Chinese🍲🥟

Chinese🍲🥟

Includes a diverse range of Chinese food - 饭,面,饺子 & many more!🍚🍜🥟 Ratings take into consideration price of the dish, quality of the dish, and overall service and ambience of the location if applicable!🌟
Jaslyn Tan
Jaslyn Tan

For some reason, it seems like I’ve only seen this dish at the Jewel branch, so I’ve decided to give it a try. It was delicious! Tangy noodles in chilli oil with wantons. It’s like their spicy wantons in vinegar oil but slightly different. If you desire more spiciness or vinegar flavour you can just add more flavour to it with the sauces! Hope this is available at more branches.
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I like this fried rice, it isn’t too oily unlike the fried rice in Din Tai Fung, but for $14.90, there were only a few tiny frozen shrimps which makes it less worth it. Nonetheless, both flavour and texture is good, and I would definitely buy this again. Served in a claypot, it keeps the rice nice and piping hot as you eat them with your other ingredients.
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Delicious beancurd with amazing texture, crispy on the outside and soft on the inside. Love the crispy chai po that adds not just additional texture to it but more flavour to it as well. Together with the light sauce and chilli padi, the flavours blend it very well together with the beancurd.
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A generous amount of creamy salted egg yolk sauce drenched on the deep fried prawns. The deep fried prawns had a good texture, crispy and juicy. The sauce was delicious, good creamy salted egg flavour with slight spiciness from the chilli padi.
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Completely different from what was shown in the menu. Instead of lean meat it is diced meat, doesn’t taste like marmite chicken at all, but an odd flavour I couldn’t really make out either. Had way better ones elsewhere! At this price, totally not worth it.
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All time favorite here. Love the flavour of the chilli oil and the texture of the handmade noodles. Dumplings itself may feel a bit tasteless but when mixed well with the chilli oil it’s perfect!! I could eat this everyday for the whole week haha.
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Have been dying to try this place because I’ve always seen long queues. I waited for about 35 minutes after reaching at around 10.40am on a Saturday. So I’d suggest either coming before it opens or really be ready to wait. Got a few things that had the mark of chef’s signature - egg tarts, chilli dumplings, custard bao, har gow and siew mai. These Chef specials were really really good! The egg tarts were served fresh and piping hot. The custard melts in your mouth. The siew mai and har gow was very generous with its filling - likewise the custard bao. If you see the first picture, you can see remnants of the egg yolk within the bao, at least you know that they really make this using pure egg yolk! The flavour of the chilli oil dumplings were great too, I dipped the other dim sum in its sauce as well😂 I probably wouldn’t come back for the char siew chee Cheong fan again though.
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We came here intending to try the fish head steamboat but it was way too pricey for us! It was $48-$58, and the company I had weren’t big eaters Nor prepared to spend that amount of money. So we decided to go with the Curry Fish Head. For $24, I think the portion was reasonably good. The fish was meaty, there were a fair amount of vegetables and taupok in it. The gravy was light, slightly spicy, with a tinge of coconut taste. However, I do think think that there is much more space for the flavour of the gravy to be elevated, especially because the fish meat was really plain and tasteless for some reason. I understand that the fish may be steamed, and then added with the gravy, but the meat really didn’t have any taste at all, which kind of undermined the whole experience. Even when eaten with the curry, the blandness of the fish was still quite apparent. Nonetheless, I thought it was decent, but the whole menu was genuinely on the pricier side considering service and ambience.
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There wasn’t an option for size for this Hotplate tofu, and I felt that it was a bit too pricey for a Coffeeshop setting. It was decent, with an appropriate amount of tofu, together with a bit of egg, minced meat, and prawns. Experience was pretty ordinary, and like I’ve mentioned, on the pricier side.
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I would think that this dish would be on the pricier side, but generally the prices of the dishes here are on the pricier side if we compare it to our neighbour tze char prices. But there is something gimmicky about a piping hot claypot served right in front of you, and kept hot and fresh with a fire. And I have to admit, the amount of chicken was pretty generous, although as a lazy eater I would have appreciated it without skin and bones😂 it was savoury, spicy and really flavourful, goes well with rice if you have a super Asian palate like me! It might get too salty after a while, so ask them to refill the base to keep the flavours balanced!
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This promotion set was so worth it! It came with a hotpot soup base (choice of mala, radish, or tomato soup), a plate of meat (pork or chicken), a bowl of rice, and a bowl of other sides containing vegetables, mushrooms, taupok, and vermicelli. We chose the tomato base, which was a mistake because mala and radish soup bases are more popular. And indeed, it was just pretty ordinary. The whole experience was actually ordinary, but what really made it not bad was the price, on a weekend night! You do have the option of adding on your own other side dishes to cook with the hotpot as well. With such a promotion, would definitely come here to satisfy hotpot cravings!😊
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The flavour of the soup in both sour and spicy options are indeed quite the same. However, I would pick the sea bass over the sliced marbled beef. The beef slices were a bit too fatty to my liking, making the actual portion of beef not too substantial, ostensibly generous. Plus points for the flavoured egg, even though it may have been too well done for a ramen egg. But if you see yourself more as a carnivore than a pescatarian, and all you’re looking for is soup flavour, this bowl of noodles is still decent.
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Food makes the world go round, and me grow round🍩

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