8 must-try zi char restaurants in Singapore for a flavourful feast

Yang Ming Seafood is a homegrown zi char eatery that serves up premium live seafood at reasonable prices in the heartlands. Some of the unique dishes they have on hand are the Umami Crab Seafood Pao Fan and Chao Tah Pig Trotter Chee Cheong Fun.

Must try: On top of the usual repertoire of old-school zi char specialties, Yang Ming Seafood is best known for serving up iconic dishes such as the Salt Baked Crab, Andrew Lobster Chee Cheong Fun, and Pig’s Stomach Chicken Soup, which are atypical of zi char menus. But if you would like to try something different, the Chao Tah Pig Trotter Chee Cheong Fun (a silky chee cheong fun stir-fried with pig trotter to a smoky ‘chao tah’ char for texture, served atop an egg omelette for extra protein), Dry Shrimp Vegetables (crunchy vegetables, stir-fried with dried shrimp for explosive umami flavours) and the Umami Crab Seafood Paofan are all must-tries for a gastronomic experience.

Various locations islandwide. Visit here.

New Ubin Seafood got its name from its humble beginnings on the island of Pulau Ubin itself, where a humble home served up kampong-style seafood in a laid-back and relaxing environment. While they have since moved to the mainland of sunny Singapore, their commitment to serving hearty family-style zhi char still stands. Now they are looking to elevate your dining experience with a champagne brunch buffet where for $130++ you’ll be able to enjoy free flow of Moët & Chandon Impérial Brut, Cœur des Bar Blanc de Noirs as well as all the dishes you desire from their ala carte menu.

Must try: The smoky beef comes chopped into succulent pieces that you can easily scoop and eat with fried rice, noodles, or whatever you like.  And best of all, it is cooked medium-rare, so it’s tender and melts in the mouth. Mmm. Other must-tries are the Boss Bee Hoon, an iconic New Ubin Seafood dish with a strong “wok hei” flavour, the Live “Soon Hok” Marble Goby, the Steamed Medium Squid and the Live Mud Crab.

Various locations islandwide. Visit here.

Next on this list is Orchid Live Seafood Restaurant.

Must try: Lobster porridge. And yes, lobster is affordable now, and it’s not just what you find in Asian-Western fusion restaurants. The lobster is fresh and sweet, the broth rich and savoury, and the generous sprinkling of crisp and juicy scallions adds a little bit of freshness.

Various locations islandwide. Visit here.

Warning, this next dish is soooo addictive that you’ll be coming back for more.

Must try: Butter pork ribs. Buttery and tender ribs are dusted in condensed milk powder and have curry leaves scattered in for that aroma. If you take a piece with a heap of milk powder on it, let it melt in your mouth and complement how savoury the meat is. Heaven.

Various locations islandwide. Visit here.

Feeling crabby? Don’t worry, we know just what you need. 21 Seafood has the most affordable and tasty crabs out there. With 16 different ways you can order crab, you’re spoiled for choice, each dish’s sauce and style is simply exquisite.

Must try: The salted egg crab. First of all, it’s such a good deal for three small Sri Lankan crabs. It’s $25, with an additional $3 if you want salted egg yolk sauce. To top it off, you have to order the crispy mantou buns. Crisp on the outside but soft within, it soaks up the sauce in the best possible way.

212 Hougang Street 21, Singapore 530212

Think of good food at Serangoon, and you’d probably think of Chomp Chomp. Well, it’s time you tried the equally good alternative, Siang Hee Seafood.

Must try: Butter prawns with pumpkin cream sauce ($12). Yep that’s right, pumpkin sauce, and not salted egg yolk. It’s sweet, with just a tinge of savouriness, and mildly spicy from curry powder that kicks in after a few bites. Not to mention, the prawns are very large, juicy and crispy too.

49A Serangoon Garden Way, Serangoon Garden Market, Singapore 555945

Ting Heng Seafood Restaurant can be found in Tiong Bahru, an airy, alfresco dining area. Their wide variety makes sure that there’s something for everyone. Ting Heng has signature dishes like Moonlight Hor Fun, Cuttlefish Sambal Kang Kong and Salted Fish Pork Cheek that’ll keep you going back for more.

Must try: Razor and Bamboo Clams. Known for its fresh seafood, get either razor or bamboo clams as one of your dishes, and you won’t regret it.

82 Tiong Poh Road, Singapore 160082

Listed in the Singapore Michelin Bib Gourmand Guide, Kok Sen Restaurant is one of the biggest names in the local zi char business. It’s so famous that despite its coffee-shop-style restaurant, reservations are recommended. The flavourful and rich dishes have people queuing every night for their food. With many well-known dishes like Big Prawn Crispy Noodles with Shrimp Omelette and Thai-style fried rice, it’s no wonder everyone is raving about it.

Must try: The star of the show, however, is no doubt the signature Claypot Yong Tau Foo. It’s usually available only on weekends and is a hot seller, make sure to get there early if you want a taste! We’ve seen regular yong tau foo, and we’ve seen it stir-fried, but claypot yong tau foo takes it to a whole other level. It’s all in the gravy, which is complex with notes of sweetness, salt, smokiness, and a hint of spice that keeps you going back for more.

Keong Saik Road, Singapore 089110

Additional reporting by: Latisha Sonia Shaymentyran