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The porridge had wok hey. Although there is no meat, the porridge still had umami. They fried it with dried shrimps, dried squid and yam. Very unique in in SG. Recommend to try again.

We ordered Mellben Crab Meat Fried Rice ($15 small) and this was such a pleasant surprise. The golden fried rice was packed with wok hei and egg fragrance, and it came with a generous serving of crab meat. For $15, I think it was a good deal.

The French Beans with Minced Meat ($20 small) was very good - the minced meat and dried shrimps was very fragrant and the french beans were fried well - couldn’t stop eating this.

The Stir-Fried Wagyu Black Pepper Beef ($30 small) was not bad but I think it was not worth the price point.

The Crab Claypot Vermicelli Soup was still as good as I remembered it to be! The soup was full of flavour and umami, and it was so satisfying to slurp down all that goodness with the vermicelli. The crab was also big and fleshy. Although this was quite expensive ($103 for 1kg plus), thankfully the taste did not let down.

👍🏻👍🏻👍🏻

Something lame. So dry, eat like this where got shiok?

Bustling atmosphere at a very quiet industrial area with mostly tourists, but as a local I can say that the food here is really top tier. They do the classic zichar dishes, but the taste is really better than what you can find in your usual neighbourhood cofeeshops. These were what we got:
- Fried meesua ($8.80 for small). Portion is unexpectedly big and really filling, enough for 2 pax to share. They also don't skimp on the ingredients, and taste was good too.
- Fuyong Egg ($10.80 for small). Basically fried egg with sliced veges within (e.g., onions, cabbages, carrots). Pretty standard but was delicious too.
- Sliced fish soup ($10.80 for small). SO SO GOOD! Their fish soup leans towards the milky side with a strong huadiao wine flavour - damn slurpable! Fresh fish slices too but the star is really the soup. MUST TRY!
- Cereal prawns ($27.80 for small). 7 pieces of large prawns submerged in cereal bits. Prawns were fresh and had a nice bounce, and the cereal bits lent a nice, sweet crunch to every bite. But felt it was too dry after a few bites and nothing really special about it. Can skip.
- Three egg spinach ($15.80 for small). Their rendition of the classic chinese dish was surprisingly delicious, with the gravy leaning towards the stickier side. This was excellent. Recommended.

Service was quick and friendly, and some of the staff are able to speak in English to cater to tourists. However, a turn-off was the multitude of birds roaming around the outdoor area, as the disposal bins were placed right beside the tables. Perhaps the location of these bins could be looked into, so that diners would not be so bothered by those pests. Otherwise, great food and still at a largely-affordable price, perfect for gatherings!

Note: Don't forget to make a reservation in advance! We just strolled right to our tables. Don't just walk-in during peak dinner period, you'll have a higher likelihood of being told to wait for 30min or more.

Another satisfying dish, the Traditional Soya Sauce Duck ($30/ half portion), was a superbly savoury number—a surprisingly hearty portion for the price tag. The duck was relatively lean yet pleasantly moist and tender and flavoured well with the braising liquid. The soy sauce base prepared with galangal and dang gui was not very herbaceous, in my opinion, so it doesn’t come off as a typical herbal braised duck.

Offering elevated zi char favourites, Lo Hey HK Seafood serves quite an impressive array of dishes (even my picky family gave their stamp of approval, though begrudgingly).

We started with the Wok Fried Black Pepper Angus Beef Tenderloin with Potatoes ($36.80). Served in a sizzling hotplate, the beef chunks were really succulent. The juicy meat was not overcooked at all and was evenly coated with their house-made black pepper sauce—Savoury, aromatic and with a tinge of heat; just perfect with a steaming bowl of rice. The addition of the potatoes was a great idea as it soaked up a fair bit of flavour from the other ingredients—a unanimous hit at the table.

Came for the crab bee hoon, but with crabs sold out, the next best thing to go was their crayfish bee hoon soup. This is a signature dish you’ll spot on nearly every table, whether with crab (if you reserved early) or crayfish as the next best option.

The broth is rich and aromatic, infused with the natural sweetness of fresh crayfish and sole fish, giving it a creamy depth while staying light enough to complement the silky bee hoon. Every slurp is smooth and satisfying, making it easy to see why it’s a crowd favourite.

The crayfish itself are of decent size. Fresh, plump, and naturally sweet, adding a satisfying bite to the dish. It was so good that we couldn’t resist ordering an extra portion of bee hoon because when the broth hits just right, you’ll want more of it! If you’re set on crab bee hoon, reserving ahead is a must 》$52 (w 4pcs Crayfish) + $2 Extra Noodle

Crunchy and fragrant, but slightly off in execution. The prawns are fresh but overcooked, making them a bit dry and firm. The cereal leans milky rather than buttery, adding sweetness but missing that rich, savoury contrast. Decent texture, but a better balance of flavours and doneness would have made it more satisfying 》$25