Throwback Dec 2019.
Just a few doors down from the ever-popular Casuarina Curry Restaurant, Chef Kok Kwang Chiu’s Chui Xiang Kitchen has been operating on this little neighbourhood street since Oct 2015. Its claim-to-fame - the Teochew-style rice porridge with lobster.
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Ostrich-meat casserole - served bubbling hot, thinly-sliced ostrich-meat in a deep, oniony, caramelly sauce - it’s perfect to go with some plain, steamed rice.
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Homemade signature beancurd with enoki mushrooms - the homemade mushrooms were feathery-light and smooth textured. The mushroom sauce was a bit too bland for my liking, though.
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Lobster porridge - the Teochew-style rice porridge called for firm grains of cooked rice, in a clear, light broth which is usually fish. The version here made use of fresh lobster, and has a subtle ginger-leek flavour.
Chui Xiang Kitchen had a rather sedate atmosphere during our lunch (it’s a Monday). In contrast, Casuarina Curry Restaurant five doors away were packed to the gills - but then, that was one of Singapore’s foremost prata & curry spot (I’d been a regular there, too, for more than 30 years).
Address
Chui Xiang Kitchen
126 Casuarina Road
Singapore 579514
Tel: +65 6458 4567
Opening hours: 11.30am-2.30pm, 5pm-10.30pm daily (Singapore is currently under COVID-19 mitigation lockdown until June 4).
