Pin Xiang Kitchen

Pretty alright food especially at the price point. Nothing spectacular BUT nothing to complain about either. Very good portions for the amount paid. Charsiu pastry is filled generously but is very fatty. They do a good roast duck though!

Place is clean but a little cramp. There are lots of choices for food here. You can come here every week to try different food. Today, we ordered 3 types of noodles. The claypot bee tai mak was the best followed by the char kway teow. The chow tar bee hoon was not as good as what we had at other places. Char siew looked good but was tough. The roasted pork and chicken were better. The har cheong kai was too dry. Fried pork belly was better. Service here is good. There were hits and misses. Will probably return to try other dishes.

Today was the first time that my wife and I ate at this restaurant. Despite what I've read in the reviews of this place, we both found the service here to be friendly and helpful. As for the ambience though, it's nice when it's not peak hours, but it can get "crowded" during peak hours. Food wise, we both found the food here to be very good and reasonably priced. My wife had a very good Fish Beehoon Soup with both the fried battered fish pieces and the soup to be very flavourful. And we both found the Wanton Soup to be generous and excellent. My Sambal Hor Fun was good in that it came with lotsa dried shrimps, a couple of prawns and quite a few pig's liver pieces. And the curry puff here was in both our opinions, excellent - although, that's if you prefer it be on a drier side. As for coffee and tea, we were impressed that they were served in a frothy manner. I'd highly recommend this place for a very good Chinese dining experience.

Food is delicious, love their dishes as shown in the pic: 1. Prawn fitters 2. Tofu w Cai Po 3. Fish tail curry 4. Pork w Paprica Place little cramp as the place is crowded with customers. But definitely will patronise again! I have introduced to some of my friends. Thank you to “Can Eat!” For his recommendations

Tried the wanton mee on both visits—first was far more memorable. The curly noodles were perfectly springy the first time, but slightly overcooked on the second visit, likely due to the busier lunch crowd. While an unusual choice for wanton mee, the curly noodles hold the seasoning and chilli sauce well. The charsiew on the first visit was beautifully caramelised with smoky depth and charred edges—good enough to eat with plain rice. On the second, it was drier and less caramelised. The chilli sauce (with spicy warnings) started mild but built up heat over time. Interestingly, the wantons were better on the second visit—juicier and more aromatic. I also tried the dumpling noodles. Presentation could improve by serving the dumplings in a larger bowl with some greens to look like a complete meal. Served in the same small soup bowl as wantons, it initially felt like less value without char siew. However, the dumplings are about three times larger than the wantons, with a juicy pork-and-prawn filling—sweet pork flavours balanced nicely by the prawns.