Hong Kong’s Tsui Wah Restaurant opens its first Southeast Asian outlet in Singapore
Sik fan lo
Any attempt of recollecting your last trip to Hong Kong probably conjures images of crispy white buns drizzled with condensed milk, warm milk tea, and delightful pork chop instant noodles. Cha chaan teng — teahouses serving convenient, affordable Hong Kong cuisine — is part and parcel of the Hong Kong way of life, and Tsui Wah is probably a name that is deeply etched in your mind for their sinful, but oh so legendary buns. You probably recall downing them as a late night snack after partying, or sneaking one in at the airport just before flying back to Singapore. Finally, not all good things must come to an end— Tsui Wah Restaurant will be breathing life into your dreams as they open their first Southeast Asian outlet in Singapore on 15 June at Clarke Quay.
With more than 60 outlets in Hong Kong, Macau and People’s Republic of China, Tsui Wah’s venture into the international scene doesn’t go uncredited. Chefs from Tsui Wah Hong Kong have flown to Singapore to train the local staff, while some have been stationed here to guide in food preparation and ensure the highest standards of quality and freshness. Authenticity is the bloodline of this 51-year-old brand, and Singaporean diners can expect the same classic Hong Kong flavours that linger on your taste buds with every visit to its motherland.
Other signature dishes include their milk tea, crispy pork chop bun and their curry series of dishes. Get ready to indulge like there’s no tomorrow.
Address: 3A River Valley Road, Clarke Quay, #01-03
Opening hours: 11am-11pm daily