Desmond's Creation (Sik Bao Sin)

Singaporeans know zichar. But I guarantee Singaporeans aren't familiar with this type of zichar. Sik Bao Sin is one of two descendants of Sik Wai Sin, a truly Singaporean zichar, unlike the widespread Malaysian-style zichar. The chef personally cooks all of your food. Furthermore, there are only 13 dishes on the menu. You get focus over variety. There aren't even rice or noodle dishes. What an exciting experience. We're lucky to snag a table without queue and didn't wait long for food. This dish was simple but well executed. It tasted like how it looks. Watch out though, prices here are double regular zichar and they're not printed on the menu.

Singaporeans know zichar. But I guarantee Singaporeans aren't familiar with this type of zichar. Sik Bao Sin is one of two descendants of Sik Wai Sin, a truly Singaporean zichar, unlike the widespread Malaysian-style zichar. The chef personally cooks all of your food. Furthermore, there are only 13 dishes on the menu. You get focus over variety. There aren't even rice or noodle dishes. What an exciting experience. We're lucky to snag a table without queue and didn't wait long for food. This is one of the signatures, unfortunately the prawns were nothing special, despite the size and ample roe. Their toughness was proof giant prawns are difficult to handle. Watch out, prices here are double regular zichar and they're not printed on the menu.

Singaporeans know zichar. But I guarantee Singaporeans aren't familiar with this type of zichar. Sik Bao Sin is one of two descendants of Sik Wai Sin, a truly Singaporean zichar, unlike the widespread Malaysian-style zichar. The chef personally cooks all of your food. Furthermore, there are only 13 dishes on the menu. You get focus over variety. There aren't even rice or noodle dishes. What an exciting experience. We're lucky to snag a table without queue and didn't wait long for food. This soup is one of the signatures. It didn't have much ingredients but was so strong I could've drunk the whole bowl. Chicken wasn't good sadly. Watch out though, prices here are double regular zichar and they're not printed on the menu.

Singaporeans know zichar. But I guarantee Singaporeans aren't familiar with this type of zichar. Sik Bao Sin is one of two descendants of Sik Wai Sin, a truly Singaporean zichar, unlike the widespread Malaysian-style zichar. The chef personally cooks all of your food. Furthermore, there are only 13 dishes on the menu. You get focus over variety. There aren't even rice or noodle dishes. What an exciting experience. We're lucky to snag a table without queue and didn't wait long for food. This is one of the signatures. A large, fragrant and fatty patty that's oily and salty. So old-school. The steam extracts all the essence. Watch out though, prices here are double regular zichar and they're not printed on the menu.

A good place for old school Cantonese fare and the food here is definitely not catered to the health conscious.

This is a very pricey plate of sweet and sour pork at a coffee shop. But it’s definitely worth it as every piece of pork is fried till crispy that gives it a crunchy bite.

A good place for old school Cantonese fare and the food here is definitely not catered to the health conscious.

The steamed Song fish head is the signature dish at Sik Bao Sin. The fish is cooked nicely (meat is tender) and is served with generous servings of salted fish and lard.