Hong Kong Teashop Tsui Wah Is All About Affordable Comfort Food

Just in case you didn’t get the memo, Tsui Wah (翠華) has finally opened its first ever overseas branch in Singapore! And at Clarke Quay, no less. The Hong Kong “Cha Chaan Teng” (which translates to teashop in mandarin) is popular with both locals and tourists because of its affordable yet delicious dishes, and now you only need to travel to Clarke Quay whenever you’re craving some Hong Kong Milk Tea.

Tsui Wah Singapore looks a tad fancier than your usual  Hong Kong teashop, with an open kitchen and a certain old-school Chinese eatery charm to it thanks to the marble tabletops and green accents. The menu is also slightly different than the Hong Kong outlets, but you’ll be able to find a few signature Tsui Wah dishes, and more will eventually be added. Prices here are also about 10% higher compared to the original outlets in Hong Kong, but don’t let that deter you from eating there.

Also, the photos and the food in real life might not seem very appetising at first glance, but looks do deceive and a lot of dishes taste much better than they look. If you’re craving some Hong Kong delights that isn’t dim sum, give Tsui Wah a chance.

Of course we had to try all of Tsui Wah’s signature dishes when we were there, most of which has been brought over by the Hong Kong chefs who are personally training the Singapore team. The only Hong Kong delight that you probably won’t be seeing on the menu is roast goose as Singapore  is very strict on the import of raw geese (remember the struggle that plagued Kam’s Roast when they were try to bring roast goose in?).

Crispy Bun With Condensed Milk, $4

Definitely get this – it’s their most famous dish after all and its hard to see why not. Every bite of the sweet buns tastes like heaven in my mouth, although people who don’t like sweet stuff probably wouldn’t like this. Also, this would make a deliciously sinful breakfast or after-clubbing snack if Tsui Wah was open 24 hours just like some branches in Hong Kong. The only thing from Tsui Wah that can really compete with these buns is their Butter Po Luo Bao.

Hot Milk Tea, $3.50

Most people like to pair their crispy buns with the signature milk tea, but unless you’re a fan of Hong Kong milk tea, you can skip this. The strong tea has a bitter bite to it, and is good as a post-lunch drink but not a must-try in our books. Other drinks like lemon tea and barley with lemon are also available, in addition to a selection of beers if you’re craving a tipple.

Tsui Wah Signature Pork Chop Bun, $7.50

Roughly the length of a sub, the simple sandwich is a must-try. The toasted bread is crispy, with a thin slab of tender pork topped with mayo that is addicting.

Kagoshima-style Pork Cartilage With Tossed Instant Noodles, $9.50

The Kagoshima-style pork cartilage is the star of this dish, and is from a recipe that is shared from a Japanese chef. The pork cartilage is stewed for many hours and the meat lives up to its ‘melt-in-your-mouth’ claims. Also served with a side of Instant Noodles which seems to be a favourite of Singaporeans and Hong Kongers alike.

Borscht With Thick Toast, $5.50

If you’re someone who likes to start off your meal with a soup, the borscht is a good appetiser. The tomato-based soup is brimming with chunks of veggies and beef, and comes with a slice of crispy toast. There’s just something about their bread that’s really addictive – I could eat it all day.

Lamb Chop Curry With Steamed Rice, $29

The Lamb Chop Curry is one of the more expensive dishes on the menu, and is worth the higher price tag. The Lamb Chop uses fresh Australian lamb racks, and is cooked for 6 hours, resulting in tender meat that just falls off the bones. The curry has a mild kick of spiciness, and is also infused with the game-y taste of mutton. Lamb lovers will like this!

Braised Abalone Rice With Diced Chicken And Kale, $14

You can’t really go wrong with fried rice, and this one’s pretty decent. There was plenty of chicken and abalone in every mouthful I took, and the kale gave it a pleasant crunch.

King Prawns In XO Sauce With Tossed Noodles, $11

I think the prawns were supposed to be the highlight of the dish, but they were overshadowed by the tossed noodles with XO Sauce. The huge prawns were quite huge, but was served a little cold and only tasted good with the XO Sauce which features a localised recipe. The noodles also come with a bowl of fish soup that you can drink straight or use it to moisten your noodles. If they sold their XO Sauce by the bottle, I’d totally buy it.

Kagoshima-style Pork Cartilage In Fish Soup With Mixian, $8.50

This dish is worth skipping over. The mixian noodles were a bit too springy and tasted pretty bland. Most of the flavour came from the pork cartilage, and you’ll feel more satisfied with the Kagoshima-style Pork Cartilage With Tossed Instant Noodles, which comes with the same pork cartilage served with dry noodles.

 

Like we said before, the food at Tsui Wah is not exactly damn good food, and you shouldn’t expect too much. That being said, Tsui Wah manages to capture the essence of “Cha Chaan Teng” food which is all about simple, comfort food that fills your tummy.

*note: prices are before GST and service charge


翠華TSUI WAH SINGAPORE
3A River Valley Road, #01-03, Clarke Quay
Open daily 11am – 11pm