Da Cheng Lok Lok: Popular JB Chain In Tai Seng Open Till 1AM Daily

Da Cheng Lok Lok is a popular JB chain in Tai Seng

Image credit: Candyce Ang via Google Maps

If you love the hawker food in Johor Bahru, you’ll be happy to know that several famous JB brands have set up outposts in Singapore. Noteworthy names include Soon Huat (JB) Bak Kut Teh, as well as Da Cheng Lok Lok, which has a popular eatery located in Tai Seng. It’s open till 2am on Fridays and Saturdays and 1am for the rest of the week, making it great for night owls in need of a late-night fix.

The popular Malaysian lok lok chain is known for their cheap skewers that cost RM1 a stick—just under S$0.30. The Tai Seng outlet, meanwhile, has a single stick going for $1.10.

Image credit: Calvin Choo via Google Maps

Over at Da Cheng’s JB outlets, the stalls offer a wide range of seafood, meats, and veggies to choose from. You’ll find the likes of bacon-wrapped enoki mushrooms, braised pork intestines, grilled prawns, and smoked duck here, among other types of skewers.

Image credit: Andrew Pooh via Google Maps

Select your skewers, then hand them over to the staff and they’ll have them deep-fried in no time!

Image credit: parttimefoodblogger via Google Maps

There’s also a table with an assortment of sauces to dip your lok lok into, including Thai chilli sauce and mala.

Image credits: mindy via Google Maps

Da Cheng Lok Lok is said to make a mean Wantan Mee ($4.50) as well. Expect a heap of noodles drenched in savoury dark sauce and complemented by char siew, vegetables, and a bowl of wonton soup.

If you’re crossing the causeway any time soon, read our JB cafe guide for some of the best aesthetic cafes near the customs. We’ve also got a Mount Austin food guide if you don’t mind venturing a little further.

Address: 61 Tai Seng Avenue, #B1-02, Singapore 534167
Opening hours: Sun-Thurs 5:30pm to 1am, Fri-Sat 5:30pm to 2am
Website
DaCheng Lok Lok is not a halal-certified eatery.

Featured image adapted from Candyce Ang and mindy via Google Maps.

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.