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Tze Char Heaven

Tze Char Heaven

Featuring Tong Ah Eating House, Le Chasseur, Yong Kee Seafood
Cheryl Chia
Cheryl Chia

Wet or dry, the absolute basis of a good hor fun lies in its wok hei. That necessary smoky lick from a well-seasoned Chinese cast iron wok is irreplaceable and hard to obtain. But good cze char places pay attention to these minute details. Had this plate of satisfying noodles when I was sick last week. San lor hor fun when done right can be super delicious. Most important thing is not let it get bland. The fish slices here were generous and meaty and fresh - another important must-have. I was impressed I came back to buy some home for dinner for my boyfriend. He loved it too!

Thai-style pork knuckle to-die-for. It sure is heart clogging but boy oh boy is it worth every drop of fat.

First tried this when they were still at Clarke Quay. Fell in love with it and so happy it is so much easier to go to (eunos!). Who the hell uses basmati rice in Chinese claypot? A genius that's who. The smokiness and the salty nuggets (salted fish, duck sausage, lap cheong) makes this an irresistible treat.

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French gastronome Jean Anthelme Brillat-Savarin wrote that “the discovery of a new dish does more for human happiness than the discovery of a new star.” I concur. I hunger, therefore I am.

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