It is normally few dishes to go with white rice. A friend told me that I should check out this place called the Restaurant Congee Rice and Noodle. Despite the name, I didn’t really try the noodle. I was too tempted with the dishes on the menu.
They have got my favourite Yam ring. I filled it with tangy sweet and sour pork. I love the fried vermicelli.Next is the Fried beansprout with salted fish, and Fried spinach with garlic. Both very simple dishes from home.The chef recommended the homemade Seafood beancurd. A big piece of smooth beancurd topped with thick seafood gravy. It looked really simple, but the gravy compliment fresh beancurd so well with shredded crab meat, and shrimps.The ginger fried fish wasn’t that impressive, for the fish was a little dry. They shouldn’t have fried it too long. Having said that, I love the Tong Poh Yuk (braised pork slices) served with Man tau (Chinese bun). The pork slices was so nicely braised and the amount of fat from the pork slices were so chewy in texture, any pork lover would not stop at one slice.The restaurant has a simple décor, air conditioned and tidy layout. Other than that, they are not any different from any conventional Chinese restaurants. You’ll still see familiar style of a typical Chinese Restaurant.
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Bei Zhan is a Chinese Restaurant that serves up to more than 50 dishes on its menu. Refurbished and newly renovated not more than two years back, the restaurant is now strategically located at a convenient location with ample car parking lots. Not to mention the majestic design of the restaurant can be quite an eye catching to passerby, especially during night time when the lights are glittering glowing at the white double story corner lot building.Meat and seafood lovers would be thrilled with the choices they have. But since they have the yam basket, I ordered with no hesitations. Sweet and sour pork with yam ring. The yam was generously made with lots of yam instead of just flour. And the sweet and sour pork was still crispy on the outside despite already coated with sweet and sour tomato sauce. As for the fish, most would like the flavor although I thought it was too much for steam fish. The rich flavor completely masks the freshness of the fish.Talking of flavours, this Braised pork with yam is no joke .Each slices is juicy and so bouncily chewy. The layers of lean and fats compliments so well with the fragrant from yam slices braised with it. The gravy is thick and chalky from the yam and is perfect to go with just plain white rice.

Upon entering the restaurant, most of the time you get greetings upon entering and first timers tend to spend an extra few seconds getting the whole view of the restaurant interior. The high ceiling with clean pearl white furniture and walls complimenting the warm yellow light offers a fine dining ambience.For the dishes, it ranges from simple stir fried and deep fried dishes to sophisticated braised and boiled soups and meats. There is chicken, duck, assorted seafood, vegetables and tofu, eggs and meat. They also serve luxury Chinese dishes like the sharks fin soup, roasted piglet etc.

Starting with simple stir fried dishes, the restaurant makes sure that every leaf is fresh and green. Although it might be a little brackish for me, but simple ingredients like garlic and dried shrimp makes good stir fried flavors.I tried the Fish slices with ginger and onion as well and the flavor is really quite intense. Perfect dish to go with white rice.Another dish with good gravy is the Tofu and I see many tables ordering this as well. Apparently tofu were homemade, one of their specialty and you get some lean meat and button mushrooms with few carrot to add on to the colour for the dish.Don’t forget to try Marmite prawn because it’s to die for. Deep fried tiger prawns coated with thick marmite sauce, giving a tangy and crunchy flavor and texture.Lastly, I had this oyster egg which really show the effort of the chef being thoughtful to the customers. Because the restaurant is air conditioned, having eggs on sizzling hot plate still sizzling with all the oil and the heat on the table really isn’t a pretty scent. Here, the sizzling oyster egg with HUGE oysters in it is served on plate instead of sizzling hot pot.

I landed myself with some really sinful pork with bun. The Tong Poh Meat was amazing. It was very nicely stewed, meat so soft and tender as well as flavourful. It was quite some decent meats there and the flavour is memorable enough to actually linger a bit longer than most of the other dishes. The pau is great, fluffy and soft, and lightly flavored to match the taste and texture of the meat.

Meals in this restaurant is very authentically in favourable to the older Chinese generation. This restaurant sells courses of meals suitable for many occasions.The usual favourite in Chinese culture is the Shark’s fin soup. This shark's fin soup here is cooked with crab meat. Similar to most restaurants, the fin is also being served separately and stirred into the soup upon serving at the dining table. The taste of the stock is definitely lovely no doubt, but I really don't agree to the fact that real fins are still what is highly in demand. Like the chicken or egg first, restaurants claims that it is the demands that causes them to still be selling real fin. And like wise, dinners said the same about restaurants. How about we just play our own part to not eat and not sell at the same time?