Hong Kong Star Zi Char (Blk 93 Lorong 4 Toa Payoh Market & Food Centre)

Whilst the focus is (rightfully) on Hong Kong Star's fish dishes, you should definitely not miss out on their stir fried beef with garlic chives.

I was craving for beef one night and decided to try out this unassuming dish. The beef was juicy and tender and stir fried in a sweet savoury garlicky sauce. Paired with the equally pungent garlic chives, this dish is an excellent rice thief that will leave you craving for more. Needless to say, I have been back for more several times since!

Miss K always scolds me for not eating my veggies because I always find it expensive to pay for a plate of veggies when I could have a more satisfying plate of meats!

HK Star's portions are as usual generous so I will close one eye in this case! Their tofu reminds me more of tau kwa in terms of texture and the dish feels 'healthy' because it is lightly seasoned to allow you to taste each individual ingredient.

We were back (and tbh on multiple occasions since) at Hong Kong Star Zi Char to check out some of their other dishes.

For $20 to $30 (depending on its size), you yet a good sized fresh grouper fish. The fish is delicately steamed to perfection upon order - moist, flaky and tender. You can tell the fish is fresh because the meat is buttery sweet and there is no muddy or 'fishy' aftertaste.

I like it that HK Star uses a lighter and subtly sweet soy sauce base to accompany their steam fish. It is great over rice and alright even if you 'drink' it up by the spoonful. I find that most eateries tend to use heavier tasting soy sauces either to cover the 'fishy' odours of the fish or to make it more 'flavourful'. To be honest, I think HK Star's lighter touch is better as it allows the natural flavours of the fish to shine through instead of overpowering it.

Hk Star also serves other fishes but they are often snapped up fast. So remember, the early bird catches the fish!

Har Cheong Gai (or shrimp paste chicken) is a standard dish in the local tzichar scene.

My usual qualm is that most stalls merely pay lip service and do not bring out the shrimp paste taste in the dish. There is no such complaint at HK Star though as the savoury rich and pungent shrimp paste literally permeates the entire dish. The distinctive fermented notes of the shrimp paste is prominent in both the batter and meat without being overwhelming.

This is a delectable dish that is good as a starter, main or as a side dish with alcohol.

The humble minced pork is one of the most common and yet grossly underrated ingredients in Chinese cuisine. Paired with other ingredients, it has a subtly sweet and rich flavour from the pork fat.

Roughly minced pork with pieces of salted fish is steamed in a metal plate. It reminds me of a hand smashed burger patty with a good firm bite but yet remains juicy. The salted fish adds to a savoury and umami laden touch to this dish. I am not too sure but I thought there was a touch fermented beancurd or prawn paste in the dish as well but that may be the salted fish at work!

For a "balanced" diet, I highly recommend their fried bitter gourd with sliced fish.

The bitter gourd is crunchy and subtly sweet. Lightly battered sliced fish belly is added and the dish is finished with a fermented black bean sauce.

I like that you can taste the distinct flavours of each ingredient - the bitter sweetness of the bitter gourd, the rich creamy fish belly and the savoury fermented black bean. Yet, the flavours are well balanced and meld harmoniously.

For someone who hates bitter gourd, I must say that this dish was surprisingly good!