531A Upper Cross Street
#01-70 Hong Lim Market & Food Centre
Singapore 051531

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Thursday:
11:00am - 10:30pm

Friday:
11:00am - 10:30pm

Saturday:
04:00pm - 10:30pm

Sunday:
04:00pm - 10:30pm

Monday:
11:00am - 02:00pm

Tuesday:
11:00am - 10:30pm

Wednesday:
11:00am - 10:30pm

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Reviews

From the Burpple community

Ordered their mixed hor fun $5.50 for lunch. The wok heat from the hor fun was unbelievably strong. Actually got to see how a wok of hor fun was stir fried with oil and soya sauce, then poured into a large metal bowl, still smoking from the searing wok heat.

Before you start, break up and stir the onsen egg into the hor fun. You get an extra silkiness in the gravy and the Hor fun. The deep fried enoki mushrooms provided an extra dimension of flavour and bite but then blanched slice fish was the star of the dish. Coupled with sharp tangy preserves green chilli, this is one of the better hor fun in Singapore, albeit fusion style.

This stall is helmed by a young hawker. What’s remarkable is at this age, she is able to master this level of wok cooking. So please come and support this next gen hawker who has managed to innovate an old all time favourite into a new hit.

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The chicken was flavourful, crispy and juicy with a pungent smell coming from the prawn paste. This was served with a traditional fermented smell/taste that we don't get from most places and it has got to be one of the better har cheong gai I have eaten to date. It was fried till crispy on the outside yet extremely soft and juicy on the inside even after it was being left to cool for a while 》$12/Small

1 Like

This stall serves tze char bowls inspired by poke bowls in the afternoon and family-style tze char at night. I wanted to get the mixed hor fun for dinner but it was sold out hence I settled with mixed yee mee. The mixed version comes with tender pork slices, fish slices, prawns, liver, vegetables and finished off with a nice wok-hei. I'm looking forward to paying them a visit during lunch to have a bowl of mixed hor fun with the addition of sous vide egg and a side of crispy battered enoki mushroom 》$10

1 Like

This is done traditional style, which in this case, includes the use of pig's liver (which I didn't realise).
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The crispy noodles with starchy salty savoury flavour are coated in a thick gravy.
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Garnished with crunchy chye sim / choy sum / Chinese flowering cabbage with vegetal sweet flavour, tender pork with meaty sweet savoury flavour, bouncy succulent deshelled prawns with sweet savoury flavour, and wispy egg with eggy sweet notes.
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Delicious with distinct wok hei / breath of the wok, this gives me the hope that their other noodles are equally delicious.
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Tang Kay Kee Fish Head Bee Hoon
More details:
https://ivanteh-runningman.blogspot.com/2022/05/zi-char-tang-kay-kee-fish-head-bee-hoon.html

1 Like

This had a generous portion of fluffy moist scrambled eggs and large juicy chunks of fresh tomato.
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With bright vegetal eggy sweet savoury flavour, this practically begs to pair with some white rice.
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Tang Kay Kee Fish Head Bee Hoon
More details:
https://ivanteh-runningman.blogspot.com/2022/05/zi-char-tang-kay-kee-fish-head-bee-hoon.html

1 Like

This features crunchy succulent chunks of pork belly, glazed in a thick sticky sweet and sour sauce.
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Tossed with crisp red onions and crunchy bell peppers / capsicum, with vegetal earthy sweet notes, the vegetables lending a nice texture contrast.
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Nicely addictive with bright sweet sour savoury flavour, we kept reaching for more and more.
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Tang Kay Kee Fish Head Bee Hoon
More details:
https://ivanteh-runningman.blogspot.com/2022/05/zi-char-tang-kay-kee-fish-head-bee-hoon.html

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