This family-operated zi char stall has been in business since 2003, serving diners in the Ang Mo Kio area with an extensive menu.

As I do not stay near Ang Mo Kio, I actually haven’t heard of this place before, but it is rather popular with families nearby. Partly because it is located under an airy kopitiam with ample parking.

Looking at the menu, it does serve up not-the-usual zi char items including Fried Scallop with Macadamia Nuts ($20, $30, $40), Deep Fried Chrysanthemum Grouper ($30), Dong Po Pork Belly ($15, $30), Beancurd with Conpoy and Golden Mushrooms ($12, $18, $24).

Most regulars would order their much-talked-about Deep-Fried Prawn Ball With Pumpkin & Butter Sauce ($16, $24, $32).

The pureed pumpkin made into a thick and creamy sauce is a golden coat for the crisp-battered shelled prawns.

Now, it also offers island-wide delivery and self-collection so you can safely enjoy their specialties at home. You can call to place your orders from 11:30am – 10:30pm daily.

For delivery services (subjected to selected areas), call +65 9151 6798 or +65 9006 7727.

Free delivery for orders above $50, otherwise delivery charge is $5.

The one dish that I enjoyed was the Beancurd with Conpoy and Golden Mushrooms ($12, $18, $24), included with smooth home-made tofu at the bottom and slathered with savoury sauce wok-fried with loads of enoki mushrooms.

There was a nice thin layer contrasted with the softer texture of the tofu. Great that they added some extra greens to add some crunch, and balance out the rich-tasting sauce.

Not sure how the Hotplate Black Pepper Venison ($18, $27, $36) would be like after dabao, but I thoroughly loved how the dish actually stayed sizzling hot for a long while (you know how some hotplate dishes are ‘for show’, and it loses the heat just after moments).

The meat was absolutely tender, but I must say that the sauces here were generally on the saltier side. So perhaps they are best paired with a bowl of plain rice.

The Black Currant Sauce Pork Ribs ($13, $20, $26) is quite popular with its well-marinated pork and mild black currant taste.

Indulge in their Dong Po Pork Belly ($15, $30) served in a pool of savoury glazed brown sauce. The succulent slab of alternating meat and fat is melt-in-your-mouth tender, balanced off with crunchy stalks of chye sim.

Pair these specialties with a platter of Fried Rice, available in Yang Zhou, Salted Fish, Seafood, and Sambal variants.

Craving for noodles? You got plenty to choose from. Order the Specialty Fried Bee Hoon ($6, $9, $12), Deep Fried Yu Nan with Bee Hoon Soup ($5, $8, $10), Fried Mee Sua ($5, $8, $10), Mee Goreng/Hong Kong Noodle/Crispy Noodle Ee Mian, Fried Bee Hoon ($5, $8, $10).

While some of the dishes felt expensive (say $20, $30 ish), the average pricing was considered okay as portions were satisfying. A not-bad zi char place with some stand-out dishes.

Kam Jia Zhuang Seafood Restaurant甘家庄海鲜
Blk 202 Ang Mo Kio Ave 3, #01-1690 Singapore 560202
+65 9151 6798
Opening Hours: 3pm – 11:30pm (Mon – Sun)

Other Related Entries
Ban Leong Wah Hoe (Upper Thomson)
Mellben Seafood (Ang Mo Kio)
New Ubin Seafood (CHIJMES)
Kok Sen Restaurant (Keong Siak)
Ka-Soh Restaurant (College Road)

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