Tze Char | Ziggy

Tze Char is a Fujian term in Singapore meaning "cook and fry". This term is used to describe what is usually a big scale stall that sells fried rice and noodles, plus individual meat and fish items like sweet and sour pork, fish etc. Essentially it is like a mini Chinese restaurant.

More ambitious tze char stalls would offer a variety of seafood including crab, steamed fish, and clams. Quite a few big Chinese restaurant names here started out as a tze char stall. Like the listed No Signboard which used to operate at the now defunct Farrer Park hawker centre, and the Paradise Group of companies.

Jin wee

Chef Chik

Zion Rd Xiang Hee

Sin Huat

Mellvin

Joo Chiat Traditional

Fu Xing

San Lou

Tze Char

Review: Dec 2020

Excellent food, have yet to come across an item that is not up to standard...

One of the few places that is still open late at night, it is a good place to come should you need a late night snack or dinner after being over worked, or having over napped….

I have always liked the food here, and a few months back suggested to my futsal kakis to eat here after a game, since then, we have been coming back every week! We even shifted our regular day for football from Tuesday as Mellvin has changed to closing on alternate Tuesdays! Now, every says that football is secondary, dinner is the main reason they play football....

What brings us back here? Their long list of individual dishes for a tze char stall. Our first visit, the 4 of us had different dishes and were all impressed, so we decided to do the rounds and try every dish they have, except for Mr. Fried Rice who I have to say, has once tried the fried beef hor fun…, just once.

Speaking of fried rice, they have quite a few options, the ubiquitous Yangzhou, salted fish, sambal, beef, or just plain. I’m sure you can invent some along the way for them and they’ll most likely be able to do it. Our favourite is beef sambal fried rice, and recently we "invented" a luncheon meat fried rice.

The thing about Mellvin is, everything is above average nice, and they are quite generous with the meat and prawns. Top of my recommendations would be:

Fried pork belly
Clay pot fish bee hoon (not in menu, a version of the clay pot crab bee hoon)
Mee Goreng
Sambal fried rice
Dried beef kway teow
Curry Pork Rice
Sweet and sour pork rice
Prawn paste chicken
Fried sweet potato leaves
KL Hokkien mee

I’m sure the curry fish heads are nice but it’s not exactly food for after sports….

The fried pork belly just wowed us the first time we tried it, crispy tasty batter on the outside, and tender juicy meat inside. I still can’t decide if the batter or the meat is nicer. The batter is marinated in fermented bean curd, which mixes very well with the pork belly, making this a marvellous combination. The fragrance of the fermented beans and the fragrance of the pork belly tussles to excite your taste buds! Heard that a takeaway of this taste just as good when heated up the next day.

The prawn paste chicken or har cheong gai is something we have to order whenever Mr Fried Rice is around. It has really crispy flaky batter but a good dose of prawn paste taste. These 2 are quite excellent, more than above average.

Fried pork belly and prawn paste chicken

I was told by my sister that the fish soup is nice, we tried it once and I started to doubt my sister’s taste… but I came with her once and she ordered the clay pot fish bee hoon, I’d say, confidence restored, with apologies… It was creamy with milk and delicious. As usual, I think there were more fish slices than bee hoon!

It was pretty unanimous that the fried pork belly was top and this the second. We also ordered the special 4 vegetables, or si da tan wang, which is usually a combination of petai, french beans, eggplant and ladies fingers in sambal. This one here I felt was lazily done, with dried chilli flakes instead of the usual sambal, I wasn’t impressed but the others on that day thought it was decent, especially my sister, who doesn’t take chili…. I have since tried the fried potato leaves with dried shrimps; that was excellent with dried shrimps and bit of pork lard as base. They could easily replace the chilli flakes in the special 4 vegetables!

Fish soup

Claypot fish bee hoon

Special 4 vegetables

The mee goring here is appetizing, spicy and exciting. It is a good bet. Likewise the sambal fried rice, the sambal adding a bit of kick to the mundane but comforting fried rice, it is obviously spicy…. These 2 dishes are the most frequently ordered. The KL Hokkien mee here is probably the closest thing you can find in Singapore to the KL ones, it is a good place to come if you have cravings for that.

Beef fried rice

Mee goreng

KL Hokkien mee

Dried beef kway teow is nicer than the wet version beef hor fun. I can’t say I was too impressed with the beef hor fun to be honest so if you have to go for a beef noodle, the dried bee hor fun is better. Fragrant and tasty, with lots of chunky beef pieces, someone just said “shiok” with a sigh after finishing this recently.

