Yan Kee did stand out with its signature Bak Chor Mee Suah which was as flavourful but enjoyed with Mee Suah instead.
We liked that the Mee Suah was cooked just right unlike many others which tend to be soggy and overcooked. It’s also 24/7 less Sunday which will be good news for those in need of a quick and tasty fix anytime around the clock.

Not missing out on the Mala fad, their Lobster Wanton Mee also had a light touch of Mala spiciness. Notably, the Mala touch was the highlight of the dish, next to the Japanese Char Siew. The fried lobster meat, however, wasn’t memorable.
Overall, it was tasty bowl with the egg noodles and a gentle dose of Mala suitable for those who don’t fancy the numbness.
The Honey roasted Iberico pork ramen was another of their popular item, where the honey taste stood out not only in the nicely charred Char Siew but also into the broth. This was a pleasant sweet touch to the flavourful Tonkotsu broth, although it may not appeal to those prefer the usual savoury taste.
Fancy other unusual mix? How about Mala in a seafood soup ramen? The various noodle items in their menu should appeal to many in one way or another.

Besides their menu brunch items, one can look out for newly served bread or pastry from their kitchen. Or just a standard toast with butter, sea salt and pepper will already be quite satisfying with a cup of coffee.
Even with several other places for brunch nearby, this place filled up quickly with half an hour of opening. So it might take some luck or patience to get a table.

Think Putien kind of dry Beehoon but truly local style.
We always enjoy it for the nice slightly chewy Beehoon that had absorbed all the flavours from the ingredients. The crispy pork lard accentuated the Wok Hei in the Beehoon. With a squeeze of lime and mixed with their chilli, it was delicious as the once popular White Beehoon but proudly done dry version.
Do also check out other items on their menu as they served up other yummy Zi Char dishes too. The chilli crab sauce in their Lala was really good and great to go with some mantou. With fresh tasting Lala, it was such a splendid alternative to crab for the sauce.

While Hong Sheng is popular for its Horfun; Hao Kee is well known for its burnt Chao Ta Beehoon.
Black and Chao Ta as it looked, we could smell the Wok Hei in this plate of Beehoon once it was served. This was the kind of dish that we all love, burnt on 1 side; moist and flavourful on the other. Remember to top it up with some crispy pork lard for the ultimate kick.
Good thing about Kopitiam Tze Char is also the good value for money. The fish maw soup here was packed with lots of flavours and ingredients as well

Nonetheless, its crab dishes remain the main seller.
Besides the claypot crab Beehoon, we also always like its claypot prawn, and this Laksa prawn. Creamy and not too spicy, the Laksa was enjoyable even without those fresh and juicy prawns. Those prawns, by the way, were huge and very value for the price.

While his flavourful Grandma’s “Te Kah” Beehoon has been widely shared about; the Chef J’s Mee Kia was a real gem on his menu. Served with BBQ pork cheek, crab meat and truffle sousvide egg, this was 1 elevated and satisfying bowl of Mee Kia to recommend.
Again, we had his Brandy white fish soup which had a really comforting taste. Many more tasty dishes on the menu, some of which we tried before, that we would return for.

This plate of CKT was lacking the sinful taste it should have. Wished it was a little saltier, oilier with more egg and more flavours. More on the healthier side, it was lacking the Wok Hei.
On the other hand, the Ngor Hiang was what we would return for. Each order was based on number of pax and they didn’t allow choosing. But every item on our plate tasted great.

We loved our Breakfast Board of Parma ham, ricotta cheese and avocado; pieced together with some sautéed mushrooms and bacons for a wholesome treat.

This period, they also offer the truffle oil mushroom Kurobuta pork cutlet which is an absolute treat for fans of truffle. The mushrooms with truffle oil elevated the flavours while enhancing the juiciness of the Kurobuta cutlet. Good enough it didn’t need any sauce to go along.

And they’ve re-opened this Oct 19 with a bigger, newer space just across the road from the previous location.
Notwithstanding, @creamier_sg has been standing strong with consist crowd here in TPY. Patrons can now get a table with lesser difficulty now that it’s bigger. Amongst their many ice cream flavours, their roasted pistachio remains our favourite of all time.

Opened only between late afternoon to late night, the tastes are on point with a nostalgic touch. Just the right kind of food especially for a supper treat.