Remember that Last Song Syndrome (LSS) after watching The Wonderful Wizard of Oz, one which Dorothy kept singing as she used it as a guideline to lead her to Emerald City.  Follow the Yellow Brick Road?  Well, my version lately is Follow the Yellow Chick Road.

After Anti-Gravity Yoga class at Beyond Yoga BHS Central, Isis and I walked the road that led to Wee Nam Kee, where we anticipated finding an emerald of a dish.  The imported Yellow Chicken, deemed as the Wagyu of Chicken, that can get anyone fixed on a new high with Hainanese Chicken Rice.

I find myself back in the modern and clean interiors of Wee Nam Kee but this time, at their Serendra branch.  From entering Manila shores some 2 years ago, the restaurant has already expanded to 6 branches.  There are only two branches that serve the highly acclaimed Yellow Chicken, Wee Nam Kee Serendra and Glorietta branches.  For something as good as this, it has every right to be a bit elusive.

RELATED POST:

Wee Nam Kee, A Slice of Singapore

The restaurant’s interiors give off a clean-cut contemporary feel with beautiful bird cage drop lights, but more than the comfortable setting to bring family or close friends to, it is what’s placed on the table that’s the main highlight and loyal patrons keep coming back for.  On a late Sunday lunch, the place was packed.

On the Table

Chili Crabs with Fried Mantou Bread (4pcs) – Price varies on weight

Wee Nam Kee has an extensive menu but we had to stick with its house specialties like their Singaporean Chili Crab and Cereal Prawns to accompany what we targeted for that day – Yellow Chicken.

Isis had her eyes set on this dish as soon as she opened the menu and even if I had crabs the day before, I did not back down.  Wee Nam Kee serves a mean Chili Crab dish that has all that sweet spicy mixture of garlic, shallots, sesame sauce, ginger, oyster sauce, tomato and of course chili sauce that I don’t mind getting my hands dirty on.

By now, you know the drill, soak up the chili crab sauce with the fried mantou bread and if there’s a drop on your plate, mop it off and place it in your mouth.

No wasting that red sticky goodness that strikes just the right punch of sweet and spicy.  I also love that the good-size crab had hefty meat inside that’s not overcooked but tender and still retained its integrity.  I could finish heaps of white rice with this or a basketful of fried mantou.

  [Read more…]