Dried beef hor fun

Beef hor fun

I had the pork curry in my first few visits there, it looked as uninteresting as it tasted, but recently, a friend ordered it despite my protests and it looked fantastic, and it tasted as good! Fragrant and creamy curry, it would be more popular if this wasn't dinner after a game.

The sweet and sour sauce is quite thick and tasty. And the pork pieces big, crispy and nice. Could be a bit crispier but I’m quite happy with what they’ve offered. As I said, it’s not the best but it’s above average.

Sweet and sour pork

Curry pork with rice

We have since tried some crabs at Mellvin, we tried the crab with tang hoon and salted egg crab. The crabs were decent, and i was surprised how much meat there was especially in the body. The crab with tang hoon was good but the salted egg crab was excellent. Cooked with curry leaves, the salted egg sauce is creamy and fragrant.

Good food and a nice place to hang out after hours that is not the usual roti prata place, Mellvin definitely offers more than decent options!

Below are photos of various items there.

Pepper beef rice

Garlic fried chicken

Fried mian xian

Pepper beef rice

Dried chili chicken rice (kung po)

Menu - snacks

Fried rice

Coffee pork rib

Menu - rice and noodles

Salted egg octopus

Mongolian pork chop, special dish

Curry pork rice

Lala fried bee hoon

Fried Potato Leaves, there is a sambal version

Pork rib rice

This place has moved from being the place to eat after football, to become the main attraction, football has now become the warm up appetiser...

Mellvin Seafood Restaurant

354 Joo Chiat Road, s427600

Daily 430pm 1am (til 2am on Fri and Sat), closed 2 Tuesday a month

https://www.facebook.com/pages/Mellvin-Seafood-Restaurant-%E9%BE%99%E8%AE%B0%E6%B5%B7%E9%B2%9C/203562113004871

Chef Chik

Tze Char

Oct 2020

Steam!

A word used often in the 80’s to describe something super excellent, replaced nowadays by shiok, uber etc. It is also how Chef Chik prepares his dishes. They’re all steamed dishes from what we noticed. Chef Chik’s steaming was, well, steam! The control of the steaming process is more excellent than Lionel Messi’s control of a football; every dish was steamed just right, the food succulent and fresh. Steam!

First, the threadfin belly. Nice bite size, roughly the size of 2 thumbs, they were succulent and we could feel it melt in our mouths. Half of it would melt, the other half gave us the chew and the taste of a good fresh fish! Steamed just right, fish fresh, this belly was unforgettable, as Nat King Cole would say....

It was served in Chef’s excellent soy sauce mix, with some garlic, and a dash of chilli. The garlic gave it extra flavour, and the bits and pieces of chilli adds just enough spiciness to give it a kick, not too much. 2 thumbs up!

When I returned, this belly was served in slightly smaller sized bites, and in a black bean paste. Not as nice but it was still very good. The change could be due to us ordering the steamed prawns, which had the same flavour.

Next, the steamed pork with salted fish. Steam! Soft and succulent pork (ok, you can imagine Chef uses the fattier part of the pork, you’re not wrong), Chef Chik’s was closer to melting in your mouth but yet chewy. He just brought appreciation for a good steamed pork with salted fish to a different level.

Onto the prawns, and the chicken. I can describe them both together. Ya, you guessed it. Steam! Prawns were with the garlic, soy sauce and bits of chilli, same as the fish belly. I suspect Chef changed the fish belly to black bean sauce because we ordered the prawns as well, to give us some variety. After getting rid of some prawns (into the tummy), I found something interesting underneath them. There was a layer of chee cheong fun (rice roll) lining the bottom of the plate. I am not exaggerating when I say this alone was good enough for the dish, this is a tribute to Chef’s sauce base, made the plain rice roll absolutely delicious.

The chicken was good taste wise, I can’t say it was extraordinary, but by then we were spoilt. Served in the excellent sauce and steamed just right, it was actually good, very good.

We also ordered the lone vegetable dish on the menu. To our surprise, it was very well steamed too. Not sure if it was steamed or boiled, but the mini kailans, or Chinese broccoli, did not have the thick stem, was well cooked and succulent. And savoury too, probably due to Chef’s excellent sauce again.

