Amid a sea of mookata stalls in Golden Mile Tower you’ll find Thien Kee, one of the few remaining Hainanese steamboat restaurants. It opened in 1952 along Middle Road, but was forced to move to its current location just before Bugis Junction was erected in 1994. Now run by second-generation owner Benjamin Boh, Thien Kee is perennially packed during dinner, so turn up early to avoid the queue. Don’t expect a five-star dining experience or a languid meal here, either – the auntie servers, who have worked here for decades, are as curt as they are efficient.
You’ll see a bubbling hot pot on every one of Thien Kee’s 90 tables. You can order the ingredients for your steamboat à la carte or in sets ($34-$100). The soup is admittedly bland when it arrives, but add the raw ingredients served alongside – they include omasum (aka part of a cow’s stomach) and cockles – and that changes. Don’t forget Thien Kee’s other Hainanese dishes like chicken rice ($18-$36) and deep fried pork chops ($12-$16), giving even the fussiest of kids something to gnaw on.
|Venue name:||Thien Kee|
#B1-20 Golden Mile Tower
6001 Beach Rd
|Opening hours:||Daily 11am-9pm|