February 12, 2010
Gen. Miguel Malvar Street, Manila
After such a long wait, we finally had a chance to experience what other bloggers continuously rave about. The closest thing you can get to Singaporean Cuisine: Tao Yuan. It wasn't as authentic as I'd hope but it surely didn't disappoint.
Hainanese Chicken - The best in Philippines so far! The meat was really tender. Not as succulent as Singapore's but almost at par. I think this is the most authentic tasting Hainanese Chicken outside Singapore. The drippings were to die for over the Chicken Rice. Definitely, something you will never forget.
Singaporean Chili Crab - The sauce was a bit off key compared to that of the original. It was kinda blander than I had expected and the meat was a bit tough. I think they overcooked the crab a bit. On the other hand, the crab was huge and it was a really filling dish. The accompanying Mantou was excellent with the chili sauce! A little more tweaking is needed, I guess.
Ba Kut Teh - This was the farthest from the normal Ba Kut Teh. It was a bit too peppery for me. The waiter cooked it in front of us and may have placed too much white pepper in it. The stock in itself was a bit strong and seemed like it came from a concentrate or powder. I imagine it coming from a "Ba Kut Teh mix" and the whole dish was a bit too "manufactured" in my opinion.
The dish to come back to Tao Yuan is definitely the chicken. I've tasted the best in Singapore and this has got to be the closest to it. Nothing beats the real thing but if you wanna save on airfare, I think Tao Yuan is perfect for you.
Back at Yentafo Kruengsonge at Kallang Wave Mall
16 hours ago