Zi Char

I urge you to try this. No more having chicken feet about them claws, which were beautifully braised till soft and gelatinous, gloriously soaking up the addictive caramelised sauce. Yummers.

Finally, a more-than-decent zichar closer to home. All the dishes we had were good, they have Dad's seal of approval ✔️ Try their claypot chicken feet, prawn paste wings, and salted egg pork ribs 👌 #burpple #localfood #nomichelinstarsneeded

Packed with ingredients, every mouthful guaranteed a nice contrast of silky and crunchy. The stock was a little too delicate for me; my palate's geared towards strong-tasting flavours. Thought this could benefit with a little more wok hei plus some egg ribbons for a thicker consistency. Still, it's pretty good value at just $20 for a huge portion that could easily feed 4-6.

A Hakka specialty - deep fried fermented pork belly. Crispy and garlicky with a delicate sweetness, this was well-executed; I loved how the delicious oils melted away on the tongue. So good I just couldn't resist having more.

Finally gotten around to trying their signature dish, despite having been to Kimly a couple of times. Their famed salted egg creation is done "dry style"; while I personally prefer the zhup-py kind (creamy sauce), I quite fancy the savoury, gritty salted egg batter coating those sweet crab claws. Best part for me was the crispy yam strips, deep-fried and coated in salted egg; they were so addictive I simply couldn't stop going back for more.

Crispy pancake-like beehoon that scores on novelty but could do better in the wok hei department.

Love the added crunch from the deep fried corn. And once you go deshelled, you can never go back.