"In 1979, Mr. Thian Boon Hua started a small stall in Chinatown serving Cantonese chicken rice. Building upon the popularity of his silky white sauce chicken rice and emphasis on quality service, he rallied his family members to establish BTK’s first restaurant in Balestier Road in 1983. In its 2nd year of operations, the restaurant started to garner rave reviews and accolades from industry luminaries and customers. Before long, outlets at MacPherson road, Whampoa West, River Valley Road, Cheong Chin Nam Road, and East Coast Road followed in rapid succession. The company diversified its operations in 1999 to include “Zi Char” (Home-style cooked food) and eateries. From the traditional Balestier road outlet to the upscale River Valley branch, Boon Tong Kee has enthralled Singaporeans and tourists alike with its delectable food and friendly staff. "
I was fortunate to have been invited by the local franchisers to try out for myself the signature BTK dining experience in Manila, and I am pleased to say that it was a pleasant experience altogether.
Minced prawn on toast, fried, and garnished with cilantro and fish roe.
Love this! What a good starter.
I am a fan of barley in beverages! This one in the center unfortunately didn't have any barley bits that I looked forward to, but the taste was good nonetheless.
Poached spinach, with chicken stock, salted egg, century egg, roasted garlic and dried fish.
So tasty! Could be a little less salty, But this dish was a crowd-pleaser.
French beans, scallops, and carrots, sauteed in X.O. Sauce topped with peanuts.
This dish bursted with flavors! Salty, spicy, a little sweet.
served with dark soy sauce, ginger paste, and chili sauce
Noodles, prawns, and tofu, cooked in Laksa broth then topped with a hard boiled egg and beansprouts
Fried pork, sauteed in sweet and sour sauce with assorted vegetables.
Fried prawns, cooked in cereal and floss, topped with curry leaves and chili.
Cereal + prawns = two of my ultimate favorites! I guess I'm biased with this one.
Until next time!