Two Chefs: The new overlord of Commonwealth drive

There used to be a lord, who claimed his territory at the corner of one-one-seven; the people flocked to him, they worshipped and love all the food that were served, the place was basically packed with crowds every weekends. And as fate has it, the arrival of another overlord meant the decline of the former; the dethrone of the king at Commonwealth drive.

I, see it upon my sworn duties, that I’ll try out all the sweet & sour pork from all the places. And this often leads to disappointment when I couldn’t find one that’s equal to the best which I’ve before, in a deep corner of my memories.

The sambal kangkong was surely one of the weapons that the lord would have, to defend himself; red fiery hot and sizzling sambal were commonly associated with a plate of good sambal kangkong, but, I did not called for the fire brigade after having this: it wasn’t shiok enough.

The prawn roll, ngo hiang, or heh zhor; regardless of which name you called it by, was good. Fried till crispy golden brown, dipped into the sweet sauce, the first bite of it was so reminiscent of my childhood.

The butter pork was definitely one of the best, it was slightly sweet, coated with butter powder which had a uncanny resemblance to cheese; taking a bite of the boneless pork meat was a joy.

I love golden mushrooms, there wasn’t much inherited taste on its own; but I couldn’t stop myself from eating more of it. And similarly, there wasn’t anything fanciful about the golden mushrooms beancurd which came strongly recommended by their staff; it was plain tofu, with golden mushrooms in gravy, yet the result of something so simple was so good!

If sambal kangkong was the armour of the lord, then the prawn paste chicken, or Har Cheong Kai, would surely be his sword. But, it seems like a blunt one, the fried chicken lacked the oomph factor.


(1) The old overlord which I mentioned, was refering to the Hongkong Street zichar stall just at the other corner of block 117; in its heydays, they were full every night, but when I went that time, it was barely half filled. Talk about a reverse of fortune.

(2) If you want to eat at Two Chefs without waiting, you need to get there early, before six thirty. It’s crazy to see people actually queue up for zi-char when there’s other two zi-char stalls around the same area. The burst in popularity could be attributed to the article on the Sunday times which proclaimed Two Chefs as one of the best zi-char stall.

(3) Which brings me to the third point, I think that Two Chefs, is overhyped. The butter pork ribs were excellent, but the other dishes which I’ve tried, they wasn’t really worth the fifteen-minutes walk from Commonwealth mrt. And if you are thinking that’s because I did not order their other signatures, maybe, but they couldn’t give me a plate of good sambal kangkong, or sweet & sour pork.

(4) I do eat zichar and hawker food a lot, the lack of them at my blog was due to the simple reason that I couldn’t even finish blogging on the other posts, so how am i suppose to blog about the numerous hawker food that I tried. I grow up on hawker food too you know.

Two Chefs
Blk 116 Commonwealth Drive
Tel: 6472 5361


Now ur site become my daily dosage during lunch~ahaha..
Eat my sad cai fan and look at ur site n imagine~~~~~
The place i am working now only got 1 miserable canteen with 1 stall only. No coffeeshop is seen within my walking distance. Damn sad. ~~~

fatkuraprincesss last blog post..No More A Slacker~

just wanted to say that the hongkong st zichar store currently at blk 117 is not the same one as the one that was so popular… i love the butter ribs from two chefs, and you should have tried the cold cockles! they’re totally delicious!
anywya, i love reading your blog, even though it always makes me super hungry!

Jasmin: I take that as an encouragement? heh

Sugar bean: haha it’s not bad la, but i won’t go all the way there just to eat. yeah bean curd doesn’t have any inherited taste, it goes well with everything

wendy: upgrade, LOL! thanks for the compliment :)

fatkuraprincess: oh dear, hope the pictures help to make your lunch nicer then. haha

peishan: Hello there! thanks for leaving your comment. Ah i didn’t know it’s not the same hongkong st, nowdays there are too many hongkong street zichar around already. I did noticed that the signboard was diff, so i tot they changed signboards or what. lol

aiyo why fifteen minutes walk? i don’t recall it’s so far away leh. hahs. but anyway i love the butter ribs! and that’s prolly the only thing to rave abt. & i agree, the others are just so-so. not lousy, but not that fantastic either. =)

zay: it took us about fifteen minute? the next time u go u time see take how long! haha yeah not lousy, but not that wow too.

KennyC: thanks for the tip, will try that if i ever go back again :)

evan: LOL! there’s nothing “molecular” at all, i think they mix butter with some other stuff to create the powder, but the taste very nice

evan: really got such thing as maltodextrin? wa seh!

wyleen: haha yea very long, i went there early so no need to wait, but after 630pm it was like full house with so many ppl waiting.

Big boys oven: haha cheers to three chefs! :)

I just went there a week ago, it is not that fantastic and the food is a bit expensive too. I guess there are better zi char out there that is much more worthwhile. Nice Pictures anyway!

ladyhomechef: Hello my fellow identical-name-twin! heh. yeah the others were pretty normal, but then again, I didn’t try their others so it probably won’t be entirely fair to judge them based on these few dishes. Yeah no problem, will try to blog more zi char stall if time allows. haha

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