Guan Hoe Soon

First time dining here and it will be the last time. We ordered 3 dishes. Paid $48 for the fish and it's extremely fishy and tasted not fresh at all. According to the waiter, it's supposed to be their signature dish so we ordered it to try. When I feedback to him, he told me its Dou Chang and its supposed to be a bit fishy. First time I hear Dou Chang is supposed to be fishy. What a joke! The Buah Keluak chicken is $18.80 with only 3 small pieces of chicken and 2 nuts. Chap chye is normal, nothing to shout about. My helper can cook better than this. Chendol is too sweet. Doesn't have the gula melaka taste. Totally not worthwhile to eat here, no wonder there were only 3 tables occupied.

The food is nothing to shout about. The rice they served was cold and lumpy and tasted flat. The dishes were pricy especially considering how average they tasted. We spent $45 per pax and the whole experience felt totally overpriced. Definitely not a place I would be coming back to or recommend to anyone.

Was so busy gorging myself on the mains that I failed to take photos of subsequent dishes. Every single dish had its own rempah flavour. Service staff was patient enough to let us know how many pieces of protein each dish usually has so that we know what sizes to order. We went for small size dishes so that we could sample a wider variety. Even then each piece of protein was huge! The prawns were huge, chicken were large chunks and well marinated such that even chicken breast was tender and nicely seasoned. Otah had abundant chunks of fish in it. If you are used to the usual “Peranakan” offerings outside where every single dish uses the same type of rempah of chilli, onion and sugar, doused in oil, you might not be used to this restaurant. There were a few dishes we ordered like the ayam buah keluak that was more sour from a tomato base (I think) but they did it so well I kept going back for the gravy. Most dishes leaned towards a savoury profile and this type of Peranakan profile is just such a rare find in Singapore. For a party of 5, we were adequately filled.

At the weekend family gathering we came to the oldest Nyonya restaurant in Singapore to eat. The food is very fresh, unique and distinctive. Especially the black fruit chicken, it has a perfect combination of color, taste and fragrance. The fragrance is unique. After taking a bite, you can't help but take another bite. The fish is also very delicious, with a special taste and a full layer of spices. The second feeling is clear, it makes people have a great appetite, the aftertaste is endless, and the service is also quite powerful, this is a satisfying meal, and I will come back next time 👍👍👍👍

A historic Nonya restaurant that is literally a part of Singapore's rich, diverse and florid culinary history. Located in Katong the restaurant was steeped in typical peranakan styling. The owner was very nice and made some recommendations and luckily we were able to try the roast pork, normally you need to order in advance and it certainly did not disappoint. It was a very good roast pork. Tried all the usual peranakan dishes and they were all great. The buah keluak was a standout. Cendol was very good with the gula Melaka doused over the ice. Overall an excellent peranakan restaurant.

place is pretty 🔥 especially the chendol probably the best chendol I have had!

My family had a great experience with our weekend dinner here. The chicken was tender, ngoh hiang was crisp on the outside, nothing was too oily. Very homely taste. Servers were incredibly attentive and quick to top up our water and rice. Worth a visit especially with parents

Food and service was great! Authentic Peranakan food, recommend the Babi Pongteh (meat cooked till soft, fat melts in the mouth), Chap Chye and Udang Asam Pedas if I got the name right. It’s the right sour and spicy balance! The Ngoh Hiang is so so. A little too soft and soggy for my liking. The staff were very nice and even introduced the basket Tingkats at the side of the counter to us!