http://www.soshiok.com/articles/13940
How Pow Sing wows food-loving Singaporeans
Wed Aug 26 2009
Sheila Lim
The New Paper
The Hainanese chicken rice at Pow Sing has a delectable taste of the smooth, silky and tender meat, and the extremely flavourful soy sauce the meat is bathed in.
Lunch Guide
Singapore, August 24, 2009 - Among the handful of private residential estates in Singapore that are hailed as food havens is Serangoon Garden. This place has seen many eateries come and go over the years thanks to spiralling rental costs and tougher competition. However, one - Pow Sing Restaurant - is still standing strong.
How does this restaurant, which grew from a humble chicken rice stall in a nearby coffee shop (still in operation!) 26 years ago, outlast its competitors and thrive so well?
Their highly-popular Hainanese Chicken Rice is one of the main reasons. Over the years, co-owner Lee Chin Soo has worked hard at perfecting the art of cooking steamed chicken, and the results show in the delectable taste of the smooth, silky and tender meat, and the extremely flavourful soy sauce the meat is bathed in.
Knowing that most people are now more health conscious, Mr Lee leaves the artery-clogging grease out of his fragrant chicken rice. What he told me sums up very well his dedication to his craft: "Anyone can cook chicken rice, but few put their heart and soul into it."
Besides putting plenty of passion into their business, Mr Lee and partner Steven Lee are actively involved in the day-to-day running of the restaurant, and so are able to gauge and satisfy the needs of their patrons well. The place is cool, clean and comfortable, and their food is so palatable, so it's no wonder the restaurant not only draws in couples and families, but working executives too.
On the few occasions that I've lunched there, I noticed a fair number of executives tucking into a spread of the perennial favourites like Fish Head Curry ($28/$30), Kang Kong Belachan ($8/$10/$12) and, of course, chicken rice.
Pow Sing also specialises in Nyonya dishes, and offers a good selection of popular items like Babi Ponteh ($9/$14/$18), Ayam Buah Keluak ($10/$15/$20) and Bakwan Kepeting Soup ($8/$12/$16).
There's also a wide selection of Chinese dishes to choose from: these largely comprise hearty home-style dishes like Fish Maw Soup ($12/$16/$20), Sliced Fish with Ginger and Spring Onion ($10/$15/$20), Towgay with Salted Fish ($8/$10/$14), Sweet & Sour Pork ($9/$13/$18), and Lotus Red Date Soup ($9/$14/$18).
Pow Sing Restaurant
Where: 65 Serangoon Garden Way
Tel: 6286 4813
Turn to CATS Fastads in The New Paper every Monday for more lunch ideas and places.
How Pow Sing wows food-loving Singaporeans
Wed Aug 26 2009
Sheila Lim
The New Paper
The Hainanese chicken rice at Pow Sing has a delectable taste of the smooth, silky and tender meat, and the extremely flavourful soy sauce the meat is bathed in.
Lunch Guide
Singapore, August 24, 2009 - Among the handful of private residential estates in Singapore that are hailed as food havens is Serangoon Garden. This place has seen many eateries come and go over the years thanks to spiralling rental costs and tougher competition. However, one - Pow Sing Restaurant - is still standing strong.
How does this restaurant, which grew from a humble chicken rice stall in a nearby coffee shop (still in operation!) 26 years ago, outlast its competitors and thrive so well?
Their highly-popular Hainanese Chicken Rice is one of the main reasons. Over the years, co-owner Lee Chin Soo has worked hard at perfecting the art of cooking steamed chicken, and the results show in the delectable taste of the smooth, silky and tender meat, and the extremely flavourful soy sauce the meat is bathed in.
Knowing that most people are now more health conscious, Mr Lee leaves the artery-clogging grease out of his fragrant chicken rice. What he told me sums up very well his dedication to his craft: "Anyone can cook chicken rice, but few put their heart and soul into it."
Besides putting plenty of passion into their business, Mr Lee and partner Steven Lee are actively involved in the day-to-day running of the restaurant, and so are able to gauge and satisfy the needs of their patrons well. The place is cool, clean and comfortable, and their food is so palatable, so it's no wonder the restaurant not only draws in couples and families, but working executives too.
On the few occasions that I've lunched there, I noticed a fair number of executives tucking into a spread of the perennial favourites like Fish Head Curry ($28/$30), Kang Kong Belachan ($8/$10/$12) and, of course, chicken rice.
Pow Sing also specialises in Nyonya dishes, and offers a good selection of popular items like Babi Ponteh ($9/$14/$18), Ayam Buah Keluak ($10/$15/$20) and Bakwan Kepeting Soup ($8/$12/$16).
There's also a wide selection of Chinese dishes to choose from: these largely comprise hearty home-style dishes like Fish Maw Soup ($12/$16/$20), Sliced Fish with Ginger and Spring Onion ($10/$15/$20), Towgay with Salted Fish ($8/$10/$14), Sweet & Sour Pork ($9/$13/$18), and Lotus Red Date Soup ($9/$14/$18).
Pow Sing Restaurant
Where: 65 Serangoon Garden Way
Tel: 6286 4813
Turn to CATS Fastads in The New Paper every Monday for more lunch ideas and places.
