Revisiting East Bistro
East Bistro has been a favorite spot for our makan kakis since Chef Tony Wong, formerly the Head Chef of Lei Garden HK & SG, also known for his delectable Dim Sum creations, opened his first restaurant in Sembawang years ago. This Serangoon Gardens location is his second outlet. It is conveniently situated on the second level of the MyVillage mall. While the simple decor might remind you of a Zi Char, the menu offers classic Cantonese dishes typically found at high-end Chinese restaurants. But prices are made perfect for casual family dinners.
We recently hosted our Mid-Week Makan session at East Bistro and were delightfully reacquainted with Chef Tony’s signature dishes. Although Chef Tony couldn’t join us due to an emergency trip to Hong Kong, the quality of the food remained exceptional. This is testament to the skill and dedication of his kitchen staff.
Review of Dishes
The idea for our makan session at East Bistro came about after our last gathering at Fook Kin, where we were served sweet and sour pork on dry ice. Many of our kakis thought it was the best sweet and sour pork they had ever tasted, while others argued that East Bistro’s version was superior.
After trying East Bistro’s rendition, I have to agree. The pork nuggets here are larger and juicier, and the batter remains incredibly crisp. However, I still question the effectiveness of using ice cubes to cook the exterior of the pork fritter, as the caramelized sugars are not as perfectly shattering as those at Fook Kin. Despite this, East Bistro wins this round for me. 4.5/5 (I think that if they switch to dry ice, it would be even better!)
Chef Tony was a pioneer of pao fan in Singapore. He introduced the dish at his first restaurant in Sembawang long before it became a trend. His robust and flavorful stock serves as the perfect base for the rice and seafood ingredients. When the crispy rice hits the soup, it creates a delightful crackling sound that is highly satisfying. This is undoubtedly one of the best pao fan around. 4.25/5
You might think these are fishballs, but Chef calls them “fishcurd”. They are made from fish meat instead of soybeans. Their texture is soft and airy, similar to Japanese Hanpen. They are delicious and worth trying if you’re considering ordering soup.
Braised pork belly with taro is one of my all-time comfort foods, but this dish isn’t readily available. Chef’s version is a tad on the sweet side for me. But the yam was powdery and the texture of the pork was just right. It isn’t the best version I have come across, but I would still order it again. 4/5
Instead of simply steaming the red garoupa, the chef bakes the fish slices over a bed of ginger and shallots in a clay pot. This method results in tender garoupa slices that are lightly steamed with a hint of smoke, creating a unique and interesting flavor. 4/5
Once a staple at wanton mee stalls, braised beef brisket has become a rarity at hawker centers due to the escalating cost of beef. If you’re craving this dish, your best bet is to visit Cantonese restaurants like East Bistro. I like that they also include tripe and tendons in the dish. While some of the lean beef may have been slightly dry, the gravy was delectable and would have paired wonderfully with Ipoh hor fun! 4/5
Finding yong tau foo in a Cantonese restaurant was a little unexpected. However, what is no surprise is how the dish is beautifully executed, more polished than the ones at hawker stalls. The stuffing is notably better in quality as well. It comes with a brown sauce, which can be drizzled over the dish or used as a dip. 4.25/5
Conclusion
This family-style Cantonese restaurant, located in the heart of Serangoon Gardens, is ideal for family gatherings and birthday celebrations. The food quality is excellent, living up to the standards of an ex-head chef from Lei Garden, but it is served in a more homely and inviting manner.
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