51 Hougang Avenue 9
Level 1 Ci Yuan Community Club
Singapore 538776

(open in Google Maps)

Wednesday:
Open 24 hours

Thursday:
Open 24 hours

Friday:
Open 24 hours

Saturday:
Open 24 hours

Sunday:
Open 24 hours

Monday:
Open 24 hours

Tuesday:
Open 24 hours

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Reviews

From the Burpple community

Breaded prawns, egg, cabbage. This stall is hit-and-miss but this occasion was satisfying.

This was excellent, and I understand they painstakingly make their own tofu beancurd with gypsum powder and soy milk, resulting in a beautiful wobbly soft texture.
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Paired with crunchy broccoli and a duo of tender mushrooms (shiitake and straw), this has deep robust earthy vegetal grainy sweet savoury flavour.
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Better than other versions elsewhere.
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Hong Kong Chef's Kitchen
More details in profile & blog

1 Like

This features boneless chunks of tender moist chicken, coated in crisp crunchy oatmeal tossed with curry leaves.
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The result is bold savoury grainy sweet salty spice flavour to the dish, nicely addictive. Kept reaching for more.
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No frills plating but taste is good.
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Hong Kong Chef's Kitchen
More details in profile & blog

1 Like

The red spotted grouper fish is large and fresh, with fish meat that is firm and tender, flaking off easily from the small bones.
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Served Hong Kong Style in a blend of light soy sauce, dark soy sauce, white sugar, ginger, and spring onions, the steamed fish takes on the salty savoury herbal notes of the gravy, complementing its natural sweet savoury flavour.
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Pretty good value.
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Hong Kong Chef's Kitchen
More details in profile & blog

This features house-made silken tofu beancurd, wobbly and super soft, in a rich thick dark gravy of black bean paste, topped with bouncy scallops and fried shallots.
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You first get the bright sweet savoury notes of the scallops, followed by grainy sweet flavour of the silken tofu beancurd, and lastly the robust earthy salty savoury taste of the gravy.
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Yum.
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Hong Kong Chef's Kitchen
More details in profile & blog

This is a hearty soup / broth, featuring crisp spinach and a trio of eggs - wispy regular egg, soft salted egg, and bouncy century egg.
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The result is a dish with bold vegetal eggy sweet salty flavour, very enticing.
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Chef is formerly from Crystal Jade, and hails from Hong Kong, so quality is above average.
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Hong Kong Chef's Kitchen
More details in profile & blog

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