Hong Sheng Restaurant

I had forgotten how good these chicken wings were! Tbh it’s been years since I ate at Hong Sheng, because I always had memories of waiting in queue until faint from hunger 🤣. So heads-up that the quiet June holidays (while many are out of town) may be a perfect opportunity to revisit …hardly any wait! We also had the infamous hor fun etc etc. Within tpy, for har jeong gai, I also really like Xiang Man Yuan and the now defunct Mei Chin, but the styles are different.

We were drawn here to its fried Horfun but it was sold out around 7pm last night, perhaps due to them keeping lower stock on Sundays we heard from a regular customer of theirs.
We tried their fried Beehoon which was another of their popular dishes. It had a nostalgic taste, though we won’t the Beehoon was outstandingly good. The fragrant crispy pork lard compensated well for its lack of Wok Hei though.
Their prawn paste chicken was good, crispy and juicy without being oily. And it was flavoured well without being overly salty too.
It was comfort food overall, for those familiar with their flavours or those who’d want a simple Tze Char meal, nothing to shout out loud about, but just in a quiet corner of TPY.

Good zichar in a coffeeshop. The sliced fish wan tan hor has great wok hei. The hae cho (prawn roll) and har cheong gai (prawn paste chicken)are good too.

Only open from 5-10pm, this 45 year old zi char restaurant is known for its low prices and hearty homestyle dishes. Occupying the entire coffeeshop come dinnertime, be prepared to wait for your dishes as the space fills up. The signature dishes include Claypot Grouper Fish Head with Vegetables, and the Stir Fried Prawns and Asparagus.

Yummy pork rib king! The flavour is just nice and the meat is tender. Be prepared for a 30 mins wait though!

Decided to try the fish head clay pot since it was on every table. It was a HUGE fish head and the meat was fresh and sweet. Love how it has huge chunky taro!!! ^^ har cheong gai was just nicely fried and marinated :D