Zi Char Restaurants in Singapore

Zi char restaurants in Singapore: what to know

Zi char, also spelled tze char, is a Hokkien term that means cook and fry. Zi char restaurants in Singapore cook Chinese dishes to order from a long menu. You share several plates with rice, much like a home-cooked family dinner. Many zi char kitchens sit inside coffee shops, while others run their own restaurants. It is a popular choice for family dinners and gatherings with friends.

Read What Is a Kopitiam? Singapore Coffee Shops Explained to learn how these coffee shops work.

What to order at a zi char restaurant

Seafood

• Chilli crab: crab in a sweet, tangy sauce of tomato, chilli and egg. Mop up the sauce with fried buns called mantou.
• Black pepper crab: crab wok-fried with lots of crushed black pepper.
• Cereal prawns: prawns fried with crunchy, buttery cereal flakes and curry leaves.
• Salted egg yolk prawns or squid: coated in a rich, savoury salted egg yolk sauce.

For more places to try the national favourite, see the Chilli Crab page.

Meat

• Har cheong gai: prawn paste chicken, fried until crisp, with a salty, savoury taste.
• Sweet and sour pork: crisp pork pieces in a bright, tangy sauce.
• Coffee pork ribs: ribs glazed in a sticky, coffee-flavoured sauce.

Noodles, rice and vegetables

• Hor fun: flat rice noodles, often served in a silky egg gravy with seafood or beef.
• Fried rice: often cooked with egg, prawns or salted fish.
• Sambal kangkong: water spinach stir-fried with sambal, a spicy paste of chilli and shrimp paste.
• Claypot tofu: soft tofu with vegetables and seafood in a thick sauce, served bubbling hot.

Where to find zi char in Singapore

Near the city centre

Kok Sen Restaurant is in Chinatown and Tanjong Pagar. Pair a meal there with the Chinatown Heritage Walk. New Ubin Seafood (CHIJMES) is in the Bugis and Kampong Glam area. As its name says, it is at CHIJMES, a group of restored former convent buildings that now hold restaurants.

Tiong Bahru and Alexandra

Keng Eng Kee Seafood is in the Tiong Bahru and Alexandra area, a short ride from the city centre.

Geylang and Paya Lebar

Geylang is well known among locals for supper, a late evening meal. JB Ah Meng and Sin Huat Eating House are both in the Geylang and Paya Lebar area. See Restaurants in Geylang & Paya Lebar for more food nearby.

Tips for a zi char meal

• Go with a group. Zi char is best shared. Order about one dish per person, plus rice for everyone.
• Ask the price of crab and fish. Seafood is often priced by weight and shown as SP, short for seasonal price. Ask the cost per kilo before you order.
• Choose your dish size. Many places offer small, medium and large portions.
• Expect dishes to arrive one by one. Each dish comes out when it is ready. Popular places may also have a queue, so arrive early.
• Check for pork. Many zi char kitchens use pork and lard. If you need halal food, look for the MUIS halal certificate. MUIS is the Islamic Religious Council of Singapore.
• Plan your budget. Most dishes cost roughly S$10 to S$30, but crab costs much more. Prices change, so check before you order.
• Bring wet wipes. Crab is messy, and you will eat it with your hands.

FAQs about zi char restaurants in Singapore

What does zi char mean?

Zi char is Hokkien for cook and fry. It describes Chinese eateries that cook a wide range of dishes to order, meant for sharing.

What is the difference between zi char and a hawker stall?

A hawker stall usually sells one dish or a few. A zi char kitchen has a long menu and cooks each dish fresh in a wok.

How many dishes should I order at zi char?

A good rule is one dish per person, plus rice. Add a vegetable dish to balance the meal.

Is zi char expensive?

Most dishes are fairly cheap, especially in coffee shops. Seafood such as crab costs more, so ask the price first.