Tong Xin Ju Special Shanghai Tim Sum (Maxwell Food Centre)

41 Wishlisted
~$5/pax
Tong Xin Ju Special Shanghai Tim Sum was established in Commonwealth Avenue Cooked Food Centre (a.k.a. Margaret Drive Hawker Centre) since 1972. We are well known for our delicious steamed and fried dumplings, Beijing noodles, Shanghai rice cakes and Sour and Spicy soup.

1 Kadayanallur Street
#01-92 Maxwell Food Centre
Singapore 069184

(open in Google Maps)

Wednesday:
11:00am - 08:00pm

Thursday:
11:00am - 08:00pm

Friday:
11:00am - 08:00pm

Saturday:
11:00am - 08:00pm

Sunday:
11:00am - 08:00pm

Monday:
Closed

Tuesday:
11:00am - 08:00pm

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Reviews

From the Burpple community

Remember the Shanghainese dumplings stall from the now demolished Margaret Drive Food Centre? 🥟It’s not lost and forgotten. Tong Xin Ju Special Shanghai Tim Sum has been at Maxwell Food Centre (01-92) for several years now. I’ll usually go for their fried (锅贴) and boiled dumplings (饺子).

The stall is operated by a long-time hawker and they make their dumplings by hand in the stall every day. Everything is cooked to order so your dumplings are fresh from the stove.

The skin is pretty thin relative to the generous amount of pork and chive filling, and that’s a good thing. And the dumplings are bursting with flavour when you bite into it. Delicious.

Enjoy your dumplings with some vinegar and shredded ginger. What surprises me is that the homemade chilli sauce is also served as a condiment for your dumplings.

I find these dumplings have been localised but they are still pretty comforting. They have other items on offer such as the hot and sour soup and fried Shanghai rice cake which I’ve never tried.

Remember the Shanghainese dumplings stall from the now demolished Margaret Drive Food Centre? 🥟It’s not lost and forgotten. Tong Xin Ju Special Shanghai Tim Sum has been at Maxwell Food Centre (01-92) for several years now. I’ll usually go for their fried (锅贴) and boiled dumplings (饺子).

The stall is operated by a long-time hawker and they make their dumplings by hand in the stall every day. Everything is cooked to order so your dumplings are fresh from the stove.

One would notice that the dumplings are fried till golden brown, giving it a crispy exterior throughout the dumpling. What I enjoy the most is the meaty and juicy pork and chive filling.

Enjoy your dumplings with some vinegar and shredded ginger. What surprises me is that the homemade chilli sauce is also served as a condiment for your dumplings.

I find these dumplings have been localised but they are still pretty comforting. They have other items on offer such as the hot and sour soup and fried Shanghai rice cake which I’ve never tried.

2 Likes

Very lightweight for some reason. It wasn't impressive this time but still one of the better pot stickers on the scene.

There’s a special place that tong Xin Ju has in my heart. It’s been around from the ancient of times . I don’t visit Maxwell market often but when I do , I’d always be drawn to this stall .

Perhaps it’s the home cooked food and the friendly service - just a group of friendly aunties and uncle serving you food from the heart.

A simple plate of horfun - but done so well with a little gooey and silky egg sauce and perfectly springy and silky horfun texture with a nice wok hei .

I typically dislike gooey sauce but this gooey eggy sauce was just so compatible with the Hor Fun - it was almost like eating 卤面.

I like the generous use of cabbage that added a crunch and natural sweetness to the dish.

For 3 dollars , this is horfun heaven .

Don’t forget to try their 🥇状元dumplings too - both steamed and fried are popular .

I hope they will be around for many many generations.

1 Like

Not sure what it is about the way it is cooked but the combination of silky hor fun noodles and even more silky gravy that is full of umami plus the juicy prawns never fails to hit the spot. Guotie and suan la tang optional

The handmade dumplings (steamed/fried) cost $4/8 pieces stuffed with minced pork and chives. Though delightfully crispy, I wasn't the biggest fan only because the meat smell/taste was too strong for my non-redmeat taste buds. Oooh got to say that the soy-vinegar dipping sauce made me like it better. The Shanghai Hor Fun ($3/4/5 for S/M/L) was a starchy, gooey mess that is sure to fill you up. It was a bit bland for me and tried adding the chilli to amp up the flavour, however the chilli was more on the sweet side than spicy. Still a decent dish nonetheless. Hot and Sour Soup was more sour than spicy but just a warning, it is super duper starchy.

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