Enjoy Eating House & Bar | Delicious Mod-Sin Food at Jalan Besar


December 2020
I first visited Enjoy Eating House & Bar at the Kam Leng Hotel along Jalan Besar last year December with a friend. The eatery is started by two childhood friends James and Chef Joel Ong in 2018. They have opened another outlet at Stevens recently.

We started off with some Hainanese-style Chicken Satay. Thought it was good, but I have a soft-spot for satay. The meat was tender, juicy and the gravy is nice. However, it could have been better if there is more of the charred caramelized bits.

Next, we had another signature dish, the Singapore-style Chilli Prawns which is a prawn version of the chili crab. The mantous was really good, with a nice crisp crust and fluffy interior and is really addictive together with the spicy, sweet sauce. The prawns were okay I feel.

The Grandma's Te Kah Bee Hoon, tender braised pig trotter wok-fried with rice vermicelli was really delicious. While the fatty bits are so sinful, it was worth in, the vermicelli was soaked with the flavourful gravy and there is generous chucks of pig trotter. It can be quite filling for one person though, recommended to order for sharing instead. I ordered this again for delivery on Mothers' Day and my mum enjoyed it a lot too. The dish is based on a secret recipe passed down from Chef Joel's Grandma and it has that nice warm, fuzzy feel when eating it, brings me good memories of having a meal at my aunt's.

I had a good experience at Enjoy Eating House & Bar and I decided to order in for Mothers' Day. One of the dishes I ordered in was the Chef Joel's Mee Kia 2.0: egg noodles with signature BBQ pork cheek, vegetables, truffle sous vide egg. This was really good, it is also a contrasting dish to the Grandma's Te Kah Bee Hoon which tasted more traditional and homely. This is more modern, comparable to Noodle Story's Singapore Style Ramen. For a delivery, it was pretty good and portions was kind of generous too. The pork cheek was very delicious.

Other side dishes I got are the Chef Joel's BBQ Pork Cheek, which is basically the same as the pork cheek in the mee kia but it comes with a special Isaan-inspired Sauce which is sweet and tangy. This is a really nice side dish to have. It was tender, juicy and on the sweet side with a nice tinge of smokiness.

I also ordered the Crispy Fish Maw Salad, which was nicely packed separately so that it won't come pre-mixed and thus soggy. However, I thought this was only average. It is Thai-inspired salad, a mix of crispy chunks of fish maw, tossed with onions and tomatoes in a spicy, tangy sauce.

The restaurant at Kam Leng Hotel is located on the first floor of the Kam Leng Hotel which was first established in 1927 and has a kind of Wong Kar-Wai vibe to it. The hotel was re-opened in 2012 with a re-design done by Tiah Nan Chyuan and his team from local design firm, FARM. Other projects done by FARM includes the recently opened CLAN Hotel, Wanderlust Hotel, The Barracks as well as the works on the Sembawang Hot Spring Park.

383 Jalan Besar, Kam Leng Hotel
Singapore 209001


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