A few weeks ago, I received an email from a reader, telling me about Master Crab Seafood Restaurant, a cze char place in Ghim Moh near De Burg burgers. The title of her email was: “best crabs in Singapore“. I think that pretty much sums it up.

Anyway, I could not stop thinking about the yummy crabs, so a few days later, I brought my family to Master Crab for dinner. Apparently, Master Crab Seafood Restaurant also has branches in Choa Chu Kang (Sunshine Place), Compassvale, and Punggol.

I was a little alarmed when my family wanted to have the Black Pepper Crabs as we had Chilli crabs recently. Luckily, I managed to convince them that it is a must to try the famous Singapore Chilli Crab since it was our first time at this crab restaurant.

Sad to say, Master Crab’s Chilli Crab ($48/kg nett) was lackluster – I could not quite put a finger to it, but the chilli gravy was kind of weird.

If you go to Master Crab Seafood Restaurant, order their Salted Egg Yolk Crab instead. Covered with a golden-yellow sauce, the Salted Egg Yolk Crab was magnificent. The sauce, in particular, was rich and very tasty. I am certainly not the first person, nor the last, to sing its praises.

It’s been said before, and I shall say it again: crab prices are getting ridiculous in zi char restaurants. I understand why seafood restaurants like Seafood Paradise and NoSignBoard need to charge $40ish/kg as they are paying higher rentals. But it does not make sense to me why Zi Char places are charging the same amount.

Master Crab’s har cheong kai ($8) was not too bad. It had a thicker coat of flour which gave it a nice crispy skin.

We wanted to order something different from what we usually have, so we went for the Deep-fried Youtiao Fritter ($8), which was run-of-the-mill.

The Scallop Asparagus ($15) was nothing like the menu’s photo, it only had a few tiny scallops. For that kind of price, I would rather order two different vegetable dishes.

Master Crab Seafood Restaurant, like the name suggests, is a good cze char place to go for their crabs. The other dishes are pretty standard, nothing outstanding. The other signature crabs on the menu are: crab bee hoon and stewed crab with vermicelli.

Singapore Food Blog Review
Master Crab Seafood Restaurant
Blk 19 Ghim Moh Road #01-229
Tel: +65 6314 1868

Master Crab Compassvale
Blk 277 Compassvale Link #01-13
Tel: +65 6555 6515

Master Crab Choa Chu Kang
Blk 475 Choa Chu Kang Ave 3 #01-31
Tel: +65 6764 9487

Master Crab Punggol Field
Blk 108 Punggol Field #01-01
Tel: +65 6425 8079

Master Crab Punggol Drive
Blk 639 Punggol Drive #01-07
Tel: +65 6425 9435

Keng Eng Kee Seafood restaurant at Alexandra Village used to be my family’s favourite Cze Char place. It has been a while since our last visit here so we decided to drop by for dinner last week.

Besides the good food, some of the regulars probably go to Keng Eng Kee Seafood because the Zi Char Stall has an air-conditioned dining area just opposite the coffee shop.

It was a tough call between the Chilli Crab and Salted Egg Yolk Crab, but eventually we went for the latter as it was apparently a signature dish of Keng Eng Kee restaurant.

The sauce of the Salted Egg Yolk Crab ($39/kg) was very thick, and had a subtle spicy taste. I probably had better salted egg yolk crabs elsewhere before, but this was pretty decent.

We wanted to have Hot Plate Beancurd but it was not available on Keng Eng Kee’s menu. But it was not so bad since the Claypot Beancurd was a good replacement.

The Sambal Kangkong was well done. It was spicy but not to the extent of being tongue-numbing. The small portion comes at $6.

I was quite disappointed that Sweet and Sour Pork is also not available under the Pork section. But there are interesting options like Golden Pork Ribs, Coffee Pork Ribs and Claypot Pork Liver to choose from. We were intriguied by the Claypot Pork Liver as not many cze char restaurants serve it.

Just look at all the oil used to cook the liver! The Claypot Pork Liver ($8) is definitely not for the faint-hearted. But it sure was tasty.

