Food Hunter

Guan Kim Restaurant @ Tanglin Halt


Planning for a meal that requires table space for a big group of people can be troublesome. This is especially so when certain places are unable to accommodate and it is a bummer if you have to split into smaller groups at separate tables. Moreover, it is another challenge when people are on a budget.

With 10 hungry church teens in tow, I decided on Guan Kim Restaurant. Tucked away in a corner of a shop house, this quiet coffee shop is a stone’s throw away from Commonwealth MRT and neighbouring hawker centres.



The main draw to this place is the chicken rice. Known as “white chicken” (白鸡), the cooked chicken is dipped in ice to produce a jelly-like skin finishing – all that collagen goodness. We ordered a whole chicken and asked for two bowls of Yong Tau Foo soup (clear soup containing various items like fish balls, stuffed bean curd, and vegetables) and a plate of vegetables with oyster sauce.

There definitely has to be an art behind making chicken rice for it to be one of the national dishes of Singapore. It is a hot favourite I would recommend any of my international friends to try.



The chicken meat was tender and not dry. The ratio of sesame oil to soy sauce in the dressing drizzled over the chicken was just right, making it fragrant and savoury, and adding a delicious ‘smoothness’ to the meat. Best of all? It did not leave an oily after taste! The skin did not look too undercooked and did not have too much of a jelly texture (which I preferred!). A plus point to this is that the chicken had been de-boned (maybe the store owners saw that there were many young people at the table), yet there were a good two plates of meat to go around; doesn’t being served a plateful of bones with a bit of meat hanging off them get to us all the time!

The rice was flavourful – delightfully aromatic with garlic, ginger and chicken fat – and just oily enough to give the mouthfeel that makes you just want another spoonful. And another. And another. Also, what would chicken rice be without that garlicky chilli sauce? The chilli packed just enough heat, was tangy with ginger juice and really hit home with the garlic flavour; it paired really well with the black sauce and their rice. One bite of the meat and a spoonful of rice with the chilli – exactly what the taste and texture of chicken rice should be. In addition, the chicken stock served alongside it was not oily nor was it overly salted. 

The overall ambience of the place left us feeling like we had been transported back in time. One of us even commented that it had the feel of being in a Malaysian coffee shop. Chatting and eating within this setting was quite different and nostalgic as compared to swanky air-conditioned style eateries that are common rendezvous points these days.

The total cost of meal was quite surprising as everyone had to pay a mere $3.60 and yet all of our hunger was nicely satiated.

To sum up it 5 phrases:

Good food, low prices of food, big group seating, casual dining space, old school interior.

Food Hunter

Saveur @ Purvis Street



Pan- seared duck liver | Lentils | Pickled pearl onion


Pork belly | Green lentils | Soft boiled egg | Natural jus


Beef short rib braised in red wine | Root vegetables | Meslun salad | Potato au gratin


Duck leg confit | Homemade mashed potato | Sauteed shitake mushroom | Orange segments | Orange infused natural jus


Pasta | Chilli oil | Japanese Konbu | Sakura Ebi | Minced Pork Sauce




A roulade of chicken thigh stuffed with foie gras-infused chicken farce | Basmati rice | Parmesan sauce


Chocolate mousse with crushed hazelnuts, broken raspberries, roasted rice pugffs, chocolate tuile & praline


Saveur is a place for French food for those on a budget. The queue on a Sunday afternoon was quite telling of how popular this place is. The restaurant is simple in layout. However, the acoustics of the space due to the narrow walls of the shophouse was a bit of a turn-off.

The portions are quite small, so we ordered a spread to share. Out of those that I have tried, I personally like the beef and the duck the most. The braised beef was tender and the essence of the red wine came through in the meat. The nutty taste of the rocket accompanied it well. Meanwhile the duck leg confit had the zesty taste of the orange infused natural jus.

The foie gras was a first for me, and the taste was almost similar to pig liver. The fatty duck liver melts in the mouth – truly an indulgence.

Overall, the food is nice and decent for its price. But if you are a big eater, the portions might not be enough for you so you might have to order more!