{"id":23868,"date":"2013-12-02T07:35:41","date_gmt":"2013-12-01T23:35:41","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=23868"},"modified":"2013-12-01T23:03:57","modified_gmt":"2013-12-01T15:03:57","slug":"gim-tim-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2013\/12\/02\/gim-tim-singapore\/","title":{"rendered":"Gim Tim Restaurant \u9526\u73cd\u9152\u697c, Ang Mo Kio"},"content":{"rendered":"

\"Gim
\nWhile the Hokkien restaurant established in 1975<\/strong>\u00a0has undergone renovations, the taste of the food, by award-winning Chef Lai Yong Meng<\/strong> with 24 years of experience, was resolutely old school.<\/p>\n

\"Gim
\nAn example is the tapioca kueh with spicy shrimp<\/strong> \u5927\u8328\u7c89\u6761, a dish rarely found in Singapore. It was extremely chewy “like bubble tea pearls” (SG Food on Foot<\/a> commented) and the sauce tasted like chilli black fried carrot cake. \u00a0Everyone at our table loved this traditional dish except me. I can understand why people would like it but my taste tends to the modern, and I prefer soft food, although chewing this much will give you a defined jawline.<\/p>\n

\"Gim
\nAnother traditional dish, hae zhou<\/strong>, was outstanding, among my favorite dishes. It didn’t have any minced pork and came in chunks of prawns and fats – a very nice bite and texture.<\/p>\n

\"gim
\nI like anything fat and tender, and so the pork belly bun or kong bah bao \u6263\u8089\u5305 <\/strong>\u00a0passed muster. Equally tender was the sea cucumber duck \u6d77\u53c2\u9e2d<\/strong>. (Really, someone needs to come up with better translation for the dishes.) The entire dish was braised, and the duck so soft it fell off the bones in shreds. The sea cucumber retained a firm bite.<\/p>\n

\"Gim
\nThe flaw of the sea cucumber duck was the sauce. Across the board, any dishes with sauces\/broths came across overly gooey and starchy. For instance, the fish maw soup \u798f\u5efa\u9c7c\u9cd4\u7fb9<\/strong> was gelatinous and I didn’t go beyond 2 scoops, although it was flavorful, packed with ingredients.<\/p>\n

\"Gim
\nAnother overly starchy sauce was the\u00a0homemade beancurd with melon<\/strong>\u00a0\u80dc\u74dc\u81ea\u5236\u8c46\u8150. Although I found it heavy and couldn’t finish the palm-sized cube, my eating companions enjoyed this very much. The tofu was smooth, and there was varying tastes of sweetness and savoriness.<\/p>\n

\"Gim
\nThe dish of the day might very well be the\u00a0young coconut pudding \u6930\u5b50\u5e03\u4e01.\u00a0<\/strong>The coconut pudding was soft and smooth like beancurd, and it was covered with a layer of\u00a0\u6768\u679d\u7518\u9732 mango dessert, not too sweet and not too sourish– light and refreshing way to end dinner. But the\u00a0yam paste<\/strong>\u00a0or Orh nee was pretty fantastic too, smooth and you can taste the earthliness of the yam. My eating companion said, “I’m Teochew and I approve of this Hokkien Orh Nee.”<\/p>\n

Gim Tim Restaurant Singapore<\/a><\/strong><\/h1>\n

Blk 157 Ang Mo Kio Ave 4 #01-546 Singapore 560157
\nT: 6459 7766 (reservations encouraged)
\n11.30-2.30pm; 6-10pm (lunch starts 30 minutes earlier on weekends and PH)
\nfacebook<\/a><\/p>\n

Rating: 3.068\/5 stars<\/strong><\/p>\n

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