Fong Kee Restaurant At North Bridge Road

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Before I start, you’ll have to pardon me for the very slip-shot photos for this post. If memory serves me right, we were actually rushing to catch the fireworks that night, so it was kinda like a shoot, eat, go, scenario.

Fong Kee has amazingly been around in Singapore since 1948. According to grand dad, the original location was in People’s Park, of which one of its outlet still remains there as of today. However the main outlet should be the one at North Bridge Road (used to be located at Maxwell Food Alley).

In short, Fong Kee specialises in 3 main dishes, namely: Dumplings, Buns, and Noodles.

Fried Dumpings (Guo Tie)

Fried Dumplings, or loosely translated as Pot Stickers (锅贴)

Dumplings are generally served in two styles, either steamed or fried. The ones we had that day was the pan-fried version, where the dumpling skin was a little crispy. The generous fillings contained mainly minced meat, and some diced up spring onions.

Xiao Long Bao

Xiao Long Bao (小笼包)

I think this is a must try if you’re there. The Xiao Long Bao were served piping hot inside the steamer. The skin was very soft and delicate, such that you have to be very careful when picking it up with your chopsticks. Clipping it too hard would damage the skin, and out oozes the precious soup stock within.

The udon noodles are made in house

The udon noodles are made in house

The other dish we tried was the stir fried udon noodles. On first sight, it doesn’t look very tempting. However my opinion changed once the first spoonful entered my mouth. The noodle had a tangy, chewy texture, which I thought was quite delightful. There were abundant of seafood ingredients like prawns, fish and squid as well.

I didn’t take any photos on my subsequent visits, but some other dishes that I thought were pretty good was the Spicy Sour Soup (酸辣汤), Deep Fried Kailan Leaves, and the Nian Gao. Note the nian gao isn’t the kind of sweet pastry like cake that we have during lunar new year. The nian gao here is actually a kind of chunky noodles.

In short, Fong Kee can be related to the more street style Ding Tai Feng, in terms of food presentation and of course pricing. On the average dinner would cost about $15 per head, quite decent for restaurant standard. Serving portion is also quite small, so you can get to order a variety of dishes even with a small group. I’d recommend this if you like simple quality food, or if you have a foreign guest in town.

Fong Kee RestaurantFong Kee
787 North Bridge Road, Singapore 198755
Tel: (65) 6220-331
Website: http://www.fongkee.com/

There’s a Chinese saying “出门饺子进门面” which means one should eat dumplings before leaving home, and eat noodles when he returns. Dumplings symbolise unity and safety when one travels away, while noodles represents the “ropes” bringing you back home.


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