891 East Coast Road
Singapore 459094

(open in Google Maps)

11:45am - 02:30pm
05:45pm - 09:30pm

11:45am - 02:30pm
05:45pm - 09:30pm


11:45am - 02:30pm
05:45pm - 09:30pm

11:45am - 02:30pm
05:45pm - 09:30pm

11:45am - 02:30pm
05:45pm - 09:30pm

11:45am - 02:30pm
05:45pm - 09:30pm

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From the Burpple community

A few weeks ago, @heyrozz had organised lunch at this “zichar” place which, to my surprise, turned out to be in my parents’ neighbourhood of Siglap.
At first glance, the one-page menu at “Eat First” looks like it could be lacking but on closer inspection, it’s clear that there’s enough variety to please most people. The dishes they do are tasty but still manage to taste rather light and clean - a big reason why Roz enjoys the food here.
My favourite from that meal would be the Fried Kai Lan with Beef. The meat came in really big slices and were not over-tenderised. Plus they had a nice smokiness which added significantly to my enjoyment.
I liked the simplicity of the Minced Pork Steamed with Salted Fish too. It’s a humble dish but done well.
Annette’s favourite was the Beancurd with Prawns. Those were some fresh and large specimens of crustaceans we had. And the gravy they swum in, was eagerly spooned up by all to be poured over our rice.
I’m glad we ordered the Steamed Fish Head too. Dressed with “tau cheo”, spring onions and chilli, it was finished with loads of crunchy pork lard which in my personal opinion, is THE ingredient that makes or breaks this dish. The fish died a noble death as Roz, Willin and I stripped it completely clean.
When Willin and I heard they do Sweet & Sour Pork too, we immediately added an order of it. “Eat First” does theirs in an unexpectedly tangy sauce with meat on the chewy side.
If you like Black Chicken Herbal Soup, make sure to order theirs if it is available. Because it is not oily, you can sip the clear and nutritious broth easily.


Looking for the tastiest and meatiest sweet and sour pork? Look no further. This is the de facto sweet and sour pork.

1 Like

Love all the dishes here and only very limited dishes available and they do it so well.
The fish head with fermented bean sauce, the crunch juicy sour pork, the generous tofu, my fav minced pork with salted fish.
The chicken is a bit of a let down and def not worth $25.
All these plus another kailan for $134!!!

Ps: The place was full after opening at 5.45 pm!


Definitely an old school style of steaming with lots of fried pork lard bits. Fresh fish head steamed with bean paste. Only setback is fish head gets cold fast because there’s no warmer. But eating it just out of the kitchen is really great. Tender meat with crunchy lard bits made the mouthful of fish belly tasty.


If only I had more rice... because the zhup is so heavenly! And oh my, what huge prawns you have. Would prefer egg tofu instead of plain ones, but nope I'm not complaining 😁


This is one of owner and chef Steve Chia's signature items. Formerly in charge of steamed dishes at the iconic Sik Wai Sin in Geylang, he struck out on his own soon after his younger brother Desmond left to start Sik Bao Sin, and opened Eat First in Siglap.

The springy pork patty made from hand chopped meat mixed with its own fat and cartilage is not only steeped in family legacy(the recipe having been handed down by Steve's father), but also in its own delicious meat juices and oil. Perfect with a bowl or two of white rice.

It's no wonder this no-frills tze char restaurant has gotten Marco Pierre White's stamp of approval.

Taste: 4/5