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Featuring 136 Hong Kong Street Fish Head Steamboat (Clementi), Seng Kee Black Chicken Herbal Soup (Kembangan), Uncle Leong Seafood (Toa Payoh), Jiu Gong Ge Hotpot, Tian Wai Tian Fishhead Steamboat (Serangoon), BBQ Box (Bugis), Bao Today (Marina Square), Soon Huat Bak Kut Teh (Jalan Kayu), Din Tai Fung (The Seletar Mall), Boon Tong Kee (Bukit Timah)
Triffany Lim
Triffany Lim

The chao tar bee hoon was cooked and flatten like a pancake. It has a nice wok hei and crispy exterior while keeping the inside moist and flavourful. There are also fish cake, prawns, squid, vegetables and pork lard hidden in there.

The roasted kampong chicken was their daily special when we called in to order hence we decided to give it a try. It has a crispy skin that’s juicy and moist on the inside. I also like how the overall did not turn out oily.

The deep fried kai lan with pork floss was the second time I had eaten something similar. The kai lan was fried under high heat to give a hard/crispy texture then topped with a generous amount of pork floss that adds some sweetness to the dish. It's like a savoury dish with either a hit or miss among us.

The fried prawn roll (hei zho), made up of mined prawn, pork and vegetables then rolled with beancurd skin was quite nice but sadly they turned slightly sour when we brought them home. Not sure if it has already turned bad before cooking or was it because of the change in temperature. We did call and inform/feedback to them and they were very apologetic about it.

We can never forget about Ban Leong Wah Hoe when it comes chilli crab and tze char cravings. Their har cheong gai is something we would definitely order when we are there and it is still the best prawn paste chicken I have ever had. Chilli crab is still good but not as good as dining in at the restaurant. Not to forget the longevity noodles for the celebrant which comes with pork slices, fish cake, prawns, squid and quail eggs. The vegs however did not turn out well but it's probably because we dabao and it was left there for a period of time.

With circuit breaker still in place, we have to order takeaway meals for a family birthday celebration. It's a different experience though I still prefer dining out to have piping hot and freshly cooked meals. It's more important to stay home and stay safe.

Fresh and firm slices of fish in a comforting and flavourful soup that carries the natural sweetness of fish and vegetables. The sliced fish was smooth and tender while the fried fish was done just right, with the skin not being overly thick 》$8.80

Served with a secret recipe homemade sauce, signature BBQ pork cheek, crab meat and truffle sous vide egg.

Thanks to Beyond, we get to enjoy 1-for-1 main / main & drink ✌ (U.P $11.80)


The perfect dim sum place the opens till 6am in the morning to feed the hungry bellies in the wee hours. Their signature mee suah kueh is a must-order kind of dish over at Swee Choon. It's like carrot cake made of mee suah then fried to give a crispy and soft texture.

XLB was still as good as before with the skin not being too thick/thin enough to break and spill the soup before it goes into my mouth.

Not forgetting to request for their hae bee hiam to pair their dim sum!

Shanghai Xiao Long Bao 上海小笼包 》$4.50
Rice Roll with Prawn 鲜虾肠粉 》$4
Glutinous Rice with Chicken 糯米鸡 》$2.50
Mee Suah Kueh 面线粿 》$2.40

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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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Tender chicken with fragrant ginger and sesame oil. This feels like a very homely and nutritious dish. Not to mention this has a nice fragrant sesame aroma that the diners from the next table came to check what we had ordered 》$15/small

Sweet and savoury tender pork ribs served in aluminium foil. They uses wine and set it on fire while serving it to our table. The ribs were soft and tender, retaining it’s juiciness and natural flavours 》$20

This dish features kai lan cooked in two styles, blanched and fried. Crispy kai lan leaves are deep fried to perfection, coupled with thick and crunchy kan lan stems 》$11/small

Stri-fried potatoes with celery, carrots, green chilli, onions with a similar seasoning used in their skewers (not sure if it’s cumin or something esle). Potato lovers would love this but it gets a little oily towards the base 》$10

They serves a variety of dumplings from beef, chicken, fish, pork, seafood and vegetables. I tried the pork dumplings with chinese cabbage and celery dumplings which turned out decent and i’m glad the pork were nicely marinated too. My only concern would be the thickness of dumpling skin being a little thicker than what we usually get locally.

Pork Dumplings with Chinese Cabbage
白菜猪肉水饺 》$6/10pcs

Celery Dumplings 芹菜水饺 》$7/10pcs

Taiwan sausage grilled and seasoned with chilli powder, cumin powder and seame sprinkles. I found some comfort with taiwan sausages… it reminds me of my childhood days where my parents would get me a sausage from the pasar malam. Love this if you like the seasoning, hate it if you don’t.

Eating is my workout

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