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Goldhill Hakka Restaurant 1997

70 Wishlisted
~$10/pax
Our speciality here is Hakka yong tau foo, which uses fish paste fillings instead of meat and has a distinctive flavour. All our ingredients are handmade and there are many other "daily-catch" to choose from.

299A Changi Road
Singapore 419777

(open in Google Maps)

Thursday:
11:00am - 09:00pm

Friday:
11:00am - 09:00pm

Saturday:
11:00am - 09:00pm

Sunday:
11:00am - 09:00pm

Monday:
Closed

Tuesday:
11:00am - 09:00pm

Wednesday:
11:00am - 09:00pm

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Reviews

From the Burpple community

We ordered 4 sets of the $6/person portion to get this giant platter! The homemade fish paste seemed a little starchy for me but it was still delish, especially the stuffed taupok.

3 Likes

Super fresh and beautifully steamed fish! They’ve thoughtfully sliced and carved it to make the flesh extra easy to eat.

2 Likes

Hard to go wrong with fresh clams steamed with Chinese wine and ginger! The briny juices from the clam that has pooled at the bottom is so slurp-worthy — a pity there’s no rice to spoon it over!

4 Likes

The abacus seeds/balls here are not the usual stir-fried with black fungus (wood ear mushroom) and minced meat type, which I personally prefer. Having said that, I like the generous topping of minced hae bi and dried cuttlefish to contrast the dense, yammy balls.

3 Likes

Shared this ginormous portion of Hakka style Yong Tau Foo with 2 families and it was absolutely filling. This is about 6 person portion around $30. The traditional yong tau foo is handmade daily and is superbly fresh. The paste is thick and chewy, satisfying you with every mouthful.

Another favorite dish is the abacus seed (客家算盘子), a sweet yam paste dish served during auspicious occasion which is soft and chewy.

The eatery has a homely feeling with a traditional setting from the 90s. This famous yong tau foo can be really packed during peak timing so do start queueing early.

Delicious! Loved how the soup combined with the sweetness of the meat. You got to get this when you're here!

7 Likes
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