Fenix Restaurant Steamed Eggs

Thanks to fellow Chiefeaters, Fenix Restaurant is another establishment I’ve been 3-4x in 2 weeks. One could say I’m testing for consistency, getting the frequency of visits in. They’re famed for the steamed patin, but we went for my favourite freshwater fish instead, the irrepressible soon hock.
If there’s a fish bang for buck ratio, the soon hock would rate highly- kinda like the submariner (Rolex) of fishes..

With steamed fish, the sauce is of paramount importance. The soya sauce used for  HK style steamed fish is my gold standard. The sauce here is a tad sweet for me, and not as fragrant, but full marks for technique (timing is perfect). Overall, respectable for the past 3x, same fish, same style.

The other dish we had several times was the claypot kangkung belacan. It’s one of my current taichow staples. Again, very acceptable but a better version could be had at Chef Hong or his sifu Chef Chew’s at SS2. The winner for the night, which we’ve had twice in a week, was the stir fried choy sum in preserved vegetables (choy bou). Tantalising. These kinda dishes get me. Easy to make, hard to perfect.

Slightly disappointed with the ham yue far lam bou (claypot pork belly with salted fish). As with the claypot kangkung, a better version can be had at Chef Hong’s. I think it’s the heat and marinade, the earthiness of the claypot didn’t come through 100%.