Finally, the soup. I was rather impressed, but my sister and cousin were a bit more critical, they didn’t think much of it, probably because they were used my soup, how could Chef Chik's compare... 😜 One has to assume our own brilliance every now and then to instill some self-confidence, right? 😎

Since I first tried this place, I have been going round gathering kaki’s to try too, so far so good, satisfaction guaranteed!

Chef Chik

14 Haig Road, #01-36 Haig Road Market and Food Centre, s430014

11am – 5pm, closed Sun to Tue.

Sin Huat

Tze Char

Feb 2024

Amazing seafood, excellent gravy for every different types of seafood

This place is run by a chef who I jokingly told the lady boss, that he doesn’t know the meaning of a smile… she smiled.... then laughed, but he is quite a genius chef. Maybe I should sing praises to him, see if his lips might curl…

Come here, tell them you want to have seafood and wait for him to come take your order. The hint is you never rush him… just wait for him to come to you. That’s kind of the legendary protocol here. We also didn’t tell him what we wanted, just asked for recommendations, and it was just “scallops”, “crayfish”, no mention of cooking style. It is always better to ask for recommendations as what would be available each day might differ.

The food here was simply fantastic, five of us came here, and everyone had something good to say about each dish, praising the food as well the different variety of gravy or sauces that accompanied.

Recommended that evening was:

1. Gong gong

I’d describe it as a big hermit crab. A shrimp like (ok it’s actually a snail but has a shell at the tip) creature in a snail shell from the sea. I never liked it but everyone else nodded when recommended…

Served with a specially made tasty chilli sauce, which was quite spicy. It was fresh and sweet, and bigger than I have seen in other gongs. Good on its own better with the chilli. Still not my favourite but I was impressed.

2. Scallops

Came in its shell, fresh as hell. It was some black pepper style but wonderful and unique. My friend said he loved the stuff and so I scooped a chunk to try, then he said it tasted gingery… my nemesis. Smaller scoop to taste then. Not gingery Heman, but peppery, and tasty as mentioned.

3. Otak and fishballs

They serve the best otak. Made by the chef. If you’re here, just got to try it. Bigger than a handphone and chunkier, absolutely delicious.

Soft and bouncy fish balls. Also hand made by Chef Supreme himself. Very good.

4. Crayfish

Served with black pepper, crayfish was nice and fresh, I thought it was average as a whole but no one else complained.

5. Vegetable

Even this came with some scrumptious sauce base. I kept going at it, we all kept going at it.

6. Crab bee hoon, the signature dish

EXCELLENT. Crab was fresh and sweet, cooked to perfection. The bee hoon in some superb gravy, the same thing was on everyone’s mind, not sure which was better, the crab or the bee hoon. All those on keto diets confessed they ate quite a lot of bee hoon… the crab was so delicious I literally shuddered as I ate.

Apologies that I only have this one photo of it, after we started eating, no one stopped, I think I saw Mr. Shum turn a bit purple from a lack of air, he didn't even stop to breathe...🤪

7. Steamed octopus

Another dish with delicious sauce. Garlicky with a tinge of lemon and a whole lot of savoury. One octopus for the five of us. I liked it but the jiak kaki that wanted this dish thought it was slightly over cooked. Everyone else enjoyed it. Only grouch for me was that there was only one segment with all the tentacles, the softer juicier part…

8. They had another signature chicken essence frog. None of us really fancied frogs so we passed, but we understand it would have been something good.

We also saw this guy by himself enjoying a plate of steamed prawns with white wine which looked like he brought there himself. Definitely a regular.

Finally, their curry fish and assam fish are quite good too, we all wish we were cows with 4 stomachs and could order one of these.

Anthony Bourdain came here once, and it is rumoured that he would visit each time he was in Singapore. The food here is exceptional, well known for people complaining of paying crazy amounts for a meal here, but invariably there would be a “but” in their story. Like the 5 of us paid $500, but we were filled to the brim, if we said “ahhh”, the octopus’s tentacles might be visible waving their hello’s; plus if we had the same amount of food at a Chinese restaurant, it’d be a lot more expensive, hitting 4 figures.

I think it’s well worth a visit here, if nothing else, have a look at Chef Grumpy cooking up a storm! Just remember to follow the ordering protocol… 😋 😋

A mixed rice counter operates at the same restaurant there, run by the lady boss, with food cooked by Chef Genius, with equally excellent stuff. You can read about it here.

Sin Huat Curry Fish Head@ Sin Huat Seafood Restaurant

659-661 Lorong 35 Geylang, s389589

Daily 6pm – 12am

Serangoon

Tze Char

Jul 2021

Wonderful taste, funny owner, quite a nice place for dinner!

