CHAR Restaurant located in four storey conservation building at Jalan Besar. The ground floor consists of a combination of round and square tables which is good for families and small groups. While upstairs incorporates a full bar with a range of craft beers, it was used to hold private events or functions.
This is my first time to dine in Char restaurant though NAHMJ visited when the restaurant was at Guillemard Road. Started by Anthony and Alvin, two Vietna-borned brothers in 2014 who previously spent most of their lives living and working in the UK. The new Head Chef – Mr. Chi Leung Tse, a Hong Kong native who has 20 years of experiences in Cantonese cuisie worked in Hong Kong and Jakarta before joining Char.
Signature Char Siew ($6 per 100g / min 300g) – 招牌叉烧
The signature recipe sauce took a year for the brothers to perfect and consists of over 30 ingredients. The pork bellies are chosen where the ratio of fat and lean is perfectly balanced. Taking a piece of fatty Char Siew covered with saucy marinate, it literally melts in your mouth.
Premium Slow-Roasted Char Siew – ($20 per portion / Limited to 10 portions a day / dinner only) – 特制日本黑猪叉烧
The Premium Slow-Roasted Char Siew is a new version of Char Siew which was invented recently. The chef marinated the Kurobuta pork belly in a special sauce for over two days, then slow roasted over a combination of charcoal and sweet lychee wood. The smokiness comes from the sweet lychee wood, it is tender and delicious.
There is a limited number of portions (150g) served per day and will only be available during dinner. Reservation is strongly recommended.
Passionfruit Prawn Ball ($22) – 百香果虾球
I like the sweet-tangy passionfruit dressing on the prawns, it gives a characteristic perfume and a well-balanced taste.
Black Garlic Stewed Chicken in Casserole ($15.80) – 独子黑蒜滑鸡煲
The hero in this dish is the generous portion of roasted black garlic cloves, highly noticeable for its caramelised nuances, subtle garlic undertones and soft texture. This is best accompanied by steaming white rice.
Charcoal Beancurd with Spinach and Wild Fungi ($14.80) – 野菌竹炭自制豆腐
The amazing thing about this dish is that Chef Leung makes the silky-smooth beancurd from scratch daily and adds charcoal powder to give this humble staple a subtle flavour and black appearance. A light broth, consisting oyster sauce, dried scallop, wild mushrooms enhance the flavor of charcoal beancurd.
Signature Double Boiled Chicken Soup ($10 / Limited bowls per day) – 招牌菜胆竹笙浓鸡汤
The milky and collagen-filled broth reminds me of the shark fin soup in Wah Lok.
Fresh Wild Yam with Pork in Sambal Sauce ($13.80) – 猪肉淮山炒三巴酱
Sambal belachan fans will adore this dish on CHAR’s new menu. Expertly tossed the slices of pork, crunchy wild yam discs, celery and green peppers in the wok with Chef Leung’s secret recipe sambal belachan blend. To me, adding more chili or peppers will make it even hotter!
Crispy Egg Noodles with Kurobuta Pork ($16.80) -日本黑猪炒生面
I was wowed by the noodles. It tasted crispy but not so oily. I could not believe that the Chef just used the normal fresh egg noodles to achieve such fantastic result.
Dessert of the Day – Snow Fungus Sweet Soup
A classic Cantonese dessert commonly served in Cantonese restaurants and believed to “clear” lungs, improved complexion, improved intestinal conditions and breast enhancement. The double boiled Soup brings you a type of texture which is the same as those concentrated bird nests desserts.
Char Restaurant is a great place for casual dining with family or friends. It was impressive especially when some of the signature dishes prepared using Western methods of cooking, yet brings the Cantonese cuisine to the next level.
Address: 363 Jalan Besar Road. Singapore 208994
Tel: +65 6842 7759 / 9661 3578
Tuesdays – Sundays 1130 to 1430 (last order 1400), 1800 to 2200 (last order 2130) | Closed on Mondays
Nearest MRT: Lavender (EW Line), Boon Keng (NE Line)
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes.
2) Alight at Boon Keng MRT station. Take Exit C. Turn left onto Boon Keng Road. Walk to Bendemeer Road. Turn right onto Bendemeer Road. Walk down Bendemeer Road to Jalan Besar Road. Walk to destination. Journey time about 12 minutes.
*Disclaimer: This was a media invite.