Wolf Bargain(Fujian, Food Gang)

(Love the old school vibes with all those plastic chairs)

I had a meal in this restaurant 3 months ago. I am quite positive about the food and I was pretty sure to do a review on this traditional restaurant, but how did it managed to slip my mind? I don’t know. Better late than never. Here is the review, several months later....

Going into the restaurant felt like one was teleported into the era of Lin Qing Xia and Chin Han(Google them if you don’t know who they are). The restaurant has more or less kept its outlook since the 70s. The squeaky door and the less than ideal coolness of the air-conditioning were part of the experience. Take nothing away from the restaurant, the lack of dining refinement was compensated by the delicious food.

The restaurant serves very authentic Hokkien food. In my opinion, Teochew and Hokkien food are quite similar. The Hokkien has their Hei Chou and the Teochew has their Wu Xiang. Both have their Yam Paste. The major differences between Hokkien and Teochew are with the latter having more dishes prepared using the steaming method. Today’s subject is not on the Teochew. Fujian, Food Gang had taken over the centre stage. I am among the minority of Teochew sitting around a table of Hokkiens.

(Cold Dish of yesteryear, Once upon a time....)

First on the menu, the cold dish brings back a lot of childhood memories. This dish was a common sight during 7 months and wedding dinners of yesteryears. It must had been decades since I had those. The jellyfish and prawn salad is sublime, a sense of nostalgia is assured for any silver generation.

(Best part of the Crispy Chicken, just look at the empty plate behind) 

Crispy chicken is the Hokkien version of fried chicken without the flour coating. The lack of flour coating allows the natural taste of chicken to flow through the palate, it was unmistakably the best dish of the night. The serving is huge with plenty to go around for a table of 7. The chicken goes well with a tiny sprinkle of salt seasoning.

(The leaf bun is huge)

My son’s favourite among all was the Kong Bak Pao(Braised Pork Bun). The soft meat is stewed in dark soya sauce. The meat literally melts in the mouth on first bite. The steaming hot leaf bun brings a balance to the slightly stronger tasting Braised Pork.  

(Son, eat your Vegetables!) 

(Pork Rib King, I have no idea why they call it King, not Queen)

(Lord of the (Yam)Ring)

(This is the closest to the original taste of Hokkien Mee in my memory) 

(The Almond Pudding was sold out, Mango was good too)

Other dishes ordered included stirred fried Na Bai with abalone mushrooms, Pork Rib King in tomato sweet sauce, Yam Ring, Hokkien Mee and Ice Mango Pudding with Logan. The chef had managed to pull off the feast without heavy seasonings.

I find the dinner bill for 7 coming out to a grand total of $250 to be very reasonable. The quality of food is good, the old school taste was unique. The restaurant is a good place to take your folks for dinner but be prepared for old grandma’s and grandpa’s story. The food is simply too good for the folks not to go into a lengthy conversation. Once upon a time, in a remote village in China, Fujian…..

Address : Quan Xiang Yuan 

252 Jalan Besar, Singapore 208925

Operating hours Lunch 11.30am-2.30pm Dinner 5pm-11pm Monday to Sunday.

*Review was voluntary and unscheduled.

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