We live near Geylang which makes the nearby Sik Wai Sin the perfect option if we crave for good, traditional zi char dishes. We read that Sik Wai Sin only served 4 dishes now as the younger son and former head chef of the family, Desmond Chia, decided to strike out on his own. As Desmond did the wok-fried dishes at Sik Wai Sin, his departure meant that Sik Wai Sin is left with the usual steamed dishes such as the iconic Steamed Fish Head with Bean Paste and the double-boiled soups.
Desmond Chia's new place is known as Sik Bao Sin, which means eat fully first in Cantonese. Sik Bao Sin is located between Lorong 34 and 36 along Geylang Road, a few bus stops from the flagship Sik Wai Sin. We reached Sik Bao Sin on a Sunday evening and found a table in the brightly-lit eating house. The menu reflected many dishes which were similar to that in Sik Wai Sin previously.
This used to be one of the family's favourite. We fell hopelessly in love with the Steamed Fish Head at Sik Wai Sin and decided to order it again at Sik Bao Sin. However, this version was sorely lacking. The fish was slightly overcooked which caused it to be quite tough. The bean paste sauce also lacked the fragrance found in Sik Wai Sin's version. If you want the authentic version of this dish, I would strongly recommend that you return to Sik Wai Sin for it.
The Watercress Soup was ordinary. It was clear and light, with chunks of pork ribs and watercress. Nothing to shout home about but it was pretty all right.
Thank goodness the wok-fried dishes were still superb! Little wonder that Desmond was the chef in charge of the wok-fried dishes in Sik Wai Sin. His skills were definitely still remarkable and the standard of the wok-fried dishes were consistent with those found in Sik Wai Sin previously. The wok-hei was still fantastic and the fragrance of the oil was amazing. The greens were crunchy and tasty.
The Braised Tofu and Prawns came next. The tofu was well-fried and the prawns were fresh and crunchy. The sauce was robust and thick, which went very well with the tofu and prawns.
The Ginger Chicken was the last dish that arrived. The wok-hei in this dish was good and I really like it as well! The chicken cubes were slightly crispy on the outside and very tender within. The ginger cubes were really awesome too. I don't usually pop ginger into my mouth when it appears in a dish but I decided to do so this time since my mother strongly recommended that I try. I did not regret it. The ginger cubes were exceptionally sweet with a spicy after taste.
The wok-fried dishes at Sik Bao Sin is definitely worth the trip down Geylang Road. I would not say the same about the steamed dishes, which taste like a weak imitation of the ones at Sik Wai Sin. However, wok-hei is Sik Bao Sin's winning trademark and will definitely continue to draw crowds to this eating house.
592 Geylang Road (between Lorong 34 and 36)
67443757
Opening Hours:
11:45 - 12:30
17:45 - 21:30
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