Prawn Paste Chicken is a very popular zi char dish and there are different variations for it. I’ve had very good Har Cheong Kai before, so I was actually looking forward to the ones at Keng Eng Kee. Unfortunately, the Har Cheong Kai ($8) here was quite disappointing: the chicken was very small, and I felt that the shrimp paste marination was rather weak. I’d probably go for the Crispy Roasted Chicken or the Marmite Chicken next time.

I was quite impressed with the waiting time at Keng Eng Kee Seafood. The Cze Char restaurant was almost packed when we were there for dinner, yet they managed to serve most of the dishes within 10 minutes.

The food at Keng Eng Kee Seafood was pretty good and it was a bonus that everything came quickly. Prices are what you’d expect from a typical zhi char place, but the portions served were slightly smaller.

Singapore Food Blog Review
Keng Eng Kee Seafood
Blk 124 Bukit Merah Lane 1
#01-136 Alexandra Village Singapore
Tel: +65 6272 1038

Operating Hours:
Daily: 11.30am – 2pm, 5pm – 11pm

“Shall we go and have the best Har Cheong Gai in Singapore?”

When I saw this conversation between my friends on twitter, I knew that I must try the best chicken wings in Singapore that they were talking about. We even created a blackberry group nicknamed: har cheong gai to discuss and plan for our assault at No. 5 Emerald Hill Cocktail Bar for their famous chicken wings which are marinated with shrimp paste.

‘Food Blogger conned to No. 5 Emerald Hill with the lure of best chicken wings in Singapore.’ After praising the chicken wings to the sky, my friend was a little worried about my expectations of it, and teased me with this headline.

When the waiter brought the basket of chicken wings ($17 for 6) to our table, my brain was whispering to the stomach: you know what, this better be good!

“Dear god, or whoever that is listening, please, please let the No. 5 Emerald Hill’s chicken wings be the best prawn paste chicken in Singapore.” I prayed. I took one by the side, and placed it carefully into my mouth. At that point, I did not care whether or not the wings would burn my tongue and make me go oww. As sadistic as it might sound, I’d probably remember the har cheong kai better if it burnt me.

Anyway, No 5 Emerald Hill’s Har Cheong Kai was extremely crispy. It wasn’t oily, nor was it too dry. The wings were great as finger food, the perfect snack to wash down with a jug of cold icy beer. While they were excellent as chicken wings, one would probably not classify them as Har Cheong Kai since the prawn paste flavor wasn’t strong enough.

While the pizza wasn’t outstanding, it was not too bad for pub grub. Thin-crust, light and not too filling: the excuse for you to eat again after dinner.

The fish from the “Fish and chips” was disappointing. The saving grace was the fries, which quickly filled our stomach.

“Why does the beef stew tastes like salmon?” This was one of the funniest comments made when we were at No. 5 Emerald Hill. It actually tasted like a normal beef stew to me. Nothing fanciful, something warm and hearty to go along with the bread.

* * *

No. 5 Emerald Hill Cocktail Bar has a 1-for-1 Martini for just $16 (from 9pm to 1am), which is a very good deal. Martini plus chicken wings after a long day at work? Sounds like a plan to me.

Edited (I forgot to include this para): I had a shock when I first stepped into No. 5 Emerald Bar. Everyone was throwing empty peanut shells on the floor. If you want to litter in Singapore without getting fine, No. 5 Emerald Bar is probably the place to go! Even though it was a little awkward initially, the place soon unleashed the monster in me. It felt so liberating to throw empty peanut shells onto the floor!

Do you have any recommendations of any good pubs/bars in Singapore to chill out?

// The Emerald Hill restaurants and pubs are located directly opposite 313 @ Somerset and Orchard Central.

Restaurant Bar Review
No. 5 Emerald Hill Cocktail Bar
5 Emerald Hill Road Singapore
Tel: +65 6732 0818

I am determined to find the best sweet and sour pork in Singapore, and it may seem strange that I’m looking for it at Holland Village Fish Head Bee Hoon – the zi char place famous for their XO Fish Head Bee Hoon and San Lou Hor Fun.

