Zi Char

Zi Char

Featuring Kok Sen Restaurant, JB Ah Meng, Penang Seafood Restaurant, Xin Yuan Ji (Bugis), Spring Court, Tian Wai Tian Fishhead Steamboat (Serangoon), Hong Chang Eating House, Golden Spoon Restaurant, West Coz Cafe (West Coast Plaza), 353 Clementi Avenue 2 Cooked Food Centre
Gerald Chai
Gerald Chai

Rong guang BBQ has been around in SG for quite some time. I will frequently pass by their now-defunct Ulu pandan outlet during in the late noughties. I da pao from there a few times then.

And I recalled their seafood bbq was quite good. Later on, they even open a stall at makansutra gluttons Bay, so their standard must be quite good la.

My impression on how good a zhi char restaurant is, is dependent on how good they cook my favourite zhi char dish ever: the Sambal kangkong.

And the sambal kangkong is fairly good. Lots of garlic, smells very 香. Like how my mum cooks them. Yum. Not very spicy, but quite flavourful due to the garlic.

4/5 rating for me.

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Being half teochew, I always relish teochew food since I have been eating teochew home cook food since young. So I was rather looking forward to try fragrant garden, which has been around since the 1950s.

Decided to have their cai poh kway teow, which has many good reviews.

Rather generous amount of cai poh, taste quite good with the hint of wok hei. But not much liao like prawn or meat inside, which was quite sad.

Waitress auntie here very ultra friendly. Good vibes here. Will return to try their other dishes.

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A great place to utilise your burrple 1for1.

Expectation was not very good to be honest, I wanted to have the 3 combination roasted meat, but they ran out of roasted duck.

But to my surprise, this was damn awesome, the pork meat was tender and the honey sauce just so compatible with the pork ribs.

5/5 for me.

Take note that the promo is only for items $28 and below only, and excluding appetisers etc. So please check with the waiters/waitress to confirm.

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Ban tong seafood has been around in clementi since the 90s, shifted many times but has been at the current place for at least the last 10 years.

Zhi char dishes here are always been of quite good standard. The first time I fell in love with sambal kangkong, it was from ban tong seafood, way back in the 90s.

The signature dish here is the cereal crayfish, which I reviewed earlier. Still consistently good this time round as well.

This time round, decided to have the Chilli LaLa as the chilli crab was out of stock.

Chilli tasted very good, it was cooked with egg, so it was almost similar to Chilli crab style.

Generous portion of LaLa.

Damn, it looks so good.

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Ban tong seafood has been around in clementi since the 90s, shifted many times but has been at the current place for at least the last 10 years.

Zhi char dishes here are always been of quite good standard. The first time I fell in love with sambal kangkong, it was from ban tong seafood, way back in the 90s.

The signature dish here is the cereal crayfish, which I reviewed earlier. Still consistently good this time round as well.

This time round, decided to have the Thai Style fish head. Meat was very fresh and was soft as well.

The gravy was good as well, slight tanginess, with a spicy Thai kick that goes well with rice and fish meat.

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Westlake is a old school 40+ year establishment located at the 2nd floor of a HDB flat located near Farrer Road MRT. This is an old HDB estate and the feel here is like I was transported back to the early 90s. The interior of the restaurant is also very old school with a sense of nostalgia that I may have came here for a meal once when I was still a kid.

The signature and most famous dish here, is the Kong Bak Bao. There are 2 types, the normal braised pork or the iberico pork. The sauce is the same, just that the Iberico is much more fatter and much more tender.

I had both before, and taste wise, it's equally good. The normal braised pork itself is already soft and tender. The Bao itself was also faintly sweet and just so compatible with the savouriness of the braised pork.

This is definitely the best Kong Bak Bao I ever had.

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One of the best hor fun I had.

Wok Hei very evident in every bite.

A must have the next time I come here.

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Recently Re-opened at Bgain foodcourt at ARC380.

Lam's Garden is renowned for their hotel standard zi Char at coffee shop prices. Their signature dish is the twin tower crispy noodles.

Decided to have the curry chicken today. The curry is the fish head curry style type. This was served almost on the spotm

The curry is quite soupy but tasted good. I'd prefer If the curry was thicker, will go well with the rice and chicken.

Taste better as a bee hoon as compared to the hor fun. Generous amount of Ingredients.

Fa la seafood has consistently served good zhi char dishes and is a popular store with waiting time over 30mina during dinner.

Fa la seafood is also highly recommended in a makan fb group I m in. And their food usually doesn't dissapoint.

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Read may good reviews from a foodie Facebook group. So decided to give it a try this time.

I have never had cai po hor fun before and this was quite an impressive dish.

There was a subtle hint of work hei and the seafood is definitely fresh.

I have ate here twice and so far is 2/2 for good solid dishes so far.

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Read many good reviews on this place on a Facebook group. Which highly recommends their black bean bee hoon and cai po hor fun. Expect a long queue during dinner, quite popular within the neighbourhood here.

Sadly they ran out of bee hoon, so had to eat see zhup hor fun today.

Generous amount of ingredients. Have a slight wok hei. Fish and seafood was fresh, overall it certainly tasted good. Will definitely return again.

The lady boss here also very friendly and sociable.

Spring court is one of the oldest restaurant in Singapore. It first opened in 1929 at great world amusement Park, back then, it was called "Wing Chun Yuen". A nostalgic place to bring the parents.

* Please remember to make a reservation, I came here the Sunday before and it was full house.

Burrple 1for1: take note 1for1 is only for meat/poultry, soup, vegetables

It's good, but not the best peking duck skin I ever had. Serves with leek and cucumber.

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Taste the food. Don’t just swallow them

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