One of the best hidden Teng Chai Chuk located in Alisan Street. Open for generations, the stall owner Lock had started back in 1993 and now it had been taken over by his son – Kenny. And now, Kenny had expended their business and brought the business to another level.
View all
Rice with Stewed Soy Chicken
Main
As for this, get the stewed soy chicken which is perfectly good and delicious. I love how it is done, the chicken is well infused with the flavours and the meat comes juicy and moist.
Kenny’s Special Porridge
Main
Get yourself a bowl of Kenny’s Signature porridge which comes with the dried oyster and peanuts in it. Nicely done and velvety taste.
Noodles with Deep Fried Fish Paste
Main
They also served noodles too in their menu; they have the delicious bouncy noodles that topped with the deep fried fish paste. Enjoy the addictive noodles here as I am loving this a lot.
Rice with Stewed Soy Chicken
Main
As for this, get the stewed soy chicken which is perfectly good and delicious. I love how it is done, the chicken is well infused with the flavours and the meat comes juicy and moist.
Kenny’s Special Porridge
Main
Get yourself a bowl of Kenny’s Signature porridge which comes with the dried oyster and peanuts in it. Nicely done and velvety taste.
Noodles with Deep Fried Fish Paste
Main
They also served noodles too in their menu; they have the delicious bouncy noodles that topped with the deep fried fish paste. Enjoy the addictive noodles here as I am loving this a lot.
Cantonese Style Loh See Fun
Main
If you are not a big fans of porridge, get the loh see fun instead. Enjoy this smooth textures loh shu fan with egg in it. I am in love enjoying the smooth texture of the loh shu fan and sides with the homemade fish paste.
Signature “Teng Chai Chuk”
Main
Enjoy the velvety teng chai chuk which are made in house daily. It is simply smooth in its texture and topped with the generous ingredients on top which includes the deep fried anchovies, fried peanut, and also the century egg. It is even better when dipped with the freshly deep fried “yao tiao”
