27 Yong Siak Street
Singapore 168654

(open in Google Maps)

10:30am - 03:00pm
05:30pm - 09:00pm

10:30am - 03:00pm
05:30pm - 09:00pm

10:30am - 03:00pm


10:30am - 03:00pm
05:30pm - 09:00pm

10:30am - 03:00pm
05:30pm - 09:00pm

10:30am - 03:00pm
05:30pm - 09:00pm

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From the Burpple community

I’ve been a fan of Cheng’s since 2014, when E introduced me to the restaurant’s homely, comfort Hainanese food via her tasty-sounding “Chicken Chop Party”, a part of her fundraising activities for the Autism Association of Singapore. Being Hainanese, I’m so aware of how brands stick “Hainanese” in front of anything in its feeble attempt to reach a larger audience, and so, with careful training from my very Hainanese grandparents, I’ve learned to be super picky and particular about anything Hainanese. Everything about this place screams Hainanese — the hospitality, the amount of heart put into each dish, and of course, the attention placed on the ingredients that make up its delicious food. Refusing to use any artificial flavoring or colouring, Lady Boss Dawn also prefers using Gula Melaka over sugar, keeping Cheng’s food healthy and nutritious, and never ever too oily. This plate of chicken chop curry rice came without a sliver of oil, and the curry wasn’t too “gao”, making it an easy plate to gobble up without feeling too full. A must try for any true blue Hainanese :)

Beside selling their Hainanese zi char, they actually famous for their signature pandan chiffon cake, at the price of $5 per slice and $40 whole cafe.

The texture was good and you could taste the gula melaka in it.

Even thought the chicken chop was tender but it doesn’t really crispy as expected and it was a bit dry for me.

The curry sauce was nice though, much like a green green taste to me, with potatoes in it.

The tofu was very fluffy but the taste wasn’t really exciting as I expected. Probably the minced meat doesn’t really enhance the taste.

A very open appetite soup that I enjoy drinking it. You could find lots of duck meat bone inside the soup.

This is not the usual Hokkien mee sold in Hawker centres. It’s the authentic Hokkien mee started by the Hokkien long time back. The gravy is just the right texture not too liquid nor thick. Add a dash of the black vinegar provided and the taste changes. The acidity actually enhances the noodles overall taste. Ingredients like prawns, pork, fish slices form the whole dish well. This dish is not on the menu. Advance order must be made at least a day or more before. The other just as good dish is the mee goreng. No advance order needed.

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