Por Kee Eating House, Tiong Bahru, Singapore

Well, I guess if this place lives up to their name, they would have been here for more than 10 years. I first dined at Por Kee about six years ago and found their fare decently reliable. It's not mind-blowingly excellent but it's satisfying enough if you're hungry and can't be bothered to look for somewhere else.

The cereal prawns, despite being pretty large are still crispy enough to be crunched down (shell and all). The best part is scooping up all the cereal bits at the end because they're extremely tasty and greasy with a very slight sweet flavor.

The yam ring here is quite good as well. Crisp edges with soft mashed yam within the ring, encompassing an assortment of ingredients such as crunchy cashew nuts, chicken chunks and some vegetables. This is abit like the cashew chicken you get at Chinese takeaways except that it's encased in a pretty tasty giant yam donut.

The champagne pork ribs taste pretty much like a variant of sweet and sour ribs. It was probably more sweet than sour though and this sweetness can get a tad bit overpowering after awhile.

Their specialty beancurd is also worth a shot because not only are the beancurd pieces extremely smooth and delectable but the thick sauce and the condiments along with it such as the Chinese mushrooms and sea cucumber are done rather well too.

Their seafood udon boasts a rather decent array of ingredients including scallops and prawn bits. It's not often that restaurants throw in a few scallops when doing a stir-fry noodle dish. This place also does a pretty mean yam paste dessert (with coconut cream in it!) but as I was already pretty stuffed, I decided to give it a miss this time.

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