Zi Char (also known as Zhi Char/ Cze Char/ Tze Char/ Zhu Chao) refers to comforting Chinese home-style dishes cooked upon order, usually eaten at humble local eateries and coffee shops in Singapore.
Whether with friends or family, it’s a great way to spend quality time over a myriad of different dishes to indulge in!
Known for their innovative seafood dishes and their plethora of zi char renditions, Tian Wei Seafood is a gem tucked away in Tagore Lane. Having served over 100 different types of zi char dishes and seafood such as their Yuzu Wasabi Oysters, Lobster Porridge and Tangy Tamarind Prawns, Tian Wei Seafood has earned a name for serving fresh, quality seafood that won’t make you break the bank.
We started off our meal at Tian Wei Seafood with every seafood lover’s favourite – the Bamboo Clams (S$32 for 4). Each shell comes with a generous serving of fresh bamboo clams, glass noodles, minced garlic and ginger as well as freshly sliced spring onions.
The bamboo clams were tender and fresh, complemented by the flavourful ginger-garlic soy sauce. Toss the glass noodles in the sauce before eating it with the clams, minced ginger and garlic for a mind-blowing taste. This dish was one of our favourites!
We also tried Tian Wei Seafood’s freshly-shucked Oysters (S$24 for 4). Each oyster was plump, topped with a small slice of citrus fruit. Perfectly fresh, these were perfect to just slurp down. We especially loved how the citrus provided a vibrant flavour that contrasted the taste of the fresh oysters.
They were so good, we couldn’t help but grab seconds!
TRIO EGG SPINACH
We savoured the Trio Egg Spinach (S$12) and fell in love. The gravy was thick and savoury, made even richer with a slurry of salted egg and egg whites. The sauce also had chunks of stewed mushroom and wolfberries speckled all around. This would be perfect over a bed of poping-hot white rice!
WHITE PEPPER SHARK SOUP
Stewed in a claypot, this White Pepper Shark Soup was an absolute stunner. Chocked full of tender meat, a medley of mushrooms and Chinese herbs, every spoonful had such a depth of flavour. We even tasted a bit of a smoky, charred flavour from its time in the claypot.
Pro tip: Soak up the broth with a bowl of rice and mix well to create a delicious makeshift porridge!
YANG ZHOU FRIED RICE
Carbs are a must and Tian Wei Seafood’s Yang Zhou Fried Rice (S$4.50) is great for sharing! The rice is wok-fried with scallions, crab meat, a medley of veggies and egg and topped with crunchy cabbage.
The rice was so addictive with that savoury charred “wok-hei” taste. It’s not too salty too, so you can definitely eat it alongside any of the dishes you order!
HAR CHEONG GAI
On to the meat dishes, we tried the ever-popular zi char classic dish – Har Cheong Gai (S$12). These crispy chicken wings were deep-fried to a perfect golden brown and topped with even more crispy prawn paste bits. Just a bite into these crunchy morsels will put a smile to your face, getting you hooked instantly!
We loved how flavourful the prawn paste coating was on the chicken and how juicy the meat was as we bit into the wings!
SALTED EGG YOLK PORK RIBS
If you didn’t have something coated in Salted Egg sauce when at a zi char, have you really eaten at a zi char stall? Well, we were able to indulge in Tian Wei Seafood’s Salted Egg Yolk Pork Ribs (S$12) and all our salted egg yolk cravings were satisfied with this rich dish.
Large chunks of pork rib are slathered with a creamy sweet-and-savoury salted egg sauce. This dish is definitely not for the faint of heart – it’s the kind of indulgent dish you eat and feel a little guilty but you can’t seem to stop yourself from taking each piece after piece!
Tian Wei Seafood
81 Tagore Lane,
TAG A, #01-10
Tel: +65 6727 5596
Mon to Thu: 11am – 10pm
Fri to Sun: 11am – 11pm
Nearest Station: Yio Chu Kang