Chinese Seafood / Tze Char 煮炒

Came for the crab bee hoon, but with crabs sold out, the next best thing to go was their crayfish bee hoon soup. This is a signature dish you’ll spot on nearly every table, whether with crab (if you reserved early) or crayfish as the next best option.

The broth is rich and aromatic, infused with the natural sweetness of fresh crayfish and sole fish, giving it a creamy depth while staying light enough to complement the silky bee hoon. Every slurp is smooth and satisfying, making it easy to see why it’s a crowd favourite.

The crayfish itself are of decent size. Fresh, plump, and naturally sweet, adding a satisfying bite to the dish. It was so good that we couldn’t resist ordering an extra portion of bee hoon because when the broth hits just right, you’ll want more of it! If you’re set on crab bee hoon, reserving ahead is a must 》$52 (w 4pcs Crayfish) + $2 Extra Noodle

Crunchy and fragrant, but slightly off in execution. The prawns are fresh but overcooked, making them a bit dry and firm. The cereal leans milky rather than buttery, adding sweetness but missing that rich, savoury contrast. Decent texture, but a better balance of flavours and doneness would have made it more satisfying 》$25

Fresh, crisp, and full of flavour, this dish brings out the best in simple ingredients. The green dragon vegetable (garlic chives) add a slight bite, while the bean sprouts keep things light and crunchy. Perfectly cooked and seasoned just right 》$16 / Large

Velvety smooth rice noodles intertwine with crunchy chye poh (preserved radish), vibrant kailan and fluffy scrambled eggs. The chye poh lends a delightful balance of sweetness and saltiness, weaving extra depth into every bite 》$7

Wrapped in crispy beancurd skin with generous fillings of prawns, pork and together with a crunch of chestnuts 》$10 (Small)

A Taiwanese classic that brings bold flavours and irresistible aroma to the table. The chicken is simmered and braised in a fragrant trio of soy sauce, rice wine, and sesame oil, then served bubbling hot in a claypot.

Every element of this dish captivates, from its deep, glossy sheen to its tender bite and rich, savoury depth. The slightly salty, umami-packed gravy makes it a perfect companion for a bowl of rice, soaking into every grain for an indulgent, well-rounded pairing 》$15 / Small

Known for its comforting fish head steamboat, this spot is often bustling during peak meal hours. Rather than braving the long wait with a rumbling stomach, I opted for their claypot noodles.

Served piping hot, the claypot noodles arrived bathed in a rich, velvety gravy, generously packed with pork, prawns, a medley of vegetables and egg. I requested a swap to mee tai bak, giving each bite a smooth, delightfully chewy texture. The hearty warmth of the dish was perfect for the chilly weather, offering a soothing, homely feel. Its lighter, more delicate flavours make it a comforting option that older folks would especially appreciate 》$11 / Medium + $1 Mee Tai Bak

A signature Malaysian stir-fry style that has a distinctive smell of curry leaves and dried shrimp. The clams were fresh and meaty and not sandy. It held on to the kam heong sauce and goes well with plain rice 》$15

KL-style Hokkien mee with cabbage, pork slices and shrimp generously coated in dark soya sauce then topped with crispy pork lard. I like the wok-hei and savoury flavours in there. The thicker noodles are well coated in sauce with a bouncy chewy texture that’s quite similar to udon 》$7 / small

The signature triggerfish was recommended by the staff that comes in cubes of fried fish coated with sweet and sticky sauce, fried garlic, chilli padi and curry leaves. The fish was crispy and tender with lots of garlic fragrance. The portion is sufficient to feed 2 pax and we ordered sambal kang kong to go along with a plate of rice. Overall taste was good but may not be suitable for those who can’t handle fish with bones.

Signature Trigger Fish 》$24
Sambal Kang Kong 》$8 / small

Simple and flavourful flat rice noodles stir-fried with garlic, kailan and preserved radish (chai poh 菜脯). This is a Teochew classic and a must-order over at Chin Lee. It comes full of wok-hei, flatten and charred on the outside, filled with sweet-salty chai poh and kailan which adds a nice crunch 》$12 / Small

Kailan stir-fried with pieces of dried sole fish which adds an umami flavour and bite to this simple dish 》$15 / Small