong Saik.
ST PHOTO: HEDY KHOO
A bestseller is Granny's Tofu ($11 for regular, $16 for large). Deep-fried oblongs of tau kwa are blanketed in a minced pork sauce lifted with fermented black beans and dried sole.
Granny's Tofu at The Teochew Kitchenette @ Keong Saik.
ST PHOTO: HEDY KHOO
For vegetables, try the Sambal Kang Kong ($11 for regular, $16 for large) . The greens are deftly stir-fried – crisp yet coated in spicy sambal with the briny punch of dried prawns.
Sambal Kang Kong at The Teochew Kitchenette @ Keong Saik.
ST PHOTO: HEDY KHOO
A zi char standard, the Sweet & Sour Pork ($14 for regular, $20 for large) has a bright tang from a mix of black and white vinegar and tomato sauce.
Sweet & Sour Pork at The Teochew Kitchenette @ Keong Saik.
ST PHOTO: HEDY KHOO
The eatery offers two versions of steamed red grouper – Cantonese- and Teochew-style . Prices are $60 for a regular fish (550g to 600g) and $80 for a large (700g to 800g).
I opt for the Cantonese-style Steamed Red Grouper ($60). The garnish of deep-fried ginger strips is overbrowned and the housemade steam sauce – heavy on dang gui – overpowers the fish, which is also slightly overdone.
Steamed Red Grouper (whole) at The Teochew Kitchenette @ Keong Saik.
ST PHOTO: HEDY KHOO
Where: 26 Keong Saik Road
MRT: Outram
Open: 11am to 3.30pm and 5 to 9.30pm (Mondays to Saturdays), 11am to 3.30pm and 5 to 9pm (Sundays)
Tel: 8338-7106
Hedy Khoo is senior correspondent at The Straits Times. She covers food-related news, from reviews to human interest stories.
Check out ST's Food Guide for the latest foodie recommendations in Singapore.
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