Chef Tan Yong Hua—who has 20 years of cooking experience—helms this Chinese restaurant offering specialties like Peking duck barbecued with lychee wood and braised duo vermicelli with pork knuckle. He makes almost everything from scratch, including some super smooth homemade egg bean curd with shrimp paste.
The buzz: Award-winning Chinese chef Tan Yong Hua—who has 20 years of cooking experience—helms the kitchen at this low key 90-seat restaurant in the residential Bukit Timah neighborhood.
The vibe: It’s a basic space that feels very much like an extension of the chef’s own dining room. There are pictures of chef with happy customers on the walls, in addition to Chinese calligraphy and ornaments.
The food: Chef Tan’s a sticker for old school heritage eats and prepares specialties like Peking duck barbecued with lychee wood (from $38), homey braised duo vermicelli with pork knuckle ($20) and braised chicken with black fungus in hot stone pot ($20), the latter a throwback to the ‘70s. He makes almost everything from scratch, including some super smooth homemade egg bean curd with shrimp paste ($18).
The drinks: Asian beverages such as Chinese wine (from $78) and sake (from $70) as well as beers like Tsing Tao ($8), pair well with the robust straightforward dishes.
Why you’ll be back: If you live in the area, there’s nowhere better to dig into a comforting Chinese meal. Plus, they champion now nearly impossible-to-find classic recipes that are worth the trek.
If you're in the area, why not try one of these great restaurants in Bukit Timah?