Sunday, March 30, 2008

Guan Hin Part II

It has been more than a year since my family last visited Guan Hin so a revisit was in order especially after Guan Hin had just undergone a facelift. The new Guan Hin now boasts a more spacious interior through efficient usage of space and whitewashed walls to go along with the spanking new carpet and furniture. The lingering nostalgia is gone as well, covered up by the fresh coat of paint that dons the walls.

Braised Goose

The goose was thinly sliced and tasted great with the not too salty gravy. Some work needs to be done on the beancurd though, coming across as a tad too rough for my liking. Comparisons are inevitable between Guan Hin's rendition and that of Hung Kang, with the latter taking the cake effortlessly with its polished rendition of this traditional Teochew dish.

Sauteed Kailan

Nicely stir fried without being overcooked. However it was a little too oily and watery. What I liked was that it came served with "Ti Po" or crispy fried sole fish, which gave the occasional crunch and added saltiness.

Steamed Pomfret

Fresh and steamed just right, with the flesh firm and sweet. Just the way a good dish of steamed pomfret should be. Paying compliments to the fish was the gravy, tasty from all the sour plums and tomatoes in it.

Liver Roll

The liver roll or "Ngoh Hiang" was honestly quite good. Thin crispy skin covering a mould of finely chopped liver but with only a slight hint of liver taste. Dipped in the sweet and sticky plum sauce, it made for a nice dish.

Yam Paste with Gingko Nuts

As mentioned before, I consider yam paste or Orh Nee as one of the hallmarks of Teochew food, which explains my high expectations of it. While I used to praise Guan Hin for their rather stellar rendition of this traditional Teochew dessert, the same compliments couldn't be extended that evening. Barely warm when served, it looked pre made and as though it had been sitting in a corner for quite a long period of time. Texture wise, it wasn't smooth, coming across as chunky and oily. Even the gingko nuts were too soft and bland. A total disappointment.


A rather filling dinner for 5 came up to about $90, which really isn't very expensive but somehow or rather, food standard has slided a little, especially in the case of the Orh Nee. Service was acceptable but could be better. Has the hype over Guan Hin resulted in a decline in its culinary standard - one that took decades to build?

Likes: Above average Teochew food, not too expensive
Dislikes: Long waiting times, service can be better

Final Verdict:
Value for money:7/10


Address: Blk 34 Whampoa West

Contact: 6298 3179

Opening Hours: Daily: 11.30am - 3pm, 6pm - 10pm


His Food Blog said...

I have tried Hung Kang once and honestly wasn't impressed by them at all. Their food was below average in my opinion.

For Teochew food, my family usually head to Lee Kui, aka Ah Hoi (Crab) @ Mosque Street.

They served excellent Cold Crab, and Oyster Egg, but the best of all is their Orh Nee, that comes with Gingko Nuts and Pumpkim - which I found alot of places is lacking.

You can see the photos and my reviews on Lee Kui via my links below:

fatpig said...

Hung Kang only their fried fish skin and braised goose is nice. The rest is terrible. But 10+ yrs ago it was excellent.

Lee Kui is quite good but overly crowded so usually I don't bother lol.

Anonymous said...

Hmmmmms the last time I went to Guan Hin, their orh nee was terribly sweet! Their reason is that they need to preserve the yam with loads of sugar, or else it will turn bad easily... Do you find it sweet as well?

fatpig said...

Ya Orh Nee is quite sweet but I personally have quite a sweet tooth so I kinda like it :p

Anonymous said...

Lee Kui's food is really nice n tasty !!should go n visit it...!!