Ah Hois Kitchen | Dining Under The Fairy Lights By The Poolside

Media Tasting at Ah Hoi’s Kitchen

Feast on heritage local fare that you are familiar with and stay cozy under the fairy lights at the restaurant by the poolside. Ah Hoi’s Kitchen located at JEN Singapore Tanglin by Shangri-La’s eschewed such comforts in favour of retaining that intimate dining experience. You may also access from Tanglin Mall at level 4. Ah Hoi has opened its door for dine-in on Friday and Saturday dinner.

Upon sitted, we were being served with very crispy chips with chilli dip. It’s so addictive!

Warm your stomach with a hot bowl of fish maw and crab meat soup (S$10). It is brimming with fish maw, crab meat accompanied with white leeks, spring onions and mushroom. The fish maw pieces are light and fluffy enhanced in a nourishing chicken broth.

Jumping with joy as I saw Hong Kong kai lan with salted fish offered at Ah Hoi’s. It’s one of my favourite vegetables! Happy that the chef has secured the crunchiness of the kai lan. There are several chunky mackerel salted fish bites in this dish so inevitably, it is very salty. We have submitted our feedback which I believe they will do something about it.

We love this dish – Steamed Sea Perch with Crispy Bean Crumb (S$38). The steamed sea perch simply melt in your mouth and has a unique flavour with garlic, dried shrimp etc. Topped with lots of crispy bean crumbs that acts as a delicate crunchy texture to this dish.

Not forgetting Singapore’s famous Chilli Crab (S$88)! The secret behind the chilli crab sauce is the homemade sambal by Chef Tiger. It is made with at least 12 ingredients and Chef tiger has specially picked the chilli ensuring the right consistency. This makes an ideal sauce for crab meat, gets a sweet-sour-spicy taste and leaves a nice aroma kick. It is not too spicy, good for those who can’t handle spicy food.

The claw meat is large and intact!

Sop up chilli crab sauce while enjoying the crunch of the fried mantou.

It is hard to match the aroma and taste when cooked in a claypot. The wok hei is evident in Claypot Mee Tai Bak with Seafood (S$15). And in a simple combination of seafood such as prawns, squids, fish slices in homemade chicken stock.

Every spoonful of this yam paste inside my mouth is a simply a bliss if you ask me. The coconut milk is double boiled and thickened naturally so it’s thick but I like it thick. It is filled with many gingko nuts for the soft crunch.

*Service charge(10%) and GST(7%) applicable.

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