Having grown up in Holland Drive, my family always ate at the coffee shop whenever my mother did not cook. There used to be a Western food stall which had very good chicken chop, but it had since relocated to somewhere else a couple of years ago. Other than that, everyone else came for the famous Holland Village Fish Head Bee Hoon.

I’m not quite sure when, but in my memories, I remember having a very good sweet & sour pork when I was young. But the problem was: I couldn’t recall where. I thought I’d go back to my old fling and perhaps I could find the answer. Once we found a table, I ordered the sweet and sour pork right away.

Please, please let this be good.

I wanted it to be good. My hands trembled as I picked up a piece of the reddish-brown coated pork. The rush of adrenaline saw me putting it into my mouth – crunch.

Oh. I took another bite. Oh.

It was not bad, but not to the extent of being awesome. Definitely not the Sweet and Sour Pork that I’m looking for. And so the search continues.

Besides Fish Head Bee Hoon, they are renowned for the Prawn Paste Chicken. I’d go as far to say that this is the best Har Cheong Kai in Singapore. Amazingly crispy, yet impossibly moist inside – every bite of the succulent chicken was so good! Squeeze a drop of lime onto the chicken, Oh-oh-oh, one plate is never enough.

I repeat: the best Prawn paste chicken in Singapore. Far and away.

Ironically, we did not order the XO fish head bee hoon. According to some, it’s supposed to be really good and you know, there’s like XO inside the fish head bee hoon? Anyway, I tried it on previous occasions, and since I’m neither a fan of XO nor fish head bee hoon, I’d rather order one more plate of the har cheong kai.

Ngo Hiang, or prawn roll is one of my favorite dishes. The one here had a strong peppery taste, but everything was forgiven when I dipped it into the sweet sauce. I know the question on your mind: is this the best Ngo Hiang in Singapore? Maybe not. But then again, I’m biased because of the strong pepper hint, so go try it and let me know.

* * *

When it comes to Fish head bee hoon, I’m probably not the right person to talk to. If you also do not like fish head bee hoon, come here for the best prawn paste chicken, and there’s always Big D Grill in the same coffee shop to keep you occupied.

My search for the best Sweet & Sour pork continues – tell me where and I will be there.

Hawker Food Review
Holland Village XO Fish Head Bee Hoon
Jumbo Coffee Hub at Blk 19A, Dover Crescent
Blk 46 Holland Drive
#01-359 Holland Village
Tel: +65 6778 3691

There used to be a lord, who claimed his territory at the corner of one-one-seven; the people flocked to him, they worshipped and love all the food that were served, the place was basically packed with crowds every weekends. And as fate has it, the arrival of another overlord meant the decline of the former; the dethrone of the king at Commonwealth drive.

I, see it upon my sworn duties, that I’ll try out all the sweet & sour pork from all the places. And this often leads to disappointment when I couldn’t find one that’s equal to the best which I’ve before, in a deep corner of my memories.

The sambal kangkong was surely one of the weapons that the lord would have, to defend himself; red fiery hot and sizzling sambal were commonly associated with a plate of good sambal kangkong, but, I did not called for the fire brigade after having this: it wasn’t shiok enough.

The prawn roll, ngo hiang, or heh zhor; regardless of which name you called it by, was good. Fried till crispy golden brown, dipped into the sweet sauce, the first bite of it was so reminiscent of my childhood.

The butter pork was definitely one of the best, it was slightly sweet, coated with butter powder which had a uncanny resemblance to cheese; taking a bite of the boneless pork meat was a joy.

I love golden mushrooms, there wasn’t much inherited taste on its own; but I couldn’t stop myself from eating more of it. And similarly, there wasn’t anything fanciful about the golden mushrooms beancurd which came strongly recommended by their staff; it was plain tofu, with golden mushrooms in gravy, yet the result of something so simple was so good!

