Wok & Roll

Wok & Roll

Rockin' zhi char places that you need to hunt down right now!
Jason Wong
Jason Wong

The real deal, full of fermented funk and shrimpy succulence. Crispy on the outside and juicy within, they use all the chicken parts here, not just the wings and drummettes. Come for their famous beef horfun, but stay for the prawn paste chicken.

Taste: 4/5

1 Like

This old school coffee shop at the crossroads of Balestier and Novena is a hidden gem, dishing out simple yet flavour-packed tze char dishes. Abandon ye all notions of healthy eating here, for this fried rice is cancer-level smoky, greasy and salty enough to raise your blood pressure by 50 points. Delightfully sinful, the fluffy grains of rice are chockful of tender beef slices and crunchy beansprouts, and I absolutely recommend topping it up with an oozy, crispy fried egg.

Taste: 3.5/5

2 Likes

Jin Wee is very much an old school coffeeshop that's probably been in existence long before I was born. They specialise in tze char, but don't expect anything mind-blowing. What you will get is wholesome, home-cooked tasting dishes that are easy on the wok-hei as well as salt.

We enjoyed this simple omelette. It was light, fluffy and punctuated by small bursts of salty savouriness from the luncheon meat bits.

Taste: 3/5

2 Likes

As far as Kung Pao chicken goes, this one was very average and priced on the high side for the portion size. There was a little sauce, minimal heat, no cashews and the chicken was not tough, but neither was it succulent.

Taste: 2.5/5

2 Likes

Tasty enough and economically priced, it's hard go wrong with a no-brainer like Yangzhou fried rice. Would I order this here again? Yes.

Taste: 3/5

1 Like

Freshly fried to a succinct crispiness, these crunchy nuggets of pork were covered in a tangy and none too sweet (and sour) sauce. That the ratio of meat to vegetable chunks was practically 50/50 is a plus in my books.

Taste: 3.5/5

1 Like

Your girl knows I’ve got the sauce, raw sauce – just like this plate of radioactive red beef and veg swimming in a salty, peppery pool of msg-laden goodness. Bonus: the sambal here is pungently potent. Fire. In. The. Booth.

Taste: 3.5/5

Streaked through with egg-drops, the chilli crab sauce was of the right consistency and richness, and contained the ideal balance between sweet and spicy. The crab has always been secondary to the sauce for me, and this sauce was definitely boss. All that was missing were some fluffy mantous to mop up that gravy.

And as if $28 wasn't a steal already, all their crabs are going for an insane price of $15(while stocks last) with any purchase!

<< Invited Tasting >>

Taste: 3.5/5

3 Likes

A fantastic appetiser to pair with @georgetowntzechar craft beers, the squid rings are deep-fried to crunchy, golden perfection, yet manage to retain a tender bounciness. Drizzled with sweet chilli sauce, these are best eaten while fresh and piping hot.

<< Invited Tasting >>

Taste: 3.5/5

4 Likes

Helmed by an award-winning chef from Penang with more than 20 years of experience under his belt, @georgetowntzechar dishes out very good renditions of wok classics, but it must be said their Thai Style Curry Fish Head made waves at our table.

Foremost, the sumptuous curry was a panoply of flavours, singing with a surfeit of herbs and spices such as lemongrass, tamarind, lime leaves, curry leaves and bird’s eye chillies. Almost assam-esque in taste, the sauce really set off the meaty fish head, but really I could devour just the curry with a bowlful of rice.

<< Invited Tasting >>

Taste: 4/5

2 Likes

Unctuous and fatty, the meaty hunks are coated in a sweet and tangy caramelised sauce that boasts a fiery bite from birds eye chilli. The side of pickles temper the richness of the ribs with acidity and crunch and add some variation, but this is otherwise fairly one-note compared to some of the superb dishes here.

<< Invited Tasting >>

Taste: 3.5/5

1 Like

To my surprise I saw a plate of piping hot char kway teow being delivered to the table beside me at Song Kee, which as far as I know only had fishball noodles in all their glorious variations on the menu. It was only after I had finished my meal that I realised they had taken over the vacancy next door and were in the midst of transforming it into what looked like an air-conditioned “tze char” restaurant.

Curious, I ordered a plate to try even though I had already eaten. It is a decent rendition, with a nice level of smokiness and pork slices in place of fishcake, but could definitely do with stronger seasoning and a dash more lard, but that’s probably due to the chef being new and the kitchen still working out its kinks. Will definitely be back to try again when the restaurant proper officially opens.

Taste: 3/5

1 Like

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