The Famous Kitchen — Restaurant in Singapore

I don’t understand how this restaurant clocked 4.1 based on reviews. Neither the food or service is worth that much.

Came with 2 young kids in tow for lunch after a zoo outing.

I placed an order for crispy silver bait ( salted and pepper in direct translation) with less pepper sand explained that my kids don’t take spicy food. The dish was served tossed with chopped chilli padi and rejected since the kids can’t take spicy food. Let’s take this as an oversight from the staff and move on.

The young server passed the dish to another waitress in bob hair and explained the situation. The bob hair waitress decided she need to investigate the situation and brought another 2 colleagues along to discuss. So, we had 3 persons standing at our table discussing while we were trying to have a meal. I find this behaviour to be unacceptable at a restaurant. Even busy cafes have better service standards.

The staff then tried noisily to sort it out with the kitchen which was situated 1 table away from us and separated by a folding screen. I couldn’t take it and feedback to the staff to sort out the issue quietly. The staff wasn’t able to understand my comment and brought back the bob hair waitress.

The bob hair waitress came back and defended her approach saying she needed to sort out the issue that’s why she had to look at the food order. I agreed but do it without fanfare.

She took the comment away and brought some colleagues to the folding screen to ‘talk’ about my comment. The folding screen blocks view ,not noise. I can hear everything that was being discussed. It’s unprofessional. An experienced customer service staff should conduct themselves better.

The food quality is average and portions are small. Hokkien Mee was their signature dish but it was a tad too sweet for my liking. Grilled pork portion was good but really small. There was a dozen slivers and certainly not the small chunks shown in the menu. The fried fish bait was nicely fried with no hint of pepper on its second try. Restaurant was only 20% occupied when I visited.

To be fair, the younger staff were diligent in changing plates, taking orders and serving customers. If the restaurant wants to do better, more attention needs to paid to its customer service level. Hire more qualified staff to lead the restaurant. The quality of food will not be able to attract returning customers. There are also stiff competition on the same stretch of road. Lots of cafes at Brooks I and Brooks II. Parking at the restaurant is also limited. We came at 12:30 and was able to secure a lot. Carpark was full when we left at 2pm.

Future goers, receipt attached. Even a MacDonald’s meal is more worth it. 吃了一肚子气和火

I just realised the receipt was changed to reflect the order as spicy. The original food order was printed less pepper. Not a honorable move by the restaurant. If the food order never reflected less spicy elected, I’m sure the waitress would not have entertained me when I rejected my dish.

The Marinated Cockles in Teochew Style undoubtedly stole the show with its bold and spicy flavours, leaving a lingering kick that might be too intense for some palates. However, this dish is an absolute must-try for those who appreciate a fiery zest. Moving on to the Sauteed Squid with Chinchalok and Lady's Finger, while the concept was intriguing, the execution fell short of expectations. Unfortunately, the lady's finger was overcooked, detracting from the overall enjoyment of the dish. In stark contrast, the Colonial Style Stewed Beef Shank proved to be a revelation. Tender and succulent, the meat practically melted in the mouth, leaving diners craving for more. This dish is unequivocally a highlight of the menu and not to be missed. The Imported Roasted Irish "Silver Hill" Duck was equally impressive, showcasing the chef's mastery in retaining the duck's natural succulence and flavour. Each bite was a symphony of rich, savoury goodness, making it a must-try for all patrons. For those craving a taste of nostalgia, the KL Style Hokkien Noodles cooked with fragrant pork lard might hit the spot. While it didn't quite resonate with my palate, it garnered praise from my companions, who relished its hearty flavours and aromatic essence. Regrettably, the Chilled Crystal Iceplant Salad failed to make a lasting impression. Not only was the portion size inadequate for the price, but the overall presentation and flavour profile left much to be desired. It's safe to say that this dish is best skipped. Similarly, the Braised Fresh Mushroom and Kailan in Abalone Sauce fell below expectations, with the kailan proving overly tough and challenging to chew, particularly for older diners. On a brighter note, the Deep-Fried Pork Belly with Fermented Beancurd offered a delightful contrast of textures and flavours. While one piece was slightly overcooked, the accompanying garlic was impeccably prepared, earning nods of approval from my dining companions.

This place deserves an all five-star review. It is Michelin recommended but the price is affordable. We went over for an early Father's Day celebration and ordered the June Specials. These 5 dishes are at 60% off their regular-price.

. Braised Abalone, Sea Cucumber with Dried Scallop & Crab Meat Soup S: $23.20 M: $35.20 L: $47.20 . Wok Fried Pork Ribs with Plum Sauce S: $8 M: $12 L: $16 . Traditional Fish Head Curry in Claypot Half: $16 Full: $31.20 . Braised Water Chestnut Tofu with Corylus Mushroom S: $9.60 M: $14.40 L: $19.20 . Stir-fried De-shelled Prawns with Celtuce S: $15.20 M: $22.80 L: $30.40 . The fish head curry was the crowd favourite. The fish head was fresh and they served it over a stove to keep the curry piping hot. . My non spice lover boy ate many pieces of the pork ribs. Those were sweet and tender, definitely a kid's delight. . The chestnut tofu was very special. It was tofu smashed with chestnut bits then fried and drizzled with a sauce full of umami and served with mushroom. . I tried celtuce for the first time. It was crunchy and so were the prawns. . The braised soup tasted ok, like how a usual thickened soup would be. It was very hearty with some vinegar and a dash of pepper.

Another plus point for dining here is the free corkage. It is free for 2 bottles of hard liquor and 3 bottles of wine.

This place accepts CDC Vouchers so it was good for me to treat my dad to a good meal.

My dad is quite a fussy eater but he enjoyed himself here. I will return to try more dishes.

Prices listed above are discounted as part of the monthly specials. They are accurate at the time of review.