Chinese Seafood / Tze Char 煮炒

Chinese Seafood / Tze Char 煮炒

Featuring Kok Sen Restaurant, JB Ah Meng, New Station Snack Bar (Far East Plaza), Xin Yuan Ji Fish Soup 新源记 (Bugis), Ban Leong Wah Hoe Seafood, 136 Hong Kong Street Fish Head Steamboat (Clementi), Tian Wai Tian Fishhead Steamboat (Serangoon), The Food Place by Food Junction (Raffles City), JUMBO Seafood 珍宝海鲜 (Riverside Point), Geylang East Centre Market & Food Corner
Triffany Lim
Triffany Lim

Wrapped in crispy beancurd skin with generous fillings of prawns, pork and together with a crunch of chestnuts 》$10 (Small)

A Taiwanese classic that brings bold flavours and irresistible aroma to the table. The chicken is simmered and braised in a fragrant trio of soy sauce, rice wine, and sesame oil, then served bubbling hot in a claypot.

Every element of this dish captivates, from its deep, glossy sheen to its tender bite and rich, savoury depth. The slightly salty, umami-packed gravy makes it a perfect companion for a bowl of rice, soaking into every grain for an indulgent, well-rounded pairing 》$15 / Small

Known for its comforting fish head steamboat, this spot is often bustling during peak meal hours. Rather than braving the long wait with a rumbling stomach, I opted for their claypot noodles.

Served piping hot, the claypot noodles arrived bathed in a rich, velvety gravy, generously packed with pork, prawns, a medley of vegetables and egg. I requested a swap to mee tai bak, giving each bite a smooth, delightfully chewy texture. The hearty warmth of the dish was perfect for the chilly weather, offering a soothing, homely feel. Its lighter, more delicate flavours make it a comforting option that older folks would especially appreciate 》$11 / Medium + $1 Mee Tai Bak

A signature Malaysian stir-fry style that has a distinctive smell of curry leaves and dried shrimp. The clams were fresh and meaty and not sandy. It held on to the kam heong sauce and goes well with plain rice 》$15

1 Like

KL-style Hokkien mee with cabbage, pork slices and shrimp generously coated in dark soya sauce then topped with crispy pork lard. I like the wok-hei and savoury flavours in there. The thicker noodles are well coated in sauce with a bouncy chewy texture that’s quite similar to udon 》$7 / small

1 Like

The signature triggerfish was recommended by the staff that comes in cubes of fried fish coated with sweet and sticky sauce, fried garlic, chilli padi and curry leaves. The fish was crispy and tender with lots of garlic fragrance. The portion is sufficient to feed 2 pax and we ordered sambal kang kong to go along with a plate of rice. Overall taste was good but may not be suitable for those who can’t handle fish with bones.

Signature Trigger Fish 》$24
Sambal Kang Kong 》$8 / small

1 Like

Simple and flavourful flat rice noodles stir-fried with garlic, kailan and preserved radish (chai poh 菜脯). This is a Teochew classic and a must-order over at Chin Lee. It comes full of wok-hei, flatten and charred on the outside, filled with sweet-salty chai poh and kailan which adds a nice crunch 》$12 / Small

1 Like

Kailan stir-fried with pieces of dried sole fish which adds an umami flavour and bite to this simple dish 》$15 / Small

The conpoy & fish maw soup is thick yet not too starchy. It also comes with a good mix of fish maw and crab meat. Definitely a perfect heart-warming and slurp-worthy dish to share 》$30 / Small

Another chef-recommended item on the menu is these deep-fried prawn balls filled with minced meat and prawn paste then wrapped in beancurd skin. These are fried till golden brown with a nice crisp on the outside and juicy on the inside. It goes well on its own or pairs it with the sweet dipping sauce for more flavours 》$10 / Small

Crispy pig trotter was first braised and then deep-fried to a crackling crisp on the outside while retaining the moisture of meat underneath it. This was surprisingly so good. Crispy, chewy and juicy all in one dish. The skin was crackling crispy and I love the fragrant and tasty gelatinous layer between the meat and skin. The meat was juicy and not too salty 》$15 / Small

Beautifully charred hor fun with prawns, slices of fish, meat and vegetables in silky eggy gravy. The slightly charred hor fun with a chewy texture comes filled with wok-hei aroma and the gravy is made just right, not too starchy or watery. No doubt they are popular for their hor fun dishes 》$4.50

2 Likes

I'm in a relationship with food. Why can't we just declare our never ending love and vows towards some food item? I'm sure that would not result in divorces.

What To Read Next

Deals This Labour Day and Polling Day
Deals This Labour Day and Polling Day Redemption of most Burpple Beyond deals will be locked from 5pm on the 30th April until 1st May 2025 and 5pm on 2nd May until 3rd May 2025 , but over 30 of our merchants are still offering great deals you can enjoy to celebrate!
Burpple
Deals This Good Friday
Deals This Good Friday Redemption of most Burpple Beyond deals will be locked from 5pm on the 17th April until 18th April 2025, but over 30 of our merchants are still offering great deals you can enjoy to celebrate!
Burpple
Deals This Chinese New Year
Deals This Chinese New Year Redemption of most Burpple Beyond deals will be locked from 5pm on the 28th January until 30th January 2025, but over 30 of our merchants are still offering great deals you can enjoy to celebrate!
Burpple
Deals This Christmas
Deals This Christmas Redemption of most Burpple Beyond deals will be locked from 5pm on the 24th December until 25th December 2024, but over 20 of our merchants are still offering great deals you can enjoy to celebrate!
Burpple
ADVERTISE WITH US
ADVERTISE WITH US