[FOOD NEWS] Kay Lee Roast Meat opens 7th outlet at Bukit Batok

Hello everyone!

There is now another reason to journey to the west of Singapore for popular roast meat joint Kay Lee Roast Meat has announced the opening of its first outlet in the west at 21 Bukit Batok Crescent. The chain’s seventh outlet, which will open its doors on 15th June at WCEGA Tower, will offer a part of the local iconic roast of more than 40 years. Being a Bukit Batok resident for the first 23 years of my life, I’m both thrilled and delighted that more established F&B brands are seeing potential in this mature town not widely known for its food offerings.

credit: Aztech Group

credit: Aztech Group

Legendary Dark Char Siew

Using only high quality marbled pork glazed in Kay Lee’s special home-made sweet and savoury sauce, the Char Siew are freshly and painstakingly grilled to perfection by their experienced chefs.

Signature Roast Duck

Marinated with 11 different herbs and spices for 24 hours, Kay Lee preserves its tradition by roasting the ducks over charcoal stoves to perfection. Each duck is meticulously seasoned and roasted by their experienced chefs for 6 hours. The duck skin is crispy to the gentlest bite while its meat retains its full flavour and texture.

Crackling Roast Pork

Kay Lee’s signature Crackling Roasted Pork has puffed crisp skin that crackles with every bite.

Kay Lee started out at Upper Paya Lebar Road (a few minutes away from Tai Seng MRT station) and was originally run by an elderly couple who had since sold their eatery to Aztech Group in 2014 for S$4 million as their children were not interested to carry on with the family business. With its original outlet still standing strong, the new owners have gone on to expand its reach to consumers in the central and eastern regions of Singapore.

Are you excited about this new addition to Bukit Batok? Let me know in the comments below!

Thanks for reading!

Kay Lee Roast Meat (Bukit Batok)
Ground Floor, 21 Bt Batok Crescent
Singapore 658065
Operating hours: Mondays to Saturdays, 10:00 am to 9:00 pm
Bus services: 41, 183 (from Jurong East MRT) or 77, 106 (from Bukit Batok MRT)
Website | Facebook

Mom’s Birthday @ Crab Party

Hey everyone! Hope your week has been great so far 😉

My Mom celebrated her birthday last week and being the eldest child, I had the responsibility of deciding where to take her on her special day. With so many restaurants to choose from, deciding where to eat can be a real headache. After narrowing down my choices, I finally decided on Crab Party which has been my go-to restaurant to satisfy my crab craving (mega love the Butter Cream Crab there!) ever since I was introduced to it six years ago.

It wasn’t my Mom’s first time at Crab Party, having brought my parents to dine there once in 2012 on Father’s Day. They too loved the food and were full of praise for the crab dishes. But prices are pretty steep and the place can be quite inconvenient if you don’t drive.

It is also noteworthy that the crabs sell out very quickly so it’s important that you ask to reserve your preferred number and size of the crab when you call to book a table.

The following is what we ordered!


Salted Egg Chicken (S$12+)

We were tossing up between ordering Butter Cream Crab and Salted Egg Crab but I was dying to have the taste of the butter cream I missed to much linger on my tongue once again. So we got the best of both worlds! The chicken came in bite-size pieces (like KFC’s Popcorn Chicken) coated with savoury salted egg seasoning. Every bite was sensational!


Kailan with Beef (S$15+)

We had some greens to balance out the guilt! The beef was glistening in the restaurant ceiling light, making the entire dish look so appetising and enticing. The beef was great and had a consistent chewy texture. But I enjoyed the greens more because they were really fresh and crunchy!


Black Sauce Big Prawn (S$25+)

This was ordered by my Mom who is a huge prawn lover. I wasn’t particularly pleased with the size of the prawns because they were nowhere near “big”. Worst of all, the flesh was rather mushy – a sign that the prawns were not fresh. Overall, this dish was a disappointment.


Mantou (S$1+ each)

Boyfriend and I went sans rice that day to allow more stomach space for the hot and crispy Mantou (steamed buns) which we would dip into the chilli gravy and butter cream sauce below.

Crabs were chargeable at S$65/kg which is pretty much on the high side. To have a peace of mind, we usually ask for our crabs to be weighed before we place our orders. We certainly don’t wish to get a rude shock when we receive our bill at end of the meal.


Favourite Chilli Crab (medium, 1.6kg, S$104+)

Chilli Crab is the restaurant’s signature dish and of course, my folks’ favourite style of cooking crabs. The gravy was sweet and spicy enough for me but definitely not for my parents whose tolerance for spicy food is sky-high.


