Popular Zi Char Dishes in Singapore
Zi Char (also spelled as “Tze Char”) is a unique Singaporean dining concept where hawker stalls or casual eateries serve up a wide variety of home-style Chinese dishes. The term “Zi Char” translates to “cook and fry” in Hokkien, reflecting the wok-fried cooking techniques used to prepare many of these beloved dishes. Whether you’re dining with family or a group of friends, Zi Char eateries offer an affordable and satisfying way to enjoy a wide range of local Chinese flavors.
Here are some of the most popular Zi Char dishes you must try:
1. Cereal Prawn (빠빡虾)
A crowd favorite, Cereal Prawn is made by deep-frying large prawns until golden and crispy, then tossing them in a fragrant mix of Nestum cereal, curry leaves, and chili padi. The result is a crunchy, buttery dish with a hint of spice and sweetness. Some restaurants offer the option to have the prawns shelled, making them easier to eat.
2. Salted Egg Prawn (咸蛋虾)
Salted egg dishes have become a food trend in Singapore, and the Salted Egg Prawn is a must-try. The prawns are coated in a luscious, creamy salted egg yolk sauce infused with butter, curry leaves, and chili for an umami-packed experience.
3. Har Cheong Gai (虾酱鸡 – Prawn Paste Chicken)
Har Cheong Gai is a deep-fried chicken dish marinated in fermented shrimp paste (har cheong). The fermentation gives the chicken a rich umami flavor, and when deep-fried, it turns into a crispy, juicy delight. This dish pairs well with a cold beer or iced Chinese tea.
4. Sambal Stingray (魔鬼鱼)
A Zi Char classic, Sambal Stingray is served on a banana leaf and slathered with a generous amount of sambal chili. Grilled to perfection, the stingray’s meat is soft, succulent, and absorbs the smoky flavors from the grill. It’s often served with cincalok (fermented shrimp sauce) and a squeeze of lime.
5. Hotplate Tofu (铁板豆腐)
This sizzling dish consists of soft tofu cooked with minced meat, prawns, egg, and vegetables in a thick, flavorful brown sauce. The dish arrives at your table still sizzling on a hotplate, making it a treat for both the eyes and the palate.
6. Sweet and Sour Pork (咕噜肉)
A staple in Chinese cuisine, Sweet and Sour Pork features deep-fried pork chunks coated in a glossy, tangy sauce made from tomato ketchup, vinegar, sugar, and bell peppers. The perfect balance of flavors makes it one of the most popular dishes at any Zi Char eatery.
7. Marmite Chicken (妈蜜鸡)
Marmite Chicken is a uniquely flavored dish that combines deep-fried chicken pieces with a thick, glossy sauce made from Marmite, honey, and soy sauce. The umami-laden taste of Marmite, combined with the sweetness of honey, creates an addictive dish.
8. Black Pepper Crab (黑椒螃蟹)
Black Pepper Crab is a Singaporean seafood delicacy that packs a spicy punch. Fresh crabs are stir-fried with a thick black pepper sauce that is both fragrant and fiery, making it a favorite among spice lovers.
9. Butter Crab (牛油螃蟹)
A variation of the famous Chili Crab, Butter Crab is coated in a rich, creamy butter sauce with evaporated milk, curry leaves, and a hint of spice. It’s best enjoyed with deep-fried mantou (Chinese buns) to soak up the luscious sauce.
10. Crispy Fried Baby Squid (香脆苏东仔)
This dish features baby squid deep-fried until golden and crunchy, then coated in a sticky, sweet sauce. The combination of crispy texture and sweet-savory flavor makes it an addictive snack or side dish.
11. Hor Fun (河粉)
Zi Char stalls serve different varieties of Hor Fun, a type of flat rice noodle dish stir-fried with soy sauce and often accompanied by beef, seafood, or sliced fish in a silky egg-based gravy.
12. Moonlight Hor Fun (月光河粉)
This dish is an upgraded version of classic Hor Fun, featuring broad rice noodles wok-fried with dark soy sauce, lard, and seafood. A raw egg yolk is placed on top, which, when mixed in, gives the noodles a silky texture.
13. Hokkien Mee (福建面)
Unlike hawker-style Hokkien Mee, the Zi Char version is drier and features thick yellow noodles stir-fried with seafood, pork belly, and a rich seafood stock, then served with sambal and a squeeze of lime.
14. Assam Fish Head (亚叁鱼头)
A must-try for fish lovers, Assam Fish Head is cooked in a tangy, spicy tamarind-based gravy with okra, tomatoes, and eggplant. The combination of flavors makes this a dish that pairs wonderfully with white rice.
15. Claypot Fish Head (沙煲鱼头)
Another popular fish dish, Claypot Fish Head is braised in a rich, savory sauce with mushrooms, tofu, and vegetables. The claypot enhances the flavors, making the dish even more aromatic.
16. Coffee Pork Ribs (咖啡排骨)
Coffee Pork Ribs feature deep-fried pork ribs coated in a thick, caramelized coffee glaze. The unique combination of coffee’s bitterness and the sweetness of the glaze creates a bold and delicious flavor.
17. Yang Zhou Fried Rice (扬州炒饭)
A staple in most Zi Char places, Yang Zhou Fried Rice is a fragrant, wok-fried rice dish loaded with prawns, Chinese sausage, eggs, and spring onions. The wok hei (charred aroma) makes it extra tasty.
18. San Lao Hor Fun (三捞河粉)
San Lao Hor Fun is a simpler take on Hor Fun, consisting of stir-fried flat rice noodles with sliced fish and bean sprouts in a light soy-based sauce. It’s a comforting and satisfying dish.
19. Prawn Paste Pork Ribs (虾酱排骨)
A variation of Har Cheong Gai, this dish features pork ribs marinated in prawn paste and deep-fried to crispy perfection. The umami-packed flavor makes it a must-try for meat lovers.
20. Oyster Omelette (蚝煎)
Oyster Omelette, or “Orh Jian,” is a crispy, egg-based dish cooked with fresh oysters and starch, giving it a slightly chewy texture. It’s best enjoyed with a side of tangy chili sauce.
Conclusion
Zi Char is a beloved part of Singapore’s food culture, offering a wide variety of dishes that cater to different tastes. Whether you’re craving seafood, fried rice, or sizzling tofu, there’s something at a Zi Char stall to satisfy your appetite. Next time you visit a Zi Char eatery, consider trying one (or more!) of these popular dishes for a true taste of Singaporean comfort food.