Tsui Wah Singapore: Signature Dishes and What to Order

EatClarke Quay17 April 20264 min read

Visited in April 2026. Verified by an STB-licensed tourist guide.

A Hong Kong Diner Since 1967

TL;DR

Worth it? Yes, for the crispy bun. Good after sightseeing

Location: Clarke Quay Central

Getting there: Clarke Quay (NE5)

Spend: About S$15 a head with a drink

Must try: The crispy bun with kaya butter

Good to know: Crowded on weekends. We got a seat at 10am

Close-up of a golden-brown toasted bun topped with two triangular slices of butter at Tsui Wah — Our crispy bun, toasted and topped with two cold slices of butter.

From a Mong Kok Ice Parlour to Eu Tong Sen Street

Tsui Wah is a Hong Kong restaurant chain. We ate at its Clarke Quay Central outlet in Singapore, and we went for three of its signature dishes: the crispy bun, the Kagoshima-style pork cartilage noodles and the iced milk tea.

It started in 1967 as a small ice parlour on Kam Lam Street in Mong Kok, Hong Kong, serving affordable local snacks and drinks to the residents and workers nearby.

The first full-service restaurant came in the 1980s, in San Po Kong. In 2012 the group listed on the main board of the Hong Kong Stock Exchange, and it calls itself the first cha chaan teng group to do so. A cha chaan teng is a Hong Kong-style diner.

Singapore got its first Tsui Wah in 2018. Today the group has restaurants in Hong Kong, Macau, mainland China and Singapore.

The Tsui Wah Menu in Singapore

The menu mixes Cantonese-style Western and Chinese dishes. It runs from breakfast sets and bakery items through soups, side dishes and snacks to noodles, sizzling plates, curries and Hong Kong-style drinks.

At Clarke Quay Central the a la carte menu and an egg tart special are available every day. There are two breakfast menus as well. The supper menu is for Fridays, Saturdays and the eve of public holidays only.

Tsui Wah promotional graphic showing a spread of breakfast dishes including noodles, macaroni, toast and eggs, with the text Breakfast Delights, serving you earlier now, 8am to 11am daily — Tsui Wah’s own breakfast graphic, from its Facebook page. It advertises breakfast from 8am to 11am daily.

After a day of sightseeing, we found it a comfortable place to sit down. It works whether you come as a family, as a couple or on your own, and the portions are generous.

What We Ordered

One snack, one bowl of noodles and one drink. The snack is the dish we would go back for. On the May 2026 menu the pork cartilage noodles in fish soup are S$10.80 and an iced milk tea is $4.30, so a main and a drink come to about $15. Prices are subject to service charge and GST.

Crispy Bun with Kaya Butter

The bun is sliced in half and toasted until the cut side turns golden brown, so the crust is crisp while the centre stays soft. Butter, sweet condensed milk and kaya go on top.

The heat of the bun starts to melt the butter and the kaya, and each bite is sweet and a little salty. On the plate it looks plain. It was still our favourite dish of the meal. If you have not had kaya before, this is an easy way to try it.

Kagoshima-Style Pork Cartilage Noodles

The pork cartilage comes in a bowl of noodle soup. Ours was slow-cooked and tender, but it kept a noticeable chew and did not melt in the mouth. Expect some bite if you order it.

The noodles were springy. The broth was light, but it had enough depth that we kept going back for another spoonful. It is a hearty bowl, and good value in our view.

Iced Hong Kong-Style Milk Tea

Our other favourite was the iced milk tea. The tea is strong, and the milk makes it smooth and creamy. It comes cold in a tall glass, which suited a humid afternoon.

Before you go

Weekends are crowded. We went at around 10am on a weekend and still got a seat.
In a group, order a few different mains and snacks and share them.
On Fridays and Saturdays it stays open until midnight, and the supper menu is available.

Getting to Clarke Quay Central

Tsui Wah is at unit #01-08 of Clarke Quay Central, a mall at 6 Eu Tong Sen Street. Take the North East Line to Clarke Quay MRT (NE5), the station for the mall. Buses stop on Eu Tong Sen Street, directly in front of the mall.

There are five other Tsui Wah outlets in Singapore: The Heeren on Orchard Road, Jem on Jurong Gateway Road, Jewel Changi Airport, The Cathay on Handy Road and Tai Seng Street. We have only eaten at Clarke Quay Central.

Do These as a Pair

Breakfast at Tsui Wah, then Fort Canning. If you are in the Clarke Quay area and heading up to Fort Canning, stop here first. Our free Singapore guide suggests breakfast here or at Tiong Bahru Bakery before the walk. Read our Fort Canning guide.

The Verdict: Is Tsui Wah Worth It?

The crispy bun alone makes Tsui Wah worth a meal.

We would order the bun again, and the iced milk tea with it. The pork cartilage noodles were filling and good value, though the cartilage was chewier than we expected.

Come for Hong Kong diner food in a comfortable, modern restaurant. The staff were attentive and the service was good. It was crowded on the weekend, but we still got a seat at around 10am.

If you will only have kaya toast once on your trip, make it Ya Kun. Come here if you want to try a different style of kaya bun.

We ate three things here, the bun, the noodles and the milk tea, and only at Clarke Quay Central. The rest of the menu and the other outlets we have not tried. The history and the menu details come from Tsui Wah.

Order the bun, with an iced milk tea beside it.