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Hua Yu Wee is an old school establishment located along Upper East coast road, and has been around since the 1950s.
The restaurant itself is located inside a huge bungalow with indoors and outdoor seating. The interior had a very retro vibe.
The must have dish here at Hua Yu Wee is their chilli crab. The chilli gravy was thick and eggy, much spicer than most Chilli Crabs at other Restaurants, but damn flavourful.
Goes without saying, their chilli crab is fresh and meat just goes so well with their chilli sauce. Total Yums
Hua Yu Wee is an old school establishment located along Upper East coast road, and has been around since the 1950s.
The restaurant itself is located inside a huge bungalow with indoors and outdoor seating. The interior had a very retro vibe.
One of Hua Yu Wee signature dish, is their Feng Sha Chicken, which has been De-Boned, flatten and fried into crispy strips. Delicious.
Comes with a green chilli dip for some added spiciness.
The Lala Hor Fun ($22 for medium) comes with deep fried hor fun (on top of normal hor fun) which gives it an interesting texture. Taste wise, it is not bad but can be a little more flavourful.
We ordered a number of other dishes, but surprisingly the other dish that stood out is the Sambal Kang Kong ($15 for medium). The wok hei is strong and the fragrance of the lard, sambal and dried shrimp really comes through.
Literally the best roast chicken I had in a Chinese restaurant! The 风沙鸡 Feng Sha Chicken ($37) is delicious - the flattened roast chicken is tender, juicy and tasty, and it goes well with the spring onion sauce.
The Fragrant garlic pork ribs are super tender and good. The tofu in their claypot tofu was flavourful & soft.
Heritage Chinese restaurant Hua Yu Wee has been in operation for decades in a 1920's-style bungalow that used to be by the sea before land reclamation, and is the last of its kind along Upper East Coast Road. Serving familiar comfort food, they are known for their tze char and seafood dishes such as chilli crab and coffee pork ribs. The latter is winningly fragrant, with a sweet tanginess and a hint of bitterness from the coffee. Each piece of tender pork is well-coated in the sticky sauce that makes it so addictive and a perfect companion with rice.
Taste: 3.5/5
While I'm not into this traditional Teochew dessert because of how heavy it sits in the stomach, I can still respect how well-made it is. the comforting richness of the sweet and silky yam paste enriched with lard and the aroma of pandan will surely please its fans.
Taste: 3.5/5
Nothing like wobbly glaciers of chilled jelly snowed over in shaved ice to finish off a tze char meal and cleanse the palate. I appreciate that they go light on the sugar here as well.
Taste: 3/5
Smoky and umami, the crunchy sambal kang kong was coated in a dry-style sambal specked with dried shrimp. The basics here are done well.
Taste: 3.5/5
An off-menu item, the fatty hunks of meat were easy eating, although I prefer mine to be more charred and less sweet. Pleasant enough, but there are more notable items on the menu.
Taste: 3/5
A perennial presence at Chinese wedding banquets and a favourite of mine, the version here is slippery smooth and saucy, with generously large slices of mushroom for added texture. It may be a simple dish, but one I enjoyed a lot.
Taste: 3.5/5
