Golden Mile Thien Kee Steamboat Restaurant

Pong Pong Prawns... Pork Chop... White Poached Chicken... Pork Satay...

Growing up, these were the iconic dishes I enjoyed eating in Thien Kee, the Hainanese eatery that has been in operation since 1952. I'm sure many of you have tried their fare or at least heard of them - if you have not, I do feel you are missing out on good Hainanese fare. 

Today, it is run by 2nd generation owner Benjamin, who is very hands-on and often seen displaying his chopping skills at the poached chicken station. Previously located at Middle Road, Thien Kee moved to Golden Mile Tower back in 1978 and they have been here since then. 

The steamboat here is nothing like the ones we have these days with fancy soup bases and a plethora of ingredients and dipping sauces. Instead, it is just chicken broth paired with sliced beef and assorted seafood. Simple, yes, but oh-so-comforting. The sliced beef is a must-order to complete the Hainanese steamboat experience. Beat in an egg, a quick few swishes in the boiling broth and you're good to go. As always, the soup is at its peak after everything has been added.

I typically try not to finish all the rice when I’m having chicken rice (a lame attempt to reduce the sinfulness). Here at Thien Kee, any resistance is futile. It is my favourite chicken-flavoured rice, amazingly fragrant & cooked using quality chicken broth. Note how beautifully cut and immaculately plated the chicken pieces are. It is visually appetising, and it is testament to the pride in his craft of the man behind the cleaver. Each piece is moist & smooth, the flesh firm & fresh. Complemented perfectly with their piquant chilli sauce & a small dollop of dark sauce.

Opinion is divided when it comes to the Hainanese Pork Chop. Some like it, some feel it's nothing fantastic. Personally, I've had better versions elsewhere. It's not the thin and crispy kind like some eateries do it; neither is it meaty and juicy enough to be compared with others who do it the thicker way. The good thing is that the sauce is served separately so that the meat remains crisp.

What's special here is that they use an automated grill to to cook the sticks of satay - not unlike what you see at Tori-Q. It's missing the distinct smoky flavor that comes from charcoal-grilling, but still, it's pretty good nonetheless. As always, my favourite is that charred strip of fat at the centre of each stick. The gravy is delightfully thick & nutty, too.

Thien Kee does a very good version of Crispy Mini Squids, too. It's crispy enough, with a good balance of sweet, tangy and spiciness. Addictive.

The fried beancurd pieces here are paired with a cold minced garlic sauce. It's nothing mind-blowing, though the contrast between hot and cold is pretty interesting. But I think you'd do better to save your stomach space (and calories) for something else.

You won't see many tables ordering this, but I must say Thien Kee has one of the best versions of "pong pong har" I've had. The prawns are not the biggest around, but in my opinion, they've got the proportion of batter-to-prawn done just right. But the caveat (as with all fried food actually) is that you must wallop them all once they're served. Which wasn't difficult for us at all.

If you're looking for old-school Hainanese fare, you wouldn't go wrong getting them at Golden Mile Thien Kee Steamboat Restaurant. I'd strongly recommend their poached chicken paired with their amazingly fragrant chicken rice, pork satay, deep-fried mini squids and battered prawns.

Address: Golden Mile Tower #B1-20

Opening Hours: Opens 11 am to 10 pm daily

Date of Last Visit: 29th March 2022