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55 Tiong Bahru Road
#01-59
Singapore 160055

(open in Google Maps)

Friday:
05:00pm - 05:00am

Saturday:
05:00pm - 05:00am

Sunday:
05:00pm - 05:00am

Monday:
05:00pm - 05:00am

Tuesday:
05:00pm - 05:00am

Wednesday:
05:00pm - 05:00am

Thursday:
05:00pm - 05:00am

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Reviews

From the Burpple community

Perhaps this item had slipped my sight a few times already, but I thought of giving it a try since I had already ordered other sorts of appetisers before this.

Rojak was probably perceived as a well-known hawker food in Singapore. Over here, sliced cucumbers and pineapples were covered in Rojak sauce (read: sweet) before the chef dropped fried calamari sticks (wait, it’s actually not cuttlefish?) on the Rojak like playing pick-up sticks. Surprisingly, the taste of the fusion was quite interesting, as I noticed myself dipping the calamari into the sauce and eating them together with the Rojak. Quite a nice appetiser actually, for a whole table of us for S$15.00.

I must also remind everyone that Rojak sauce is largely in the sweet side, so try not to swallow down too much of it at one go.

1 Like

No doubt that the seafood here is pretty good, but I will say, go for the Pork Ribs with Pepper and Salt (S$15.00).

If you want something different from the popular salted egg yolk gravy, the pork ribs is first deep fried, then wok fried with salt and pepper. Unlike the Prawn Paste Chicken which boasts a more fragrant and savoury flavour, this way of cooking actually brings out the authentic and unpretentious taste of pork. And while it's good on its own without additional chilli or soy sauce, I would say that it complements the vegetable dishes with your bowl of plain rice.

Sin Hoi San at Tiong Bahru.

Brought my team for a dinner with 2 tables, ordered 7-8 course dinner for 16pax and the portion seems like a normal dinner which may seems a little for 8pax per table. Half of the Lala served was not fresh, 70% not opened. Also, the steam fish we ordered was NOT EVEN fresh, we're UTTERLY disappointed. It smells so bad that we could smell it the moment it was served! The meat was so rough instead of soft and tender. Another table of our colleagues didn't even wanted to touch the fish and request to remove it from the table (means it's really THAT BAD). With that being said, the manager in charge even knew that we were from the F&B industry and she even argue with my guest who Is a Master Chef that the fish is freshly ordered and freshly steamed, my chef can even explained to her about the fish and all she can said is "the fish is fresh, if you don't believe there's nothing I can do" It was so embarrass as a host. We weren't even asking for a refund or a discount, but just a replacement of a new fish. And she just walked away. If this is the way they run business. I am speechless about it. I'm definitely not going to return again. LOUSY!

Come to think of it, during our first visit when we decide on the menu, the staff actually suggested to deep fried the fish, with Thai sauce somemore! Now I though of it, If deep fried you actually can't taste of the fish is fresh or not, esp with Thai sauce it would actually cover the taste of the fish. Very smart tactic. And this is the first time we ever seen Hongkong style so dark! SERIOUSLY zzzz.

The sauce is really a winner which falls more on a sweet side, yet with strong BBQ flavour. Not surprised when this was conquered within 10-15 minutes upon serving 🍽

1 Like

Still can't get used to calling this morning glory (would make me feel like I am a grazing cow!). But Sin Hoi San has nailed it for this classic vegetable cze char, unique to Southeast Asia and almost a Singaporean cze char favourite. The key to it is really fresh and young vegetable and a quick stir-fry so as not to over-cook. Kang Kong as it is known in Malay or water spinach or river spinach. It has hollow stem which gives it that extra crunchiness.

5 Likes

The beauty of this cze char classic is that you need to let the crispy fried egg noodles sit in the gravy and let it soak it in. I like it moist and full of the eggy goodness in the sauce. Was disappointed that they no longer add sliced pig's stomach in this and the gravy is not as nice as before.

10 Likes
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