Updated: Review of Tsui Wah Singapore at Clarke Quay
The Jumbo Group which is behind Jumbo Seafood Restaurant, has announced a joint venture with Kang Wang Holdings, to bring the famous Tsui Wah Restaurant 翠華餐廳 into Singapore.
The location of Tsui Wah Restaurant Singapore is at Clarke Quay.
The regular opening hours for the 140-seater space will be from 11am till 11pm.
Diners at Tsui Wah Clarke Quay can look forward to enjoying signature items such as the Milk Tea, Crispy Bun with Condensed Milk, and the Curry Series, among others.
More to come as the menu progressively expands in the upcoming months.
The opening of Tsui Wah follows the track of other famous Hong Kong food establishments such as Tai Cheong Bakery ,Tim Ho Wan, Mak’s Noodle, and Honolulu Cafe which have opened overseas branches in Singapore, though with varying degrees of success. (Some simply didn’t meet the standards.)
Before I fly away from Hong Kong airport, I would usually get a cup of “I love Tsui Wah” milk tea, or pre-packed bottles so that the taste of Hong Kong will still linger after I reach home.
The queue gets enormously long, as TW is popular among the PRCS (and Taiwanese and Singaporeans).
Tsui Wah Restaurant 翠華餐廳 had its beginnings as a ‘bing sut’, a predecessor of tea cafes way back in 1967 at Mong Kok.
Already a listed company, they are one of the priciest Hong Kong cafes (aka cha chaan teng) around. It has over 60 outlets in Hong Kong, Macau and China.
Its branch at Central Wellington Road has become a default meeting/gathering place for many of my friends, especially if we need late night suppers in this city that doesn’t really sleep.
Know not what to order? Get one of their “Top 10” food listed in their menu which includes Crispy Pork Chop Bun (HK$35), King Prawns in XO Sauce with Tossed Noodles (HK$51) and Swiss-style Chicken Wings (HK$51).
If not, here are 10 recommended signature dishes from Tsui Wah.
Disclaimer: The food at Tsui Wah is not fantastic fantastic (I am certain some individual cha chaan teng would serve better dishes), but it is pretty reliable and tourist-friendly.
Crispy Pork Chop Bun (HK$35)
The winning part of this bun is the Portuguese style bread, slightly toasted crispy on the outside, yet still remain quite soft on the inside (some versions I had were slightly dry though).
Beware, the French fries on the side are extremely addictive with ketchup.
Malaysian Beef Brisket Curry with Rice (HK$60)
This looks like a pretty ugly dish, but do not judge a dish by its look.
The curry is made from a secret recipe handed down by a Malaysian chef, quite unlike the usual Singapore style curries that are coconuty and thin.
The stewed beef brisket almost melted in the mouth, and savour the rest with thick gravy over the rice.
Sizzling King Prawns with Fried Noodles (HK$78)
Slightly pricey, but worth if you are a fan of zhi-char style noodles. This is inspired by the classic Peking Sweet and Sour Chili Prawn.
The noodles were pan-fried to a crispy and crunchy state, then poured over with chunky king prawns cooked in sweet and sour sauce.
HK Milk Tea (HK$18)
Tsui Wah’s milk tea is love. Made with premium Ceylon tea leaves, and Holland’s Black & White evaporated milk, it was silky and not overly bitter or sweet.
You can buy bottles of the milk tea back from the airport branch (I seen SQ girls buying by the dozens), but be careful as mine spilled in my bag.
Crispy Bun and Condensed Milk (HK$17)
Have some iced milk tea, matched with simple crispy bun that is soft on the inside, drizzled with sweet condensed milk.
Jumbo Frankfurter Hot Dog (HK$29)
Strange that I am loving so many carb dishes, but what is there not to love with a delicious (and unhealthy) 11 inch jumbo hot dog bun with scrambled eggs, onions and traditional sauce.
Juicy and moist, please share this big one with your friends.
King Prawns in XO Sauce with Tossed Noodles (HK$51)
The egg noodles were chewy and thin, though could be slightly dry for some. The king prawns were succulent-fresh with a bite.
Swiss Sauce Chicken Wings (HK$55)
Worth licking your fingers for the dark sweet soya sauce.
Fish Balls and Fish Cakes in Fish Soup (HK$30)
Balls are freshly made daily with over 10 types of fresh fish and yellow eels. (Some of my friends loved this, but I think I had better fish ball soups back home.)
Shredded Pork & Mushroom Fried Noodles with Abalone Taste (HK$57)
Crispy and golden pan-fried egg noodles covered with lean pork, fresh sprout, leek and mushrooms. Pepper sauce, mustard and rice vinegar are served on the side.
Which is your must-order dish from Tsui Wah?
Tsui Wah Restaurant Singapore
3A River Valley Road, Clarke Quay, #01-03, Singapore 179020
Opening Hours: 11am – 11pm Daily
Tsui Wah Restaurant 翠華餐廳
Various locations, including 15-19 Wellington Street, GF-2F, Central, Hong Kong Island (Central MTR)
77-81 Parkes Street, Jordon, Kowloon
Opening Hours: 24 hours Daily for certain locations
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