Ming Chung

I would recommend this restaurant. The service was very good. One of the waitress is very personable and very efficient. Our food was very good, price was fair and service was excellent!

Very good hing hwa cuisine. Probably serving this cuisine way before it became popular. The dishes were generally less salty and less oily. Still you get a really good meal if you liked hing hwa food.

After hearing good reviews by @reenegey, I decided to try the Heng Hua food here for myself. Also helmed by the third generation, just like @laiwahrestaurant, it was good to see that they are trying equally hard to maintain good food at affordable prices for the masses. If you don't know what to order and are just thinking to try their signature or recommended dishes, you will end up none the wiser. Almost everything on the menu is recommemded😅. Which is a pretty good strategy actually 🤔. The iconic and staple Heng Hua dishes, such as their Lor Mee, Fried Bee Hoon and 啦啦 Stir Fried Flower Clams were all well done. They weren't oily, and not overpowering in tastes but yet yummy and comforting. Their Stir Fried Kai Lan with Beancurd Skin was refreshing and not salty, not oily. I ordered the small portions of everything, so that we could try more dishes. The small Oyster Soup, with Egg and Seaweed, was fresh and like homemade soup. But there were only 5 oysters. So if you are the one serving, do start by distributing one each, before you run out of oysters half way... 😅 The Fried Prawn Fritters were much smaller than expected, but the prawn and batter were fresh and came piping hot. Good enough to eat on its own, or you could dip in their sweet sauce. I enjoyed their drinks and tried almost every single cold drink that they have. Iced Lychee Tea was my favourite, followed by Cold Barley Drink and Lime juice. They open 12noon-10pm daily, except on Monday. #choowai2022 #wongchoowaieats #wongchoowai #mingchungrestaurant #sgfoodinfluencers #sgfoodbloggers #sgfoodshare #yummy #dinner #henghua #food #foodie #foodphotography #lala #lormee #beehoon #chinesefood

Had lunch recently with a buddy at a simple restaurant that’s been churning out traditional Heng Hua cuisine since 1933!! The Heng Hua people come from the area around Putian City, in Fujian Province, China. So it’s in fact an off shoot of Hokkien cooking but very different in its flavours. Food is actually more akin to Cantonese cooking. Light flavours with fresh ingredients, especially seafood. As there was only 2 of us having lunch, I just managed to get a teaser of their full repertoire of dishes. Two signature items: First was a “white lor meen” - this starchy noodle dish came with a clean light taste that accentuates the natural food flavours. The addition of a small amount of dark vinegar elevates the dish further. A fine yin and yang balance of delicate food flavour with strong punch from the vinegar. Yummy. The fish dish they call “Fried Batang Fish”. It’s fried Spanish Mackerel (Tenggiri in Malay). Simple old school home cooking. Delicious when eaten piping hot with a dash of superior light soy sauce. Definitely worth a repeat visit with a larger group to taste some of the other dishes. @whiskydev Repeat visit on 20th March: Back to Ming Chung Restaurant with a bigger group of friends to try more of their “Heng Hua” dishes. 3 carbs on this occasion: Fried “bee hoon” (vermicelli) with pork leg. Thought this tasted OK. No big deal although supposed to be a house specialty. Fried Rice - Good “wok hei” (a desirable char/singe from a very hot wok). The “char siew” (BBQ Pork) and prawns combination was tasty. A good simple fried rice dish. Fried “Pek Kueh” (Rice Sticks). Always thought this was made from potato flour but looking up online, I find “pek kueh” described as “rice sticks”. I’ve since been advised that it’s a combination of rice flour and tapioca starch. The texture is much chewier than regular flour noodles. This is a Hokkien specialty, not just among the Heng Hua. Yummy. We also ordered 4 dishes. Stir fried “lala” clams. Good and an unusual sauce used in the preparation. Looks like some form of tamarind base here. Again, very tasty. Deep fried mackerel. Decent. Went well by dipping it into the dark vinegar that is a signature accompaniment with Heng Hua / Hokkien cuisine. Minced prawn rolls - Very good. Satisfying and simple. Fried prawn dumplings with a nice vinegary chili dip. Kai Lan (Chinese Kale) stir fried with “tau kan” (beancurd skin). Again simple village food that is tasty and satisfying. Overall, simple village style dishes prepared with generally light natural flavours. Deep fried dishes were well elevated by good vinegar and fresh chili dip.

Favourite place to satisfy crave for xinghua food. The ingredients are fresh and service are prompt. There are air con and non air con seats to choose. The spicy clam (lala) is a must order dish.