Sunday, November 16, 2014

Wee Nam Kee's Two Great Dishes in their 2014 Brand New Menu


The Wee Nam Kee, a Singaporean-Chinese restaurant, opened its first branch in Trinoma Mall in North EDSA,  Quezon City.  When we had our "foodcrawl" in Trinoma, Mr. Bob Vallar, the Marketing Manager, introduced us to their two signature dishes listed in their Brand New Menu for 2014: the Salted Egg Chinese Fried Chicken and the Hainanese Chicken Curry Noodles.   


This set of Salted Egg Chinese Style Fried Chicken (on serving platter in the middle of the table), Hainanese Chicken Curry Noodles (in serving bowl in the middle of the table), and the Hainanese Chicken Rice (in small bowl beside each of diner's plate) is quite enough for a group of  4 to 5 average diners.

Most of Wee Nam Kee's servings are good for sharing in a small group of diners.  


Our personal set of Salted Egg Chinese Style Fried Chicken  and Hainanese Chicken Curry Noodles. 

Their Hainanese Chicken Curry Noodles (PHP225.oo for solo, PHP368.oo for sharing) is basically the Wee Nam Kee's version of Singaporean laksa noodle dish. The chef  employs a twist from the traditional laksa by  using chicken broth instead of the usual oyster soy & shrimp sauce, and they used Hainanese chicken as the main source of protein, then added and mixed with Thai noodles, a whole leaf of bok choy (Chinese cabbage), and mild curry sauce that add color and flavor to their clear chicken broth. 


The curry-flavored chicken broth is poured on a serving of cooked Hainanese Chicken and noodles.



The Salted Egg Chinese Fried Chicken (PHP295.00) is a boneless (deboned) chicken coated in rich and sumptuous egg batter seasoned with curry leaves and chili, then deep fried till the coating  turned crisp.  

For added texture  and taste,  mashed "salted egg" is added in the batter for use in coating the chicken. However, the mashed salted egg has that grainy or sandy effect on the dish. Nevertheless, the dish is still good and tasty. 

It gets better if you dip it first on the dipping sauce on the side before munching.   

The actual serving presentation of Salted Egg Chinese Style Fried Chicken.


The Wee Nam Kee Chicken Rice (PHP50.00 per cup)  is the Singapore's authentic Hainanese Chicken Rice that accompanies with the mentioned two dishes, above. It is recognized by many food lovers to be the best from Wee Nam Kee.  Their traditional chicken preparation methods require boiling the whole chicken in flavorful chicken bone broth, seasoned with garlic, ginger, and other spices.

A cup of tea helps wash down the stuff and  refreshes the appetite if taken before dining.

The Wee Nam Kee branch in the TriNoma mall of Quezon City
Wee Nam Kee has other more Malaysian and Chinese dishes to offer in their Brand New Menu as shown in the photo, above. You need to download this image to get the actual size of the photo. Do it by clicking first the image and wait the full view to appear, then right-click the mouse and then select "Save Image  As..." 

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About Edgie Polistico

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Author of Philippine Food, Cooking, and Dining Dictionary - the first and only published Pinoy food and dining dictionary. The book won the national category as Philippine's finalist to the Gourmand Awards international food writing contest in Yantai, Shandong, China to be held in May 2017. A lexicographer who began to compile and wrote his first vernacular dictionaries at the age of 14. A collector of contemporary and vintage dictionaries, both local and foreign.  A linguist studying the many dialects you can find in the Philippines. A blogger maintaining at least 11 blog sites. A researcher of food culture, Pinoy pop culture, interesting places and structures in the country, local transportations, Philippine churches and other places of worship of any religion and beliefs, local anthropology, socio-cultural issues, and whatever interesting about the Philippines and the Filipinos. A visual artist who uses pencil, watercolor, pen, and fingers as medium of expression - once an editorial cartoonist of local broadsheet and campus publications. Created his first hand-made comics magazine and participated the Marian watercolor exhibits in his hometown parish while in high school. A photographer taking at least 2K photos a week in the field while on travel for almost two decades now.  A poet hiding most of the time. A low-profile historian studying continually the origins, history, and progression of many places in the country. A computer programmer who wrote the codes and designed the software application of his digital Cebuano-English dictionary and distributed it for free around the country and over the internet. A traveler who had been to all four corners of the Philippine archipelago, and still setting more footprints anywhere in the country.  A holder of professional driver's license once took the wheels for UBER. A home cook who loves to enhance, modify, elaborate, experiment if not invent more of  Pinoy dishes and delicacies.

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