Tang Pin Kitchen @ Heritage Row

July 16, 2010

Crowd-pleasing Chinese recipes are served at Asian Heritage Row's latest outlet, but the erratic food preparation and half-hearted service require serious fine-tuning.

Fried chee cheong fun. Wasn't terrible, but lacked the "wok hei" magic that hawker stalls have mastered. Being a pork-free restaurant, Tang Pin Kitchen might be hard pressed to satisfy fans of true-blue Chinese fare.

Toast bread. Extremely ho-hum. Mediocrity is the name of the game.

Mee pok with chili paste. Might make a decent lunchtime meal, but it's more of a bland stomach-filler than something that would win raves.

Fish noodles. Also lacked flavor, though the noodles had a nice bite to them.

Springy fish balls, made with yellowtail.

Porridge. Could use a wider variety of ingredients to boost its flavor a few notches. How about some century egg? Or better still, add a sprinkling of crunchy pork lard.

Fu Chuk skin roll. Our favorite item, thanks to the fresh-tasting, piping-hot stuffing.

Black glutinous rice porridge.

Barley fu chuk.

Mung bean soup. All these three desserts are variations on a theme, right?

Hainanese tea & iced tea.

Tang Pin Kitchen,
Asian Heritage Row.