h6f67hr6: [Food Review] Hui Wei Chinese- Thai Cuisine (回味中泰小厨)

Set in an unassuming and modest coffeeshop, Hui Wei offers an array of Chinese dishes with a Thai twist. Their extensive menu is definitely reasonably priced and value for money.

They served one of our favourite drinks Ai Yu Bing, lime juice with jelly.

The first dish that arrived at our table was the Salted egg fish skin with lotus roots. Lotus roots were sliced very thin and tasted like potato chips, this dish was fried to perfect crunchiness. Loved the awesome flavours salted egg yolk brings along.

Seafood Tom Yum Soup came next. This was not too sour nor spicy, modified to suit the Singaporean palettes and generously served with lots of mushroom and fresh seafood.

Fresh Fish Head with Green Sauce. This was my personal favourite. The fish was cooked just right, tender enough for the flesh to slip off the fork. The green sauce is made from spinach and has a sourish and spicy taste which goes perfectly well with the fish. This costs $15 which is really value for money.

"Mei Ren Yu" Eggplant, one of the chef's unique creation. Usually eggplants are mushy in texture but these were brilliantly fried till very crispy accompanied with a tinge of sweetness and some dried chilli for fragrance.

Thai style fried cuttlefish also known as Calamari. Crisp on the outside and chewy on the inside. Goes well with the sweet sauce that came with it.

Salted Egg Yolk Prawns- Prawns were huge but there was something lacking in this dish, it wasn't as flavouful as we expected it to be.

Thai style Braised Pork Trotters- This is another popular dish in Thailand. Meat is well braised and very tender that it falls off the bones. Recommended.

Pineapple Fried Rice- This came with lots of pineapples, shrimps, charsiew, egg and topped with a generous amount of pork floss.

Thai Style Fried Fish- Super crispy and crunchy to the bones.

Mixed vegetables with lotus roots- Vegetables were pan fried with thinly sliced fried lotus root added to it. The batter used for the lotus roots tasted very similar to tapioca chips.