The shaved heads are intentional, says Chinese Monk managing director Albert Alavera. One look at the frames that adorn the restaurant’s walls emphasizes the obvious: Somebody must have been watching too many Chinese martial arts movies.
"Contrary to what you see in movies, monks are actually hardworking. Look at the frames: There is the monk who prays, the monk who cooks and the monk who serves. We want to emphasize the discipline of monks."
This discipline reflects in the solid interiors of the restaurant. Unlike most Chinese restaurants, you will not see Formica tabletops or stainless steel bowls. The tables and chairs are in a dark wooden finish. There is a large exhibition kitchen, equipped with the latest in kitchen equipment, where you can have a glimpse of your order being cooked. And in case you need to smoke while dining, an outdoor dining area is also available.
Alavera says Chinese Monk offers the best in Chinese cooking but presented in a unique manner. He studied in the United States and Singapore under Chinese chefs to learn the tricks of the gourmet Chinese cuisine trade.
Why not China?
"Although there are a number of cooking schools in China, none of them teach in English," he says. "Until the cooking schools there teach in English, Singapore is really the closest you can get to learning authentic Chinese cooking traditions."
With Chinese Monk general manager Eileen Ingalla-Necio, he conceptualized the restaurant for close to a year, searching the right concept that would set it apart from all other restaurants. What they have arrived at is a casual dining restaurant, somewhere between a fast food establishment and a fine dining Chinese lauriat restaurant.
"Chinese cooking is the number one ethnic cuisine in the United States," he says. "We are just following the trend by opening up a Chinese restaurant."
Yes, he perfected the restaurant’s menu of Chinese specials, and with Ingalla-Necio taught it to their kitchen staff. Although they are also the brains behind Burgoo, the popular American-themed restaurant, they are now giving their full attention to this restaurant.
The emphasis at Chinese Monk is on the reasonable prices. Since the outlet is not a franchise and since there is no Chinese chef in the kitchen, Alavera says they have been able to save enough for their low prices.
All the favorites are here: Sweet and sour pork (P185), lemon chicken (P185), mapo tofu (P135), beef with broccoli (P185), steamed suahe (P295) and miki-bihon guisado (P145). But a number of dishes, while traditional, offer departures in flavor. Try the yang chow fried rice (P135). It looks like the usual order, but a bite will tell you it’s different.
"We never added anything to it, but people tell us that it seems to have a hint of curry in it," Alavera explains. "It must be in the oil we use to cook it, which is imported from China."
Another departure is the chilled mango with sago (P45). It is served not with mango puree but with big, fat chunks of mango jelly.
Just four months open, the menu is slowly being improved with new dishes being added to its selection of 125 dishes, a good reason to drop by Chinese Monk as often as you can.