Hong Kong Street Chun Kee

This last week or so has been a some what healthy week man. Ok for those wondering about my expanding waistline, I have been exercising ok? Though not the most intensive kinda stuff but still doing my bit to watch the weight. Can't believe I exercised so many days in a row. Played tennis, golf, jog and swam for like 5 days in a row? I've even done 2 sports in a day too. So can still afford to eat suppers for now. Haha.

Anyway went to Hong Kong Street Chun Kee at bukit merah for dinner yesterday with Wanjun and Terence. Seemed like telepathy as all of us thought of eating their fish meat been hoon and sum lau hor fun. Arrived at around 7.15pm and was quite crowded as usual, though we still managed to find seats. This place is a zhi char shop but it's quite famous for it's fish meat bee hoon and sum lau hor fun. I think they have a few other outlets as well.

We ordered our standard trio which is fish meat bee hoon, sum lau hor fun and hong kong kailan with garlic, but they have other nice dishes like prawn paste chicken(har chong gai).

First up was the kailan. It was served hot man, sorta burnt my tongue while greedily trying to shove a whole stalk in my mouth. The vegetables are prepared well, not overcooked so its nice and crunchy, plus the garlic sauce is very tasty! We like to take out the vegetables from the fish bee hoon and coat it in the garlic sauce. =)

Next came the sum lau hor fun. This dish usually arrives earlier than the fish bee hoon, guess the soup takes longer to prepare due to the longer cooking process. But it's a good way to get the ball rolling, curbs our hunger for a bit before the main dish! Fresh fish slices cooked with lots of beansprouts(tau geh) and hor fun kway teow. It's a very neutral tasting dish, simple and not too tasty. Can appreciate the fresh fish! At this point Wanjun claimed that she was very hungry and that she could finish the whole bowl of fish bee hoon when it came. She also declared that she will never and I mean NEVER be full. We shall see.....

Finally the main dish arrived. Since young I've used to wonder why the soup was a white milky colour. I realised that some stalls use evaporated milk when making the soup, which gives the soup sweetish tinge and milky flavour. Some people like that though I'm not particularly fond of the sweetness. Later on however my brother told me that milky colour is actually caused by the cooking process. He said something about using a very high heat to cook the stock and fish that causes this to happen. I read the famous food blogger ieatishootipost's blog and he reviewed this place before. Apparently the high heat cooking the stock and oil causes emulsion thats why the soup turns white! Somehow this method seems more authentic to me than adding milk to the soup. Takes more skill anyway. The chunks of fish are lightly fried and juicy. Some pieces might have small bones though, but that's quite rare. The soup is good stuff man... They add chinese rice wine to it that makes it even more delicious. Now that I know how it's made, can't say its very healthy, but still very yummy!

So far this is probably one of the best fish bee hoon soups I've had. I always patronize this place, either the bukit merah outlet or the one near bedok camp. They serve good food and the prices are decent. Yesterday's dinner set us back $24, which equates to $8 per person. Not bad for the amount of food we ate. Towards the end of the meal Terence and I were already very full and couldn't eat anymore. Wanjun on the other hand was still going strong. She had a point to prove and couldn't lose face to Terence after making those claims. Finally though on her last bowl of bee hoon, she succumbed to what I call "bursting to the point of merlion" or "buttpom" for short. She fell short of her goal but I must applaud her for her ability to eat so much and never grow fat! Why can't I be like that too? =(

Hong Kong Street Chun Kee
Blk 125 Bukit Merah Lane 1 #01-90
6271 8484 / 6272 8484
Opening Hours: 1130-1430 and 1700-2200 (I think)