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45 Tai Thong Crescent
Singapore 347866

(open in Google Maps)

Wednesday:
11:00am - 02:30pm
05:30pm - 10:00pm

Thursday:
11:00am - 02:30pm
05:30pm - 10:00pm

Friday:
11:00am - 02:30pm
05:30pm - 10:00pm

Saturday:
11:00am - 10:00pm

Sunday:
11:00am - 10:00pm

Monday:
11:00am - 02:30pm
05:30pm - 10:00pm

Tuesday:
11:00am - 02:30pm
05:30pm - 10:00pm

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Reviews

From the Burpple community

This features large juicy rounds of minced pork and prawns / shrimp, which crunch lightly and coat the palate in meaty sweet savoury salty spice flavour.
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Served with a sticky sweet dipping sauce.
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Gu Ma Jia
More details in profile & blog

The house signature dish, popular among regulars.
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Large chunks of bone-in pork ribs are marinated in a piquant sweet and sour gravy, wrapped in aluminum foil, and flambé with sake / rice wine tableside.
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When unwrapped, the intense aroma of meat and booze entices the palate.
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The pork ribs are tender and super juicy, with bold meaty savoury sweet sour flavour.
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While this can be messy to eat, as the thick and luscious gravy drips off the meat, it's so satisfying.
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Gu Ma Jia
More details in profile & blog

This features fresh bouncy squid with clean sweet savoury flavour, along with tender juicy vegetables and fruits (eggplant / aubergine / brinjal, lady's fingers / okra, tomato, pineapple) having vegetal sweet flavours.
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All this is coated in the house signature assam gravy, which is rich, thick, and robust in sharp sour sweet spicy flavour.
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The sting is potent but brief, and actually entices you to go back for more.
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Gu Ma Jia
More details in profile & blog

This has good contrast of textures and flavours.
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The long soft string beans have a light vegetal sweet flavour, while the crunchy pieces of fried eggplant / aubergine / brinjal are salty sweet in taste.
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Bits of minced garlic lend a soft herbal spice sharpness to the dish.
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I also like the cute word play of the name of this dish.
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Gu Ma Jia
More details in profile & blog

This has a crisp, battered exterior which crunches gently to reveal the soft, dense, wobbly chewy interior.
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The tofu beancurd seems to have been coated in a yam / taro and spice batter mix, as it has a lovely earthy nutty savoury spice flavour.
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Delicious on its own, better when paired with the spicy chili dipping sauce on the side.
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Gu Ma Jia
More details in profile & blog

This is a award winning signature dish at Gu Ma Jia. Fresh and succulent fish head complemented with Gu Ma Jia’s exclusive spicy and sour assam blend gravy. We all agrees that this is good but it’s on the spicy side and we could not fully enjoy this dish without gulping mouthfuls of water to overcome the spice and heat on our tongues 》$30

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