Walked past this stall one day and I was asked to try, it’s not like they lack business. I asked the cute lady owner what was nice and the reply: “everything!”. Tried the sweet and sour pork, was suitably impressed and came back to try if the others were also as nice as claimed…

Have been back a few times to try different items. I can conclude that they do have a pretty mean basic taste, whatever they use to fry their dishes, it has a delicious base taste, a little bit oily though. Despite them having pretty much a similar basic taste, it is one worth coming back for.

If I had the guts, I might “joke” with the lady owner that everything here tasted about the same, which was why she said everything was nice… I’m a coward… not least because that was really an excellent taste. Savoury and oily, or maybe buttery, there was a nice fragrance and a “mouthful gulper” (urged to go gulp by gulp quickly, like a page turner…). This taste was especially present in their fried noodles and rice dishes.

Occasionally, this taste is missed and I’d go back for it, definitely recommended.

What is interesting here?

Sweet and sour pork
Fried noodles
XiSi pork ribs
Avoid – Beef Noodle, pretty ordinary

Sweet and sour pork

Fried bee hoon

Beef hor fun

The XiSi sauce here was excellent, creamy and delicious, I had it with a pork chop and it was delightful. I can imagine it goes well with chicken too, not sure about it going well with beef.

Have since tried their steamed fish, which was decent; as well their fried rice, filled with nice meaty ingredients, with the same delightful base taste. Their oyster omelette, it was ok with big juicy oysters but nothing special, there iss a nicer option just next door….

The curry dishes were pretty good, well worth a try here, as well their Mongolian style dishes. The la la or clam fried noodle was just average. Maybe I don’t get this dish, I think it’s nice taste wise but have yet to taste one that I really enjoy, they’re all about the same, edible but not a dish I’d crave for, even from Madam “everything is nice”.

I’ve also been urged to try their crab a few times, it’s not my favourite so I have yet to. My sister seems to like this idea and have mentioned coming back to try a few times but declined by everyone else… maybe next time….

89 Zion Road Siang Hee Seafood

49A Serangoon Garden Way, #01-20 Serangoon Garden Market & Food Centre, s555945

715 am – 2pm; 615 – 10pm Closed on Mon

Traditional

Tze Char, Taiwan Porridge

May 2021

Excellent omelette, or eggs... add a sunny side up to your dish, order anything with eggs! Very nice curry too.

Noticed this place once while walking past, we could smell the “wok hei” or the “Qi of the Wok” if I want to sound deep… we would have gone in right away but we could see that the chefs were gathering outside having their meals and that they were closed. Noted to self to try later…

And later I came, I was alone on my first visit and simply asked what was good. Curry. Not the expected answer from a tze char stall, especially one that puts Taiwan Porridge on its signboard. Go with the flow I did, chicken curry rice, and it was a very nice! Fragrant curry, a lot of boneless chicken pieces, mildly spicy. Highly recommend this dish.

With confidence, I returned with company. We tried the fermented bean paste pork belly, preserved salted vegetables with pork, lettuce with diced fish, sweet and sour pork, prawn paste fried chicken, pork patty with salted egg/fish and the fuyong omelette.

The omelette was awesome! The fragrance ozzing out from the omelette the moment it arrived and seemed to be calling out to be feasted upon. I felt like a cartoon character mesmerised and floating in the air towards the smell of food…. This invisible aroma was the so called "wok hei" working its way into the food, the immense heat from the wok trapping the food's aroma within itself.

The omelette had a lovely texture, slightly crispy outside with soft within. Fuyong egg had onions, char siew and carrot slices in the omelette, you can imagine the taste. It was simply a mixture of wonder with the softer inside of the omelette. Seldom can I write so much (and say so little) about an omelette, but this is one omelette I will come back for.

Pork belly was decent, but nothing great, I’d probably not order the prawn paste chicken here again, just too ordinary, uninspiring. Vegetable dishes were pretty good, tasty and full of the Qi of the Wok….

The pork patties were also very good, nice and tender patty, salted precisely to give taste, I might order one just for myself next time as the patty is not too big, like that of a good sized very thick burger. The salted vegetables with pork was as good as the dish can be. Nothing fantastic but a decent effort, would go well with porridge.

A friend of mine thinks that the test of every tze char place is their sweet and sour pork, something very easy to do, but not easy to do well. The sweet and sour pork here is quite decent. Nice crispy pork with a good sauce, it definitely passed both in terms of taste and texture.