If sambal kangkong was the armour of the lord, then the prawn paste chicken, or Har Cheong Kai, would surely be his sword. But, it seems like a blunt one, the fried chicken lacked the oomph factor.

Note:

(1) The old overlord which I mentioned, was refering to the Hongkong Street zichar stall just at the other corner of block 117; in its heydays, they were full every night, but when I went that time, it was barely half filled. Talk about a reverse of fortune.

(2) If you want to eat at Two Chefs without waiting, you need to get there early, before six thirty. It’s crazy to see people actually queue up for zi-char when there’s other two zi-char stalls around the same area. The burst in popularity could be attributed to the article on the Sunday times which proclaimed Two Chefs as one of the best zi-char stall.

(3) Which brings me to the third point, I think that Two Chefs, is overhyped. The butter pork ribs were excellent, but the other dishes which I’ve tried, they wasn’t really worth the fifteen-minutes walk from Commonwealth mrt. And if you are thinking that’s because I did not order their other signatures, maybe, but they couldn’t give me a plate of good sambal kangkong, or sweet & sour pork.

(4) I do eat zichar and hawker food a lot, the lack of them at my blog was due to the simple reason that I couldn’t even finish blogging on the other posts, so how am i suppose to blog about the numerous hawker food that I tried. I grow up on hawker food too you know.

Two Chefs
Blk 116 Commonwealth Drive
#01-129
Tel: 6472 5361

This was a pair of hands of a beautiful lady. She worked very hard to bring up her two sons. It is inevitable that age will catch up with everyone, the wiggles on her hands are the best prove of time. There are many different ways to call her, mother, ma, mommy, or simple mi. But no matter what we call her, there will always be only one mother.

She always cook for us, rushing back from work in the evenings, she will hurriedly prepare all the ingredients and start to whip out a feast, everything simple and home-cook is nice. But on the day where she is feeling tired from all the cooking, we eat out, and it is typical for us to always order the same few dishes at a zi-char stall.

I see it upon my duty to try all the Sweet & sour pork around in search of the best one. Alas, I have not find her yet. But I will try, even it means we have to always order this dish every time.

This is how great my mother is, she will always order our favourite food, just like how a genie always fulfil the master wishes. My brother will get his prawn paste chicken, or Har Cheong Kai.

Well at least the Sambal Kangkong is always a crowd pleaser, and everybody love Popiahs! I know you like popiah, this  one is for you to gawk and crave.

You are not mistaken, it is still the month of April. May is my mother’s name, and I will like to give her this beautiful flower. On 11th April, today is my Mother’s day, Happy birthday!

It’s dim sum time again! This time we are heading to Zhou’s Kitchen, a mid-tier casual Chinese restaurant under Tung Lok group (TLG). Judging by its menu and interior, it is clear that Zhou’s Kitchen caters to the palates and pockets of diners from all walks of life. For its Anchorpoint branch, Zhou’s Kitchen is uniquely housed in a separate double-storey building known as the ‘Copperdome’, just outside the sub-urban shopping mall. There’s also two other outlets at Square 2 and Far east square.

Zhou’s Kitchen caught my attention mainly because of their high tea buffet which is at $16.80++ per head. Initially when they just launched this buffet, it was only on weekends, but they had since included in weekdays as well.

The interior was simple and decorated according to their theme of orange and green. There’s a total of 34 items to choose from the menu, which included some appetisers, soup, dim sum, rice & noodles, and desserts.

Prawn Crackers ($3 for 3 pax)

Zhou’s Kitchen provided prawn crackers for us to munch while waiting for the dim sum to be served. And just in case you’re thinking, they were not free. They charged us $3 for them since we had 3 person, so i guess its by head count.

Wonton

We was expecting wonton but it came in the form of the fried wonton skin instead. Fillings were minimum, but the sweet tangy sauce that accompanied the fried crispy skin was not too bad to start your meal.

Beef slices

I didn’t know what to make of this, i felt that the beef slices was average, the taste was forgettable, but then again, my friends thought it was not bad.

