Hong Kong Street Zhen Ji (or Sum Kee) (香港街珍记) has come a long way indeed. With it’s presence in Singapore’s food scene for more than half a decade, we find out why this still stands as one of the top tze-char outlet in Singapore.
When it comes to food and the word “Hong Kong Street” is mentioned, most people tend to complete the street name with “Zhen Ji”, one of Singapore’s most popular tze-char eatery outlet (don’t believe me, just ask any taxi drivers what’s good around Queensway and chances are Hong Kong Street Zhen Ji will be mentioned).
Mostly famous for its San Low Hor Fun and Sliced Fish Bee Hoon, Hong Kong Street Zhen Ji does these signature dishes like no one else both back in the good ol’ day and even up till to-date. Put it this way, these dishes are often imitated, never duplicated.
Hor Fun refers to thick, flat white noodles which are often wok-fry to a darker color before served but unlike your usual tze-char style hor fun, the San Low Hor Fun here can be considered as the “whiter” variant.
The hor fun is first wok-tossed (yes, the wok hei flavour is definitely there) under very high heat before adding in generous serving of fresh white fish slices and plenty of beansprouts for the added crunch. It’s overall rather light in flavour but pair the San Low Hor Fun with some deep-fried pork lard (die-die must request this from the staff!) and you will bring the taste up by another notch.
This popular soup-based noodle dish is made up of primary ingredients such as thick bee hoon, sliced ginger, freshly sliced fish, lots of vegetables and soy milk. Yes, you read that right. Soy milk is being used here instead of cow’s milk. I am no food expert so I can’t really comment why the owner chose soy milk but one thing’s for sure – it tastes darn good. A small amount of Chinese Hua Diao Wine is added to the soup for the aromatic flavour.
Another signature dish under it’s menu is the Prawn Paste Chicken. Crispy on the outside and tender-juicy-good on the inside, the chicken wings are deep fried with its shrimp paste flavours locked in but overall it’s not too greasy to taste. I find these chicken parts best consumed while it’s piping hot. Highly recommended in my opinion.
Comes in spicy and non-spicy flavours, the long beans are stir fried and topped with delicious and crunchy fried shrimp paste. What I love best about this dish is being that the long beans are crunchy yet doesn’t taste raw at all. A very simple dish that tastes really fantastic.
For the past many years, Hong Kong Street Zhen Ji has been one of my favourite venues for a good weekend tze-char dinner for the family and I know it’s still going to be for a long time to come. Try it and you will probably love it!
Ratings: 4.0 foodiedoos out of 5.0
Hong Kong Street Sum Kee
Blk 125 Bukit Merah Lane 1
Tel: 6272 8484 (Reservations Welcome)