Butter Cream Crab (medium, 1.6kg, S$104+)

We ordered another crab because boyfriend and I aren’t really into chilli. And most importantly, we didn’t want to compete with our elders for the crab pincers *chuckles* Our pincers were all very meaty because both crab were medium-sized, which made our meal even more gratifying.

The Butter Cream gravy was divine as usual. Sweet, thick and smooth, the gravy propels you to heaven with a single taste. It’s one of the best Butter Cream Crab I’ve had and I’m so glad standards remain unchanged throughout the years. I feel that it tastes even better with Mantou 🙂

Okay hope you guys like this short update! I have more posts coming up so please bear with me 😉

Thanks for reading!

Tien Court Restaurant @ Copthorne King’s Hotel Singapore

Hey everyone!

After a sumptuous lunch at Wooloomooloo and a relaxing staycation at Hotel Clover, we’ve finally come to the final part of my birthday celebration, courtesy of my boyfriend’s wonderful parents. This year, they brought me to Tien Court, a reputable restaurant that serves contemporary Cantonese and Szechuan cuisine at Copthorne King’s Hotel. It has been in operation for a long time with Taiwanese Masterchef Ho Tien Tsai at the helm of the kitchen, clinching countless of awards throughout the years for its culinary excellence. It’s a pretty popular choice among Chinese newly-weds to be for holding wedding banquets here in Singapore.


Being a Chinese restaurant, the deco of the restaurant gave a very oriental yet modern vibes. It used auspicious colours like red and white, coupled with black to portray a more contemporary theme. It had a huge collection of antiques and more interestingly, there were even bird cages hanging everywhere!


Featured the white romper I was wearing here!


Me settled down in the restaurant. Love the intricate design of the sleeves by the way!

The restaurant is rather small for grand wedding banquets if you ask me, but it’s perfect for small-scale ones meant only for people you’re really close to (which I would be opting for in the future because I never like the idea of wedding banquets).

Bf’s parents did all the ordering of food while I was at the washroom so I didn’t know what to expect on the dining table! It was great they chose the food because I’m a fussy eater when it comes to Asian cuisine and I’d probably take ages to decide on what to eat. Haha.

First came the starters – an individual bowl of Szechuan Hot and Sour Soup for everyone.


Topped with lotsa pepper and vinegar afterwards.

The Szechuan Hot and Sour Soup is a perfect alternative to Shark’s Fin Soup which I’m really glad is banned in most Chinese restaurants in Singapore. It’s addictive, equally thick and had lots of finely diced Tofu with plenty of mushrooms. And once you add the usual condiments like pepper and vinegar, it tastes almost like Shark’s Fin Soup!

Next, we had Roast Chicken with Spicy Garlic and Almond Flakes.




The skin was roasted to the perfect golden brown – divinely crispy and perfectly dry. I usually eat chicken meat without their skin but this, I couldn’t forgo. The tender and moist chicken meat was given the extra crunch with those almond flakes and spicy garlic. You have to try this when you’re at Tien Court.

A simple stir-fried Asparagus dish with onions and red dates followed.


Asparagus is one of the few vegetables I enjoy eating. This one at Tien Court was fleshy, juicy and soft – an indicator that it was cooked perfectly. It’s delicate, fresh and crunchy and it melts in your mouth. This plate was emptied the fastest!

Then we had Braised Duck.



It had a rather strong herbal essence which I found pleasant and delectable. It added flavour to the succulent duck meat, making it really fragrant and savoury. Bf, on the other hand, thought that the smell was a tad too strong to the point of revolt. I guess if you’re not afraid of the pungent smell of Tea Leaf Eggs (茶叶蛋), this should be a-ok for you!

The final meat dish of the night was Hong Kong Style Steamed Garoupa.


Bf and I love any “Hong Kong Style Steamed” fish because of the sweet and savoury soy sauce that came with it. It has a unique and addictive taste that you cannot find in other fish prepared differently. On top of that, the fish would always come silky smooth and tender, so much so that it’d break apart very easily when you try to cut the fish into smaller portions. The Garoupa dish fitted my description perfectly though. My expectation for this was well met 🙂

Last but not least, what is a birthday celebration without Longevity Noodles?


It bizarrely came last and I vaguely remember that we wanted it to be served in the beginning. I guess the service staff wasn’t paying attention. But because it came so late, we were already full to the brim. I don’t think we even had space for desserts. Haha!

But I still managed to take a few mouthfuls of it to be polite. It was slightly cold and mushy, like it was left at a corner for some time before it was served to our table. It could be better if it was served earlier because the taste was not too bad honestly.

Okay, that’s all for this entry!

Thanks for reading 🙂

Tien Court Restaurant
Copthorne King’s Hotel Singapore
403 Havelock Road
Singapore 169632
Tel: 6733 0011
Fax: 65 6732 5764