Tang Kam Por moved from Guangzhou province to Malaya Kuala Lumpur and later to Singapore, with encouragement from elder brother Tang Kam Yin. Original shop was in Kereta Ayer Lembu and later moved to the present location. The food remains cantonese style par excellence and you can get family favourites like yam basket, steamed fish, chicken roll, all done very well and brings back fond memories. Shop continues proud tradition of freshly made dishes using good ingredients, seasoned just right. Well worth repeat visits.

Nostalgic, no frill restaurant that whip up great Cantonese Classics. Book way in advance for weekend dinning. Highly popular dishes are Steam fish, Champagne Pork Ribs, Crispy Chicken, Homemade Tofu, Yam Basket. They also serves high grade Abalone, Shark Fin, and even Buddha Jump over the wall (for those with deep budget). A very casual and relax ambience, great for group or family outings. Great Cantonese based Food!

Ordered their famous champagne pork, it’s pretty decent. It’s very flavourful, and you can taste the chargrilled flavour like a Bak Kua, but at the same time it’s very tender. It’s a must get when you dine in here. However my favourite dish have to be their homemade beancurd, the beancurd wasn’t too soft or too tough, it’s just nice and the flavour of it it’s just so so good. The size of their dish was pretty big even if u order small size. They get pretty busy on weekends in the evening, so you either make a reservation or be there early at like 530-6pm when they just open or be prepared to wait. Though it’s located In Tiong Bahru, it’s closer to havelock MRT station than Tiong Bahru MRT.

There are some zi char places that simply feel timeless, and this is one of them. At Por Kee Eating House 1996, the menu is packed with classic Singapore style dishes done properly, the kind meant for large tables, shared plates and everyone fighting over the last bite. We had an incredible spread. The Steamed Fish was fresh and delicately cooked, letting the natural sweetness of the fish come through beautifully. The famous Coffee Pork Ribs absolutely lived up to the hype. Sticky, slightly sweet, deeply savoury and dangerously addictive. The Beef Hor Fun had excellent wok hei, with silky noodles coated in a rich gravy, while the Kang Kong brought a nice freshness and crunch to balance the heavier dishes. Even the Fried Rice was solid, fragrant and comforting in the way good zi char fried rice should be. Seafood was another highlight. We ordered both the Black Pepper Crab and Chilli Crab, and honestly, both were excellent in their own way. The black pepper version was bold and punchy, while the chilli crab had that rich, slightly sweet sauce perfect for soaking up with buns. The Salted Egg Prawns were another standout, generously coated in that creamy, savoury salted egg sauce that everyone secretly loves. And then came the famous Yam Paste Dessert (Orh Nee) to finish. Smooth, rich and fragrant, with that comforting old-school flavour that feels nostalgic even if you did not grow up eating it. The restaurant itself is lively, slightly chaotic and exactly what a good zi char place should feel like. A fantastic Singaporean meal from start to finish. One of those places that reminds you how satisfying classic zi char can be when it is done right.

I came by Por Kee Eating House 1996 for a reunion dinner before CNY, and it definitely brought back some memories. I’ve known this place since I was young, so it felt meaningful to return after so many years. It was a simple visit, but one that carried a lot of nostalgia for me.