Zhup Zhup

Food was simply amazing. I had the noodles served in the claypot. The sauce was super tasty and the prawns were nice and sweet. The table set up was also super well planned, with all the sauces and seasoning neatly at the side of the table, and also with a small bin for the prawn shells. I would definitely come back here.

Tried their seafood pao fan, which came with their prawn broth. I don’t usually choose prawn broth, but it was very good. Texture was nicely balanced as well; neither too thick not too fluid

Hei Hei Hei, I’ve found one of the most intense Wok Hei Hokkien Mee, well balanced Hei Mee Soup, tons of pork lard dry Hei Mee & the nicest fried Ngoh Hiang! Made a reservation at 6pm, was surprised to see the queue starts to form at around 6:30pm. So make sure to make a reservation before heading down!

One of the wok hei-rich Hokkien mee I've had, with a portion that seems small but is surprisingly filling, thanks to a generous amount of lala and prawns!

The ngoh hiang tasting platter is impressive too—freshly fried and not oily at all.

Had just finished the seafood pao fan and am craving for more now! The broth was simmered for hours and is sooooo sweet and thick! No wonder they are a Michelin star restaurant!

The ngor hiam here is the best I’ve had in Singapore. Each piece is handcrafted and goes with a sauce that is only found here. The sour plum drink was an excellent thirst quencher to go withthis dish.