Chubby Botak Koala - Singapore Food Blog, Travel and Lifestyle: Famous Kitchen

Our Food

The Famous Kitchen (“TFK”) is a casual family-style restaurant located in Sembawang. It specialises in Nanyang Cuisine and Seafood offerings, based on Teochew, Hokkien and Cantonese culture assimilated into Southeast Asia. You can also find other dishes inspired by owner Jeffery Foo’s travel around China. As Singaporeans are well-travelled, our palate will be acceptable to different types of cuisine. Famous Kitchen is recommended by the 2019 edition MICHELIN Guide Singapore.

Our Food with Traditional Curry Fish Head

TFK has recently expanded its delivery service to Island Wide. We were invited to try out the Delivery Menu.

Crabmeat with Fish Maw Soup ($12 per portion). The broth is thick, robust with a hint of sweetness from the crab meat. The soup is generously filled with fish maw, crab meat, sliced mushroom and drizzle with egg. Each portion can easily share by 2 persons.

Crabmeat with Fish Maw Soup

Braised Pork Ribs with Lemongrass Plum ($16 / $24 / $32). Juicy and succulent pork ribs well coated with lemongrass plum sauce. The combination of sweet, sour and the lemongrass fragrant aroma is certainly appetizing. I like the watermelon ball as it acts as palate cleanser. Watch out for plum as the cooking seems to intensify the twang in the plum.

Braised Pork Ribs with Lemongrass Plum

Salted Egg Yolk Prawn with Italian Sauce ($27 for 300g / $36 for 400g / $45 for 500g). The prawns are deshelled until the tail, deep-fried and coated with salted egg yolk. The sauce is creamy with a zesty and tangy flavour. We are slightly disappointed with the prawns, as it feels a bit rubbery. I think for delivery, it will be better if they did not deshell the prawns and tossed the deep-fried prawns with the Italian Sauce.

Salted Egg Yolk Prawn with Italian Sauce

Mixed "Bailing" Mushroom with "Kai Lan" ($12 / $18 / $24). The mushroom is quite Q, yet delicious. Once the mushroom is stir-fried, it exudes silky and creamy juice to accompanied the crunchy and slightly bitter taste kai lan.

Mixed "Bailing" Mushroom with "Kai Lan"

Signature Yellow Chives Char Kway Teow ($12 / $18 / $24). This plain-looking char kway teow packs punch. The rice noodle is smooth and silky, as it absorbs the wok-hei. dark soy sauce and sweetness from chives. Yummy!!

Signature Yellow Chives Char Kway Teow

We also take this opportunity to order extra Traditional Curry Fish Head ($28 for half, $50 for whole). A perennial favourite dish in the Nanyang area. The fish head is extremely huge. The curry is closer to the Nyonya version. The curry is rich, creamy and packs with “lemak” that absorbs nicely into the fresh fishhead. The lady’s finger, tomato, eggplant and tau pork (dried bean curd puff) round up this “rice thief” dish nicely.

Traditional Curry Fish Head

We were only able to finished half of the curry fish head and we use it the next morning to eat it with prata. The secret of the best curry is to eat it the next day as the taste has intensified. A perfect companion for rice or prata.

Traditional Curry Fish Head

On a side note, TFK certainly packs the food properly. Each container is wrapped with cling wrap to prevent any spillage and keep the food warm, plus labelled with consumption time as well. They have certainly put in extra effort to ensure giving their customers quality food even though it is a delivery.