December 1, 2008
Sha Tin Kitchen
The birthday dinner with my immediate family and my relatives was at Sha Tin Kitchen, the well-known zi char eatery in Geylang. Economic downturn, so can't eat at posh places you know. Well I don't really care whether the place is posh nor not as long as there's good food. And Sha Tin seldom disappoints with the hearty Cantonese food they dish out.
The interior is nothing to shout about with its minimalist style. Pictures of local and some Hong Kong celebs posing with the chef and owner are pasted also on the wall as a way of showcasing their laurels.
The first dish we had was steamed cold crab. This was the best dish of the evening. The crab was fresh, the meat flavourful and light.
Stewed claypot tofu
Pan-fried goose liver – At S$15 per piece, this is a poor cousin of the premier French foie gras. Still, it was pretty good and satisfied my craving for some goose liver. This one came with a slice of deep-fried bread and a thin slice of ham below the goose liver.
Prawn with vermicelli
Yam with duck
Three eggs with vegetable - there's century egg, salted egg and normal egg
Steamed glutinuous rice
Yam roll with mango for dessert
Service was efficient and you would have to budget for about $28–$30 per person just for food for these number of dishes.
10 Lorong 3 Geylang
Tel: 67472483 / 67447087