Restaurants at a Glance
Ah Orh Seafood
The name of the restaurant is the nickname of its founder GOH Liang Chit who came from Shantou, Guangdong province. In the 1950s, Ah Orh was a well-known casual che char stall in the former Ellenborough Market Hawker Centre. Even then, Ah Orh was considered one of the very best (together with another called Haut Kee). After 12 years there, the historic Ellenborough Market was demolised and Ah Orh moved to its present location along Bukit Merah (Malay for “Red Hill”) in 1997. Family-owned and family-run.
- Started as a che char stall in the 1950s
- Founder GOH Liang Chit came from Shantou, Guangdong province
- Has many loyal customers who bring family, friends, and colleagues
Imperial Treasure Fine Teochew
Alfred Leung, founder and CEO of the Imperial Treasure, informs that as far as food cost is concerned for the restaurants of the group – including Cantonese, Shanghainese and Peking Duck – Teochew commands the highest cost. The standard at Imperial Treasure Teochew is also mighty high. One of the most popular Teochew specialities is their cold crab. Perhaps the best is the flower crab. At Imperial Treasure Teochew, they fly theirs in from Hong Kong three times a week.
- Very high standard of Teochew cuisine
- Two Imperial Treasure Teochew branches in Singapore
- Flies in flower crab from Hong Kong three times a week
Imperial Treasure Shanghai (Top 10)
The Imperial Treasure Group was founded in 2004 by Alfred LEUNG Chi Wai, one of the most entrepreneurial Chinese restaurateurs in the world. Imperial Treasure Shanghai offers much more than Shanghainese cuisine. There are Huaiyang cold dishes (and a top quality Lionhead in a soup or braised), Sichuan classics including Salivating Chicken and Maipo Doufu, even Yue or Cantonese dishes. Imperial Treasure opened their first London restaurant in December 2018.
- Huaiyang dishes
- Shanghainese and Cantonese cuisine
- Mouth-watering Braised Sea Cucumber
Jade Palace Seafood
Hong Kong-born HO Kin Fung is proprietor of Jade Palace and his younger brother, Ho Kin Yan, is chef. Their ancestry is Shunde, Guangdong. Amongst Cantonese people, Shunde is arguably the most respected branch of Yue cuisine. Jade Palace is one of only two restaurants in the world displaying paintings by Singapore’s “National Treasure” TAN Swie Hian. The other is Cordeillan Bages in Pauillac, France. Of the two paintings in Jade Palace, one is the only to be painted by Tan Swie Hian entirely with his left hand.
- One of only two restaurants in the world with paintings by TAN Swie Hian
- Reasonably priced wine list and allows BYO with no corkage charge
- Ancestry of proprietor and chef is Shunde
You will never get to meet her no matter how many times you visit. It does not mean the lady is shy or elusive but rather that Madame Fan simply does not exist. The name and concept is the birth child of Alan Yau of Hakkasan fame. The restaurant includes an eye-catching bar that won’t be out of place in Paris, London or New York. There are also lush private rooms and an equally stylish main dining area with a capacity of 100 persons. Situated in historic building and linked to the JW Marriott Singapore.
- Situated in a national heritage building, the NCO Club
- Stylish private rooms, main dining area, and bar
- Linked to the JW Marriott Singapore
Silkroad, Amara Hotel
Silkroad has created original dishes. Fried Dynasty Sliced Fish is irresistible. The use of black beans, leeks, and capsicums is brilliant. Nothing hot, numbing, or blow-you-away spicy here. Then there is their “shaved noodles”, a Sichuan speciality (the restaurant also does hand-pulled noodles or la mian or ramen). But, here’s the twist. The shaved noodles are stir-fried Cantonese style with seafood or beef. You won’t get that anywhere else on Mother Earth. A stroke of creative genius.
- 100 Author CH’NG Poh Tiong has been patronising about 15 years
- Stir-fried shaved noodles in Cantonese style
- Irresistible Fried Dynasty Sliced Fish