In a city brimming with zi char restaurants, how do you find the ones that truly stand out? Singapore’s food scene is flooded with options, but Por Kee Eating House 1996 in Tiong Bahru has carved its niche by mastering the classics with a touch of nostalgia. But here’s where it gets controversial—while many rave about their XXL pork ribs, some find them too sweet. Is it a deal-breaker, or does the succulent meat make up for it? Let’s dive in.
Por Kee, established in 1996, quickly became a local favorite for its Cantonese-style zi char. With over 40 dishes on the menu, it’s easy to get overwhelmed, but during our visit, we focused on three standout items that showcased the restaurant’s prowess. And this is the part most people miss—it’s not just about the food; the old-school ambiance transports you to a bygone era, adding a layer of charm that’s hard to find in modern eateries.
First up was the Champagne Long Rib ($12+ per piece), a dish so iconic it’s practically synonymous with Por Kee. This isn’t your average pork rib—it’s a hefty, fall-off-the-bone masterpiece glazed in a house-made champagne sauce that’s both caramelized and subtly boozy. While the sweetness might polarize some, there’s no denying the meat’s tenderness. Paired with chye sim, it’s a dish that demands attention.
Next, we tried the Cereal Prawns ($26+), a zi char staple. Por Kee’s version doesn’t reinvent the wheel, but it’s executed well—crunchy cereal flakes and a hint of curry leaves complement the sweet, fresh prawns. However, the prawns’ smaller size left us wanting more bite. Is it a minor flaw or a missed opportunity? You decide.
To balance the richer dishes, we ordered the HK-style Steamed Fish ($35+), a seabass drenched in a light soy sauce. This dish was the unsung hero of our meal—the flesh was flaky yet meaty, with a natural sweetness that paired perfectly with the savory sauce. It’s the kind of dish that reminds you why steamed fish is a zi char essential.
But here’s the real question: In a sea of zi char spots, does Por Kee’s old-school charm and consistent quality make it worth the hype? We think so. From the XXL ribs to the nostalgic interiors, it’s a trip down memory lane with every bite. Located just a 12-minute walk from Outram Park MRT, it’s a must-visit for anyone craving authentic zi char.
Controversial take: While the ribs are undeniably good, their sweetness might not appeal to everyone. Do you agree, or is it a non-issue for you? Let us know in the comments!
Details You Need to Know:
- Address: 69 Seng Poh Lane, #01-02, Singapore 160069
- Opening Hours: Tue-Sun, 11am–2:30pm, 5pm–10:45pm
- Contact: 6221 0582
- Note: Not halal-certified.
Rating: 8/10
Pros:
- XXL Champagne Long Ribs that melt in your mouth
- HK-style Steamed Fish that’s fresh and perfectly balanced
- Nostalgic, old-school ambiance that’s a rarity today
Cons:
- Cereal Prawns could be larger for a more satisfying bite
- The ribs’ sweetness might not suit all palates
Ready to try Por Kee for yourself? Don’t forget to share your thoughts—especially if you have a strong opinion on those ribs!
