150 Bishan Street 11
#01-149
Singapore 570150

(open in Google Maps)

Thursday:
11:00am - 02:00pm
05:00pm - 11:00pm

Friday:
11:00am - 02:00pm
05:00pm - 11:00pm

Saturday:
11:00am - 02:00pm
05:00pm - 11:00pm

Sunday:
11:00am - 02:00pm
05:00pm - 11:00pm

Monday:
11:00am - 02:00pm
05:00pm - 11:00pm

Tuesday:
11:00am - 02:00pm
05:00pm - 11:00pm

Wednesday:
11:00am - 02:00pm
05:00pm - 11:00pm

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Reviews

From the Burpple community

Idk what's Indonesian about this, this is just 干香 style but made into a gravy. I really sumptuous gravy I might add. There's msg but it's pretty damn good. Kinda creamy, goes very well w rice and is barely drinkable. Prawns were big but texture was abit over from frying

5 big prawns

Will cost about 70-80, to be shared between 4-5pax

Loved this!!
Insta: cafehoppingkids

Steamed baby sotong ($13) ⭐️ 5/5 ⭐️
Hot plate venison ($15) ⭐️ 3.5/5 ⭐️
Ling zhi mushroom beancurd ($10) ⭐️ 4/5 ⭐️
Black bean fish beehoon ($10) ⭐️ 4/5 ⭐️
Oyster egg ($10) ⭐️ 4.5/5 ⭐️
🍴Enjoyed this affordable and delicious #zichar nestled within a HDB that has a bright and airy environment. Our favourite was the steamed baby sotong that were fresh, bouncy, and chewy in texture, served with a simple yet delicious soy-garlic-ginger sauce. The #oysteregg was also well-executed with its fluffy egg and plump oysters. We especially liked that it wasn’t too oily. We also enjoyed the beancurd that was really soft with a crisp outer skin, and paired well with the mushrooms & vegetables. While the black bean beehoon was really unique with its salty-sweet mix, and went well with sour green chili (recommend asking them for some!), we found it a bit too rich and starchy. The venison was standard tasty fare, although there were some pieces that were quite tough to chew whilst others were softer. Best part was that everything was nett price which made this an affordable

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Featuring:
Indonesia Prawn with Bread.
The curry is full of Umami prawn flavour.
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香滑豆浆蒸鱼
Steamed Red Grouper with Soy bean with Egg
The whole red grouper is filleted and sliced, steamed, sitting on a bed soy bean and egg.
The fish is fresh and succulent.
The steamed egg with the jus of the fish is so flavourful.
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Sri Lankan Crab in salted egg sauce.
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Dong Po Pig Trotter
Besides Chinese wine, Red Fermented Tofu are used in this collagen laden dish.
Fatty yet not greasy, the skin is easily torn though not fork tender.
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Boston Lobster with Chilli Sauce.
Similar to the sauce of chilli crab.
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虾米炒猪肚
Stir fried Pig’s stomach with shrimp paste.
Pig’s stomach is clean and crunchy.
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泰式米粉
Fried bee hoon in Thai style.
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扬名招牌炒鱼头
Signature Stir fried Ang Goli fish head.
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Yang Ming Seafood
150 Bishan St 11
S570150
Tel: 9874 1190
Opens daily:
11am - 2pm; 5pm - 11pm

Blk 233 Bt Batok Ave 5
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Thank you @foodinsing for the invite; Chef Leong, @yangmingseafood for hosting.
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