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Good value Zi Char food with a wide selection of dishes, and you can even choose between white rice or potato porridge for your choice of carb. I enjoyed the Butter King Pork Ribs the most. Great for dining by yourself or in a group setting!

Bittergourd fish in black bean sauce was nice. Thoroughly enjoyed the butter pork ribs.

Overall enjoyable evening supper

This place is a late‑night favourite for kway chap, known for clean offals and a glossy braise. The fried tau kee was easily the highlight, soaking up the sauce with every bite and giving the plate its best texture. Big and small intestines were tender and well‑cleaned, pork belly soft and pig stomach carried a nice chew. Pig skin, tau pok, salted veg and fish cake rounded out the spread, while smooth kway sheets made everything come together 》$23.70

The braised meats were the highlight, tender pork rib rich with umami depth, chicken wing soaking up the dark soy braise and chicken feet adding that gelatinous texture. The set meal pulled everything together with egg and mushrooms, carrying the same robust sauce that made the spread hearty yet balanced. The noodles were springy and a good base to catch all that flavour.

I arrived slightly before noon and was disappointed to see the pork rib noodle sold out but luck came when I returned 20 minutes later and the sold‑out label was removed. With queues forming early and favourites running out fast, I’ll still come back for the comfort of braised flavours.

Pork Ribs Noodle 》$6 + Chicken Wing
Noodle Set Meal 》$6

Came here for dinner but can also come for supper! The zi char is good, really liked the egg and the sambal sotong

Zhup Zhup offers a refined yet deeply comforting take on the beloved local classic, elevating prawn noodles with a broth of remarkable depth and intensity. Rich with the concentrated sweetness of prawn heads and layered with the fresh brininess of seafood, the soup is luxurious without feeling overwhelming, striking a fine balance between indulgence and restraint. The freshness of the prawns and lala is evident, lending clarity and natural sweetness to every bowl, while the claypot presentation preserves the broth’s heat and amplifies its richness throughout the meal. The Pao Fan version was equally good

Beyond its signature noodles, Zhup Zhup impresses with dishes that are equally thoughtful in execution. The Hokkien mee carries a pronounced seafood character, complemented by springy noodles and a subtle wok hei that rounds out the dish beautifully.

The Ngoh Hiang tasting platter is particularly memorable — freshly fried, impeccably crisp, and varied in texture, with each piece offering its own distinct appeal, from savoury crunch to tender, flavourful bites. Details such as the house chilli, generous portions of pork lard and vegetables, complimentary prawn crackers, and refillable soup contribute to a dining experience that feels polished as well as generous.

While the prices sit above the average for prawn noodles, the quality of ingredients, depth of flavour, and consistency of execution justify the premium. Coupled with attentive service and a clean, well-ventilated coffee-shop-style setting, this stands out as one of Singapore’s most compelling destinations for a truly elevated bowl of prawn noodles.

I had the hokkien mee, prawn noodle soup with clam as well as their prawn paste chicken.

The hokkien mee was really spectacular and was like no other. The yellow noodles and thick bee hoon had a really bouncy, QQ texture despite soaking up the broth. The texture was something I had never experience in a hokkien mee before! Paired with 4 big pieces of prawn and its rich prawn flavour, it really is something you should definitely come down to try!

The prawn noodle broth was incredibly rich, sweet, and full of deep seafood umami, with fresh prawns and lala adding even more flavour. The Pao Fan 泡飯 is the same version specially for rice lovers.
The Hokkien mee was also a standout — springy noodles, strong seafood depth, and a nice wok hei finish.
I also really enjoyed the 五香‘蝦’餅Ngoh Hiang tasting platter, which was freshly fried, crispy, and packed with flavour, with each piece offering something a little different.
Service was attentive, the setting was clean and breezy, and thoughtful touches like complimentary prawn crackers and soup refills made the experience even better.
Prices are well worth it.

The cabbage was cooked crisp with savoury flavour lifted by garlic and a touch of chillies. It had a tender bite that kept the freshness intact, giving the dish both aroma and depth. The seasoning was balanced, not too heavy, making it a dependable side that worked well with richer mains. Portion was generous for its price and easy to share 》$7.80

📍Xi Xiang Hunan Cuisine | #01-47

The flavours came bold and savoury with green chillies adding fragrance. The pork was tender with a mix of belly slices that gave richness and lean cuts that balanced it with lighter texture. Portion was generous for its price, hearty enough to share and easy to pair with rice 》$11.80

📍Xi Xiang Hunan Cuisine | #01-47

🇸🇬 Our National Day feast:
+ Chilli crab with buns 🦀🌶️ (can't go wrong)
+ Hor fun 🥢 (must try!)
+ Yam ring 🍠
+ Coffee pork ☕ (unique taste)
+ Cereal prawns 🍤 (a bit bland)
Overall, it was a nice meal. Despite all the hype, it's not the kind that will make you revisit again. Worth a try still.

Was not crowded at all when we went at 6pm, food was prepared quickly.

Salted egg fried was not overly oily like other places, generous amounts of salted fish. The spicy sand clams were delicious and fresh, packs a decent kick with a hint of sweetness.

Super fat pieces of salted egg prawns, the coat of salted egg was perfect! Loved it.