Good tze char at Two Chefs!

It was a weekday when we were in the Commonwealth area, and since we were feeling peckish at about 530pm, the one driving, G, suggested Two Chefs.

I was game to try as I heard good reviews about the cold cockles dish & G said the place was good. Steady la.

G was in charge of ordering since he tried it before and we ordered:

1) Cold Cockles

I loved this dish, with its refreshing and spicy sauce, topped with lots of fresh chopped garlic and chili padi. The combination kept me going for one cold cockle after another. Hot stuff indeed. I feared having a tummy ache the next day, but thank goodness, the shells were fresh enough..  pass!

2) Sambal Kangkong

Everybody's all time fave, and the sambal belachan was pretty kickass. Good stuff.

3) Butter Pork Ribs

You know how some times, there is more flour than meat in these pork rib dishes? But boy, every piece was lightly coated with a fragrant batter, served with fried milk powder and packed with juicy, succulent meat. Supershiokkk. At first I thought the milk powder was abit weird but the sweetness of it was well juxtaposed with the delicious salty fragrance of good pork meat.... end up cannot stop. Sigh.

4) Steamed beancurd with golden mushrooms

This was my favourite dish of the day, with its savoury sauce drenching soft beancurd (that had a lightly fried skin) & long golden mushrooms with a q bite. I found this pairing heavenly, a little bit like black pearls with milk tea; where anything else seems wrong.

Glad to find a new place, with good comfort food, and be sure to go before the dinner crowd as I heard the queues can be quite crazy.

Location:
116 Commonwealth Crescent
#01-129

Tel no: 64725361

Opening hours:
Mon: 1700 - 2330
Tue - Sun: 1130-1430
Tue - Sun: 1700 - 2330
Closed on every last Mon of the month

Happy eating peeps!

Eating out today, WLF.