Whether it’s a birthday celebration with my family or a gathering with friends, zi char is my go-to. But many famous stalls in Singapore are located at road names I’ve never even heard of, which makes going there a huge pain.
So when I found out Wok Master at City Square Mall has my favourite zi char dishes, I was intrigued. Not only is the restaurant air-conditioned, its prices are as affordable as zi char at hawker stalls! Also, talk about convenience, as City Square Mall is right next to Farrer Park MRT Station.
The interior of Wok Master is simple and homely. They’ve got cosy square tables as well as huge round tables complete with lazy susans, making this a great spot for groups of any sizes.
Though the ambience is more atas than hawker zi char stalls, it still retains the spirit of casual dining so you can dine in peace without having to keep your voice down or figuring out which fork goes where.
If you’re craving for zi char but your kakis aren’t free, you’ll be happy to know Wok Master whips up a handful of portion-for-one dishes. What’s more, it’s only $8.80++ with a glass of Honey Citron Tea or Yuzu Tea on weekdays from 11am to 5pm.
Served sizzling hot, Claypot Seafood Horfun is the perfect lunch for rainy days. Be comforted by thick and smooth gravy speckled with soft-boiled egg whites, all doused over fried kway teow bursting with wok hei fragrance.
For hungry souls waiting for lunch break since breakfast, fried rice on a hotplate should be enough to fill up that empty stomach. Unlike typical Yang Zhou Fried Rice, Wok Master’s rendition is a lot more flavourful with a breath of wok hei infused into the rice.
Made of stir-fried ramen mixed with a pool of vegetables, minced meat and mushrooms, this is a dish that makes you feel right at home. The stir-fried ramen had a taste and texture in between yellow noodles and ee mee!
We love how it’s served sizzling on a hotplate, so you can take your time chatting with your friends without worrying about your food turning cold.
Served in a pool of thick broth beaming with the fragrance of coconut milk and spices, this pot of crayfish laksa is bound to impress. The meat of the crayfish was tender with a sweet and spicy tang from the laksa broth.
A mandatory dish for dinner with the fam would be incomplete without Claypot Curry Fish Head. Served atop a mini electric stove, we couldn’t stop drenching our rice with piping hot curry! Aside from a huge and meaty fish head, there was also a variety of ingredients inside, like brinjal, tau pok and lady’s fingers.
When everything is hitting your palate hard with strong flavours, Claypot XO Crayfish Tang Hoon would be a saviour to your tastebuds. With a base of clear savoury broth with a unique XO flavour and smooth, slurpy tang hoon was delectable and light on my stomach.
Currently trending in the zi char scene is basically anything salted egg because, let’s be real, salted egg is life. “Decadent” is only one word to describe Wok Master’s Golden Salted Egg Prawns. The rich salted egg yolk sauce slathered on peeled prawns was smooth and grainy at the same time, and we couldn’t stop popping these into our mouths – cholestro-what?
The tempura-battered soft shell crab was deep fried to golden perfection and garnished with a pile of fragrant cereal mix. Though I would have preferred it with a homemade dip, it still pulled off as the star of the night. The layering of textures, think crispy yet fluffy tempura batter over crunchy soft shell crab, made it super addictive!
When I’m not craving for sambal kang kong, I always go for spinach that’s drenched in savoury broth and a cocktail of egg. Served in a claypot, the spinach here was soft, flavourful and soaked in a savoury broth of egg, salted egg and century egg.
Granny’s Braised Pork Belly is one dish that proves you don’t have to go all fancy pansy to stand out. The generous chunk of pork belly that arrived with fried man tou made us super excited! The perfect fat to meat ratio gave the pork belly a texture that melted in my mouth. Be sure to eat it with the fried man tou because the pork belly can get a little salty on its own.
End your meal on a happy note with Mango Pomelo Sago. Rich mango paste paired with juicy sacs of zesty pomelo and mini sago made this decadent sweet treat a well-balanced one.
Sweet but not cloying, this icy treat was enough to satisfy my sweet tooth. I’m a huge fan of pearls, but these azuki beans made a perfect substitute. Firm yet soft on the inside, I couldn’t stop munching on the red beans while slurping the milk slushy with a blissful smile across my face.
Wok Master definitely made eating zi char more comfortable as compared to hawker stalls. They nailed the staples and came up with creations worth trying.
I have always been particular about waiting time because waiting for food is a true torture. Thankfully, their dishes were served decently fast. Come before 6pm if you don’t want to join the queue, or pop by during lunch to get your zi char craving fixed at a discounted price from their lunch specials!
Address: 180 Kitchener Road, #02-51/52, City Square Mall, Singapore 208539
Opening Hours: Mon-Sun 10am to 10pm
Tel: 6835 9096
This post was brought to you by Wok Master.
Spoil-market wedding venues that will be the envy of all your bride-to-be friends.
Don't need to brave the queues at Boon Tong Kee to get a taste of…
#9 was the talk of the town when it happened.
Here are all the best things to do this weekend in Singapore.
Try out a different form of exercise to unwind, with cats or dogs as your…
It’s only a 1-hour flight from Bali.