East Bistro

Really good food. Brings back memories how authentic Chinese cuisine tastes like. Found out from friend that the chef was previously Head Chef of Lei Garden. The braised chicken feet were the best versions I have had. Braised Stew Beef was really good. The sambal belacan chilli goes so well with the dish. Will definitely one back again. Highly recommended 👍🏻

We had our reunion dinner here this year. We had 15 of us. Abit tight but ok. Started with the lo hei and it taste good and fresh. My godma had preordered some dishes so the food came fast. They specialist in their claypot rice and "pao fan" so we had those too. The soup of the seafood paofan is sweet. Generous with ingredients too. The claypot rice had this charred ricebase that made it authentic. The melon soup had also lots of ingredients like Tofu, minced pork...very tasty. We had to try the siao long bao and it was really good! Soup taste very different from those served at DTF. The ginger was so thinly sliced and it makes it easier to eat together with the xlb. Also loved the taste of the Vinegar. The bbq chicken was the last to be served. Very tender, fresh. Restaurant wasn't too busy when we visited. Will definitely visit again when have a chance.

We had a really good lunch with fantastic food n awesome service from the boss and crew. Steamed ribs r superb with melt in yr mouth yam, tender ribs in a rich garlicky sauce. Siew mai has just the right bite and balance with succulent bits of prawns n meat wrapped tighlt with wanton skin. Steamed rolls are only available on weekends and this one with prawns inside is served with a lovely savoury sauce. Fried squids tentacles are really fresh with a light batter that does not attempt to hide the umami inside. As porridge was out, we order the sang mee with prawns and it is the best decision ever because WOW such a great combination of crispy sang mee and a deceptively plain looking but very intense sauce. Prawns were fried in a light starch coating and sliced half to make it easier to eat. We wrapped it up with pomelo mango that is packed with mango bits n pomelo strips, not too sweet too. Boss was going around asking if everything was ok and he is really humble about the great food he prepared :) Will b back!

If you’re looking for a place that delivers authentic Cantonese flavours while also surprising you with thoughtful modern touches, East Bistro is a must-visit. Tucked away yet consistently buzzing with repeat customers, the restaurant strikes a balance between traditional comfort dishes and contemporary interpretations that still stay true to Cantonese roots. One of the standout highlights is their Vinegar Pork Trotter—a dish I would strongly recommend to anyone who loves this classic. East Bistro executes it with remarkable finesse. The trotter is braised to perfection: tender, deeply flavourful, and so soft it practically melts the moment it touches your tongue. The vinegar is well-balanced—fragrant, not overpowering, and harmonising beautifully with the natural richness of the pork. It’s easily one of the best renditions I’ve had in recent memory. Another dish that deserves special mention is the Pao Fan. This is not your average serving; it’s hearty, generous, and clearly meant for sharing. The broth carries a depth of flavour that speaks of long simmering, and when poured over the rice, it creates that soothing, comforting texture Pao Fan lovers crave. I would recommend having at least four people at the table if you plan to order it—any fewer, and you might find the portion a little overwhelming, though deliciously so. For something with a modern twist that still pays tribute to classic Cantonese flavours, don’t miss the Sweet and Sour Pork on Ice. This dish continues to be a crowd favourite, and for good reason. The pork is crisp and glossy, with the sauce striking that ideal balance of tangy and sweet—but what truly sets it apart is the presentation on ice. The cold plate keeps the pork crisp for longer and adds a refreshing contrast that elevates the entire experience. Overall, East Bistro delivers a satisfying blend of familiarity and innovation.

Had Sunday lunch. The crowd was manageable but considerably lesser compared to the last time I was there. Braised sea cucumber- nice familiar sauce. Sea cucumber not up to mark, way off. Kai lan - too "old", not processed well. Salt baked chicken - way over cooked. Service- cant read customer's action. Started collecting the cutlery before meal and need to ask them to stop. Overall the furniture remains the same, same vibes like the good old days...

Pls support my friends restaurant. Their HK food is super authentic and delicious. It’s on the pricier side but I’m sure it’s worth a try

Saturday 24 Jan 2026 update: Liu Sa Croissant is back!!! #HappierChoice --- Glad to see this back open again after the fire. Even happier to see that Chef Tony was here today (New Year's Day 2026). Somehow (!!!), everything tastes better and runs smoother when the Chef-Owner is around. Note the wonderful crinkly texture of the wu kok skin (and it wasn't oil logged as tends to happen when unskilled people try to do it or when it has been sitting around for too long. Small bonus that they accept CDC Vouchers!

Visited on Sunday morning and the place was full. Good thing I made a reservation. The food was delicious with nothing that tasted too overpowering. The Crab Pao Fan was rich and the crab was meaty and sweet. The portion was good enough for my group of 5 + 1 child. The soy sauce noodle was also one of the better ones I have tasted. The portion is als good for sharing. Classic Hong Kong Dim Sum like Har Gao, Siew Mai and Char Siew Bao were easy to recommend. The Phoenix Claws (chicken feet) were great, not overly sweet like most other places I have been to. Will definitely go back again to try other dishes. Reservation is recommended if you are visiting on a weekend.