We're back at the corner eating places of Commonwealth Crescent. There are four corners, and we're at the opposite corner from the last one. This is occupied by the very popular Two Chefs Eating Place, which has another outlet in the Sin Ming Avenue area. There used to be long queues waiting for the limited tables before the pandemic, but it still does brisk business. It is usually patronised by diners who come from a long way rather than Queenstown residents. And for good reason too.
Its most famous speciality is the chilled cockles in a light garlic-laden seasoning. This is a special favourite of Janet's, who cannot resist hum-ful dishes. Given that cockles are farmed these days, rather than allowed to grow near sewers before harvest, the risk of severe gastroenteritis and viral hepatitis is much less now. My trick is to order the wok-fried hor fun and pretend I'm having char kway teow with cockles. Hey, it works too!
The vegetable soup (zhicai tang) here is very savoury and filling (since it also has meat) as well, so it's quite easy to get well-filled here. All under $20, which could be paid with those handy CDC vouchers. A brilliant way to use government (actually taxpayers') money to patronise local food outlets and keep the stomach from starving.
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| The photographic evidence that everything was delicious. |
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