影片
電話號碼
6744 0129
營業時間
今日營業
12:00 - 14:30
18:00 - 21:00
星期一至日
12:00 - 14:30
18:00 - 21:00
以上資料只供參考, 請與餐廳確認詳情
招牌菜
相關文章
Sik Wai Sin Eating House is a restaurant with an attitude. With a no reservations no menu policy, be sure to come early to book a seat as the restaurant tends to get really crowded during lunch time and on weekends.Situated along Geylang road, Sik Wai Sin had been around for more than 60 years. Now passed on to the second generations, Sik Wai Sin continues to serve delicious home-cook styled Cantonese dishes that many old timers continues to come back for. Serving only a total of about 8 different dishes a day, the restaurant doesnt provide any physical menu and you'll have to check with the staffs what are available on that day. Ingredients are also limited thus once the ingredients are out for the day, they would stop serving the dish. This is probably one of the reason why the restaurant is more crowded during lunch time - when most of the dishes are still available. Cantonese are really well-known for their soups, so soup we must have! Though clear, their Watercress Pork Ribs Soup is packed with flavour and plenty of ingredients. In fact, there are so much pork ribs and watercress that there's not much space for the soup.. which is a pity as the soup is really nice!This is probably my favourite dish that I had tried that day! With thick & flavourful gravy that goes really well with rice, and tofu that is oh so soft & yummy~ Definite must have! Highly recommended.This is smaller portion of half Song Fish head, another signature dish of Sik Wai Sin and a really popular dish among fish lovers. I believe they also serve the whole fish head for bigger crowds or you can order that if you really love fish. The Song fish head is steamed with generous amount of pork lard and bean paste that completely covers the fishy taste and brings out the freshness. Another highly recommended dish! After visiting this place, I can really see how this place manages to survive & operate for so many years when it seems that their only form of promotion is via word of mouth. Even though their food seems more homely than lavish, this is a place that you will never forget once you have tried it!
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I have been craving for good-old Cantonese cuisine ever since I came back from Hong Kong last year. Those rustic eateries around the corner of Kowloon streets serving up delicious family recipes with Cantonese staffs shouting around is hard to find in Singapore.However, it wasn't long that I stumbled upon Sik Wai Sing Eating House on some food blogs raving about their traditional Cantonese zi char cuisine with flavours of yesteryears.Situated along Geylang Road, the appearance of Sik Wai Sin Eating House doesn't look appealing nor raise an eyebrow at first sight but there's more than meets the eye. It retains its rustic charm since it was established in the 50's and today, brother team Steve and Desmond has taken over the business from the old Mr Chia.The restaurant doesn't have a physical menu so the service staff rattled away what's available for today as they only serve their signature dishes passed down from their father who upholds the standard of the food.Didn't know what to start with first? The Watercress Pork Ribs Soup ($12) is sure a good start as the centre of any Cantonese meal must have a soup as it has been a culture to "yum tong". The post came with a huge portion of pork ribs on a mountain of watercress. It tasted like how my grandma use to prepare it and the taste of soup had a good sweetness from the watercress as long on the right amount of grease from the pork cubes. Having one bowl is certainly not enough! I've never been a fan of salted fish but the Minced Pork with Salted Fish ($12) was a nice appetizer to begin the meal with. With or without a bowl of rice, the minced pork meat had a good mixture of fatty and lean portions to give it a tender and succulent texture. Flavour wise, thankfully it wasn't too salty as the salted fish slices was only a little for that hint which parents and grandparents would love.Definitely one of the favourite dishes among my dining partners, the Prawns with Tofu ($20) was quickly wiped up from the dish. Huge and juicy shell-less prawns with hot and tender tofu that melts in the mouth doused with a thick layer of egg gravy, I would simply pour my rice over this dish and clean up every bit of it! The tofu is has been specially deep fried over high temperature oil so it remained crisp on the outside and smooth within. Without a doubt, the Sliced Beef with Kailan ($20) sure has a good o' "wok hei" aroma. The succulent thick beef slices wok-fried over crunchy green kailan, was mouth-watering and drool-worthy. Although the beef slices were huge, it was just right to the bite and I thought it can be more flavoursome like having some black pepper.Probably the highlight of the night, the Song Fish Head with Bean Paste ($25) was cleansed every bit off, leaving only the bones behind. Like every Cantonese meal, the fish takes the centrepiece over a communal-style meal as every member helps themselves to the fish. Steamed to perfection, the Song Fish Head was nicely done with a good layer of bean paste, spring onions and shallots sprinkled at the top of it to remove the fishy flavour. I thought it is going to be salty but to my surprise, the bean paste complemented well with the moist and firm fish meat with the light soy based sauce.It was a memorable night dining at such an rustic and old-fashioned Cantonese eatery which brought me back to the eatery I ate at Kowloon. The food was great if you do not mind the stuffy coffee shop style setting without any air-conditioning. The staffs, especially the boss, Mr Chia can be a little poor-tempered and start talking loudly in Cantonese. So when you're over at this family eatery, do what the loyal customers do; order and make your decisions quick, don't ask too many and just eat.I'm sure your parents or your grandparents will enjoy the flavour so if they are craving for some good Cantonese dishes, do bring them over to Sik Wai Sin to savour the flavour of the good old times.
