All Branches (2)
6250 6537
Formerly located at Blk 21, the stall has shifted to Blk 20 near the POSB Atm with effect from Mar 2013. continue reading
Opening Hours
16:30 - 01:00
Mon - Sun
16:30 - 01:00
Payment Methods
Other Info
Cash Only
Open Till Late
Takes Reservations Details
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Chai Po Toufu Curry Fish Head Fish Hotpot Fish Steamboat Prawn Paste Chicken Salted Egg Sotong
Review (12)
Level4 2014-06-15
Stumbled to this area and read that the reviews of this Zichar is pretty good. Tried a few dishes here and agreed with the good reviews:1) Fish Head Steamboat - something about soup cooked over high heat (read wok-Hei) just rocks my world. The fish chunks are generous in amount and the flavour is just awesome. Plus the soup comes with free refill, that totally wins Liao!2) Salted Egg Squid - deep fried sotong rings with salted egg batter. Win already. Mum complained cannot see the sotong but I just like the batter. Haha3) Herbal Wrapped-Chicken - nice and tender. Hubby likes the sauce with accompanied with rice.I find the rest of their dishes also very good, like their Broccoli with Garlic and Chye Boh Omelette. We are so in love with this Zichar place now. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-12-24
I was looking for something simple but tasty Zi Char around Toa Payoh area. I followed my friend to this place, gained many positive comments around and I decided to try out their noodles.Never expect there was so many people came here all because of Yi Jia Seafood, maybe their formal dishes for table were outstanding. Normally a staff will come to customer’s table and take order, but we just two persons, we then take initiative go in front the stall and place order.If you asked me about the food, I will say it was nothing special. I admit it was a typical fried Cantonese-style noodles, but to me it was not fantastic at all. Taste was okay, shrimp given was tiny and overall ingredients were not attractive. $5.00 for my plate, the portion was small and not worth. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Headed down to this bustling zi char place one Sunday evening. Located in a quiet neighborhood deep in the heart of Toa Payoh, this place was quite a pain in the ass to find. We cheated and took a cab from Toa Payoh interchange.When one visits a place for the sole purpose of eating, obviously one would come with a clear idea of what to eat. I’d done my research and bossed everyone (sorry friends) into ordering what I wanted to try.Beancurd with Chai Po (家乡自制豆腐), $10 for medium sized serving - Excessive toppings delight me. There is a poetic beauty in the sight of chai po tumbling down the sides of a fried tofu cuboid. I hope you like my use of imagery. But seriously, if I were a chef trying to create visually appealing dishes, I would never scrimp on toppings. Better to err on the side of excess The tofu was smooth and silky and was encased in an eggy brown skin imbued with the goodness of wok hei. Consumed fresh out of the wok alongside heaping spoonfuls of chai po, this dish disappeared just as quickly as it appeared on the table. Sometimes it’s the homely dishes which taste the most satisfying.Honeydew Prawns with Thousand Island Dressing (千岛蜜瓜虾球), $18 for a small serving - This dish features in every online review there is of this eatery. It’s a beauty, isn’t it? Or maybe I’m just a little too obsessed with the idea of eating out of carved fruits. It was therefore quite disappointing when this dish turned out to look better than it tasted. I had to eat the melon balls in order to taste any hint of melon in this dish. Quite a pity, since the prawn balls, constructed of minced prawn and coated in crunchy batter, were excellent after I wiped the cloyingly sweet sauce off on my rice.Strawberry Chicken (草莓酥鸡), $10 for a small portion - This one, on the other hand, tasted exactly like how it looked: Weird. Imagine eating a crispy chicken cutlet coated with strawberry-flavored, watered-down condensed milk. Alternatively, go buy yourself a chicken cutlet and alternate each mouthful of chicken with a strawberry Hello Panda. You’ll be able to replicate this dish in your own kitchen (or bedroom, if your snack stash is hidden there like mine is).Like the prawn balls in the previous dish, the chicken cutlet here was by itself quite outstanding. The batter was crispy and the chicken, succulent. I looked longingly over at another table tucking happily into the same cutlet doused in lemon sauce. Couldn’t help but wish I’d ordered the right fruit.Salted Egg Crab (Wet) (咸蛋炸螃蟹), $34/kg for male crabs & $38/kg for female crabs - Isn’t it cute how this place discriminates against crab genders? I’m cool with it, since you’re paying $4/kg more for the assurance of (1) roe; and (2) a fleshier crab. The aunty taking our orders gave us the option of ordering the dry version or wet version of this dish. We decided to be adventurous and order the wet version, ‘cuz we’re daredevils who order STRAWBERRY CHICKEN. #YOLOApart from the fact that this dish took forever to arrive (and the poor aunty looked increasingly harassed as we kept telling her to check on our order), the crab was amazing. Not the best salted egg crab I’ve had, but a great version nonetheless. The flesh of the crab was sweet, which, coupled with the rich and creamy salted egg sauce, made for an amazeballs dish. It was enough to placate us for the long wait.We then proceeded to order mantou (little deep fried buns) to mop up the gravy. That’s the hallmark of good gravy okay.Overall, there were hits and misses. Given that the misses were due not to a failure in execution but to… experimentation, I’m more than happy to return to Yi Jia South Village Seafood. Prices here are also extremely value-for-money. Next time though, I’ll stick with the tried and tested.For complete review and pictures, please visit: http://theyummyyak.wordpress.com/2013/08/13/yi-jia-south-village-seafood-restaurant/ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-08-10
This place was really crowded during dinner time, we ordered a few dishes to share, curry fish head, tofu with preserved vegetables, deer meat, sambal potato leaf and salted egg with pork ribs. My favourite dish was the curry fish head, gravy was not too spicy and very flavourful, fish was fresh and rather generous with the serving, really goes well with the steamed hot rice. The tofu with preserved vegetables is also good, something special from the usual tofu dish and the fried tofu goes well with the fried preserved vegetables. Overall I find this place really value for money and I will definitely patronise again! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-03-25
Neighborhood Ci Car stalls can be a gem if it offers the same good quality food like restaurants but charging at heartland prices, Yi Jia South Village is one of such places. I will jump straight to my recommendations for this place which includes the chai po toufu, triple egg spinach, curry fish head and salted egg sotong. The curry fish head comes served with not just the usual crispy tou kee but also long beans and lady finger, this is not a common combination for CFH. The triple egg spinach sauce is made using 3 types of egg, normal,salted and century. Together with the chai po toufu, they go super well with a bowl of white rice. The toufu is done deep fried with deep fried chai poh with sweet sauce added to it. The salted egg sotong is probably a spinoff from popular salted egg crabs from ci char stalls, but at least for sotong, u can bite in the whole piece without worrying about crab shells etc. Most importanlty at around $10 per pax, you can have a hearty meal at this place. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)