Zi Char - Wet Market Zi Char

April 27, 2014 Ivan Teh - RunningMan 0 Comments

Zi Char - Wet Market Zi Char
711 Ang Mo Kio Avenue 8


Nice But Overpriced

(Ratings: On a scale of 1 to 10, with 1 = Worst and 10 = Best)
Overall: 5
Ambience & Setting: 6
Food & Beverage: 8
Service: 6
Value for Money: 4
Spent about SGD $20 per person.


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The oddly named Wet Market Zi Char is a relatively new Chinese Zi Char stall in the S11 coffeeshop in Ang Mo Kio. The locals staying around the area seem to go for the "classic" zi char dishes. But Wet Market Zi Char also offers modern, restaurant style dishes, with prices that match.

The casual coffeeshop ambience of Wet Market Zi Char offers a large floor space and ample seating, but the ambient temperature is a big factor. Warm days or wet days can be extermely uncomfortable to dine here.

Wet Market Zi Char staff are typically hurried / brusque, especially during peak dinner periods. I notice they tend to upsell, or push the more expensive dishes on the menu if you ask for recommendations. Not good.

The chef at Wet Market Zi Char has good skill, and dishes come out with wok hei (Breath of the wok) flavour. While tasty, I felt that the higher than average prices here make Wet Market Zi Char less value for money. I'll won't be dining here again.


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The Nonya Style Sliced Fish (Red Grouper) (SGD $16) uses a good quality, fresh red grouper. The flesh is firm and slightly sweet, and the Nonya style sauce is similar to assam, with a sour tangy taste. Perfect gravy for pouring on rice! I also love the medley of fresh tomatoes and orka / ladies fingers. My only complaint is that there are too few slices of fish for the price.

Nonya Style Sliced Fish (Red Grouper)



The String Beans With Garlic (SGD $9) is fragrant with garlic, but has been slightly overcooked. While fresh, the texture isn't as crunchy as it should be, and it looks a little limp on the plate.

String Beans With Garlic



Probably among the most expensive tofu I've eaten, the Special Pi Pa Tofu (SGD $16) commands a high price for its use of fish maw and dried scallops as garnishings. While the tofu is nicely done with a crisp exterior and a soft, wobbly interior, the high price makes this dish terrible value for money.

Special Pi Pa Tofu






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