The couple who owned & cooked at this 20+ year-old restaurant are Singaporeans, but who learnt their trade in New York's Chinatown, which explained the presence of American-Chinese dishes like General Tso's chicken and Mushu pork on their menu.
We dined here last evening, and I actually liked the General Tso's chicken - crisp-fried battered chicken covered with sweet-sour-spicy sauce. Other dishes we ordered included:
- Sichuanese hot-and-sour soup. Not as intense nor spicy as we'd expected - I preferred the version served over in Hua Zhu Restaurant, Farrer Road.
- Dongpo Pork served with steamed mantou buns. Tasty, but standards seemed to have declined from a few years back - we noticed new cooks employed to man the kitchens instead of the owner-chef, Pang Kok Hua.
- Steamed red sea bass, Teochew-style. Unfortunately, the fish was not fresh enough here - another let-down.
- The house special fried vermicelli with eggs, chicken & shrimps. The dish was a tad dry & hard.
- Mapo dofu was tasty, but could have been spicier.
- Stir-fried string beans with chilli-bean sauce. Again, not as tasty as I remembered.
I used to really like this restaurant - I just hope the owners will come back & run the kitchens themselves again.
Seletar Hills Restaurant
16, Jalan Selaseh
Tel: 6483 0348