Although HFB might not totally agree with the statement above, he definitely agrees that good food gathers people from all walks of life. And it is through this food blog that he met many amazing people along the way. And thanks to Steve, a loyal visitor of HFB, who had travelled half a world to meet up with him, HFB had the opportunity to dine and wine at Chen Fu Ji Sing’s Sensation, nested at the 2nd level of Riverside Point. For those who yet know, two sisters founded Chen Fu Ji 50 years ago and were dishing out their signatured $25.00 Fried Rice that came with Crab Meat in the 80s!! So it was with much expectancy when HFB arrived at the restuarant.

The complimentary Cod Fish snack was nothing fanciful – but it did keep HFB’s hands and mouth busy. It was pretty addictive.

The Seafood Doufu in Hot Plate ($18.00) came sizzling hot and rather generous with ingredients. However, with the sauce being rather starchy and salty on its own, a bowl of steam rice to complement it would be an ideal choice. Wow factor was sorely lacking though – HFB had tried many better ones elsewhere.

The Braised Japanese Shiitake with Seasonal Vegetables ($24.00 for medium serving) was much welcomed with its thick and juicy mushrooms. Vegetables were fresh and crunchy.

What’s a trip to Chen Fu Ji without sampling the legendary Imperial Fried Rice ($25.00 for medium serving)? Each grain of rice, believed to be selected for its size, texture and moisture content, was also said to be conditioned prior to frying. Nevertheless, what really distinct itself from the normal fried rice was the fusing of beaten eggs with each grain of rice that gave it a smooth texture, golden hue and aromatic fragrance. With a stack of freshly peeled Crab Meat and unique Egg Floss, the dish came with heighten expectations. It was good all right, with the non-greasy aftertaste and aromatic egg flavour, but it wasn’t great. There was a distinct lacked of ‘Wok Hei’ flavour that HFB would preferred in his fried rice though. Also the serving portion was only sufficient for a small bowl each.

Surprisingly, the best dish that night was the Peking Roast Duck ($35.00 for half portion). The roasted duck skin was deftly curved into thin slices and it was crunchy and full of taste.

The thick juicy duck meat, accompanied with condiments like scallions and cucumber, along with a coat of Hoisin Sauce wrapped with Chinese Pancake was also delightful.


Rating Total: 14/20
30 Merchant Road
#02-31, Riverside Point
Singapore 058282

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