Had dinner at Sin Tong Kee with 2 lovely girls last night. ^^. Sin Tong Kee’s a restaurant in Ebisu that serves Singaporean food. Singaporeans or Malaysians in Japan missing some local goodies can go there for a little taste of home. ^^. Man, I think I ate 3 dinners that night!
Up above is Singapore’s version of the Hokkien Mee. FYI, the Malaysian version is totally black! There’s a picture over at Foodgasmic Wellington.
From big brother Wikipedia.
Hokkien char mee (Hokkien/Fujian fried noodles; 福建炒麺) is served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake and cabbage as the main ingredients and cubes of pork fat fried until crispy.
The original inventor of KL hokkien mee is 王金蓮 who opened up a shop in KL chinatown at the junction of petaling street. Source is from AEC Astro 亞賢 Food show.
In Singapore, Hokkien mee refers to a variant of the Penang version of Hokkien hae mee. The dish uses the same egg noodles and rice noodles used in Hokkien hae mee, but is stir fried in lard and served dry. The main ingredients are shrimps and small pieces of sliced pork. It is usually served with lime and sambal chilli.
Sambal kang kong (Morning glory fried with chilli). This was just beautiful. ^^.
Fried carrot cake.
Hainanese chicken rice. You know, it’s not really from Hainan. ^^.
I don’t know if you know this, but the sauce is very important when serving chicken rice. The chilli itself could make or break the whole dish! Good chicken rice comes with great chilli! Oh. Almost forgot, there’s also the ginger and thick sweet soy sauce. All three you see in the top right of the photo.
Char Kuay Teow. Missing the “see hum”, but still lovely.
Nice cosy place. Was packed when we went.
Lady boss was very kind and served me a special dessert. Mango pudding at the bottom, coconut and mango ice cream in the middle and topped with half a cherry. Yummy!
Had a fulfilling Kopi-O right after dinner. ^^. I like the authentic cup and saucer.
The lady boss. She’s quite nice. If you do drop by after reading this, tell her I said hi. ^^.
There are some things on the menu that require advance booking, so if you’re after, for example, Herbal Chicken, be sure to call ahead!
Prices are ok. Comparable to other restaurants in the area. You can’t really compare to prices in Singapore and Malaysia right. ^^.
I’ll be going back again soon for some Herbal Chicken and Chilli Crabs!
Related posts... maybe:
- Singapore Food Log
- Tokyo Live Bloggers 2009 Dinner
- Rasuta Ramen（らすたラーメン）
- Tonkatsu at 8
- Yoshimura-ya Ramen (吉村家ラーメン)
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Tags: ebisu
yummyyy….are there any bak kut teh restaurants in tokyo? japanese people i know all seem to enjoy bak kut teh a lot in penang.
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k Reply:
June 12th, 2009 at 1:40 am
Funny you should ask. ^^. They have Bak Kut Teh there too!
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jean Reply:
June 12th, 2009 at 2:15 am
wah..you are also a night owl. so late still awake? where is the bak kut teh restaurant in tokyo? can you let me know? my japanese friend is always wondering about it.
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k Reply:
June 12th, 2009 at 2:24 am
no rest for the wicked! You can direct your friend to Sin Tong Kee. They have Bak Kut Teh there too.
I will try it there when I run out of bak kut teh spices at home. ^^
I loved this entry. Reminds me of so many good journeys to Japan or Thailand and meeting fun, amazing people. You’re a lucky man, Ken! Keep it up!
~dw
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My rule of thumb in ordering those kinds of food is to order one per person (and share them all). You ordered 4 + you had desert, and that’s already quite a lot. If you ordered more rice, since those food taste better with rice, then wow !!
I will have them all when I go back to Indonesia !!
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Fantastic photos yet again. Yum……. I’ve never had Singaporean food but should give it a try one of these days.
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All the recipes with no meat/seafood look delicious (I’m vegetarian…)
I’ll have to eat here when I’m in Japan again!
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k Reply:
July 7th, 2009 at 12:42 am
Did you find it tough being a vegetarian in Japan?
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