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| House Speciality Steamboat Pomfret |
Ting Heng Seafood Restaurant
(“Ting Heng”) is an old school seafood restaurant around Tiong Bahru area that
has been around for generations. The aquariums at the dining area displaying
their live seafood is an example of the restaurant showcasing the freshness of
their seafood.
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| Ting Heng Seafood Restaurant |
A must try here is House
Speciality Steamboat Pomfret ($40 / $60 / $80). The cloudy steamboat broth is
sweet and robust, results from a long cooking process. At the start, the pot is
filled with chopped deep fried pomfret fish bones, diced yams, seaweed, tang oh
and Chinese cabbage.
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| House Speciality Steamboat |
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| House Speciality Steamboat Pomfret |
The pomfret flesh is fillet and
serves separately, for cooking after the broth is boiled. It is fresh and
springy, almost like eating steam pomfret.
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| Pomfret Fillet |
The first thing that goes into
the pot is Three Kind of Balls (Fish, Pork and Chicken) – ($12 / $18 / $24). These
homemade balls are meaty, delicious and you can easily distinguish the meat
that you are eating. It reminds me of the steamboat in Hong Kong
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| Fish and Pork Balls |
Fried Beancurd Skin ($7 / $10 /
$14). This usually served piping hot, as the beancurd skin was deep-fried again
before it is served. It is crispy, flavourful and it can be eaten on its own.
Most of the time, half of the plate is gone while we are waiting for the broth
to boil.
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| Fried Beancurd Skin - Half eaten due to hunger |
Sliced Beef ($15 / $22 / $30).
The marbling is just awesome. It is tender, succulent and melts in your mouth.
You just need to dip if for about 8 to 10 seconds, then it is ready to consume.
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| Sliced Beef |
Tang Oh Vegetable ($6 / $8). LD’s
favourite steamboat veggie and mine as well. A bit bitter, crunchy and minty
flavour in the background.
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| Tang Oh Vegetable |
For carbs, we tried their Udon
($4 / $8) and rice. The udon is thick and springy, good for those who like
bouncy stuff. I prefer a comforting porridge, so I throw in a couple bowls of
rice in the pot, followed with well beaten raw eggs, and let it simmer for a
few minutes till it soaks up the essence of the broth. The result is a tummy
warming Teochew style porridge.
Although seafood is the signature
of this restaurant, Ting Heng non-seafood cooked dishes are tantalising as
well. Claypot Chicken with Beancurd and Salted Fish
($12 / $18 / $24) is LD’s favourite. The nice smoky and pungent aroma from the
salted fish, followed with soft beancurd and succulent chicken is just yummy.
The saltiness in the dish is a good pairing with a bowl of white rice and you
can consider this dish “a rice thief”. The only pity is that there is not enough
gravy in this dish, or else it will be perfect.
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| Claypot Chicken with Beancurd and Salted Fish |
Sweet and
Sour Pork – ($12 / $18 / $24). Crispy and crunchy popcorn pork, nicely
coated with a sweet and tangy sauce. I find it missing some diced pineapple to
balance cut through the richness in this dish.
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| Sweet and Sour Pork |
Signature
Roasted Spring Chicken ($20). We have ordered this every time we dine here.
The kids love it because the flesh is juicy and the paper-thin skin in tasty
enough. It is well marinated; you don’t need any sauce or salt and pepper dip
for this dish. Ting Heng used spring chicken for this, so it only comes in a
whole chicken portion.
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| Signature Roasted Spring Chicken |
Stir Fried
Frog with Spring Onion ($20 / $30 / $40). The frogs are coated with flour
before it is fried so it seals the moisture in its flesh. The combination of
spring onion, ginger plus a solid “wok hei” aroma in this dish is very good. I
wish there is a bit of gravy that I can put on my rice.
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| Stir Fried Frog with Spring Onion |
Ting Heng has two seating options
indoor and outdoor. I prefer indoor as I like to eat my food in a comfortable
ambience. The service is pleasant, friendly like a traditional Chinese
restaurant standard.
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| Menu Page 1 |
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| Menu Page 2 |
Overall, Ting Heng is an old
school type of seafood restaurant. We enjoyed the steamboat as it reminds us of
the steamboat in Hong Kong. The ingredients are fresh, delicious and reasonably
priced. Best of all, they open until 4 AM, so you can pick what time you want
to dine here. Cheers!!
Food & Drinks: 7.75/10
Value: 7.5/10
Service: 7/10
Ambiance: 7/10
Budget per Person: $26 - $50
Ting Heng Seafood Restaurant
82 Tiong Poh Road
Singapore 160082
T: +65 6323 6830
OH: Daily 17.00 – 04.00
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