Think of this as Singapore’s savviest zi char restaurant. Despite its rural Pulau Ubin beginnings in 1986, this wok shop’s kept up with the times nad now even has a space within the grand halls of CHIJMES.
Unlikely bestsellers include the US Black Angus ribeye ($14/100g) and Carabinero prawn sashimi ($18/prawn). The smoky crisp shell on the mid-rare ribeye trumps most other specialist steakhouses in the CBD, and each serving comes with a side of glistening fried rice, wafting with a wok hei only a master could muster. Sri Lankan crabs ($42/500g, $58/800g) come with the option of 11 sauces that range from the recommended salted egg and chilli, to spicy masala and cream butter. The more traditional Chinese-style steamed fish ($6-$6.50/100g) are still reared and caught off the Ubin coast.
This is the quintessentially modern zi char that packs comfort food for the new generation – book well ahead.
