Two Chefs Eating House @ Commonwealth Crescent

On a zichar high, we decided to take on Two Chefs on a weekend night. Queues were expected, just that I was not expecting 30 people in the queue. At least it was a brisk one – go past 830pm if you want to saunter in without a fuss. Menus were thrust in our hands to make our orders before we made it to the table, I suppose that helps with the turnaround rate.



Envious of the diners.



Right smack next door is a dimsum shop.



Ching chong cutlery for a ching chong meal.

Seafood soup

Hardly any seafood if slivers of fish are considered. Tasty broth but that is about it.

Milk Powder Ribs

This snow capped dish made Two Chefs famous. Pork ribs that tasted like chicken chunks coated with a sticky sauce and doused in milk powder was a visual treat. On the sweet side, using milk powder is a novel idea but it sticks on the teeth making it annoying it some extent. The over tenderised meat made it almost artificial in taste. Nice not great.

Salt and Pepper Prawns

We even clarified when the dish was served – looked more like chilli sauce prawns and tasted that way albeit sweet still!

3 way spinach

Yet another that they claim to be signature. Mildly flavoured, I was searching for salted egg which was clearly missing.

I’ve begun to realise that zichar is not all that outstanding, fair enough, a notch up from cai png but there is always a limitation to how much can be wowed. Judging by the crowds, I’m trying to make sense of it all. Not sure if it is worth the trek from the East or the queues at least.

Two Chefs Eating House
 116 Commonwealth Crescent