Salad prawn with mixed fruits

I’m a sucker for salad, so anything with salad wouldn’t taste that bad to me. The salad prawns were crunchy, a refreshing appetiser. But no doubt too much of good things could turn out to be bad too, as the salad dressings would be quite heavy.

Drunken chicken

This was easily the most unmemorable dish out of all the ones we had. Drunken chicken? Like what my friend said, it tasted more like “pig tails” to us (not that we had eaten pig tails before).

Pan fried chive dumplings with chicken

I ain’t a fan of chives, so anything from me about chives dumplings would surely be negative. You need to try this for yourself to find out.

Mini Egg tarts

Now, this is the real deal. By far one of the better dim sum i’ve for this meal, the mini egg tarts beared a reminiscent to the ones i had at Wah Lok, smooth and eggy fillings. And like before, mini egg tarts only posed the problem of being too small. But hey, we’re having dim sum buffet, this was all-you-can-eat, so no issue there. I lost count of the egg tarts i eaten that day.

Steamed pork and shrimp dumplings

As always, there’s pork, shrimp, fish roe in the Siew Mai. But Zhou’s rendition had a twist by adding in mushrooms as well. Although the taste of mushroom within siew mai didn’t really enhanced the flavour, but you got to give it to them for doing something different from the norm.

Steamed BBQ pork bun

Any char siew buns which had three parts would do for me. The one here was not bad, and although its very filling eating buns, i couldn’t help myself to two of them.

Steamed shrimp dumplings

The shrimp was good, crunchy and fresh. However, the skin was too thick and sticked to the teeth after eating it. But if you just wanted to make the most for your money, just order and eat as much as you can. Otherwise, i wouldn’t eat too much of it as the overly thick skin made me feel sick of dim sum.

Steamed pork ribs with black bean sauce

I always didn’t fancy ordering steam pork ribs, since there’s always hardly any meat on this type of steamed ribs, and unlike those “pork ribs king” which are popular in Zi-char stores, there’s nothing for you to chew on the bones here.

Fried rice with chicken and salted fish

The fried rice was surprisingly quite good, the wok flavour was evident with every grain of rice, and the clever use of salted fish did enhanced the taste of the fried rice. I’ll have ordered second servings if not for the fact that rices were very filling.

Deep fried prawn paste chicken

Their deep fried chicken marinated with prawn paste sauce, or Har Cheong Kai, was a laughing joke. The chicken was skinny, bare to the bones, the prawn paste was weak. I could hardly finish one chicken wing. Period.

Baked flaky BBQ pork pastry

The bbq pork pastry, or char siew sou, fared better than the rest. Although not excellent, but it’s still worth having second helpings if you are a fan of char siew sou like me.

Steamed custard bun

Their steamed custard buns brought back bad memories like the ones i had at Victor’s, the custard wasn’t cold, but they were very hard, unlike those good ones which had warm custard fillings oozing out with the lightest break of the bun.

Total bill was $66.30 for 3 person, which worked out to be around $22 per person. TLG is well-known in the local culinary scenes with their chains of restaurants, thus i was thinking Zhou’s kitchen couldn’t be that bad. But having been there, ate that, i would say their dim sum wasn’t worth the effort.

No doubt it’s cheap for all-you-can-eat buffets, you can gorge yourself silly, but i’ll rather eat less in quantity, and more in quality. I won’t bother going back again for their dim sum buffet, for a short while, i even felt sick of dim sum after eating so much that day, that’s why i disliked buffets, especially so if the food ain’t good. And by the way, there were 34 items, we tried quite many of them, but i didn’t show all the pictures out since the rest was either not worth mentioning, or we didn’t try them.

Zhou’s Kitchen
368 Alexander road
The Copperdom
Anchorpoint
Tel: 6473 1123

But having mutiple locations doesn’t necessary mean that it’ll be good for the business, even thought you have more accessible points, but the higher costs which comes along with it will poses a difficulty to the operators. However, the issue we are more concern with, will be the drop in quality of the food.