I have also tried their sambal fried rice and mee goreng. Both were passable, with the usual complain of not enough ingredients, unlikely i would be ordering these here again.

Food here is generally decent, the fried rice and noodles here are generally slightly below par, but this is the omelette house, very good omelettes! The curry here is also quite fantastic, and don't forget the wonderful pork patty with salted fish/egg; aside from these, nothing else really impressed me, the rest are all just passable. Just order anything with egg, or add an egg to your dish! Returning is very likely though!

I would recommend adding a sunny side up to any fried carbo dish you order. The eggs here are fantastic. We attribute it to the wok hei again. Being birds of a feather, my friends and I, we all love our sunny egg with yolk half cooked. Every egg add on was done this way.

Clockwise from top left: Dry beef hun with egg; triple egg with Chinese spinach; curry pork rice, with egg; chai po (pickled turnip) omelette

The best thing to order here would be, curry chicken (or pork), with a sunny side up add on!

Old Place Sea Food Taiwan Porridge

59 Joo Chiat Place, s427783

110am – 300pm, 5 - 10pm , closed alternate Wed

Jin Wee

Tze Char

Jun 2024

Old school Hainanese goodness

A rustic old place that retains its decorations since inception, probably in the 70’s. Jin Wee is run by a Hainanese family, conversations among staff here are all in Hainanese! It is one of the few Hainanese restaurants that serves all Chinese (Hainanese) food, most are café oriented with western food varieties, and they do it pretty well.

So well that heir signature soups are available only after 5pm, and signature steamed herbal chicken after 2pm. Advisable to pre-order if you come late, which is after 630pm.

Despite this, their lunch was still fabulicious. Recommended here are:

1. Braised pork belly

2. Steamed fish Nyonya style

3. Doufu with minced meat

4. Either of their salt baked chicken or beggar chicken

5. Soup

6. Beef Curry

7. Fish steamboat

Avoid:

1. Hainanese pork chop

One of my favourite dishes is the Hainanese pork chop. The ones here were just terrible, third time killed it. On my third try, with my sister and cousins, this was the only dish left unfinished, said it all.

The braised pork belly would be the MUST ORDER dish. Delicious and tender, they melt in your mouth. Came in rather big cut sizes, if you decide to cut it down in size, you’ll realize right away how tender and soft they’d be. They tasted brilliant, like a good kiss, you close your eyes the moment it touched your mouth. I found myself pouring gravy and left over floating pieces from the bowl of pork onto my plate after just one bite.

Nyonya stye steamed fish was also pretty good. Perfectly steamed, the Nyonya sauce was a great compliment. Fragrant flavours of sweet, mild spice and milder sour and much savoury, only the pork belly gravy was better than this one! I found myself ranting about them not having enough vegetables compliments so that we can have deliciously soaked vegetables to wash this dish down with…

The doufu with minced meat was gently delicious. Well worth a try too. As well their prawn paste fried chicken, which was a fluffy and fresh crispy, thoroughly enjoyable.

Both the beggar chicken and the salt baked chicken were wonderful. Both were well cooked with the chicken extremely tender and succulent. Minimum order would be for half a chicken, the beggar chicken was herbal in taste while the salt baked, well, salty....and both delicious in their own way, I was just very happy we came in a group and got to order both!

These are only available after 230pm, and you'll have to make reservations for them if you're here for dinner as they would sell out by 630-7pm. Tel: 98527066.

4 types of soup are served, watercress, old cucumber, lotus root or black bean. All 4 were rich and nice, strong, heavy and tasty. Better order these in advance too as they could also sell out.

Their sweet and sour pork was far from the best (though decent), but the curry beef was by far the best! Excellent curry with rich and strong curry flavour, deep and intense, it was moderately spicy and complimented the beef very well. It was a recent find and I find myself going back for this very often. 😋

They have introduced some Hainanese dessert, picture tells a thousand words, have a look to see if you like it. I prefer the mango one, they were both ok, but not something I'd insist on ordering.

A popular place that can be quite crowded, with a perfect crowd. We have never had to wait for a seat but it is always full during meal times, especially on weekends. Like a friend of mine that frequents here says, “please don’t tell too many people about this place, I like it here at the moment; not too crowded and they have good business to keep them motivated!”. 😅😂 sorry…….

PS They have fish head steamboat available here too, have not tried that. Will update when I do.

