Kam Jia Zhuang Seafood
The aunty and 7-year-old cousin from Guang Zhou are back in Singapore to visit us, so we brought them to Kam Jia Zhuang Seafood last week for a welcome dinner. We purposely chose a Monday night because the place won’t be too crowded and we don’t have to wait for too long.
I felt ashamed that this is the first time I am trying it, considering that I just live across the street and they have been around for 11 years! Many people have been raving about this cze char place and even Channel 8’s Sizzling Woks Show (煮炒来了) has featured them.
When I was asking for recommendation, the lady boss immediately recommended the three treasures in the restaurant. First, is their famous Dong Po Pork Belly ($13). The pork was said to cook for 3 hours with special sauce, spring onion and ginger. The fats in each pork belly simply melts in the mouth and the meat was rather tender. My grandpa likes it very much!
Second must-try dish is the Deep Fried Prawn Ball with Pumpkin and Butter Sauce ($23, medium). I took a piece and thought it was salted egg yolk prawn and told everyone in the table it is salted egg yolk, till I saw the menu and realized it was pumpkin paste!
The prawns were deep fried till crispy before coating it with pumpkin sauce that tasted very much like the salted egg yolk sauce. It was said that the pumpkin sauce was made from mashed pumpkin which has been steamed for 3 hours with and cooked with evaporated milk and curry leaves. This was very well executed!
The third must-try dish here is the Beancurd with Conpoy & Golden Mushroom ($12, large). These super smooth beancurd are made in the stall every morning. Each piece is silky smooth and topped with golden mushrooms and light savoury sauce.
Other dishes we tried include Century Egg with Blanched Wolf ($16, large). We had a lot of meat for this dinner, so I ordered a bowl of vegetables to balance up.
Young boys like fried food, my 7-year-old cousin lives by Prawn Paste Chicken ($16, large). I think he cleared half the plate of this crispy fried chicken.
We also Deep Fried Chrysanthemum Garoupa with Special Sauce ($26). The sauce tasted similar to sweet and sour sauce, the deep fried garoupa was sliced in small bite size which was rather interesting.
My favourite was Claypot Sea Cucumber with Fish Maw ($24). It was very well braised with a robust thick gravy. The sea cucumber and fish maw was very soft.
Because the relatives like something more savoury, I ordered a bowl of Preserved Vegetable Beancurd Soup ($8, large) for them. If only there was duck meat in the soup.
Here’s sharing 2 Sizzling Wok videos:
Ok, I am in love with this cze char stall already. We spent about $150 for 10 pax. It is a place with affordable but quality food. The waitress also recommended their salted egg crabs but we don’t want to dirty our hands that night. Looks like it is another reason for me to come back here again. Oh by the way, if you intend to come here during the weekends, YOU MUST RESERVE!
Other cze char stalls nearby includes Tian Wai Tian Fishhead Steamboat, Hao Xiang International, Melben Seafood.
Kam Jia Zhuang Seafood
Blk 202 Ang Mo Kio Ave 3, #01-1690
Tel: +65 9151 6798
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