Two Chefs Eating Place

Two Chefs standard has dropped over the years. I’m not just commenting as a random diner, but I have been here a few times a year. Their butter ribs are still a crowd pleaser, but are served cold, for the past three months I’ve been here. Most of their other delights, are now unfortunately not as delightful. Sauces are starchy, loads of sugar used, nothing seems like it’s served hot anymore. They will try to push to you the «herbal wrapped chicken», avoid it unless you want to drown yourself in mass produced bland soup.

Reasonably priced and decent tasting tze char. Not quite worth traveling down all the way down for it, but good choice if you are just around the corner.
Ordered their signature butter pork (⁴⁄₅), fuyong omelette (³⁄₅), hor fun (²⁄₅), mapo tofu (⁴⁄₅), and stuffed you tiao (²⁄₅). Most of which we ordered were medium size and large for hor fun. Sufficient serving for 4 – 5 pax. Cost about $ 55 for all the above.
Its location is rather unique and in an old estate. Everything around feels rustic and also a lot of elderly residents hanging around. Try to get to the car park which is the same «level» as the coffee shop, it has free parking on weekends while those on the «upper» ground are chargeable. Believe they are blocking them for the residents living in the area.
We were there early (545pm) on a Tuesday and ordered take out, they were prepared fairly quickly. Heard it gets really crowded later in the day.

This area in Commonwealth really does bring back the neighborhood feel and is the perfect place for a quick lunch during work! Recommended to eat at this place with a group of people!
I had one dish, which was the Milk Powdered Pork Ribs with rice. I had lunch at about 1.30pm here, the place was relatively deserted. Serving time was relatively quick as well. The dish itself was quite interesting! The milk powder seems to have been fried and isn’t simply just sprinkled over the pork ribs, hence you wouldn’t have to worry about any moisture over coagulating the powder. The sweetness of the milk powder goes very well with the fried pork ribs. I highly recommend not to order this dish if you’re having a sore throat or dislike dry dishes, because this dish really does sap the moisture out of your mouth.

There always seem to be a long queue and usually when that happens you can’t get seated until everyone’s arrived, but it’s so so worth it!
There are four staples that I ALWAYS get when here. Start with the cockles — even if the thought of having them raw irked me a ilttle but I love this enough to get myself a hepatitis B jab so I feel safe chomping down on these babies. What really makes it so good is the sauce with lots of garlic, so make sure you drown your cockle in it before throwing it down the deep end!
My favourite is their three egg spinach, with salted, centuy and the normal egg, a dish I began to notice was in restaurants everywhere, but only after I had it here. To date I still find this the most well done, with such a yum gravy you’d want to get rice with it.
The butter pork is an absolute winner. It seems to be fried pork ribs (boneless) buried under a mountain of milk powder, yet the powder is so sweet my friend guessed that it would perhaps be condensed milk powder, if such a thing even exists? But the novelty and goodness of the powder aside, the pork ribs are fried perfectly — not too thick, not fatty, very crispy… it is best eaten hot of course.
I also always get the golden mushroom beancurd, even if it has disappointed me on a few occassions. It’s essentially those japanese straw mushrooms in a thick minced pork sauce, a little sweet but very full of flavour.
I have genuinely never thought I’d need to try anything else.

This place, located 10 minutes from Commonwealth MRT station, is pretty accessible. It is quite a well-​known Tze-​Char stall and was rather crowded when we were there one Tuesday evening.
Having been featured in The Straits Times for their Drunken Cockles, we decided to give it a shot and found it quite delightful. We also had their cereal prawns, which were pretty decent. I liked that they offered the option of having the prawns de-​shelled (as peeling prawns is always a great put-​off to me). Their Sa Po Tofu was quite nice too, but the serving was rather small. The dish that stood out the most was also one that they were well-​known for — their Butter Pork Ribs with milk powder. It was unique and pretty addictive. Overall, we had a pretty good dinner, albeit small serving portions.

Have you heard about the milk powder butter pork at this place?
I first got to know about this place from my colleagues who were all talking about the butter pork as if it is the best thing since Photoshop. I was intrigued, and read about it. Then finally one day I got to check it out with them! The scene of invention? Two Chefs Eating Place at 116 Commonwealth Crescent.
It is a regular tze char place. According to their signboard they only rest for 2 hours from 3pm to 5pm. This place is a 10-​min walk from Commonwealth MRT, but it can be quite difficult to find if you are taking a taxi. Have a map in hand if you are trying to locate this place, or go with someone who knows about it.
With that special dish of milk powder butter pork which I have never seen before elsewhere. It is also always very packed during dinner time but the people are very efficient at seating everyone and serving the food, which is good.
Every other dish seems average only compared to the butter pork, but pricing is on the higher side for regular tze char so be prepared. I guess there’s a premium when you have a USP to bank on.

This zhi char place is definitely one of the best I’ve been to. They come up with original recipes on top of making your usual zhi char fare, so there is a great variety of dishes to choose from, and they are all very well done.
We ordered the usual dishes such as… kang kong — which was super spicy! The prawn paste fried chicken was tasty but nothing special in my opinion. The shrimp omelette was very tasty and flavoursom, and the deer meat with spring onions was tasty and tender. But dishes are the norm. Well cooked and tasty, but their signature dishes are something to rave about.
I love cockles, but I am very particular about them. I dare say that this place serves my favourite cockles dish — served cold and drenched in an intensely flavoursome sauce made with fresh chilli padi, garlic, and chives.
Instead of the normal butter pork dishes every zhi char place has, they also have a milk powder version of the dish. I know it doesn’t sound great, but I found it less rich than the butter pork and a lot more palatable. It can’t be too healthy, but the flavour and texture you get from the milk powder is really something else.
I really enjoyed their home-​made tofu with mushrooms. It had a nice thick sauce with minced meat drizzled all over it. The texture and consistency of the tofu was lovely and I couldn’t get enough of it.
Definitely worth coming to eat here I say! I’ll be back to try their other dishes, and I’ll update you all with another review then!