Jin Wee Restaurant

928 East Coast Rpad, s459117

9am – 930pm, closed on Wed

Tel: 98527066

https://web.facebook.com/jinweesiglap/?_rdc=1&_rdr

https://www.instagram.com/explore/locations/813296272/jin-wee-coffee-shop/

San Lou

Tze Char

Oct 2024

Convenient, comfortable and cool

Tucked away in an industrial canteen, San Low was refreshing in the sense that it had ample parking right at its doorstep, and it was just a quick relaxing wait for your order.

The menu here was pretty simple, not too much variety for meat, one or two pork and chicken styles, then a host of various vegetables, seafood and fish.

The recommended items were listed on their signboard, they were what I liked here too, plus the WenChang Chicken, not on the signboards but has a full page by itself in the menu, it is also available only with pre-orders (tel: 93355055).

WenChang chicken is actually a breed of chicken from Hainan that lives on trees, and obviously flies… they have a very distinctive yellow skin when cooked. The ones here did not have the typical yellow skin, so my guess is that it is not the breed but more a name for this simple broiled chicken, with chilli onion as accompaniment.

The chicken was excellent, the chilli onion fantastic. Got to give it a try. Remember to pre- order!

The curry fish here was pretty good too, just pick your choice of fish, then enjoy it with the sprinkles of brinjals, lady fingers and beancurd skins.

One of the recommended dishes was their garlic fried clams. Clams here were excellent, meaty and the garlic fry tasty.

For pork items, the sweet and sour pork, pork ribs and a deep fried pork belly are all good stuff, my slight preference is for the belly, with crispy succulence. It also happens to be recommended. There is a curry pork rice for individuals, it’s nothing to write about.

Finally the fried bee hoon, expected it to be crispier , it wasn’t so but was tastier than expected. In a way, it outperformed expectations with a lot more meaty bits than expected… 😂

The san lao bee hoon, a combo of sliced fish, bean sprouts, and .... kway teow fried together, was not too bad too...

Nice place, not the most luxurious but very comfortable in many aspects.

San Low Restaurant

23 Kallang Avenue, s339414

11am - 9pm, closed on Mon

Tel : 93355055

Fu Xing

Tze Char

Dec 2023

Steamed fish experts

I’ve known about them for years but had never tried, though we could always see many others were enjoying their food!

My KL jiak kaki was in town, his flight delayed so we couldn’t make it for our favorite satay, brought him for nasi lemak and it was rest day, then we drove past Dunman Food Centre and decided on the satay here.

Seated next to Fu Xing, we kept looking at the giant photos of their food. This place was very popular for the steamed fish, so I told him, and he asked “want to try or not?”. We just ordered satay… but meeting school friends our minds tend to talk like school boys, “you dare to pay I dare to eat!” was my reply.

Formerly my school mate, he was also formerly CFO of a big Malaysian bank… despite the weak Ringgit he still could afford the dare…., plus the fish was reasonably priced around $20. Steamed fish promptly ordered, with an onion omelette too! We were hungry but not really that hungry bro...

The omelette was probably nicer than the fish, deliciously cooked, full of the qi of the wok. Again, like school boys, we were fighting for it…

The steamed promphet in Hong Kong sauce was brilliant. Fish very fresh, and steamed to perfection. It would probably be great even without the sauce but the sauce was also fantastic, good mix of sweet and savoury, by then the satay had arrived, we would have fought for the fish but our stomach were full enough for us to be resume courtesy and decorum.

Another day, my sister and I came here. Their offering of a Nyonya sauce fish was slightly more interesting than its taste. It was good enough that we left nothing behind, except bones. Not quite assam, and not quite curry, Nyonya sauce I don’t get… neither sour nor sweet but a funny blend of various ingredients. It was decent but I think there are better ways to enjoy a steamed fish! Fish was fresh and steamed to perfection as expected.

Their special sauce was quite spicy and a good choice for those with preference for something more exciting.

The steamed chicken with mushroom felt a little odd. Both chicken and mushroom soft in texture, and the fungal taste of the mushroom not mixing too great with the chicken.

Steamed pork with salted fish, on the other hand, was excellent, every time we order this, no matter which group of jiak kaki this would be the first to be finished. Slightly on the salty side but we all love the extra savoury taste!

Everyone I've brought here since has given the two thumbs up, excellent place for steamed fish!

Fu Xing Mei Shi

271 Onan Road, #02-30 Dunman Food Centre, s424768

11am – 10pm, closed on Mon