Popular Hong Kong café Tsui Wah 翠華 has opened a new outlet at Clarke Quay Central. Oh, it moved from opposite Clarke Quay.
Known for its casual and comforting offerings, Tsui Wah brings a slice of Hong Kong’s cha chaan teng scene to Singapore.
There are other outlets at JEM, Jewel Changi Airport, and The Heeren.
This Clarke Quay central outlet, a joint venture between Tsui Wah Holdings Limited and Jumbo Group Ltd, similarly boasts a contemporary style with quite a large spacious area.
Supper goers will be glad to know this shop is opened till 2AM on Fridays and Saturdays.
The menu at Tsui Wah features a variety of dishes – though I found the online menu slightly tricky to navigate and wished for a physical copy somewhere.
If you are lost at what to order, some of the Top 10 popular dishes include Tsui Wah Signature Pork Chop Bun, BBQ Pork and Scrambled Egg Rice, and Spiced Pork Chop with Green Onion and Egg Fried Rice.
There are also the Baked Fried Rice with Pork Chop in Tomato Puree, Wantons with Shrimp Roe in Fish Soup with Noodles, and Kagoshima-Style Braised Pork Cartilage & Wontons in Fish Soup with Mixian.
Prices have climbed up, but I guess this is the direction the entire country is going. Oh well.
The Crispy Bun with Condensed Milk ($4.20) is one of the iconic items here combining crispiness, fluffiness, and sweetness, though consistency in its preparation can vary.
The Tsui Wah Signature Pork Chop Bun ($8.80) is another recommended choice, featuring a tender pork chop in a soft, fluffy wheat bun with house-made gravy and crisp lettuce.
I did wish that the pork chop in the middle was a much larger, substantial slice for better mouthfeel.
Another notable dish is the Beef Brisket and Tendon Curry with Steamed Rice ($15.80), a stewed curry using over 30 herbs and spices. There is a prata version at $2 extra.
The King Prawns in XO Sauce with Tossed Noodles ($14.80) could benefit from more sauce and prawn roe, as it tends to be on the drier side, though the prawns themselves are fresh and plump.
Beverage options include Hong Kong Milk Tea ($3.80) and Iced Yuen Yeung ($4.30), both balanced and reminiscent of the authentic Hong Kong experience, though milder compared to traditional versions.
While some dishes are more spot-on in flavour, others could benefit from minor tweaks.
The café’s ambiance, extended opening hours (including till 2am on Fridays and Saturdays), and riverside location make it a promising spot for both casual dining and late-night eats.
Tsui Wah 翠華 – Clarke Quay Central
Clarke Quay Central #01-08, 6 Eu Tong Sen St, Singapore 059817
Opening Hours: 8:30am – 10pm (Sun – Thurs), 8:30am – 2am (Fri – Sat)
Other Related Entries
So Good Char Chan Tang (Tanjong Pagar)
JuJu 津津 (Wheelock Place)
Legendary Hong Kong at Rochester Commons
Victoria Bakery (Marina Square)
Friends Kitchen HK (Neil Road)
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