This zi char's black pepper crab sauce is sweeter, richer, and unlike anything else in Singapore. They've been around for over 70 years and sells out every single night.
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Mar 26, 2026
Wild Cornish crab in a bisque reduction. Japanese bafun uni in prosecco butter. All on fresh pasta that's hand rolled daily.
Mar 25, 2026
From Moo Ping Duroc ribs to basil pork on charred eggplant — almost every dish at at this restaurant is grilled in a 450°C lychee wood-fire oven.
Mar 24, 2026
Blackened edges, molasses glaze, melt-in-your-mouth fat. The char siew sets the bar for Cantonese roast meats in Singapore.
Mar 23, 2026
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