Gabrielle R. Borromeo
The Daily Tribune | July 06, 2014
Franchise owner Linfred Yap, mentioned, “When I worked at a multinational company in Singapore, Wee Nam Kee had chicken rice and cereal prawns that I loved, making it one of my favorite dining destinations. It was so good we decided to franchise it in the Philippines. We opened our first branch at Ayala Triangle Gardens in Makati and now we have other locations already in Metro Manila, one at Shangri-La Mall, Greenhills Promenade, Serendra, Alabang Town Center, Trinoma and Fairview Ayala Terraces.”
Wee Nam Kee is a traditional Singaporean restaurant that specializes in Hainanese chicken, but in terms of the interiors and furniture, it has a more European touch to it with Asian influences. Linfred continues, “Singapore used to be a British territory, so we wanted a throwback with that certain era in the concept of our restaurant.”
The honey crispy squid.
Linfred enthused, “The honey crispy squid is a traditional Singaporean dish. Basically it is baby squid chopped and toasted in a honey sweet sesame sauce. It is an appetizer, but can also be eaten with your main meal.” Orange but almost red in color, the dish looked candied. The squid was sliced in tiny circles and smelled sweet. When I took my first bite, it reminded me of a Visayan tocino fried fish, and I thought it was interesting that Singapore had their own variation. I enjoyed this especially since it went well with the Wee Nam Kee Fried Rice.
“We are also known for our fried rice. Our fried rice is flavored with the essence of the Hainanese chicken and since we add that with fried rice, then it becomes a winning combination. Our chicken rice (with the choice of steamed or roasted) is served with on-the-side sauces of pounded ginger, chili sauce and dark soy sauce.” Linfred explained.
Prawn paste chicken wings
The prawn paste chicken wings, meanwhile, were actually bigger than the usual chicken wings. It was covered in a light breading that was just right, and had a thin golden brown crispy bite.
Last but not the least was the butterflied tilapia with chili crab sauce which looked artistic as the fish was sauce. It wasn’t hard to devour the fish since the sides were already opened and designed to look as if they had wings, thus the name “butterflied.” The sauce, on the other hand, was sweet and sour with a hint of spiciness, and the subtle taste of the crab sauce was satisfying enough especially without having to sweat over taking the meat out of the crab shell. The fish was juicy. These were all new additions to their menu.
Gabe organizes what she sees around her and loves to put it into words. She has been contributing her articles for the Daily Tribune newspaper, Tinig ng Marino (maritime) newspaper, Cook magazine, Appetite magazine and F&B World magazine.
You can contact Gabrielle at: firstname.lastname@example.org