Ming Chung, established in 1933, is an old-school restaurant with a long history. It is run by a third-generation Xinghua family. We visited on a Sunday before 6pm to avoid the crowds. The place is mostly frequented by regulars and local families. Service staff are friendly. I especially enjoyed the traditional Xinghua dishes, such as Xinghua mee hoon and nian gao.

I have been visiting this stal on and loff for over 30 years, and it remains a family favourite. Today, I brought my children along to enjoy a meal, and it’s heartening to see that the quality and taste are still as good as ever. The food is incredibly tasty and authentic. We had the classic HingHwa Bee Hoon, the signature noodle soup. Everything was seasoned perfectly and served hot. One of the best things about the current setup is the air-conditioning. Believe many people like the hot soups noodle, and as anyone knows, you usually perspire a lot while eating them! Having a cool, air-conditioned environment makes the dining experience perfect. I wouldn't call it "cheap," but the pricing is very reasonable given the quality of the ingredients and the portion sizes. For the heritage and the taste you get.

Authentic Putian type of dishes. Very delicious and freshly prepared after order. Traditional seating arrangement reminisce of the older days. Value for money

One of the oldest restaurants in Singapore, dating back 1933 and the very few Henghwas offering its dishes. The dishes are no-frill and very much homecooking-like which were of good quality. The appetizers were roasted peanuts and signature dried seaweed which the latter was mind blowing. Trio golden platter consisted of prawn fritters, prawn rolls and prawn paste chicken which were freshly prepared and of great tasting. Steamed fish was perfectly cooked, fresh and tender. The accompanying soy sauce was balance with a mildly sweet note. Sweet and sour pork could do with more sauce as it was unevenly coated. Flower clams came with its homemade chili sauce which overwhelmed the sweetness of the crustacean. A light soy garlic would be preferred. Stir fried kailan and beancurd skin was a simple dish, well executed. Lor Mee was starchy and a splash of vinegar lifted the overall taste. I missed the dried seaweed in this dish. Peach gum as dessert, which was not too sweet. Refreshing and a great way to end the meal. Portions were generous and represent good value. Service is prompt and friendly.

I ordered fried meesua. Came with noodle and a bit watery? You can see from the photo. The lady said they changed the meesua with thicker like noodle. She said I can try. Next time don't order meesua if you expect the meesua is the thin type and not fried type.