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Zi Char

Zi Char

You could (almost) never go wrong with tze char. Here's a list documenting various highlights from zi char places.
Yeung Kai Ho
Yeung Kai Ho

One of the more interesting dishes from @yishikitchen.sg - the egg is deep fried which results in it having a crisp exterior while still slightly runny, fluffy interior. The golden mushrooms add a nice crunchy texture while the basil gives it a nice fragrance. I felt that the egg could have been seasoned a bit more though. Could be slightly oily, but a good dish to order when you’re feeling a little sinful!

Usually am not a fan of nyona fish head, but I really liked this variant from Yi Shi! The fish was super fresh and flaky, and the gravy very tasty and not too tart/sour. They are also very generous on the vegetables and toppings, and it’s great for sharing!

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These pork ribs with apple champagne sauce and VANILLA ICE CREAM from @yishikitchen.sg was surprisingly good! Sounds like a weird combination but the sweetness of the ice cream actually really compliments the tart apple sauce really well. This dish is one of their weekly dishes which they switch pretty regularly - definitely worth a try!

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One of the best dishes of the night! The tofu was crisp on the outside but soft and silky on the inside. The preserves turnip added a nice crunch and savouriness and was not excessively salty. Super addictive and definitely a must order!

The moonlight horfun from KEK Seafood really lives up to its name! Usually not a fan of moonlight horfun cause the thought of eating raw egg is quite a turn off, and sometimes it can be quite dry; but this was pretty excellent. The egg after mixed it made the noodles have the perfect consistency and texture. Super flavourful, with a good wok hei, and generous amounts of lard for added crunch and indulgence. They were also quite generous with their other ingredients like squid, lup cheong and prawns, making each bite very satisfying.

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The salted egg sotong from KEK Seafood at Alexandra is definitely one of the best! It is a little pricey, but the portions are substantial - the small portion would be enough for 4 or even 5 people. Batter was crispy while the salted egg was not too overwhelming. It also was not overly salty, and had the right balance of flavours. One of the must orders here!


Zi char from Old Place Seafood Taiwan Porridge (now located at 59 Joo Chiat Place) - dishes are super affordable, and each plate is served at lightning speed directly from the kitchen to your table. Pictured is the fried pork, which is definitely one of the must-haves at this place! Super tender, with a good amount of fat that makes each bite super addictive. Other highlights include their chai poh omelette and har cheong gai!

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Chicken was well-marinated and not overly salty, while the batter was light, crispy, and not too oily. Super addictive and a must-have at every zi char meal!


It’s not often that you get to order angus beef when eating tze char. New Ubin offers it served alongside wedges and caramelised onions which is definitely something interesting to have when eating tze char. The beef has conveniently been cut into cubes for you - each piece is tender and juicy and pretty tasty. However, the price may get pretty steep especially if you’re ordering a large portion for a big group. This was good, but I would say they have nicer dishes on their menu!


I really liked how the chye poh pieces gave the chewy kway teow a crunchier texture with each bite. Also a bonus (for those who like it) were the huge chunks of crispy fried lard that dotted the whole dish. While delicious, this place is quite far out and the other dishes can be a bit pricey.


Perfectly-roasted chicken from Moi Lum! The skin was crispy, while the meat was juicy, tender and perfectly cooked all the way through. The accompanying garlicky chilli sauce had a nice kick while the garlicky flavour complimented the chicken nicely. One of the best roast chicken around imo. Be sure to order this when you're here!


Huge portion that can easily feed 3-4 pax. This is a more soupy version than the famous Sembawang one which has a thicker and more viscous gravy. I love that they gave a lot of lard and shallots which really helps to add flavour to what would otherwise have been a rather bland dish. They were quite generous with their ingredients, giving quite a number of large pieces of fresh fish. I still prefer the Sembawang version which has more wok hei and tastier - although you may prefer his if you want something lighter.


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