Excellent traditional HAINANESE FOOD in Singapore! (steamboat, chicken rice, satay, pork chop)

00:00 Introduction and history of the stall
02:44 Hainanese steamboat
17:49 Hainanese chicken rice
24:49 Hainanese pork chop
26:08 Hainanese satay
28:25 verdict

Golden Mile Thien Kee Steamboat Restaurant
ADDRESS: 6001 Beach Rd, B1-20 GOLDEN MILE TOWER, Singapore 199589
OPENING HOURS: 11am to 10pm daily

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[deliciousfilms]

Actually, there is more connection between Yet Con n Thien Kee than u think. A few years back, Yet Con retired their cooks becos the owners wanted a new menu repertoire. I used to love their Fried bitter gourd with beef so I was devastated when it went away with the changing of Yetcon's cooks. Then one day I happened to go to Thien Kee n ordered the same dish n was shocked to discover the identical taste. My wife n I then talked to the lady boss n she then revealed that they had hired Yet Con's old cooks n they are now helming Thien Kee. So now I get to enjoy my fried bitter gourd with beef at Thien Kee.

Unfortunately, the change of Thien Kee's cooks to that of Yet Con's also meant that Thien Kee's chilli n chicken rice now taste different from Thien Kee's style. Yet Con's chilli is tangier n less robust than Thien Kee's original chicken rice chilli so i am a bit sad that Thien Kee's chilli is gone forever. Thien Kee's very flavourful chicken rice had been sliding in standard fir years and now taken over by Yet Con, the rice now tastes like any ordinary chicken rice. The style of the chicken has changed as well. Bowing to the more popular modern methods of cookg chicken rice, the chickens are now subjected to an ice bath which helps stop the cookg process n gets u that gelatinous fat in between the skin n meat. Yes, the meat is now more tender but to me personally, Thien Kee used to be one of the last spots where the chicken was cooked traditional hainanese style without the ice bath, so the chickens used to tastes more robust n warmer. The flavour of the meat was robust n u cud taste so much more oily chicken flavours.

[reymondtan]

You are not using the red fermented bean curd correctly. What you should do is to crush the red bean curd and mix it into the chilli sauce and get a good balance between the chilli sauce and the red bean curd flavours. As for the eggs, if you do order beef, you should mixed the eggs into the beef together with a dollop of the red bean curd and let it marinade for a few minutes before blanching the beef. That is the traditional Hainanese way of eating steamboat. I am Hainanese, now in my seventies and had been eating Thien Kee since it was a pushcart stall in one of the lanes along Middle Road opposite the original double-storey Swee Kee chicken rice shop.

[HumdrumSingaporeanREACTS]

Really glad to be part of the 35.2k subscribers to this channel!!!
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[donnyyen]

Enjoyed every bit of this food review. Awsome one Greg.. Sure to head down soon and give it a try

[meaner]

I've been coming here since I was a kid for steam boat. It was either Yet Con or Golden Mile. Never knew about the history of how the restaurant came about. Great video, as always!

[Qoonutz]

This restaurant has always been my only go to for chicken rice. I cannot imagine, after your video, how much busier it will be!

[kurlexchoi]

In my tradition, we also used raw egg for dipping sauce for steamboat or hotpot. Since he had 3 eggs, I would have save one for the dipping sauce and poached the other 2 rather poured the beater eggs into an egg drop soup. I also agreed with him to have some quail eggs too, but can't be sure if high cholesterol is really good for your health. Thumbs up for chicken rice, satay, & pork chop.

[BigLaw]

My go to chicken rice whenever I am at golden mile. I feel so guilty eating this but the satisfaction lasts the whole day! I agree with this recommendation totally

[minminli]

Thanks for covering this restaurant! This is my family's favourite place for steamboat and chicken haha ❤️

[jeremylim]

instant click and like when i saw the video in my recommended page, another knowledgeable and in depth in food, thank you!

[danrichards]

Love your channel
I’m coming to Singapore in 5 weeks. Gonna check out a lot of places thanks to your videos. I’ve one question where is the best nasi lemak ?

[kayausiu]

Hi Gregory, Very impressed by your presentation of the food of this old establishment. I am coming from Chennai India. Please let me know if I can come into restaurant in my electric wheelchair ? Does building have a ramp ? I tried to call but no one picked up the phone.

[ShengistKahn]

Dear Gregory Leow, I am your biggest fan.

[mindtwister]

The best steamboat in Singapore without doubt.

[nkrulez]

never known of this place. thanks for sharing greg!

[miket]

I totally disagree with this review but I still put a like to your video and comment so your channel have better visibility. You put much effort in your video productions and I love watching them.

[charleslee]

Thanks, Greg, for another fantastic review. I definitely have to check it out soon. Did you mention what time you were there?

[luancollisson]

It is a shame that our traditional steamboat is replaced by the China style ones. Nothing wrong with the latter but a lost if we turn our back on our own traditional cuisine. I noticed that in the food courts as well during my last trip home in June. Harder to find some of the traditional hawker food. Instead there are lots of stalls selling food from other countries. Just saying.

[universetrekker]

Please give us an idea of how much each dish cost will be helpful 😅

[shaun_seow]

Speaking of steamboat, what dialect group does the Fish Head Steamboat belong to? At least there are numerous local eateries still selling it.