Find a great place to eat based on millions of reviews by our user community
Members save an average of $20 per meal at places like these. Learn more here.
Try these new places opened in the last six months
Secure your seats at these popular places
The best local restarants are here to deliver
Discover the best places to eat in these Burpple Guides curated by our editors
The latest reviews from real people you can trust
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!
Hong Kong Style Kitchen (ๆธฏๅผๅฐ็) is a stall in the Toa Payoh Lorong 4 market run by a Hong Kong Cantonese couple serving da pai dang style dishes.
There is no menu per se but the stall helpfully lists some of their signature dishes on the signboard. They ran out of their signature steamed fish that night so we tried their sweet & sour fish. For slightly over $20, you get an entire deep fried grouper fish. The fish skin was shattering crisp and we were surprised to find the fish meat moist, flaky and steamy hot. The sweet and sour sauce also also well balanced and excellent with both the fish and over rice.
We definitely enjoyed the meal and have been back several times since! The food is always great and affordable.
This is really crunchy and delicious paired with a tangy dip.
A rare zichar stall that sells both types of Hokkien mee. Also two types of chilli lol. As you can tell from the wetness it's typical of zichar dishes. So-so lor.
Salted Egg Pork Ribs ๅธ่ๆ้ชจ (S$12)
Sambal KangKong ้ฉฌๆฅ้ฃๅ
(S$8)
Sliced Fish Bitter Gourd Soup ้ฑผ็่ฆ็ๆฑค (S$6)
Rice (S$1/ plate)
๐ช๐ผ๐ธ ๐ ๐ฎ๐๐๐ฒ๐ฟ ไธๅ้ โ๐ mission is to serve up authentic and premium zichars dishes all while keeping the price point affordable. We were treated to a feast of their signature dishes and were especially impressed by their ๐ฅ ๐ฃ๐ผ๐ฟ๐ธ ๐๐ฒ๐น๐น๐ ๐๐ถ๐๐ต ๐ฅ๐ฒ๐ฑ ๐๐ฒ๐ฎ๐ป๐ฐ๐๐ฟ๐ฑ ($๐ญ๐ด). On first look, it seemed rather dry but it was actually soft, flavourful and the fermented red beancurd flavours really shined through.
Good things come in pairs and we also liked their ๐๐๐ฎ๐น ๐ฆ๐๐๐น๐ฒ ๐ฃ๐ฟ๐ฎ๐๐ป ($๐ฎ๐ฒ) ๐ค, which had chonky prawns coated with salted egg sauce and wasabi sauce. The sauces were rich and delicious and the batter wasnโt soggy despite the sauce which we liked!
Wok masterโs ๐๐๐ฎ๐น ๐๐น๐ฎ๐๐ผ๐๐ฟ ๐๐ฎ๐ถ๐น๐ฎ๐ป ๐๐ถ๐๐ต ๐๐ต๐ถ๐ฐ๐ธ๐ฒ๐ป ๐๐น๐ผ๐๐ ($๐ฎ๐ฒ) ๐ฅฌ played on the textures of deep fried kailan leaves and stir fried kailan stems and was a crowd favourite.
Their ๐ฅ ๐ฆ๐ถ๐ด๐ป๐ฎ๐๐๐ฟ๐ฒ ๐๐๐ฟ๐ฟ๐ ๐๐ถ๐๐ต ๐๐ฒ๐ฎ๐ฑ ($๐ฏ๐ฎ) was served in a claypot filled to the brim with half a fish head and a generous amount of fried beancurd puffs, eggplants, ladyโs fingers and long beans. The curry gravy was so flavourful and not too spicy, you would definitely want to drench a bowl of rice with it. ๐คค๐
(S: $16, M: $24) Pork spare ribs coated with wok master special honey sambal sauce was an interesting sweet-spicy combination, but we werenโt the biggest fans of it.