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SHAO

55 Wishlisted
~$30/pax
Opened in 2018, SHAO is a causal diner along Frankel Avenue which specializes in BBQ Crabs, and roast meats. The Signature BBQ Crab is a must try, and the roast pork has many fans. Pairing it with wine from Israel, or Japanese Sake or an ice-cold Orion draft beer, SHAO is the perfect restaurant to chill out with friends and family.

117 Frankel Avenue
Singapore 458232

(open in Google Maps)

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

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

Tuesday:
Closed

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

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Top Dishes

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Reviews

From the Burpple community

These 6 little crispy deep-fried baby pomfrets were absolutely the stars of our meal at @shaobbq last night.
They were so crispy every part, including bones and fins, could be easily eaten; and fried so fragrant nothing was spared from each fish.
There were other tasty Teochew dishes from their menu but this gotta be the most outstanding and memorable one for us

1 Like

I was so blown away by the food at @shaobbq previously, I couldn’t wait to return.
On my second visit, I ordered the Sliced Fish Claypot “Pao Fan” Porridge for T.H. and I to share but with grouper ($36++) instead of pomfret which was what I had the last time. It turned out to be marvelous as well but if I had to choose, the pomfret would be the winner by the narrowest of margins. I guess I just prefer its smoother flesh.

1 Like

H O S T E D
Comfort food done so immaculately it had us sighing in happiness.
Portion size for the #泡饭 ranges between 2 and 6 pax, and besides the standard dory fish ($28/48++), you can also opt for either grouper ($36/56++) or pomfret, like we did ($38/58++).

2 Likes

H O S T E D
We noticed the quality of ingredients here are above average. The stirfried Qing Long Cai for example, was so much more robust and succulent than the wilted, fibrous specimens we’ve had at certain places.
When we returned for a second time on our own as paying guests, it was apparent this is a popular dish because every table had ordered a plate.

1 Like

H O S T E D
My parents and I were awestruck by this. The crab may not have been huge but it was incredibly fresh and had the loveliest firm flesh. Blanketing everything was a truckload of garlic that’d been fried with a bit of dried scallops and chilli padi for depth and zing. Underneath was a heap of glass vermicelli saturated in the delectable duo of crab juices and garlic oil-rich sauce.

2 Likes

H O S T E D
It arrived bubbling in a claypot. The thick broth was extraordinarily sweet from the inordinate amount of dried scallops and shrimps used. While the large cubes of roasted pork belly made every bite so satisfying, the juicy mustard greens with its distinct bitter-ish edge, added complexity to the flavour profile. I loved it with the superb housemade sambal belachan.

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