Time Out says
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. 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.
Level 6 (Canteen)
63 Hillview Avenue
|Opening hours:||Tue-Sun 11am-2.30pm; Daily 5.30-10pm|
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