In a city brimming with zi char restaurants, standing out is no small feat. But what if a humble eatery in Tiong Bahru has been doing just that since 1996? Enter Por Kee Eating House 1996, a Cantonese-style zi char stalwart that’s as much a time capsule as it is a culinary destination. While Singapore’s food scene is notorious for its overlap in dishes, Por Kee shines by perfecting the classics—and doing so with a nostalgic charm that feels like stepping into a bygone era.
But here’s where it gets controversial: In a world chasing innovation, does sticking to tradition hold as much value? Por Kee seems to think so, and its loyal following agrees. With over 40 dishes on the menu, we narrowed our visit to three standout items—each a testament to why this place has endured for nearly three decades.
First up was the Champagne Long Rib, a dish so iconic it’s practically synonymous with Por Kee. Priced at $12+ per piece, this XXL pork rib arrives with a glossy, caramelized champagne sauce that’s both sweet and subtly boozy. And this is the part most people miss: While some might find the sauce overly sweet, the meat itself is the star—succulent, fall-off-the-bone tender, and worth every calorie. Paired with a side of chye sim, it’s a dish that’s as visually stunning as it is delicious.
Next, we tried the Cereal Prawns, a zi char classic that Por Kee executes competently, if not groundbreakingly. At $26+, the dish features crunchy cereal flakes infused with a hint of curry leaves, coating prawns that are fresh and sweet. However, the prawns themselves were on the smaller side, leaving us craving a bit more heft in each bite. While the quantity made up for the size, it’s a minor gripe in an otherwise solid offering.
To balance the richness of the first two dishes, we ordered the HK-style Steamed Fish, a seabass drenched in a light soy sauce. Here’s the kicker: This dish is the unsung hero of the meal. The fish’s flesh was impossibly fresh, flaky, and subtly sweet—a perfect counterpoint to the bolder flavors of the ribs and prawns. It’s a reminder that sometimes, simplicity speaks volumes.
Ambience-wise, Por Kee is a throwback to the 90s, with its old-school Chinese restaurant vibe that feels almost out of place in 2026. But that’s precisely its charm. The nostalgia isn’t just in the decor; it’s in every bite, every dish, and every interaction with the staff. Located a 12-minute walk from Outram Park MRT Station, it’s a journey worth taking.
So, is Por Kee worth the hype? Absolutely. From its XXL pork ribs to its expertly steamed fish, this is zi char done right. While the cereal prawns could use a size upgrade, and the ribs might be too sweet for some, the overall experience is one of consistency and quality. With a rating of 8/10, it’s a must-visit for anyone craving old-school zi char fare.
But we want to hear from you: Do you think traditional zi char spots like Por Kee still hold a place in Singapore’s ever-evolving food scene? Or is innovation the only way forward? Let us know in the comments below!
Details:
- Address: 69 Seng Poh Lane, #01-02, Singapore 160069
- Opening Hours: Tue-Sun, 11am–2:30pm, 5pm–10:45pm
- Tel: 6221 0582
- Note: Not halal-certified.
Photos by Marcus Neo. This is an independent review by Eatbook.sg.
