Famous Cantonese Restaurant Wing Seong Fatty’s Is Closing After 100 Years

Wing Seong Fatty’s Restaurant to close on 28 June 2026

Image credit: Janice Faye Sheringham via Google Maps

Sad news for fans of old-school Cantonese fare: Wing Seong Fatty’s Restaurant at Burlington Square will serve its last meal on 28 June 2026, after 100 years of operations. After three generations of running the business, the family-owners announced on Facebook that there is simply no one to carry the torch forward, with shareholders and management ageing, and the younger generation having moved on to other careers.

Image credit: jkus eats via Google Maps

Wing Seong Fatty’s was first founded by Au Yuen along Albert Street, not far from where it stands today. The restaurant relocated over the decades, first to Albert Complex in 1987 when the third generation took over, and then to its current home in Burlington Square in 1999.

Image credit: Joey Y via Google Maps

There’s slightly more than a month to enjoy Wing Seong Fatty’s fair, so do seize the chance if you can.

Image credit: クレア via Google Maps

The Sweet & Sour Pork (from $15) is a must-order: the pork retains its moisture through the deep-frying process, coming out juicy and pleasantly chewy, coated in that glossy, tangy sauce.

Image credit: Stam via Google Maps

The White Hor Fun (from $9.50) is also worth ordering, whether you go for the seafood or the beef version. Both are said to carry strong wok hei, and the portion sizes are generous. And if you’re feeling adventurous, the Pork Liver in Claypot ($15) is excellent, too. Such classic dishes remind you why this place has lasted a century.

For more zi char places that’ve been around for a long time, read our oldest zi char places in Singapore guide. For a new zi char stall in Chinatown, read our XH Delicious Seafood review.

Address: 175 Bencoolen Street, #01-31, Burlington Square, Singapore 189649
Opening hours: Tue-Sun 12pm to 2pm, 5pm to 10pm
Tel: 6338 1087
Website
Wing Seong Fatty’s Restaurant is not halal-certified.

Feature image adapted from Janice Faye Sheringham and Joey Y via Google Maps

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.