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Zi Char

Zi Char

Featuring Kok Sen Restaurant, KEK Keng Eng Kee Seafood (Alexandra), Hong Sheng Restaurant, Hong Kiat Seafood Restaurant
Dave Tan
Dave Tan

Surrounded by trendy cafes and bars is a Zi Char place that serves solid Cantonese fare at Keong Saik Road.

Their signature Big Prawn Hor Fun’s thick, eggy and mildly spicy gravy resembles the familiar chili crab sauce. Packed with umami, this hor fun is #messydelicious and the prawns are big and de-shelled for you.

Be sure to come early to get a table and avoid disappointment.

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Another crowd favourite is the Claypot Yong Tau Foo. The fish meat sandwiched between the brinjal and slathered with the savoury gravy is very flavourful.

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Trio Egg Spinach is my go-to vegetable dish and this one does not disappoint. It is light and the stock has a subtle sweetness to it.

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Kailan might sound boring but kailan with Roast Meat? Not boring at all. Both compliments each other well which makes it a great vegetable dish to pair with rice.

The Pork Rib King here is also worth a try. It is tender but it tends to lean towards the salty side.

The Crispy Skin Chicken is only served on the weekends. It has a nice texture that reminds me of DTF’s crispy prawn pancake and it pairs well with the sweet sauce provided.

Another dish worth a mention is the Mixed Platter. It features their unique Mingzhu Roll, homemade prawn rolls and you tiao. Sinful deep-fried goodness in a plate.

I recommend coming in the afternoon for lunch as it gets quite crowded at night. Very crowded. But very satisfying.

124 Bukit Merah Lane 1,
#01-136,
Singapore 150124

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I had been to this Zi Char place a couple of times and felt that this place is really worth a mention.

One of the signature dishes is the moonlight Hor Fun. Stir in the egg yolk to have a silky smooth hor fun filled with Wok Hei. Arguably one of the best hor fun in Singapore. I will always order this dish when I am here.

124 Bukit Merah Lane 1,
#01-136,
Singapore 150124

2 Likes

Tze Char for routine family dinner. This is one of my favourite Tze Char places. The medley of dishes deserves your attention.

You can tell from the photo that I absolutely LOVE Yam Rings and this one does not disappoint . ($18)

The Curry Fish Head is rich in flavour and the gravy is the perfect accompaniment for the rice. ($25)

Strong in flavour, the Cuttlefish Kang Kong makes me want to eat my greens. ($18)

The highlight of my meal was definitely the Har Cheong Gai. It was crispy and well marinated yet not too salty. Yummy! ($15)

The Prawn Paste Chicken aka Har Cheong Gai is the dish that gave me a sense of hope for this overrated place. Light and crispy, it is not salty but still has the flavour of the prawn paste intact.

The affordable price makes up for the taste so don’t set high expectations. This Zi Char place seems to be popular in Toa Payoh but it didn’t strike a chord in me.

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Situated in a coffee shop just opposite Singapore Press Holdings (SPH) headquarters, Hong Sheng Restaurant is a Zi Char place that serves Cantonese Style comfort food since the early 70s.

The dishes come in adequate portions for sharing among groups and operates from 5 pm to 10.30pm daily. Do not expect much ambience and expect to wait for a table. They serve their food quick but unfortunately with a poor attitude which makes the dining experience less enjoyable. Alright, let’s talk about the food.

One of their signature dishes is their Claypot Grouper Fish Head. It comes piping hot in a large clay pot. It consists of vegetables, yam, tofu, and pork belly. Flavour wise it doesn’t taste as promising as it looks as the gravy was too salty for my liking and a little fishy.

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Food Enthusiast. Always thinking of my next meal 🤔

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