It is a common scene in the F&B industry with the increase in branches, the quality of the food will somehow be affected, and not on par with their original outlet. That’s why i don’t trust franchising, or the commercial restaurants. It can be a dilemma, and expanding should always be taken into consideration seriously.

Having went to Rong Guang @ Alexander Village, I was expecting the same standards at their other branch located at Ulu Pandan, near Sunset way. However, the same experience was not replicated this time round.

Rong Guang @ Ulu Pandan was much bigger than the one at Alexander Village (AV), they had their own area, which was spacious and could seat many. Ventilation was definitely much better than the stuffy hawker centre at AV. But the business there wasn’t as good, which only made us wonder why.

BBQ Sambal sting ray ($14)

The notable difference with the one at AV was the pricing. The small, medium and large portions were $10, 12, and 14 respectively, was more expensive than the pricing at AV, at $8, 10, 13. The sting ray here was not bigger than the one at AV, thus i concluded the higher price was because of their higher rental fee.

Sambal Kang Kong ($8)

One of the most popular dish in Zi-char stores, the sambal kang kong that we had was fierce and fiery with the sambal belachan. But the vegetables were too “old” and lacked the crunch, which rendered fail for this one.

Sweet & sour pork ($8)

I think i never mentioned before that i absolutely love sweet & sour pork, since my recent posts didn’t featured any at all. I’ve been looking around for good sweet & sour pork, but sadly to say, i couldn’t find any.

Good sweet and sour pork, must have the right amount of bite in the pork and the not-so-sweet nor the not-so-sour taste in the sauce. Needless to say, the one here wasn’t up to my expectations.

Prawn paste chicken ($8)

The prawn paste chicken, or Har Cheong Kai, was another dish that we always ordered at zi-char store. Its always freshly fried, not too oily, crispy on the skin, and juicy in the meat. With a twist of lemon on it, no wonder Har Cheong Kai is always a crowd favourite.

But the description that i had just mentioned was not about Rong Guang’s version. The prawn paste flavour was quite tame, and not strong enough. For a fried chicken its still all right, but it didn’t make the cut for a prawn paste chicken.

Prawn roll ($8)

As a kid, i always look forward to Chinese new year since my grandmother will always prepared lots of prawn roll, or heh zhor. The waterchestnuts and minced prawn and pork wrapped within the crispy skin, dipped in the sweet sauce, was always addictive.

Total Bill was $50.3 for 4 person, and like what i mentioned, prices here are slightly more than their original location at AV, and I think that food quality-wise, AV also fared better than the one here. Serving was very fast, less than 5 minutes for the dishes to be cook since there wasn’t much people eating there.

This actually bring about another question, since there aren’t much customers, which could mean that there is a possibility that the food is not as fresh as compared to AV which had better customers flow. Again, this is based on my personal opinion, and does not reflect the truth for Rong Guang. But for me, i’ll go back to Rong Guang @ Alexander Village, not this one.

Rong Guang BBQ seafood
301 Ulu Pandan road
Tel: 6468 8290

Mellben Seafood needs no further introduction in the local scene. Renowned for their claypot crab bee hoon, many food lovers have braved rain and storm to queue up in its heartlands outlet, all just for their crabs. The first Mellben Seafood has been around at Ang Mo Kio for several years now, and it’s until last year where they open this one at Toa Payoh, and i recently also heard that they have a third branch at Pasir Ris.

Media reports, celebrity endorsements, enough said!

Prawn paste chicken ($10)

The prawn paste chicken or “har cheong kai” is always a dish on our list to order when my family had zi-char. Personally i’ll prefer sweet sour pork to this anytime, but my brother is a fan of chicken. The chicken came pipping hot and the fermented puréed shrimp taste was very evident in the crispy skin. But at $10, the price is slightly higher, as most zi-char stalls offer this dish at $8.

Fried sambal Kangkong ($10)

We also seem to have the habit of ordering sambal kangkong. Mellben’s rendition was truly hot and spicy. Again at $10 for a vegetable dish, it was priced higher than the usual $6-8 repertoire.

