I have been eating this Hong Sheng Tzechar at Toa Payoh Lorong 1 for many years, it almost feels weird to be blogging it only now.

The old crew @ Hong Sheng Restaurant. Seen them for years doing their job faithfully everyday

Old school signboard @ Hong Sheng Restaurant

Vegetable Soup with Egg, Prawn and Pig Intestines @ Hong Sheng Restaurant

Small Bowl of Vegetable Soup, with a lot of ingredients

红烧豆府 Steamed White Beancurd, with Prawns and Mushrooms ($8)

Fried Baby Squids, that are more sweet than salty

Close up of the Fried Baby Squids

Shrimp Paste Chicken (Har Cheong Gai)

Stirred Fried Kailan with Fish

I have read various reviews online that say the general flavour of the dishes at Hong Sheng lacks the umami oomph compared to other Tzechar stalls. I have to agree that Hong Sheng food tastes very cosy home cooked style, where there is less salt and MSG. For example, even the tofu, they do not use the stronger tasting egg tofu, but the more authentic white tofu. The soup is also slightly bland. So if you are looking for the strong outstanding flavours in every dish, this is not the place for you.

Despite some of the not so good reviews online, be prepared to wait at Hong Sheng. If you don’t arrive by 530pm, the typical waiting time will be at least 1 hour!, so tip is to reach by 530 latest, especially if you have many pax. Tip: They are known for their Horfun, which is wrapped in “opeh” leaves if you pack it to go, so do try that if is your first time at Hong Sheng! The value is also great; we had all the above dishes for under $50!

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Hong Sheng Restaurant
Address: #01-1121, Hai Fong Restaurant, 203 Toa Payoh North
Operating Hours: Daily: 17:00 – 22:30