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This was very good. The yam was crispy with a smooth inside, and it was packed full with lots of diced vegetables, fungus, mushrooms, chicken and nuts. It’s excellent and priced very reasonably as well. Service at Zi Yean was outstanding too.

We ordered a steamed crab and a chilli crab but we requested to choose the crabs. Within about 2 mins of selecting the crabs, both crab dishes were served. We told the waiter that they are definitely not the crabs that we selected as the dishes were served too soon. The waiter told us they served to the wrong table and returned them to the kitchen.

After 40 mins, the crab dishes were still not served so we informed the staff. At 930pm, both crabs were served but to our horror, the crabs were the same as what they had served us earlier on!!!!! Pls refer to the pictures attached. As seen in the pictures, they merely added the garnish for the steamed crab.

How unethical is this of the Chefs. Besides refusing to recook the crabs for us, they left our crabs in the kitchen for a good 40 minutes and served to us. Thankfully, we took pictures and this had served as a useful piece of evidence. When we showed the pictures to the manager, Carol, she initially denied and claimed that their Chefs are always able to serve the dishes in a short time. We told her to allow us to see how the Chefs are able to steam crabs in 2 minutes. This was when she was caught dumbfounded.

My favourite Tze Char takeaway place!

Making it a point to try at least a different dish each time I come here

🥡Sambal fried rice: my preferred fried rice for the sambal kick 🔥

🥡sliced fish hor fan: yea my family only eats sliced fish hor fan. We dislike smelly pork slices in the typical hor fan dishes haha. But sliced fish hor fan will always cost more lol

🥡 Seafood mee goreng: this was the first time we tried it. It was so good! Can order again! (mental note to myself to rmbr to ask for NO beansprouts! I thought there won't be beansprouts so didn't add the special note when ordering)

The secret of this dish is in the frying technique where it requires the mastery of wok fire. This plate of chao ta bee hoon with slices of pork, shrimp, squid and egg is cooked to a slight crisp on the outside, moist and packed with savoury flavours on the inside. Delicious and satisfying although I wished there was more wok-hei in there 》$11/Medium

These fried pork belly are totally worth the calories. The proportion of fats to lean meat complemented one another. It is fragrant, crispy, moist, not too oily and the taste of fermented bean was not overwhelming. The portion served was generous with the price paid 》$10/Small

A nice combination of kang kong and okra with a change in texture. It was crunchy, flavourful, not too spicy, and goes well with or without rice. Overall, they are very generous with the portion served at San Low Restaurant for the price paid 》$10/Small

Among the dishes we tried, the dishes we would return for would be:
1. 𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐁𝐚𝐛𝐲 𝐒𝐪𝐮𝐢𝐝 ($24/S) (4.5 ⭐️): fresh and juicy mini squid perfectly cooked, smothered with a blanket of chopped garlic, and doused with an addictive soy concoction. So addictive!
2. 𝐅𝐫𝐢𝐞𝐝 𝐁𝐚𝐛𝐲 𝐒𝐪𝐮𝐢𝐝 ($12) (4.5 ⭐️): excellently crisp. Some places over or under fry which would result in an overly tough or chewy squid. This was not the case, and was perfect.
3. 𝐃𝐞𝐞𝐩 𝐟𝐫𝐢𝐞𝐝 𝐟𝐢𝐬𝐡 𝐬𝐤𝐢𝐧 ($10) (4.5 ⭐️): again freshly fried to perfection and generous in portion.
4. 𝐄𝐠𝐠𝐩𝐥𝐚𝐧𝐭 ($18) - Well braised and flavourful eggplant with crisp skin and soft gooey flesh. Paired with well fried tofu for extra textural contrast.

Insta: cafehoppingkids

It is the chai tow kway or fried carrot cake we all know, except that this was made and served in slabs instead of how it’s usually cut into pieces. Wrapped within a layer of fried egg, the radish cake is also fried alongside some savoury preserved radish. Slightly oily, but this is definitely gonna load your carbs intake high yet bland on the tastebuds. Consider requesting for chili to inject some flavour.

Say what, a $6 chendol? It’s a single portion too, by the way. Keep in mind the elevated hawker fare here are served at the touristy Clarke Quay. A usual shaved ice drenched with coconut milk, palm sugar and topped with kidney beans and green chendol. Excluding the fact that it’s pricey, I like that it wasn’t overwhelming with coconut milk but could also do with more palm sugar as it is indeed just that bit you see in the center of the shaved ice. Would say that the amount of kidney beans and green chendol were pretty generous.

Of the sharing sides that we had, I would highly recommend the prawn paste chicken wings. Despite their unassuming looks, a bite into the crispy batter revealed how flavorful and juicy they were. The fermented prawn paste taste came through pretty strong but not overly fishy nor salty. Only downside, it’s pricey for $2.50 per piece of mid wing.

We also had the sambal sotong served on a hot plate with watery sambal chili like an acidic yet tomato gravy. Would have preferred the sambal to be of the usual thicker consistency and slightly more spicy. The sotong, though, was chewy and of reasonable portion.

Awww, just look at that luscious egg yolk sitting right in the middle of the hor fun. Precisely the reason why we wanted to try this. Just like the CKT, flat rice noodles were stir fried in a savory sauce reduction with bean sprouts, chives and sliced onion, yet again missing the smoky wok hei. I stole a bite off the prime beef slices; how tough it was to tear them apart.

Looking very much like its hawker version, Yum Sing serves this CKT that’s fried using flat rice noodles with Chinese sausages, chives, bean sprouts, sliced fish cake, eggs, prawns and cockles in a soy sauce mix. Surprisingly, I found quite a handful of small cockles in this single portion. Prawns were pretty fresh too. While the basic taste of the dish was on point, it was missing the crucial element - wok hei. Disappointment can be expected.