24 February, 2009

Ding Feng Ge Hainanese Chicken Rice Steamboat

Positioned units away from the legendary Sik Wai Sin, Ding Feng Ge is a new entrant to the food business found along the eventful stretch of Geylang Road. It is difficult to miss Ding Feng Ge with its dazzling array of red and yellow lanterns hanging outside the eatery and the loud neon signage screaming along the main road. Derived out of true blue passion for food, sisters, Angeline and Christina, discovered various lip-smacking fares during their culinary adventures and decided to unite everything under one roof and offer the best of Steamboat, Chicken Rice and Cooked Food (think Tze Char)!

Reminiscent to 7th Storey Hotel Hainan Charcoal Steamboat, the dinner was set in motion with the Hainanese Steamed Chicken ($25.00 for whole chicken, $13.00 for half chicken). HFB found it slightly overcooked, rendering its flesh a tad tasteless due to the loss of natural juices and sweetness.

Those that enjoy their steamboat dinner with a stronger, robust soup base would enjoy their option of Chicken Herbal Soup or Spicy Tom Yam flavoured broth.

Other flavours include the Mala (a combined flavour of Sichuan Peppercorn and Chili) and the newly introduced Bak Kut Teh soup base. For 2-3 pax, one can opt for the $24.00 set that HFB reckons was very value for money. With a mixture of seafood and meat along with the usual balls of different sorts and what’s not, each and every ingredient was very fresh. In fact, it was so fresh that HFB questioned whether the price was set too low for the quality served.

What’s more, HFB’s personal favourite items of Cockles and Pig’s Liver was offered in the menu as well!

But of course one could opt to change the items if they wished to, but you can surely drop that idea if you are dining with HFB – Heh! FYI, HFB finished up all the cockles that evening *smug*.

The cooked food section did well too – the signature dish of Ribs with Fermented Beancurd ($12.00/$18.00) was lip smacking delicious. It was deep fried to a crusty crunch and the layer of fats gave the dish an added luscious touch. That was definitely HFB’s favourite dish that evening!

Another nice surprise was the Crispy Seafood Beancurd ($10.00/$15.00). HFB encountered horrible tofu before, but thankfully their version wasn’t. It was firm on the exterior crust and soft on the inside. The excellent contrasting texture along with the flavoursome core was great to go with the sweet dip.

The Sambal Kang Kong ($8.00/$12.00) wasn’t too overcooked and the sambal was spicy – awesome when you eat it with plain rice (or chicken rice). The generous serving of Dried Shrimps was very much welcomed too!

One of their favourite dishes between the two sisters, the Pork Rib with Mayonnaise Sauce ($12.00/$18.00) was another well-executed dish. Nicely coated with mayo on the exterior, the meat was juicy and nicely seasoned. HFB’s only gripe was that a mayo-based dish tended to be too heavy for a meal especially when you coupled it with steamboat and chicken rice.

The Indonesian Curry Prawn Claypot ($18.00) was another iconic fare that night! In fact the gravy was so good that HFB reckoned Ding Feng Ge should fashioned a watered-down version as a soup broth offering for their steamboat set. The gravy was full-bodied and savoury yet surprising light for the palate.

It would be unwarranted if HFB mentioned he didn’t enjoyed the Stir-fried Butter Crab with Salted Egg Yolk (Market Price). The truth of the matter was he was too filled at that point in time to truly savour it. Plus by the time HFB got his hands to it, the dish had already turned cold. However, one thing he wished to underline was the crab came choke full of roe!

271 Geylang Road (Beside Lorong 13)
Singapore 389324

Business Hours: 11am - 4am (Chicken Rice)
5pm - 5am (Cooked Dishes)

Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Angeline & Christina & Ding Feng Ge for their generous hospitality.

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Kuek said...

wah liao...this make me damn hungry... all your fault....

Anonymous said...

Why we have no such food in Malaysia? I mean those that look as good as your post.

His Food Blog said...

Kuek: Haha, it's your loss when you didn't come and look for me when you were here :P. When you are stopping by again?

Superman: I reckon not. Malaysia's Lok Lok and Tze Char is way cheaper and value for money as compared to Singapore.

Anonymous said...

It looks kind of overprice to me for a "Tze Char" stall :x

His Food Blog said...

Hi Anon 09:45

I think their steamboat set is pretty value for money.

As for the cooked food - I think it is standard pricing considering they are air-conditioned.

Steve said...

Bloody hell HFB - how in the name of Zeus did you manage to eat all of that.

I look forward to trying the Mala steamboat - but I have to agree with others that this restaurant does seem pricey.

Anonymous said...

I drove passed this place recently (i remember the lanterns).

Seems like it worth paying a visit to this place soon =) *drooling*

His Food Blog said...

Steve: Haha. We didn't - which is a waste, because some of the dish are quite yummy.

June: Yes - the lanterns are hard to miss!! Let me know if you try them out. :)

Anonymous said...

im a fan of indonesian curry prawn, shall go down some day to try it out! I've also tried nice Indonesian curry prawn in AMK Hub. I tink the shop is called pin si, located opp new york new york. Can try it some day=D

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