翠華 Tsui Wah, Hong Kong’s pride and joy, is possibly one of the most loved “Cha Chaan Teng”(港式茶餐廳) in the country. There are Singaporeans who flock to Hong Kong specially for Tsui Wah. Boasting over 60 outlets in Hong Kong, Macau, and the People’s Republic of China, the tea restaurant chain has opened its FIRST EVER outlet in Southeast Asia, right here in Singapore! Set in a 140-seater in Clarke Quay, Tsui Wah is modelled after the outlets in Hong Kong, serving a menu of wholesome and delicious Cantonese dishes made with only the freshest produce. We’re extremely excited to share with you 11 of our favourite picks from the restaurant.

Tsui Wah started off as a cafe with a simple menu which captured the very essence of Hong Kong’s local cuisine. They pride themselves on offering the best possible, be it coffee, tea, or French toast. Once you’ve settled down in your seat, begin with the Borscht with Thick Toast ($5.50), which sees a bowl of Borscht that is prepared daily using the original Tsui Wah recipe of more than 30 years. Using tomato, cabbage, onion, carrot, celery and beef chunks, the soup is stewed for about 3 hours before being served hot. The soup was pleasantly tangy and extremely palatable when paired with the warm buttered toast.

The King Prawns in XO sauce with Tossed Noodles ($11) was an eye–pleaser. Each portion comes with a plate of noodles and a separate portion of XO sauce that’s made in–house, so remember to add in the sauce prior to tossing. The taste of the noodles is elevated in the process. The result is a smooth and springy noodles that is nicely separate. Adding a touch of luxury to the plate is huge prawns, which are meticulously sourced and selected to ensure high quality and taste. Finish off the scrumptious meal with a bowl of soup at the side.

One of my favourite is the Braised Abalone Rice with Diced Chicken and Kale ($14), which is created using the original recipe from Tsui Wah, I was blown away by the texture of the rice. Think a mix between Singapore mui fang and congee. Coating every grain was a generous serving of abalone sauce, which added a savoury edge to the entire dish. However, the dish was slightly salty. However, each bite comprised diced chicken which really elevated the dish. Available exclusively to Tsui Wah, we are sure that you are getting a true taste of Cantonese cuisine.

How can we forget to order ourselves an invigorating cup of Hong Kong Milk Tea (hot/$3.50, cold/$4). Served in a preheated cup, the hot tea carries a sweet and rich flavour derived from premium Ceylon tea leaves. One of my favourite items has to be the signature Crispy Bun with Condensed Milk ($4), which is Tsui Wah’s reinvention of a classic Hong Kong snack. Each freshly baked bun is coated with a layer of butter and condensed milk. The irresistible treat is crisp on the outside, and amazingly fluffy inside.

Looking for something to share? We recommend the Tsui Wah Signature Pork Chop Bun ($7.50), which comprises a juicy and thick slab of pork chop sandwiched in a wheat bun. The highly addictive homemade gravy sure gave the pork chop added zest, which will keep you going back for more.

Unique to Tsui Wah’s impressive menu is the Kagoshima–style Braised Pork Cartilage with Tossed Instant Noodles ($9.50). Tsui Wah makes this dish by following a recipe created by a Japanese chef from Kagoshima, Japan. Diners can expect soft and tender stewed pork cartilage that is marinated in a mouthwatering sauce. Exclaim “oishi!” as you slurp up the delicious sauce and the springy instant noodles together. Tsui Wah has also successfully taken this dish to the next level with the Kagoshima–style Pork Cartilage in Fish Soup with Mixian ($8.50), where you’ll find mixian cooked to a springy perfection that pairs perfectly with the melt–in–your–mouth pork cartilage.

Another excellent main course to indulge in is the Lamb Chop Curry with Steamed Rice ($29). The secret recipe is handed down from a Malaysian Chef back in the 1960’s. The signature curry is concocted with a blend of all-natural ingredients and over 30 types of herbs and spices. Stewed for over 6 hours each day, the curry is exceptionally rich, and velvety smooth. You’d be excited to hear that Tsui Wah uses Australian fresh lamb rack, which taste absolutely succulent yet delicate.

End of the experience at Tsui Wah with Savoury French Toast Bites Serve dswith Vanilla Ice Cream. Expect the toast to be freshly cut upon ordering and prepared daily. Diners can also go for the Continental delights, vegetables, and more importantly, their traditional Hong Kong ala Carte dishes, rice and noodles, as well as desserts. Situated conveniently along the Singapore River, Tsui Wah promises a lovely dining experience.

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