Hua Yu Wee is an old school establishment located along Upper East coast road, and has been around since the 1950s.
The restaurant itself is located inside a huge bungalow with indoors and outdoor seating. The interior had a very retro vibe.
The must have dish here at Hua Yu Wee is their chilli crab. The chilli gravy was thick and eggy, much spicer than most Chilli Crabs at other Restaurants, but damn flavourful.
Goes without saying, their chilli crab is fresh and meat just goes so well with their chilli sauce. Total Yums
Hua Yu Wee is an old school establishment located along Upper East coast road, and has been around since the 1950s.
The restaurant itself is located inside a huge bungalow with indoors and outdoor seating. The interior had a very retro vibe.
One of Hua Yu Wee signature dish, is their Feng Sha Chicken, which has been De-Boned, flatten and fried into crispy strips. Delicious.
Comes with a green chilli dip for some added spiciness.
The Lala Hor Fun ($22 for medium) comes with deep fried hor fun (on top of normal hor fun) which gives it an interesting texture. Taste wise, it is not bad but can be a little more flavourful.
We ordered a number of other dishes, but surprisingly the other dish that stood out is the Sambal Kang Kong ($15 for medium). The wok hei is strong and the fragrance of the lard, sambal and dried shrimp really comes through.
Literally the best roast chicken I had in a Chinese restaurant! The 风沙鸡 Feng Sha Chicken ($37) is delicious - the flattened roast chicken is tender, juicy and tasty, and it goes well with the spring onion sauce.
Heritage Chinese restaurant Hua Yu Wee has been in operation for decades in a 1920's-style bungalow that used to be by the sea before land reclamation, and is the last of its kind along Upper East Coast Road. Serving familiar comfort food, they are known for their tze char and seafood dishes such as chilli crab and coffee pork ribs. The latter is winningly fragrant, with a sweet tanginess and a hint of bitterness from the coffee. Each piece of tender pork is well-coated in the sticky sauce that makes it so addictive and a perfect companion with rice.
Taste: 3.5/5
While I'm not into this traditional Teochew dessert because of how heavy it sits in the stomach, I can still respect how well-made it is. the comforting richness of the sweet and silky yam paste enriched with lard and the aroma of pandan will surely please its fans.
Taste: 3.5/5
Nothing like wobbly glaciers of chilled jelly snowed over in shaved ice to finish off a tze char meal and cleanse the palate. I appreciate that they go light on the sugar here as well.
Taste: 3/5
Smoky and umami, the crunchy sambal kang kong was coated in a dry-style sambal specked with dried shrimp. The basics here are done well.
Taste: 3.5/5
An off-menu item, the fatty hunks of meat were easy eating, although I prefer mine to be more charred and less sweet. Pleasant enough, but there are more notable items on the menu.
Taste: 3/5
A perennial presence at Chinese wedding banquets and a favourite of mine, the version here is slippery smooth and saucy, with generously large slices of mushroom for added texture. It may be a simple dish, but one I enjoyed a lot.
Taste: 3.5/5
The bite is bouncy just like the coffee pork, but the sauce has an edge, not quite sure what's inside(some kind of Chinese wine maybe?). Extremely unique, w sweet and savoury flavours but not something I'll come back to
One of their best dishes here, and the best coffee pork ribs I've had.
First off its boneless, so you can keep popping piece after piece. The dark sauce was well balanced, and the pork itself has an extremely pleasant soft chew to it.
Must try!
It's a passable ee Fu, no weird taste, the noodles were soft enough too. It's rather mild
For reference I dislike most ee fu
Hua Yu Wee Restaurant:
#JonNoApprove unfortunately...
Booked table at 8.30pm, Carpark was full,had to wait around 10mins to get a Carpark slot. The wait was sufferable but was it worth it tho?
$10 Kai Lan: 6/10 Basic and Olden day vibes after eating,nothing spectacular. Not much salt and msg. Chunky & fibrous.
$16 Deep fried Butter Oil Prawn: 7/10 Hit me awake when I bite into it. Big,crunchy due to bits of cereals,and meat is juicy. Good but shortlived.
$74.80 Pepper Crab: 6/10 Ok. Nothing special
$81 Pig Trotter: Fatty,chewy,crunchy.
$8 Olive Fried rice: 7.5/10 Love the fried lards inside, umami. Fragrant and flavorful,salty too. Cereal bits give the crunchy texture too.
This is one of their recommended neat dishes. Would have expected the chicken to be dry but nopes, it wasn't, and it was well marinated, flavourful with thin crispy skin. The chilli complements the meat v well. For those who wants more kick, ask for their sambal chilli, though it might overpower the chicken.
This dish definitely does not disappoint. The prawns were fresh and juicy despite being deep fried and the sauce was heavenly. Not too spicy for peeps who have low spice tolerance. Perk of fried prawns: you don't have to peel them XD
A must order staple everytime. The noodles are seasoned and braised perfectly that leaves you wanting for more.
