With so many zi char restaurants in Singapore, it’s common to find overlapping dishes and similar influences. That’s why the very best usually have unique items, or they simply do the classics at a very high level. Por Kee Eating House 1996 belongs to the latter category.
As its name suggests, Por Kee first opened in 1996, and quickly became one of the most popular eateries in the Tiong Bahru area. There are more than 40 Cantonese-style dishes to choose from here, but our recent visit saw us order just three—and yet we were able to thoroughly enjoy our meal.
The first dish we tried was the Champagne Long Rib, which cost $12+ per piece. Said to be the restaurant’s speciality, this dish gets you a really hefty piece of pork rib, with gorgeous red glaze and a side of chye sim for a splash of colour.
Could any carnivore resist this glorious slab of meat? Its glossy sheen, a house-made champagne sauce, had a caramelised goodness and subtle taste of alcohol. Some may find it a little too sweet, but that doesn’t matter when the meat itself is so succulent and fall-off-the-bone.
Cereal Prawns ($26+) are a zi char classic, and while Por Kee doesn’t break new ground with the dish, it does it well enough to be worth the order.
With its crunchy, savoury cereal flakes and hint of curry leaves, the prawn gave way to flesh that was relatively fresh and sweet. However, the small size of each prawn left a bit to be desired. While the number of prawns on the plate made up for that to some extent, the lack of bite in each one slightly detracted from the overall experience.
When it comes to zi char, nothing beats an excellent steamed fish, which is why we ordered the HK-style Steamed Fish ($35+). This seabass was drenched in a light and savoury soy sauce that gave the fish’s delicate flesh just the right lift.
Speaking of the flesh, we were impressed by how fresh, meaty, yet flaky it was, with a subtle sweetness inherent in sea bass. Compared to the more intense flavours of the other two dishes, this fish was the counterpoint that added balance to our meal.
One could interpret the 1996 in Por Kee’s name as not merely the restaurant’s founding year, but also as the era it seems to belong to. Indeed, Por Kee looks almost out of time, sporting an old-school Chinese restaurant look that one might see in old photographs, rather than in 2026. We think that this nostalgic appearance only strengthens the appeal of this famous zi char eatery.
Por Kee is a 12-minute walk from Outram Park MRT Station.
If you’re looking for delicious, old-school zi char fare, Por Kee is a great option. The dishes we tried ranged from solid to excellent, so we’re willing to bet that the rest of its menu is just as good.
For another good zi char restaurant that’s not too far away, read our Kok Sen Restaurant review. If you’re looking for zi char across the border, read our best Johor Bahru zi char guide.
Address: 69 Seng Poh Lane, #01-02, Singapore 160069
Opening hours: Tue-Sun 11am to 2:30pm, 5pm to 10:45pm
Tel: 6221 0582
Website
Por Kee Eating House 1996 is not a halal-certified eatery.
Photos taken by Marcus Neo.
This was an independent review by Eatbook.sg.
Summary
Pros
– Large and succulent Champagne Long Ribs
– Excellent HK-style Steamed Fish
– Lovely old-school interiors
Cons
– Cereal Prawns were on the smaller side
– Some may find the ribs here too sweet
Opening hours: Tue-Sun 11am to 2:30pm, 5pm to 10:45pm
Address: 69 Seng Poh Lane, #01-02, Singapore 160069
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