[CLOSED] Circa 1912

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1 Scotts Road
#03-07/11 Shaw Centre
Singapore 228208

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From the Burpple community

A couple of hits and missed here, but I absolutely love their Cantonese roasts. My char siew came with a lightly charred crisp, and very juicy (quite fat) flesh.

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A couple of hits and missed here, but I absolutely love their Cantonese roasts. This is one of the better roasted duck I've in Singapore, the other being the London Roast Duck from Shisen Hanten.
Mine came with crisp skin, very juicy flesh partly due to a layer of fats beneath the skin, and nice subtle sweetness from plum.

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One of the best radish cake I've had is from this restaurant at Shaw Centre showcasing Lingnan cuisine (southern China - Teochew, Hakka, Cantonese, Hokken) from the early 20th century.
Both the egg and the radish cake were nicely fried, such that the radish cake had a thin crisp exterior. The radish cake were chunky, so you could really taste the distinctive taste of radish here (and you know there are radish cakes elsewhere lacking flavour of radish itself), and there's a good contrast in texture where the interior is soft and mushy.


In general it’s not too bad. However their signature dish, sweet and sour pork, according to them is made the traditional way and comes only with fat and no meat, it is not to our taste to eat chunks of fat in fried batter... If we would have known we would not have ordered it at all. I guess we are more adapted to the modern version of Cantonese better...

This was so magnificent I felt it deserved a standing ovation.
Insanely flavourful, tender and juicy of flesh, its deep golden-brown skin was astoundingly crisp and came replete with a sinful layer of fat clinging on for dear life beneath. Every bite was pure heaven-opening-and-angels-singing joy.
Whilst in the throes of my #eatcstacy, I think I heard David Yip, the owner of “Circa 1912” saying that “sng buay” had been stuffed inside the duck prior to it being roasted. That probably had a part to play in the overwhelmingly tasty results.
Confession time: I know it is only a matter of days before I find myself back here, ordering half a duck to savour solo.


It may seem daunting when you’re told everything on this skewer must be eaten in one bite. But question not when the authority is none other than the multi-hyphenate, highly-accomplished-across-many-fields David Yip. He’s so passionate about preserving Lingnan cuisine (the type of cooking born of the geographical hybrid of Cantonese, Teochew and Hakka) he actually opened this restaurant in a space of four weeks. Amazingly, it took him only a month from saying yes to the venture to receiving his first diner here. If you are in the business, you’ll know what an incredible feat that is.
And coincidentally, “incredible” would be how I’d describe this 金钱鸡 or “Golden Coin Chicken”. Because when you obey the gentleman and pop what looks like strata of resin into your mouth, you’ll be handsomely rewarded.
Toe-curling, eyelid-fluttering pleasure awaits with this triple threat of candied lard, chicken liver and pork shoulder. Smoky, sweet, sticky, chewy, creamy and rich meatiness - they’re the ballers partying up a storm on this single stick. If you love wine, chase your mouthful with a sip of red for the most ambrosial experience.