6757 1762
Opening Hours
11:00 - 23:00
Mon - Sun
11:00 - 23:00
Payment Methods
Visa Master Cash
Other Info
Open Till Late
Signature Dishes
Beancurd with Prawns Steamed Sea Bass Stir-fried Yam
Review (3)
Level4 2014-10-16
Heng Hua seems like as though it had been located in the Yishun neighbourhood for a long time, but we only recently found it when we were aimlessly walking around the neighbourhood. It caught our attention as it is rare to find eateries featuring Heng Hua cuisine around, and being North-siders we were intrigued about it being situated around our corridors.Despite being a Heng Hua myself, I had not heard much about traditional Heng Hua dishes. My dining partner, who is also Heng Hua recommended to go for the Heng Hua style Mee Sua Kou ($4.00) . This is a traditional dish way back in the day; leftovers from dinner the day before would be thrown in a bowl and cooked in sticky, gooey broth with mee sua to form this dish. Of course, the one here at Heng Hua has no leftovers involved; we were surprised about the freshness of the ingredients, especially the mushrooms because they used fresh Shiitake Mushrooms in it. The Mee Sua Kou was springy and the gooey pork broth gave it a great flavour, and came with a generous amount of condiments such as crab stick, vegetables and tiny pork slices. The flavour, though evident was rather neutral; not heavy at all, and its advised that you share the smallest portion because its really quite huge for even the $4.00 portion size.We also shared a second main; the Heng Hua style Fried Bee Hoon ($4.00) which was flavourful yet clean on the palette. Springy beehoon that was not wet but still moist was addictive, and again a generous portion of clams, sliced pork belly and fresh greens. Mention-worthy was the sliced pork belly; thin but fatty and chewy. We finished the pork belly slices even before half the beehoon was gone.A dish that I would not miss at any Heng Hua restaurant (more of Putien; it is the only one I visited so far) would be the Stir-Fried Yam Cubes ($10.00). Unlike usual ones served outside these days, it does not come coated with honey but instead a sweet-savoury sauce with sugar. Nicely melted, it gave a sparkling glaze over the huge chunks of fried yam cubes without leaving any bit of grittiness. Because the chunks are huge, you get a lot of yam to chew, but the sweetness on the exterior is so well-balanced it was a brilliant mix of flavours. It is also barely greasy, and does not get sickening even after you finish the entire plate.Broccoli and Scallop ($18.00) may look like a simple tzechar dish, but I could not get over the crunchiness of every broccoli stalk nor the chewy, tender chunks of scallop. Even the sauce is amazing; it seems that they could have used a broth instead though we were not too sure.Easy a dish it may be, but a pan-fried egg tells a lot on the chef’s attitude on his cooking. Admittedly the Pan-Fried Egg with Shrimp ($10.00) was a bit misleading; seemed that they used prawns instead as the shrimps were just huge, meaty and juicy! We were impressed with this too; that fluffy omelette was consistent throughout even to the edges, and it made us feel like most Fu Yong Omelettes we had in the past were just bad … really bad.We also ordered a Shark’s Fin Soup ($25.00) to share. While it did have lots of bits to chew on and had enough of flavour, the soup was a little watery and when compared to the rest of the other dishes we had, it just felt a bit underwhelming because it lacked a wow-factor. Nonetheless, it is still something we did not mind ordering at all.For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/09/15/heng-hua-restaurant-%E5%85%B4%E5%8C%96%E7%BE%8E%E9%A3%9F-blk-747-yishun-street-72/ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-07-16
Heng Hwa cuisine is characterised by light natural flavours that come from the ingredients.Lor Mee ($4/ small)Silky handmade noodles with pork belly, prawns and clams braised in a luscious pork broth.The Lor Mee here is served in white gravy (unlike the usual dark lor mee gravy), with generous portions of vegetables, succulent clams, sliced pork, prawns and beancurd puff.Mee Sua ($4/ small)Mee Sua symbolizes longevity. The pristine, thread-thin vermicelli doesn’t turn soggy when cooked. Similar to Lor Mee, there is pork belly, prawns and clams, topped with seaweed and peanuts.Stir-fried Yam ($10/ small)A savoury-sweet traditional offering of skillfully fried yam cubes with crisp golden exterior and light fluffiness within.Sweet and sour Fish ($10/small)Deep fried till golden brown, crispy on the outside and tender on the inside; topped with tangy and sweet gravy which further enhances the flavour of this dish. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)