1 Woodlands Square
#03-31 Causeway Point
Singapore 738099

(open in Google Maps)

10:30am - 09:30pm

10:30am - 09:30pm

10:30am - 09:30pm

10:30am - 09:30pm

10:30am - 09:30pm

10:30am - 09:30pm

10:30am - 09:30pm

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From the Burpple community

Fried rice was damn nice !! went for several servings. v little hint of spice.

Salted egg yolk fish was good too. wanted sweet sour fish initially but they said that it’s no longer on their menu

felt that their quality improved?? not too sure about their porridge as we ordered everything other than their porridge and every dish was good. even their claypot chicken rice was shiok

Good variety of ingredients in this pot including silver fish, youtiao, sliced fish, peanuts and cuttlefish. Nothing to shout about but still a good bowl of thick and smooth congee with eatigo 50% off!

Eatigo 50% on a weekday made this a super worthwhile lunch treat! Chicken chunks (including 2 chicken drumsticks!!), carrots, black fungus and juicy onions in a thick savoury broth, served still bubbling in a claypot. Yumz πŸ˜‹

1 Like

As served super hot, don’t burn up your mouth in a hurry to eat it 😁. I love seafood and I love noodles, the this combo never disappoints. All the ingredients in the dish perfectly blended with each other, the only thing was that I felt it was a little blunt. To make up for it, mixed some chillies and condiments and it turned out to be pretty good.

The food here seems to be able to satisfy the average tastebuds, but feels a little bit short overall to satiate those who are slightly more picky. The porridge is impressively smooth here, though it feels a little bit too smooth β€” it lacks the grittiness from the lumps of grains and feels pretty stiff in general. The addition of fish roe was interesting though β€” gives an umami, popping sensation that works very great; should really get some to throw into porridge the next time I have it at home!


This surprisingly taste rather similar to the one from the tzechar stall opposite my house β€” you could taste the salted egg yolk here but the sauce itself was far from creamy; more like a dried coating atop the crispy eggplant. The faint flavours of the salted egg yolk is also marred by the inclusion of pork floss, which seems to have a tendency to overwhelm the salted egg as well.