Wong Seng Hin Seafood Restaurant

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Teow Chew Steam Fish. Normally when we ordered teow chew steam fish, it will be placed together with a steamer. However, Wong Seng Hin version was served on the place without any fire. The dish became cold quickly. The ingredients used were beancurd, salty vegetables, tomato and parsley. The taste was slightly salty and I like to drink the soup. The fish was soft.

Yam basket. The yam basket was filled with various ingredients such as button mushrooms, cashew nuts, celery, carrot slices, chicken cubes and black mushrooms. The yam basket was slightly small but it was deep fried till very crispy. The inside was not too soft though. I like to eat the deep fried meehoon which was crispy. The ingredients were not too salty, very nice.

Stir fried kangkung with fermented beancurd ("Fu Yu" kangkung). Since we had the slight spicy "Jeong Jing" fish, we ordered a plain kangkung instead of the belacan version. The fermented beancurd was not strong enough, I only tasted a faint taste of the fermented beancurd. The kangkung was slightly old. It was not too salty since the lacked of fu yu. It could be better.

Deep fried butter squid ("Nai Yao" sotong). Apart from the normal meat dishes, we ordered one seafood dish - sotong. When it arrived, it was very fragrant with the butter smell. The sotong was well coated with a layer of butter and deep fried. Although it was not very crispy, I was happy with the taste. It was slightly salty with a tint of sweetness in it. The sotong was springy too.

Steam fish with bean paste and chili ("Jeong Jing" Tilapia). The steamed Tilapia was flooded with the bean paste sauce. I especially like the sauce because it has pork lard in it. The sauce was thick and strong bean paste taste. There were some chili in it that gave it some spiciness. It was not too salty. The fish was soft and not too strong of muddy taste. I don't mind this dish at all.

King Spare Ribs (“Pai Kuat Wong”). Although it was mentioned spare ribs, it came without bones, which I prefer as ripping off the meat from the bone is no easy matter. The spare ribs were nicely coated with the sauce, not too salty and not overly sweet. The sauce was sticky and thick, it goes well with the rice. The meat was soft too and very easy to cut and chew. Not a bad dish.

Fried egg with bittergout. This item was not in the menu but we specially order it to be made this way. The fried egg was not equal thickness and it was all scrambled up with bittergout slices. I prefer the egg to be fried to slightly more crispy, then it would be better. The bittergout was not too bitter though, soft and crispy. The fried egg has the right amount of saltiness too.