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Char strives to change the Cantonese Roast meat scene in Singapore and beyond. Using a special blend of Asian and Western techniques, herbs and spices, they offer a totally unique taste to traditional Char Siew, Roast Pork Belly and Roast Duck.
FAMILY SET A FOR 2-3 PAX
FAMILY SET B FOR 4-5 PAX
FATHER'S DAY SET MENU FOR 4-6 PAX
Special Chilli Garlic | 自制蒜蓉辣椒 (180ml)
Chilli Oil | 辣椒油 (180ml)
Twin Gift Set - Chilli Sauces (2 X 180ml)
XO Sambal Chilli Sauce (100ml)
XO Sambal Chilli Sauce (180ml)
Signature Char Siew | 招牌叉烧 (300g)
Crispy Roast Pork Belly | 脆皮烧肉 (300g)
Double Roast | 双拼 (400g)
Jasmine Roast Duck | 茉莉花脆皮烧鸭
Soya Sauce Chicken/ 香滑油鸡
Garlic Roast Spring Chicken | 蒜蓉童子烧鸡
Char Siew Bento Set (1 pax) | 叉烧便当
Roast Pork Bento Set (1 pax) | 烧肉便当
Soya Sauce Chicken Bento Set (1 pax) | 烧鸡便当
Char's Noodle Set
Signature Char Siew Rice Bowl
Crispy Roast Pork Rice Bowl
Soya Sauce Chicken Rice Bowl
Char Siew & Roast Pork Cake (7 Inch) | 叉烧烧肉蛋糕 (7寸) [Pre-Order Only]
Char Siew & Roast Pork Cake (9 Inch) | 叉烧烧肉蛋糕 (9寸) [Pre-Order Only]
Roast Duck & Chicken Cake (7 Inch) | 烧鸭烧鸡蛋糕 (7寸) [Pre-Order Only]
Roast Duck & Chicken Cake (9 Inch) | 烧鸭烧鸡蛋糕 (7寸) [Pre-Order Only]
Prawn Paste Fried Chicken Wings | 虾酱炸鸡翅膀 (8 pieces)
Signature Double Boiled Chicken Soup (Individual Portion) | 招牌浓鸡汤 (1位)
Steamed Toman Fish Slices in Chef's hand-crafted lime, mint sauce | 清蒸薄荷柠檬多曼鱼片
Dry Beef Hor Fun | 干炒牛河粉
Char's Jade Beancurd with Spinach and Wild Fungi | 野菌自制翡翠豆腐
Double Sauce Prawns | 双汁虾球
Braised Ee-Mien with Duck, Fresh Mushrooms, Spring Onions |鸭肉鲜菌焖伊面
Hot and Sour Soup | 酸辣汤
Signature Double Boiled Chicken Soup | 招牌浓鸡汤
Fish Maw Soup | 干贝鱼漂羹
Butter Chicken | 奶油鸡
Sweet & Spicy Chicken | 酱爆鸡
Salted Egg Pork | 咸蛋排骨
Sweet and Sour Pork with Peaches | 水桃咕噜肉
Angelica Beef Cubes with Crispy Garlic | 宫廷当归汁牛柳粒
Beef with Ginger and Spring Onion | 姜葱牛肉片
Beef with Green Peppers in Black Bean sauce | 鼓椒炒牛肉
Stir-fried Beef with Black Pepper sauce | 黑椒牛肉片
Pumpkin and Eggplant Strips | 金瓜茄子丝
Salt and Pepper Fish Skin | 椒盐鱼皮
Golden Trio of Mushrooms | 酥炸三菇
Cold Spiced Smashed Cucumber | 凉拌黄瓜
Prawn Paste Fried Chicken Wings | 虾酱炸鸡翅膀 (8 pieces)
Steamed or Fried Silver Cod Fish | 港式清蒸/油炸鳕鱼
Sweet and Sour Fish Fillet | 酸甜鱼
Steamed Toman Fish Slices in Chef's hand-crafted lime, mint sauce | 清蒸薄荷柠檬多曼鱼片
Steamed Toman Fish Slices in Superior Soya Sauce | 港式清蒸多曼鱼片
Salted Egg Prawns| 咸蛋虾
Double Sauce Prawns | 双汁虾球
Char's Jade Beancurd with Spinach and Wild Fungi | 野菌自制翡翠豆腐
Buddha's Delight|罗汉斋
Three Treasures|苋菜三宝
Stir-Fried Kai Lan | 芥兰
Stir-Fried Spinach | 菠菜
Stir-Fried Dou Miao | 豆苗
Dragon Veg stir-fried with Silver Sprouts in lime | 青龙菜炒柠汁银芽
Braised Ee-Mien with Duck, Fresh Mushrooms, Spring Onions |鸭肉鲜菌焖伊面
Dry Beef Hor Fun | 干炒牛河粉
Prawn Hor Fun | 鲜虾滑蛋河粉
Plain Wonton Noodles | 云吞面
Char's Special XO Sambal Fried Rice | 招牌XO炒饭
Yong Chow Fried Rice | 杨洲炒饭
Chicken & Salted Fish Fried Rice | 咸鱼鸡粒炒饭
Egg Fried Rice| 蛋炒饭
Fragrant Jasmine White Rice | 白饭
Hobgoblin (500ml)
Thatcher's Green Goblin (500ml)
La Chouette Rose Cider (300ml)
Sweetwater 420 IPA (330ml)
F**king Hell Lager (330ml)
Robust Porter (355ml)
North Coast Stellar IPA (330ml)
Thatcher's Gold Cider (500ml)
Stolen Boat Summer Ale (330ml)
Road Hog Session IPA (330ml)
9 Mile Cabernet Sauvignon (Aust) 2013
Whale's Tale Sauvignon Blanc (NZ) 2018
Skaapveld Shiraz (S. Africa) 2016
Marrenon "Les Grains' Merlot (Fra) 2017
Valiano Chianti Riserva DOCG (Ita) 2015
Barossa Valley Estate GSM (Aust) 2016
Piccini Pinot Grigio (Ita) 2017
Piccini Prosecco
Iced Honey Green Tea with Aloe Vera
Home-made Iced Lemon Tea | 自制柠檬茶
Home-made Iced Honey Lemon | 自制蜜糖柠檬
Apple Juice | 苹果汁
Lime Juice | 柠檬汁
Iced Long Black Coffee | 冰黑咖啡
Iced Latte | 冰白咖啡
Iced Mocha | 冰摩卡
Iced Chocolate | 冰巧克力
Root Beer | Coke Float
Iced Chinese Tea | 冰中国茶
Coke
Coke Zero
Grape Soda
Sprite
Mineral Water
Soda Water
Warm Black Glutinous Rice
Realizing that he didn't want to let his lifelong dream simply pass by, Anthony Ung left behind his job in the IT industry at 40 years old. Together with his brother, he opened Char Restaurant, a traditional Cantonese restaurant with an East-meets-West twist. Watch our #HumansOfFnB feature to hear how growing up in the UK has influenced his renditions of Cantonese roasts. Plus, Anthony shares more about the sheer grit he had to muster to make his dream into reality, and how he kept going with his passion and his loved ones' support. Click here to watch!