Driving past this restaurant that touts itself as a bak kut teh place, you'd never expect it to serve one of the most exquisite and refined Teochew cuisine around. Sure, there are some newspaper and magazine writeups on their Teochew food proudly displayed on the walls, but seriously, how often do you find Teochew cze char at a bak kut teh place?
This is where we get our steamed fish fix, as the fish served here is mouthwateringly fresh and sweet, and super duper value-for-money. We usually get the tail end of the Threadfin ($24), steamed Teochew style, perfectly moist and soft, with incredibly clean and clear flavours.The broth is super delicate and light, flavoured only by the barest touch of soy, relying instead on the natural taste of sliced chilis, plum, ginger strips and julienned rehydrated Chinese black mushrooms. This was a very big portion, despite it being only the tail end of the fish.
The Claypot Sesame Oil Chicken ($10) is very homestyled and comforting, with the distinctive aroma of sesame oil permeating the tender succulent chicken chunks and the pungent spice of the ginger cut through the lusciously rich oyster sauce gravy.
The Sambal Sweet Potato Leaves ($5), while soft and wilted, retained just the right balance of bite. I thought the sambal had sufficient kick and fragrance, but the Fiance thought it was too mild. Then again, he regularly eats chili padi, and I don't.
The Fried Omelette with Minced Pork ($6) was done very simply, tasty and fluffy, without being too salty or oily.
Lau Hock Guan Kee Bak Kut Teh & Curry Fish Head
328 Joo Chiat Road
Tel: 6440 4928
Open Fridays to Wednesdays from 8.30am to 4pm; 5pm to 1am
Closed on Thursdays.