Chili Crab ($41.80)

While patrons to Mellben always order their signature claypot crab bee hoon, we decided to buck the trend and had the chili crab ($38 per kg) instead. Our decision was vindicated, the chili crab proved itself no less than the more popular claypot crab bee hoon counterpart. The thick chili gravy was spicy and slightly sweet, and i particularly enjoyed the eggy taste.

My family’s always has a soft spot for crabs, not me though, i’m too lazy to eat crab. But when i do eat crab, i always take the big pincher, because they are by far the easiest to eat and with the most meat. One bite settles everything, all the fleshy meat into my stomach!

i’m a sucker for those fried mantou that always come together with the chili crab. Some people will like to drench the whole bun into the chili gravy, but for me i always like to poke a hole in the middle of the bun. After which i’ll put some thick spicy eggy gravy into the middle and let it flow inside. And after the first wonderful bite, i’ll then dipped the remaining bun to get the maximum soak of chili gravy. Heavenly!

Total Bill was $71.50 for 4 people. This is actually quite reasonable for 4 people, but if you examine closely, the price range of the food at Mellben is substaintially higher than the normal zi-char store. This is partly due to the popularity of Mellben, and they are able to commend a slight premium over the rest. The chili crab was excellent, and we will be looking to try the rest of the crab-mates next time.

One thing to note about Mellben though, the two branch at Ang Mo Kio and Toa Payoh are both not within walking distance from the MRT station, which means to say you will need to take a feeder bus in from the interchange which can be quite a chore. Nevertheless, they are selling out the crabs every night, this tells you something about them!

Mellben Seafood
Block 211 Lor 8 Toa Payoh #01-11
Tel: 6353 3120

Tian Wai Tian has been around for as long as i remember, and i believe they need no introduction. Located just besides the PIE expressway at the Upper Serangoon road exit. If you are coming from train, then stop at Potong Pasir MRT on the North-east line.

There isn’t any ambience to talk about, Tian Wai Tian is your typical zi-char in a normal coffee shop kind of place. Tian Wai Tian is so popular that besides the seats in the coffee shop, they also have tables at the back alley.

The most amazing thing is actually Tian Wai Tian only serves a few of their popular dishes, as in they don’t even have a menu to choose from, its always the same old few dishes, yet they pack in the crowd everyday!

Fish Head Steamboat ($20)

Tian Wai Tian’s famous fish head steamboat! There are two types of fish to choose for your steamboat, the white promfet and the red groupa, which we got. The soup base is always a very important item for any steamboat as all the essence of the ingredients are cook together in it.

The soup here is pretty good, and you can have it topped up too. But i find it to be slightly on the salty side. More vegetables are needed to have a better balance.

Well a must-try dish if you come to Tian Wai Tian, since this is their signature dish.

Prawn Roll ($7)

I believe the prawn roll is a very common dish and most people should be familiar with it, my family usually have it during the Chinese new year! The prawn roll here is good, dipped in the sweet sauce, awesome!

Tofu Prawn ($12)

The tofu prawn in spicy sauce taste refreshing initially. Seldom do we see a combination of prawn and tofu cooked in spicy sauce. However, the taste is a tad too much and we can’t finish the dish.

Fried prawn sauce chicken ($8)

The fried prawn sauce chicken is mainstay dish on most of the zi-char stores, my favourite so far is the one in Holland Village XO Fishhead store. But the ones here are pretty decent i guess.

Sambal Kangkong ($6)

Kangkong are best done in hot spicy sambal, and the one at Tian Wai Tian doesn’t disappoint. Hot and spicy!

Total Bill is $55.50 for 4 person. Tian Wai Tian serves their famous fish head steamboat, with the few of their popular dishes. Variety isn’t what you can have at this zi-char store, but if its some familiar dish that you need, find them here!

Service-wise, practically none, this is a zi-char, not some fanciful restaurant. The auntie working there can be quite rude and snobbish, so don’t say you are not warn.

Tian Wai Tian
1383 Serangoon Road
Tel: 6292 9982