Enjoy Eating House is the kind of restaurant I would bring my family to try the hearty local “tze char” dishes we grew up eating and were so familiar with. With a strong focus on food quality and premium ingredients, all sauces were made in-house from scratch with no added MSG. Fresh produce were sourced from the local farms daily and only cooked upon order in the restaurant to achieve the highest standards.
I did wonder why the restaurant was called Enjoy Eating House. Chef Joel explained that he wanted the name to evoke a sense of nostalgia where patrons can feel at home at this cosy space and enjoy great food and company as well.
The Four Heavenly Kings of Enjoy Eating House were the Grandma “Te Kah” Bee Hoon, Singapore Style Chilli Prawns, Chef Joel’s Brandy White Fish Soup and BBQ Pork Cheek which are the must-tries for your first visit to Enjoy Eating House.
Grandma “Te Kah” Bee Hoon | $12.80
One of my favourite dishes here has to be the “Te Kah” (braised pig trotters) Bee Hoon cooked to tender perfection using Chef Joel’s grandma recipe. The Bee Hoon is first wok fried for the wok-hei aroma and then drenched in braised pig trotters and gravy which had been slow-cooked for many hours. The pork is so soft and the fatty layer simply melt away in my mouth.
Singapore Style Chilli Prawns | $17.80 + $2 for 4 mini mantous
Chef Joel‘s rendition of the Singapore Style Chilli Prawns was a twist of our iconic local dish – the chilli crab. The fresh tigers prawns were pan-seared and served partially deshelled to make them easier to eat and savour. The chilli crab sauce paired well with the fried mantous and was made from Chef Joel’s own recipe with lots of eggs and tomato and was of a lighter consistency. I like it that the sauce was only a tad spicy which suits my palate but others might like the sauce to be spicier and thicker.
Chef Joel’s Brandy White Fish Soup | $11.80
This was another of my favourite dish at Enjoy Eating House and is the real deal as no milk was added at all to achieve the smooth, milky consistency. The fish soup was prepared in limited quantities daily with the freshest catch of the day directly from our local farms and cooked by boiling fried fish bones for hours on end and finally injecting a shot of brandy to elevate the collagen-rich fish soup.
Chef Joel’s BBQ Pork Cheek | $14.80
I remember this dish from Rochor’s Thai restaurant (previously helmed and owned by Chef Joel but is now closed) which was made with succulent and tender pork cheek grilled and lightly charred to perfection and served with Chef Joel’s special dipping sauce. The texture and juiciness of the meat is what makes it so inviting and deliciously mouth-watering.
Deep Fried Lemon Chicken
This is a new dish specially conceptualised for National Day where Chef Joel wanted to bring back a familiar tze char dish. I like it that the crust was not thick at all and the chicken was so tender and chunky. The best part of this dish has to be the lemon sauce as it was so refreshing sweet and zesty and definitely awaken my senses with every dip, without affecting the crispiness of the chicken.
Chendol Panna Cotta | $6.80
The Chendol jelly was made in-house and best to be mixed and eaten with the sweet gula Melaka sauce and coconut cream pudding as on its own, I felt it tasted a little bitter. It was a light and wonderful dessert to end off our sumptuous lunch.
Opened till late daily, Enjoy Eating House lets you enjoy Happy Hour prices for drinks all night so that you can enjoy a late night supper, play bar games and watch live football with your friends.
383 Jalan Besar Road (Kam Leng Hotel)
Opening Hours: 11 am – 1 am daily