All Posts
/
Aug 30, 2026
Sambal stingray, hotplate venison and yam rings fried into honeycomb shells still run nightly on a zi char menu most kitchens quietly stopped cooking years ago.
Aug 29, 2026
Small-batch roasted on-site, this house blend carries notes of butterscotch, chocolate, and dried fruit, served alongside a hearty all-day breakfast menu by the riverside.
Aug 28, 2026
Golden custard buns filled with a molten salted egg yolk lava have earned a devoted following, alongside hand-folded prawn dumplings and traditional XO sauce carrot cake.
Aug 27, 2026
Freshly blanched prawns, cockles, pork slices, and cuttlefish all meet a hand-blended peanut satay sauce at a stall now run by its third generation of owners.
Aug 26, 2026
A single pot of herbal soy stock seasons duck, pork belly, offal and braised egg, then gets spooned over plain rice in a Teochew style with over 60 years of history
Aug 25, 2026
Each cutlet is fried low then hot to lock in moisture, arriving pink at the centre beneath a crisp panko shell, best eaten first with salt before the tonkatsu sauce.
Aug 24, 2026
A Bib Gourmand kitchen run by a Thai owner and an all-Thai team, serving pork jowl grilled over fire, claypot prawn vermicelli and close to a dozen papaya salads.
Aug 18, 2026
Live Sri Lankan crabs anchor a late-night zi char menu, with cereal prawns fried shell-on in butter and curry leaves and flat rice noodles seared for smoky wok hei.
Aug 17, 2026
Home-cooked Laotian and Isan recipes bring seafood creamy curry omelette, charcoal-grilled pork collar and a peppery bamboo stew that is rarely found in Singapore.
