Crown Prince Has 2 Crabs For $88 Promo, Chao Ta Bee Hoon And More In Pasir Ris

Crown Prince Restaurant in Pasir Ris is offering 2 crabs for $88

Fans of Malaysian zi char, listen up: Crown Prince, a restaurant that specialises in dishes from our neighbouring country, has opened a new outlet in Pasir Ris’ Aranda Club. To commemorate this, the restaurant is offering an enticing 2 Crabs for $88 offer till the end of October 2023! This is in addition to the already impressive spread of Malaysian favourites on offer.

Image credit: crownprincesg

One of the most famous dishes of Malaysian zi char, and perhaps the must-try dish at Crown Prince is the Signature Crispy “Chao Ta” Beehoon with Seafood ($10.80++). Crispy and infused with plenty of wok hei, this messy but plenty flavourful noodle dish is both hearty and addictive. The fresh seafood strewn throughout the dish elevates it even further.

Image credit: crownprincesg

Another dish that comes highly recommended is the Signature Braised Pork Belly with Yellow Wine Gravy ($16.80++). Featuring succulent pork belly slathered with an aromatic yellow wine-based gravy, this is a dish that meat lovers will absolutely adore.

Image credit: crownprincesg

There’s more than enough variety here for a thoroughly satisfying feast. Fans of roast meat can go for the Peking Roast Duck (from $38.80++) or the Roast Meat Duo Platter ($28.80++), while those who want more seafood can get the Sliced Fish with Ginger & Spring Onion ($14.80++) or the Golden Prawns with Popcorn ($16.80++).

You don’t have to go to JB for a taste of this—just drop by Crown Prince in Pasir Ris.

For some of the best zi char places in Singapore, read our 10 best zi char according to Google listicle. For a Michelin Bib Gourmand zi char eatery, check out our Kok Sen Restaurant review.

Address: 60 Pasir Ris Drive 3, Singapore 519497
Opening hours: Daily 11am to 3pm, 5pm to 10pm
Website
Crown Prince is not a halal-certified eatery.

Feature image adapted from crownprincesg and @jaymoylovesfood.

Enze Kay

Enze is a Singapore-based food writer. He enjoys noodle dishes from around the world, but local classics such as bak chor mee, wonton mee, and hokkien mee hold a special place in his heart.