Singaporeans know zichar. But I guarantee Singaporeans aren't familiar with this type of zichar. Sik Bao Sin is one of two descendants of Sik Wai Sin, a truly Singaporean zichar, unlike the widespread Malaysian-style zichar. The chef personally cooks all of your food. Furthermore, there are only 13 dishes on the menu. You get focus over variety. There aren't even rice or noodle dishes. What an exciting experience. We're lucky to snag a table without queue and didn't wait long for food. This is one of the signatures, unfortunately the prawns were nothing special, despite the size and ample roe. Their toughness was proof giant prawns are difficult to handle. Watch out, prices here are double regular zichar and they're not printed on the menu.