Surrendering to Singaporean Flavors at Boon Tong Kee

Singapore is a melting pot of several rich cultures and flavors. This is one of the many reasons why people all over the world keep coming back to this dynamic, 50-year old country. Even if it’s only 3 hours away from Manila, it is clearly way more convenient to be able to taste rich Singaporean flavors with friends and family that will only take a short drive from home. Fortunately the Philippines has been allowing more and more international franchises to indulge the global gastronomic connoisseurs in all of us. One of which, is Boon Tong Kee, initially known as a go-to hole-in-the-wall restaurant in Singapore. 
Here’s a brief history on how the brand came to be:
“In 1979, Mr. Thian Boon Hua started a small stall in Chinatown serving Cantonese chicken rice. Building upon the popularity of his silky white sauce chicken rice and emphasis on quality service, he rallied his family members to establish BTK’s first restaurant in Balestier Road in 1983. In its 2nd year of operations, the restaurant started to garner rave reviews and accolades from industry luminaries and customers. Before long, outlets at MacPherson road, Whampoa West, River Valley Road, Cheong Chin Nam Road, and East Coast Road followed in rapid succession. The company diversified its operations in 1999 to include “Zi Char” (Home-style cooked food) and eateries. From the traditional Balestier road outlet to the upscale River Valley branch, Boon Tong Kee has enthralled Singaporeans and tourists alike with its delectable food and friendly staff. “

I was fortunate to have been invited by the local franchisers to try out for myself the signature BTK dining experience in Manila, and I am pleased to say that it was a pleasant experience altogether.
PRAWN TOAST WITH GREEN TEA MAYO:
Minced prawn on toast, fried, and garnished with cilantro and fish roe. 
Love this! What a good starter.  
Having a taste of the CRISPY BEANCURD WITH GREEN TEA MAYO AND PORK FLOSSIt was definitely unlike any other beancurd I’ve ever tasted. It was delicately crisp on the outside, and soft and chewy inside!
Refreshments: Lemonade, Barley Juice and Mango Shake! 
I am a fan of barley in beverages! This one in the center unfortunately didn’t have any barley bits that I looked forward to, but the taste was good nonetheless.
POACHED SPINACH WITH ASSORTED EGGS: 
Poached spinach, with chicken stock, salted egg, century egg, roasted garlic and dried fish.
So tasty! Could be a little less salty, But this dish was a crowd-pleaser.
FRENCH BEANS WITH SCALLOPS AND X.O. SAUCE:
French beans, scallops, and carrots, sauteed in X.O. Sauce topped with peanuts. 
SAMBAL FRIED RICE
This dish bursted with flavors! Salty, spicy, a little sweet. 
LAKSA APPRECIATION!
BOILED CHICKEN (left):
served with dark soy sauce, ginger paste, and chili sauce

LAKSA (center):
Noodles, prawns, and tofu, cooked in Laksa broth then topped with a hard boiled egg and beansprouts

Love this chicken rice pyramid!
SWEET AND SOUR PORK:
Fried pork, sauteed in sweet and sour sauce with assorted vegetables.
CEREAL PRAWNS:
Fried prawns, cooked in cereal and floss, topped with curry leaves and chili. 
Cereal + prawns = two of my ultimate favorites! I guess I’m biased with this one.
Met the Chef behind it all, together with fellow bloggers, Adi Amor and Lexi Puzon.
This dining experience wouldn’t be the same without the warm service and clean, modern ambiance. This particular branch is located at the cinema level of Rockwell Power Plant mall. Thank you for having me, Boon Tong Kee! 
I was so full that night! Enjoy the food and the flat lay worthy IG photos when you visit soon for that much deserved hearty lunch or dinner! 
Until next time!
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