Sik Wai Sin Eating House, Cantonese Tze Char Options

[His Food Blog]

Once voted Top 50 restaurants in Singapore by the Sunday Times along the likes of Morton's, Au Jardin, Les Amis, Iggy's, and Garibaldi, Sik Wai Sin is nothing short of a stalwart in Cantonese-styled Tze Char.

One of their signatured dishes, the Homemade Tofu Fried with Giant Prawns, in Egg Sauce was a joy to consume. The tofu was well woked with aroma, and the prawns, lip smacking juicy and crunchy – certainly a brilliant pairing with a bowl of rice.



The Steamed Fishhead is probably their trademark dish, and it was inevitable that one would find this on almost each and every table. Comes in only one serving size (big that is – we tried asking for small), the humongous fishhead can easily feed a handful of adults. Covered in Bean Paste and Pork Lard, it's probably the latter that sets it apart from the many other steamed fishhead out there. Rid of the muddy taste of a typical fresh-water fish, the fish is fleshy and tender – so much so that even a non-fishhead eater has plenty of meat to go for. Go with a spread of the bean paste and a piece of lard and "nirvana" is the only word that came close to mind.



Overall, the food lean towards being oily but overall still good. But do note that the coffeeshop is hot, stuffy, and cramp.

You can view all the photos here.

287 Geylang Road
Singapore 389334

This post has been edited by His Food Blog: Nov 11 2008, 01:22 AM

[weymas]

woah i love this place! always go there with my family when i was a kid.

[Jason]

I think I went there once too.

[Missie]

I'm drooling already...