Monday, November 5, 2012

Wee Nam Kee (Serendra)

Though I specifically ordered white meat only, they still served some wing and rib parts. Unlike in SG, the white chicken meat is juicy and succulent. The skin of the roasted chicken is quite rubbery and hard to chew.
I don't know if the skin of the steamed chicken was deliberately taken off, but in their main branch, they serve the chicken skin-on  (photo above taken at WNK in Novenaville, SG)

The proper way to eat chicken rice: get a spoonful of dark soy sauce over your rice; likewise, get a spoonful of ginger and sambal sauce over your chicken.

Ah cereal prawns! Though not as plump and juicy as those being served in Novenavilla, still true to its taste and flavor.

Steamed Spinach with garlic

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