Woh Hup Cantonese Zi Char

11/November/2025 Had Zi Char here for dinner. Pricing was reasonable in my opinion, I spent $46. I especially enjoyed the steam minced pork with salted fish. I'll be back again!

Visited the hawker centre on a Sunday and the fish head noodle soup on the signboard attracted me to give it a try. The wait is all worthwhile - soup base is food, fish head meat is fresh and the portion is generous. Will go back again soon to have a proper zichar dinner.

Nice Zhi char at Hong Lim hawker centre. Food is generally nice, but be prepared to wait if you are there during the peak hour. Ordered 4 items comes up to be $42, very reasonable price.

Good food with homely taste. Dishes are unique we ate stir fry ginger with fish spare parts ( comprises of fish liver etc) the Kai lan with garlic was crunchy n nice. The fried chicken is a must order and the frog leg was finger licking good tooo P.S Please take the fried pork lard it’s amazing !!!

IG: @melvineateat One of my favourite Cantonese style Zichar that serves Zichar food done with pride. Fresh, cooked just right and very good value. The only Zichar I know that serves fish innards as well. 9/10 $$ (20-30 per pax) Top picks: Fish Innards - Can be cooked with bean sprouts, bitter gourd or on its own. I personally liked the one with bitter gourd. Wok hey with black sauce , bitter gourd itself was cooked right, fish innards had liver which was tender, intestine which had a bite and fish roe. Fried chicken - Feel like they recently changed the formula to add more batter, but the marinate stayed the same and was still really tasty. The best thing about it is it’s served freshly fried. Steamed frog/baby squid - Both are good and really fresh and I would order both alternatively. But frog is the winner as they give big bull frogs that’s really fresh, steamed with sauce. Minced pork with salted fish - Really feels authentic as the pork has bite and the salted fish is the powdery kind, generous with salted fish too. Garlic prawns - Def a must order. Deep fried till crispy, big and juicy prawns served in garlic and oyster sauce. Shells so crispy some can just be eaten straight. Vegetables - Fried with wok key, other than butter gourd, sambal kangkong and sweet potato leaf were my fav