There are many places that I have been wanting to try but somehow dining there does not happen. Yet Con is one such place...until now.
Thanks to Shilin who pushed for this place for dinner one Friday evening. It was swarmed with people and we had to queue for a bit.
But while queuing, I did a quick scan of the place and liked it already. It oozed old school charm which contrasted with the many pubs, cafes and restaurants along the same street.
And hey, I think I haven't seen that orange coin phone in a looong time!
Here's what we ate:
Hainanese Chicken. The skin is a little rough and the meat is a little tougher than the usual poached chicken found at most chicken rice stalls. But it was also more flavourful....not from the soy sauce and sesame oil dressing usually splashed over chicken. In fact, there wasn't any of that sauce. The chicken meat itself contained enough flavour.
The Chicken Rice was also rather different from most other stalls. Instead of a heavy aroma of garlic and pandan, the rice here was flavoured with chicken fat and shallot oil. Tasty without being overly oily.
The Chilli Sauce and Garlic were rather gentle. Nothing too sharp or spicy. This I felt complemented the flavours of the chicken and rice rather than overpowering it.
Another dish that is a must-try here is the Hainanese Pork Chop! Pork fillets coated with cream cracker (I think) crumbs and deep fried, reminded me of my paternal grandma. A sauce of tomatoes and onions with flavours of ketchup, HP sauce and Worcestershire sauce was redolent of colonial times when Hainanese chefs cooked western food for the British. Sweet, sour, savoury and a taste of true Singaporean fusion food.
Lastly, we also had the Chap Cai. It was a medley of chopped vegetables, seafood and pork slices. The slightly starchy sauce was deliciously flavoured by these ingredients.
As the chicken got sold out towards the later part of the night, the crowd thinned. The next time I will try their steamboat!
The chicken rice here is very different. A refreshing change from the tender, smooth-skinned versions out there. With Yet Con's added dose of rustic appeal, this is certainly one chicken rice place in my books.
25 Purvis Street
Tel: 6337 6819
Opens: 10am-10pm daily
Chew On This: Most of the "Hainanese" Chicken Rice here are actually Cantonese variations. Young birds are used for their tender flesh and cooked in a stock before being dipped into iced water. Lashings of soy sauce and sesame oil are then splashed over the chopped chicken. Apparently, true blue Hainanese-style Chicken Rice uses older birds for their higher fat content and better flavour. The Hainanese like their chicken tougher and also do not pour any sauce over it or display the cooked chickens by hanging them.