Restaurants

Weekend lunch at Sing Swee Kee

It felt like a gentle return to comforting, old-school Hainanese flavours—simple, polished, and deeply satisfying.

Ordered the Steamed Chicken with Rice, Hainanese chap chye, Hainanese pork chop, and a house-made chilled Luo Han Guo drink.

Steamed Chicken Rice
The steamed chicken was exceptionally tender—silky, juicy, and naturally sweet, with a clean, unmistakable chicken flavour. The skin had that perfect gelatinous finish, rich yet never greasy. A timeless option for anyone who appreciates lighter, more refined tastes.

Chicken Rice
The rice was fragrant and fluffy, with just the right amount of richness. It paired beautifully with the steamed chicken, especially when lifted by the chilli sauce and ginger sauce—balanced and comforting.

Hainanese Chap Chye
A warm, homely dish done with care. The black fungus and fried pork skins added a pleasant crunch, while the vegetables were cooked to a soft, flavour-soaked tenderness. Lightly seasoned but far from bland—elevated by lard cracklings that gave it depth and a satisfying finish.

Hainanese Pork Chop
Crisp on the outside with tender meat within, served with a nostalgic sweet-savoury sauce that hit all the right notes. It went surprisingly well with chicken rice, adding a richer contrast to the meal.

Cold Luo Han Guo Drink
Cooling, soothing, and thoughtfully restrained in sweetness—an easy, refreshing way to round off the meal.

A comforting, lighter-leaning spread that still felt complete and indulgent in its own understated way—ideal for lovers of traditional Hainanese fare - Rating: 4/5

Had an awesome dining experience at One Prawn & Co! The menu is a masterclass in seafood.

Ostra Regal Oysters with Lime Cheek – icy-fresh, briny, a zesty pop. It was a refreshing start!

Prawn Toast with Aioli – shatter-golden crisp, rich, addictively flavorful. The aioli provided a creamy punch that elevated the whole experience.

Okra, Togarashi with Bonito Dressing – umami bombed with a rich spicy lift.

Octopus with Assam Pedas Hummus & Renton Chips – tender, smoky yet non spicy, tangy; the chips added a satisfying big tasty crunch.

16-Day Dry-aged Kingfish Loin with Green Goddess /the Star of the show-silky, deeply savory sweet. The herbaceous dressing—absolutely exquisite, the showstopper.

Jumbo Tiger Prawns with Sakura Vermouth & Burnt Leek Oil – juicy-sweet prawns with a smoky, savory finish.

Burnt Toast Ice Cream Sandwich, Banana Crumbs & Mint – A delightful dessert that’s sweet and the burnt banana crumbs made it uniquely tasty, refreshing all at once.

The Cocktail 吊花姐: A gorgeous pour, spirits and berry notes in perfect balance—dangerously sippable

Service is ace: chef-owner Gwyneth checks in; team’s warm, sharp, and on it. Stunning plating, tuned flavors, zero misses. Book it—5/5.

Visited 古早人台灣粥 for dinner and was instantly impressed—not just by the comforting porridge, but by their wide range of home-style Zi-Char dishes. It felt like stepping into a warm, nostalgic kitchen where everything is cooked with heart.

The Taiwanese sweet potato porridge was thick, lightly sweet, and so soothing—a perfect base for all the rich, savory flavors. The 梅菜扣肉 was tender, with the preserved vegetables adding a deep, caramelized savoriness that paired beautifully with each spoon of porridge. The 鮮蠔煎蛋 was fragrant and fluffy, with plump, briny oysters lending a fresh ocean sweetness in every bite. The 鹹魚蒸肉碎 was a classic comfort—juicy minced pork lifted by the punchy aroma of salted fish, intensely satisfying yet well-balanced. The 炸南乳肉: crisp on the outside, juicy within, with that addictive fermented red beancurd flavor that kept me reaching for more.

It was a meal that felt both homely and special—familiar flavors done exceptionally well. Left full, happy, and already planning a return visit. Highly recommended for anyone craving soulful, well-executed Taiwanese-style comfort food with Zi-Char flair.

We ordered 4 dishes at this restaurant, cozy environment with upbeat thai pop songs.

The tender roast duck in rich green curry offers aromatic spices and creamy depth.
The smoky Duroc pork ribs are paired with a zesty Nam Jim Jaew sauce for a sweet and spicy contrast, the meat was so juicy that it fell right off the bone.
The grilled squid was boasted with a bold Thai spice rub and a refreshing green chili lime sauce, and the luxurious GG French Poulet is tender and juicy, enhanced by the earthy and flavorful Chicken Liver Jaew sauce.

These dishes delivered an unforgettable culinary experience with a perfect balance of flavors and textures.