From silky drunken crab and golden roe to crispy Bing Chuan brinjal and handmade dim sum, this restaurant serves Teochew cuisine at its finest.
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Apr 3, 2026
Fermented prawn paste chicken with shatter-crisp skin. Live crabs cooked in chilli gravy. Peppery lala broth you'll want to drink. This is old-school zi char has a strong following since 1986.
Apr 2, 2026
From silky braised platters to sorghum-spiked cocktails served in dragon cups, this restaurant bar's 5-floor Taiwanese concept is unlike anything else in the CBD.
Apr 1, 2026
Bamboo slow-cooked chicken, smoky Sotong Bakar, and the laksa Anthony Bourdain once called "Breakfast of the Gods" — Singapore's only Bornean restaurant
Mar 31, 2026
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