Award-winning Pork bone broth - est. 40 rmb
Singaporean food. That piqued my interest. Throughout my 15 years in Shanghai, I've never been to a Singaporean restaurant - I don't know, its just not something that you often come across in Shanghai. Ya Kee Ya Kee is renowned for their bone broth, or tea in Chinese (don't expect oolong tea). Their bone both was ranked number one overall in the regions of Wuxi, Hangzhou, and Shanghai.
With the bustling atmosphere and well-lit LED lights, the mood was refined and casual at the same time. The setting imitates Singaporean alleyways with the restaurant divided by a low barrier and an open kitchen where the chefs are completely visible through a glass panel.
The colorful cutlery with patterns of roosters were also a nice touch to creating an authentic feel. Btw the rooster isn't just any domesticated chicken, its most likely a wild red junglefowl that lives in the natural habitats of Singapore.
DISHES:
Tofu with Sambal Sauce - est 25 rmb
Sambal sauce is almost like a mix between a Korean gochujang sauce and anchovies. Honestly, sometimes you expect a vastly different flavor when looking at something from TV. The tofu is silky and smooth and feels like you're swallowing water after a while. Definitely worth a try if you've never had silken tofu, BUT I still prefer the classic pairing with soy sauce.
Hainanese Chicken - est. 70 rmb
This picture doesn't do it justice. Probably the best Hainanese chicken I've ever had (not in the overexaggerated-blogger type of way). The soft and juicy chicken with slightly gelatinous skin that's formed from instant cooling in an ice bath after boiling is so perfect. The soy sauce and sesame oil creates a mild flavoring for the dish.
Chicken Gizzards with Red and Green Peppers - est. 50 rmb
Gizzards are usually an off cut in most western cuisine. However, the offal paired with spicy pepper gets rid of any funky smell. The reduced, spicy and sticky sauce (probably Kecap Manis) adds an overload of umami to the dish. If you were wondering, the texture of a gizzard is almost like a cartilage and isn't too off-putting. I strongly recommend trying this dish out.
Crispy Chicken - est. 50 rmb
How is the batter so fluffy and light? The crispy batter seems almost airy. The inside of the chicken is so moist, with the fat of the chicken rendered inside the parcel of batter. The use of thigh meat is also unique when compared to other types of Fried Chicken. 10x better than KFC.
Pomegranate Drink and Pandan Sponge Cake - est. 70 rmb
The pandan(a fragrant tropical leaf) cake is beautiful, resembling moss that latches onto trees. It reminds you of a sunny walk through a forest. The fragrance of the cake is strong and reflects the ingredients very well, but the aftertaste is too eggy for my liking. The soft texture of the sponge cake makes you want to smudge it in your face.
The restaurant overall is a great spot, serving authentic cuisine at a fairly affordable price when considering the quality. Give it a try and leave your reviews in the comments!
Locations:
Ya Kee Ya Kee at:
Kerry Parkside B1
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