SHAO

107 Wishlisted
~$30/pax
What We Love
  • Chill spot for groups
  • Comforting Teochew fare with a seafood focus
  • Sliced Fish Pao Fan, Steamed Crab with Beehoon, Crispy Baby Pomfret, Qing Long Cai

117 Frankel Avenue
Singapore 458232

(open in Google Maps)

Monday:
11:00am - 03:00pm
05:00pm - 11:00pm

Tuesday:
Closed

Wednesday:
11:00am - 03:00pm
05:00pm - 11:00pm

Thursday:
11:00am - 03:00pm
05:00pm - 11:00pm

Friday:
10:00am - 03:00pm
05:00pm - 12:00am

Saturday:
10:00am - 03:00pm
05:00pm - 12:00am

Sunday:
10:00am - 11:00pm

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Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

My first ever Pao Fan experience, I gave to @shaobbq, and boy was I in for a treat!
We had the large sized Mixed Seafood Pao Fan which they’ve considerately packed in two separate containers: one, a milky seafood broth which I couldn’t get enough of, and two: crispy fried rice, fluffy white rice with an array of seafood (lala, prawns, squid and plump oysters).
This meal ticked all the right boxes for me: texturally crunchy, full of flavour, temperature; still piping hot when we ate and just wholesomely full on comfort.

$58 for Large Mixed Seafood Pao Fan
$15 off Self Collection with code: PICKUP15
$10 off Islandwide delivery with code: SHAO10

#FTrecommends

Velvety texture, generous with their ginkgo nuts, enjoyed the extra touch of fragrance from their addition of osmanthus flowers.
My love for Yam Paste is abundant. This one from SHAO was just a tad too sweet for me, but I would order it again as a sweet end to my SHAO teochew meal.
$15 off Self Collection with code: PICKUP15
$10 off Islandwide delivery with code: SHAO10

We attacked the BBQ with gusto. Who can resist such a fragrant and roe-rich crustacean? Not least when it’s been appetisingly seasoned in salt and Unagi sauce. That sweet-savouriness your lips first makes contact with, really alleviates the enjoyment of the BBQ Crab. I’d advise pre-ordering to avoid disappointment.

Besides the vegetarian Fried Hor Fun with its insane “wok hei” and the roe-rich BBQ Crab, my other favourite dish from last night’s dinner at @shaobbq was the “Dweh Her” - please pardon the spelling but I can’t include the nasal sound required in the Teochew word to mean “hard-fleshed fish”. Completely ironic though as the fish has the most cottony-soft flesh. Which is why Chef-owner Jack Ding offers two ways of preparation - cooked in a broth with noodles, or battered and deepfried. We opted for the latter and loved it so much, a second round was necessary. I was smittened by the contrast between the silky, soft fish meat and the extreme crunch of the coating. Furthermore, it was enhanced by some very fragrant garlic bits stir-fried with chilli, spring onion, salt and pepper. This was what made the dish incredibly tasty.

2 Likes

Need to share this other dish that we enjoyed here - the “Chye Por Neng” or Omelette with Salted and Dried Radish. It‘s huge, thick-ish and fluffy and fragrant. The preserved radish mixed in there had a good crunch and wasn’t too salty. Ratio of it to egg was also spot-on.

2 Likes

Although we had already paired the other dishes with a bowl of steamed rice each, I wasn’t going to let us leave without trying Shao’s “Vegetable Hor Fun”.
It turned out to be better than any of us expected. The moment it landed on the table, salivary glands were triggered. My first chopstick-full confirmed the noodles’ tastiness. Masterfully fried with just soya sauce and bits of chopped up “kai lan”, it dazzled with an intense “wok hei”. In short, a seemingly simple but very, very tasty dish that’s worth a try.

2 Likes
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