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30 Victoria Street
#01-24 CHIJMES
Singapore 187996

(open in Google Maps)

Wednesday:
11:30am - 03:30pm
06:00pm - 10:30pm

Thursday:
11:30am - 03:30pm
06:00pm - 10:30pm

Friday:
11:30am - 03:30pm
06:00pm - 10:30pm

Saturday:
11:30am - 03:30pm
06:00pm - 10:30pm

Sunday:
11:30am - 03:30pm
06:00pm - 10:30pm

Monday:
11:30am - 03:30pm
06:00pm - 10:30pm

Tuesday:
11:30am - 03:30pm
06:00pm - 10:30pm

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Reviews

From the Burpple community

Not quite sure what this dish is called, but it was stir fry together with the remnants of our Peking duck! How you devour this dish is by placing a spoonful of the cubes of duck meat and other ingredients into the cabbage in the foreground, before taking a mouthful in. While this dish may not be the star of the night, i still enjoyed it nonetheless ✨

Absolutely adored this dish! The incorporation of foie gras further amplified the flavours exuding from it, making every mouthful an explosion of umami-ness. The beef cubes kinda looked the same as foie gras, so every bite was a surprise, not knowing which is which and I love it that way ☺️

Back at home, I'm usually the one who does the ordering. But since I'm an invited guest for this occasion, I wasn't aware of the dishes being ordered and I kinda like it that way. There is this element of surprise and anticipation, hoping whatever comes next is good and can top what I just had.⁣⁣

So surprise was I, when this Braised Shark's Fin in Superior Soup (3 Taels) appeared before my eyes. The broth's texture was smooth and luxurious, evident of the long brewing hours. It also lacks the starchiness that we usually see in regular shark's fin soup, which makes me wonder, if this is how shark fin soup really tastes like? They say you get what you pay for, but I'm still really caught by surprise at the cost of this delicacy. Probably the last time I'm going to have shark fin.

Loss for words was my reaction when asked "how's the Peking duck?" Could only widen my eyes and nod furiously while happily chewing. Have long heard about how good the food here was but never expected it to be this good. I only took a fleeting glance at the shimmering copper and bronze duck before it was whisked away to a corner to be taken apart for our consumption. When it was (finally) placed in front of me, I daintily picked this thin layer of fatless skin up with my chopsticks, packed it together with some shredded spring onions and the accompanying sauce and it's amazing.⁣

The glistening skin was crispy and savoury, with the sweetness from the sauce to balance it off. The meat on the other hand, was debatable. As per the usual SOP, the meat usually appears in subsequent dishes, and in our case, mixed in with my favourite ee fu noodles. Whilst delightful, it didn't strike me as an absolute must have, though in all fairness, no one orders Peking duck for its meat, so, I would still suggest ordering this for the delicious skin. ✨

1 Like

Need a spot to meet the in-laws, or perhaps mum's birthday is coming up. Turn to this restaurant on the beautiful grounds of Chijmes for flawless Cantonese cuisine. An absolute must-order is the Steamed Grouper Fillets with Beancurd in XO sauce ($18.80 per pax, $68 for a regular plate) that sees fresh slices of fish topped with the perfect amount of mildly spicy, umami sauce. Other standouts include their crisp Peking Duck (S$37) and fragrant Stir Fried Long Beans ($18) with a nice wok-hei and spice. Yum!
Photo by Burppler Veronica Phua

4 Likes

Wish that the pork was a little softer, but the sauce makes up for it, as it is rich and tasty.

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