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As the name of the place says "Sik Wai Sin"(Cantonese) in English is Eat comes first. With no physical menu, all menu is up on each waitress/ waiter 's mind and only 8 different dishes available. It is not easy to WOW many people nowadays and yet, the sincerity of the chef and the skills of preparing the dishes touches each and everyone's heart that draws crowd to this eating house. Located at the street of Geylang, it is not too difficult find the eating house. The eating house has been there for a long time and it has been passed down to the second generation from the old chef himself. Now the 2 younger chefs are in charge of the kitchen now. With no secret recipe, all home cooked style of food, it really gives one the homely feel. Nothing special, just home cooked food. Full stop. I'm very honoured to attend this food tasting session with OpenRice and out of the 8 dishes, we tried 5 dishes that day! Overall, there are some WOW and some Boo for me la. But i can there are more WOWs than Boo for me. =)Dish 1 : Watercress Pork Ribs Soup ($12) . Cantonese are very famous for the soup. they love soup for dinner and they are very good in brewing soup too. The pork ribs are so well cooked that you can see that the meat is very soft ( all become pieces) when you scoop up the meat and veges together. Prawns with Tofu ($20)- This is my favorite dish of the night. The toufu is really soft despite that it is deep fried. the prawns are huge but sadly i feel that it is overcooked as the meat is pretty tough. the "zap" aka the sauce is very good and taste good with just a bowl of plain rice.Minced Pork with Salted Fish ($12) - this is a very old school dish but still, eating at Sik Wai Sin makes it so refreshing. Why? The pork is very smooth and the salted fish is not too much to the extend that it covers the taste of the pork. although it doesnt give me the WOW, but it reminds me of home cooked food.Sliced Beef with Kailan ($20) - Cooking beef needs alot of skills especially if it is overcooked, it taste very hard and if it is undercooked, the meat will be super bloody and probably even the veges that comes with it will taste of the blood. This dish apparently is my 3rd fav, second to the minced meat with salted fish. The beef is thinly cut and not overcooked however, the beef is too big for one mouthful bite ( i prefer it smaller). Song Fish Head with Bean Paste ($25) - this is the featured dish of the night. Song fish, is a fresh water fish and it is quite difficult to prepare the fish (removing the fresh water taste). but this dish, it really caught me by surprise! with alot of pork lard and the bean paste, the fish doesnt have any "fresh water" taste at all! the fish is also super fresh! OverallFood : ***1/2Price : ***Customer Service : ***Will I come again? Yes, definitely. The homely food makes me want to come back for more with my friends and family!
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It was indeed a memorable experience to be able to attend my first food tasting session with Openrice Singapore.Calvin Leong was a wonderful host and with his hospitality I was able to enjoy the food and the company of new found friends last evening.Steamed Minced Pork with Salted Fish (Haam Yu Jeng Ju Yoke) is indeed a comforting dish that goes well with a bowl of soft fluffy rice. Humble home-cooked Cantonese dish that brings nostalgic feeling.The meat patty has a combination of lean and fats pork together with the right quantity of salted fish gave a good blend to the dish.There was no pungency of the salted fish in the dish.However, there were no chopped water chestnut added to this dish if there is the dish would taste even better from the sweetness of the water chestnut.Good company, good food, what more can I ask.This dish cost S$12.00.
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