93 Lorong 4 Toa Payoh
#01-44 Blk 93 Lorong 4 Toa Payoh Market & Food Centre
Singapore 310093

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Friday:
12:00pm - 02:00pm
05:00pm - 08:00pm

Saturday:
12:00pm - 02:00pm
05:00pm - 08:00pm

Sunday:
12:00pm - 02:00pm
05:00pm - 08:00pm

Monday:
Closed

Tuesday:
12:00pm - 02:00pm
05:00pm - 08:00pm

Wednesday:
12:00pm - 02:00pm
05:00pm - 08:00pm

Thursday:
12:00pm - 02:00pm
05:00pm - 08:00pm

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Reviews

From the Burpple community

Har Cheong Gai (or shrimp paste chicken) is a standard dish in the local tzichar scene.

My usual qualm is that most stalls merely pay lip service and do not bring out the shrimp paste taste in the dish. There is no such complaint at HK Star though as the savoury rich and pungent shrimp paste literally permeates the entire dish. The distinctive fermented notes of the shrimp paste is prominent in both the batter and meat without being overwhelming.

This is a delectable dish that is good as a starter, main or as a side dish with alcohol.

2 Like

The humble minced pork is one of the most common and yet grossly underrated ingredients in Chinese cuisine. Paired with other ingredients, it has a subtly sweet and rich flavour from the pork fat.

Roughly minced pork with pieces of salted fish is steamed in a metal plate. It reminds me of a hand smashed burger patty with a good firm bite but yet remains juicy. The salted fish adds to a savoury and umami laden touch to this dish. I am not too sure but I thought there was a touch fermented beancurd or prawn paste in the dish as well but that may be the salted fish at work!

1 Like

For a "balanced" diet, I highly recommend their fried bitter gourd with sliced fish.

The bitter gourd is crunchy and subtly sweet. Lightly battered sliced fish belly is added and the dish is finished with a fermented black bean sauce.

I like that you can taste the distinct flavours of each ingredient - the bitter sweetness of the bitter gourd, the rich creamy fish belly and the savoury fermented black bean. Yet, the flavours are well balanced and meld harmoniously.

For someone who hates bitter gourd, I must say that this dish was surprisingly good!

1 Like

Hong Kong Style Kitchen (港式小炒) is a stall in the Toa Payoh Lorong 4 market run by a Hong Kong Cantonese couple serving da pai dang style dishes.

There is no menu per se but the stall helpfully lists some of their signature dishes on the signboard. They ran out of their signature steamed fish that night so we tried their sweet & sour fish. For slightly over $20, you get an entire deep fried grouper fish. The fish skin was shattering crisp and we were surprised to find the fish meat moist, flaky and steamy hot. The sweet and sour sauce also also well balanced and excellent with both the fish and over rice.

We definitely enjoyed the meal and have been back several times since! The food is always great and affordable.

2 Like

This dish needs no introduction. If you come it a group its a staple to order their steam fish. The regulars sometimes order the sweet and sour version. Can't wait to try it.

I think it's pronounced kee-yeah-ji gai in cantonese. Don't be fool by the plain and brown nondescript appearance. The sauce is so flavourful and soaked up by the brinjal slices. So good.

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