Friday, 7 June 2013

2 Chefs Eating Place

After looking at all the highly raved reviews about the butter ribs at 2 Chefs Eating Place, I finally headed down to try it with the family.

We went on a weekday and we were the first to arrive for lunch. The place was soon filled with people  even though it was on a rather quiet weekday. 

The drunken cockles were a highlight on the newspaper cutting that was prominently displayed near the kitchen so we decided to give it a try.

Drunken Cockles $6
Served cold and raw, this dish makes a great appetizer if you love cockles. The cockles (sea hum) were fresh and there were no bits of sand in it.  

The dish was topped with lots of green onions, garlics and chilli padi but it was not spicy for me. I am not sure why it is called "Drunken Cockles" because I can't taste any alcohol in it. Because I dislike the raw taste of cockles, I would not be ordering this again. 

Butter Ribs $8
The highlight of our visit!

This dish is kids-friendly because the pork ribs are boneless! The meat was firm yet tender. The generous amount of milk powder was a unique and great complement to the pork ribs. I would appreciate if they could sift the milk powder first as there were occasional chunks of milk powder scattered around (not very pleasant to bite into).

Claypot Fish Head $20
Unfortunately, this was a miss. The gravy was slightly salty and some parts of the fish had a fishy smell.

Vegetable w/ egg, salted egg & century egg $8
I have eaten better ones at other tze char stalls. The vegetables were a tad difficult to swallow even after several bites. The gravy-like soup was more towards the bland side but it was good. You can drink it on its own without complementing it with rice.

Overall, this place fell short of our expectations probably because we were expecting much more after hearing several positive reviews. It is worth a try but if it is very inconvenient or out of the way for you to visit there, you may want to give it a miss.


2 Chefs Eating Place
116 Commonwealth Crescent #01-129

No comments:

Post a Comment