Siong Tong Gai Review: Long-Queue Malaysian Seafood Restaurant Opens In SG

Siong Tong Gai is a zi char restaurant at 313 Somerset

Although we have yet to settle the debate on whether Singaporean or Malaysian food is better, we are all still very welcoming of the many well-loved Malaysian F&B joints that have reached our shores over the years. 

The newest addition to the list is Siong Tong Gai, a popular Malaysian seafood zi char restaurant with long queues. The chain has over 10 outlets spread across Malaysia, and they finally opened their very first outlet in Singapore at 313 Somerset!

Food at Siong Tong Gai

Starting with the dish that put Siong Tong Gai on the map: the Steamed Three Treasures With Hifin Patin ($35++ for two pax). If you’re wondering what the “three treasures” simmering in the broth are, they’re a medley of squid, prawns, and clams. With the various amounts of protein in this dish, this is truly a bang for your buck! 

Diving straight into their signature broth, each sip was nothing short of memorable. It was bursting with flavour from the freshness of the seafood and the copious amount of garlic and ginger used to create the dish. 

Though the broth itself was incredibly delicious, the true star of the show was still undoubtedly the fish. They used a type of white catfish known as patin, commonly used in soups due to its flavour, texture, and nutritional value. Upon the first bite, I found that it was steamed to achieve a melt-in-the-mouth softness that required minimal chewing.

I didn’t really mind that it was mild in flavour, as the texture was mind-blowing. Fish aside, I liked how chewy the squid in the dish was, which added a nice textural contrast to the otherwise soft and tender dish.

Another seafood delight was the Fried Prawns with Soy Sauce ($28.80++). Getting my hands dirty to tackle the saucy prawns was worth it, as each piece stars generous amounts of juicy and sweet flesh. The soy-based sauce was simple and tasted exactly what you’d imagine it to be, fully allowing the freshness of the prawns to shine through.

Next, the Crispy Homemade Tofu With Minced Meat ($13.80++) gave us a nice break from the seafood dishes. This was another zi char must-get, or maybe that’s just the tofu enthusiast in me speaking. The soft, silky tofu was enveloped in a crispy skin and coated in a sauce boasting a strong umami flavour that tasted mostly like mushrooms. 

Further elevating this dish was a heapful of spicy minced meat, which I don’t typically see served in most similar dishes. Although the meat was slightly salty, I found it an overall nice addition to the tofu dish as it also packed a decent splash of heat. 

On to a zi char must-order, a plate of sweet and sour pork. Siong Tong Gai’s version is the Sweet And Sour Popcorn Pork ($20.80++), which I was told differed from the sweet and sour pork you will find at other restaurants. As soon as my fork found its way to a piece, I could see why. The sweet and sour sauce carried the usual tanginess but the difference was the texture. 

It was crispier, making it all the more addictive to munch on. In my opinion, the extra firm yet brittle texture was enjoyable. However, my dining companion found it almost too crispy, and would have preferred to taste more of the meat, which was also quite understandable.

A new addition to their menu is the Stir-Fried Pork with Green Pepper ($18.80++), which quickly became a collective favourite. 

The pork slices were tender and well-marinated with spices and aromatics, imparting a delightful wok hei. I also appreciated the addition of green peppers, which added earthy flavours, cutting through the otherwise smoky, meaty flavours.

The other new dish we got to try was the Golden Crispy Chicken Drumlets ($18.80++). This featured a combination of two tantalising flavours: a sticky-sweet marinade, and a garlicky batter. Although I did not have any gripe about this dish, it paled in comparison to their other more interesting offerings. 

The last new dish served was the Double Delight Pork Chop ($18.80++), a good example of a classic dish done well enough to be memorable. This dish consisted of two pieces of deep-fried pork chop, one coated in a Western-style lemon aioli, and the other in a sweet and sour sauce. 

As for the pork chop, it boasted an extra tenderness since the pieces were pounded thin before they were fried. I usually prefer my meat chops dressed in sauce to tone down any dryness, but these pork chops were juicy enough to be enjoyed on their own.

FYI, Siong Tong Gai has a special promotion till 28 November 2024. With every purchase of the signature steamed dishes, which includes the Signature Three Treasures with Fish, you can enjoy certain favourites for just $1++! 

Ambience at Siong Tong Gai

Siong Tong Gai’s outlet at 313 Somerset is relatively spacious and can seat more than 50 diners. The restaurant is also furnished with plenty of tables that can seat large groups, making it the perfect setting for family dinners or special occasions. 

Along with the minimalist all-white theme, the restaurant exudes a lavish yet simple vibe that perfectly complements the authentic home-cooked Malaysian fare you can find here. For easy access, 313 Somerset is within a spitting distance of Somerset MRT Station.

The verdict

If you’re looking for authentic Malaysian fare that is hearty, flavourful, and as comforting as a home-cooked meal, look no further than Siong Tong Gai. I thoroughly enjoyed each dish, all of which were simple dishes I had tried before but with a distinctive flair that set them apart from other restaurants. Additionally, the seafood here is extremely fresh and of high quality which is a major plus in my books!

For more good zi char restaurants, check out Yang Ming Seafood for amazing crab bee hoon and more at VivoCity! Else, read our feature on Silk bubble tea, a Hong Kong-famous joint that opened up in the area.

Address: 313 Orchard Road, #B3-02, 313@somerset, Singapore 238895
Opening hours: Daily 11am to 10pm
Tel: 6908 1393
Website
Siong Tong Gai is not a halal-certified eatery.

Photos taken by Marcus Neo.
This was a media tasting at Siong Tong Gai.