Jia Wang Cafe 佳旺咖啡店

Jia Wang Cafe is a zi char eatery tucked away at the corner of the cluster of HDB flats along Jalan Bukit Ho Swee, serving tasty dishes at reasonable prices. Many years ago, this used to be a coffeeshop with a stall selling old-school prawn noodles and lor mee to folks in the neighbourhood. I know, because I was one of their regular patrons during my childhood days staying in this area. While it is no longer in existence now, it is comforting to know that a stellar eatery serving top-notch food has taken its place.

Truth is, Jia Wang Cafe can no longer be classified as a hidden gem, having been around for more than 5 years now, with its reputation gaining traction among foodies. The place is located at the quieter part of the Bukit Ho Swee stretch, further away from the hustle and bustle of Tiong Bahru Plaza. Hence it is an ideal place for family or close friends to bond over a quiet meal.

The Food

Crispy Yam Ring 飘香芋头圈 ($22)

 

My mum is a huge fan of yam rings and would order this at any opportunity if it's on the menu. The yam ring here is filled with an assortment of mushrooms, carrots, tender chicken chunks and cashew nuts fried in a savoury sauce. To be frank, there are areas for improvement in terms of the yam's taste (could have been smoother or creamier) and batter coating (could have done with crispier edges). Nevertheless, it's never an easy dish to execute, and the version here is competent although not excellent.

Red Grouper Charcoal Steamboat 红斑火炭炉 (Market Price)

Fish head steamboat is available here at $30/$50 and, depending on availability, red grouper steamboat (at market price). Red grouper is typically popular because of its higher oil content and denser flakes. They taste particularly good either steamed or in soups, hence I would recommend you trying this red grouper steamboat if it’s available. They were quite generous with the amount of fish meat, while the soup base was light yet tasty. 

Oyster Egg on Hotplate 铁板生蚝蛋 ($10)

This was one dish which I really liked, because it is different from the typical oyster egg we are all used to. The version here has some sambal chilli added to the egg mixture, before it is then cooked till it's still slightly runny. What you get are eggs that are still moist and fluffy, sizzling on a hotplate, with several plump oysters sitting on top. A minor grouse would be that the dish was just a tad oily.

Fried Garlic Pork 蒜头花肉 ($12)

I cannot be sure, but fried garlic pork probably has Thai origins as I seem to typically spot the dish in the menus of Thai eateries. This is one of Jia Wang Cafe's signature dishes, and their version has the pork slices marinated in red fermented beancurd (南乳), before they are fried with smashed garlic to give it the distinctive garlic fragrance. Just before serving, the dish is given a drizzle of sweet sauce to give it a sweet-savory taste. It's a winning formula, although I think they could have been more generous with the portion given.

Special 'Beans' 虾米小毛豆 $10

The “special beans” here are in fact baby French beans. To be frank, I’m not a fan of long beans or French beans, so I tried this dish with a bit of apprehension. But it turned out great! The long bean strands were crisp but not undercooked, which would have otherwise given off a raw taste which I detest. The savoury hae bee (dried prawns) were fried and then ground into crumbs, and generously topped off on the dish. The resulting texture was delightfully refreshing - a really enjoyable dish for me.

Spicy Garlic Clams 蒜米小辣椒啦啦 ($10)

They take their lala clams here so seriously, it even has its own category on the menu. You could try them in 3 different styles - chilli, ginger & spring onions or spicy garlic. We opted for the spicy garlic, which came in a viscous, savoury sauce that had a solid, garlicky fragrance. The portion was paltry, but what it lacked in quantity, it certainly made up for in quality. This was so good, we ordered a second helping.

Hotplate Beancurd 铁板豆腐 ($10)

Hotplate beancurd is a zi char favourite simply because the savory, viscous sauce goes perfectly with white rice. Hearing the sizzle of the hotplate as it is brought to the table just adds to the whole zi char experience, don't you agree? Like most stalls, they use egg tofu together with an assortment of vegetables and minced meat simmered in a thick sauce. A simple dish that was done very well here.

Stir-fried Kailan with Beef 芥兰牛肉 ($13)

This is an off-menu item actually - they have beef with mixed vegetables, but they acceded to our request for kailan. This is a classic Cantonese dish which we were craving for, and they did it simply but well in a delectable way. I was also pleased that they used the right cuts meant for stir-frying which they tenderised properly to the right texture.

XO Tofu ($10)

On certain days, they have this XO Tofu which they'll recommend you if it's available. If you like something wet to go with your wet rice, get this - the XO sauce is nicely fragrant and enhanced by the shimeji mushrooms mixed in. It's also non-spicy and hence, kids-friendly.

Deep Fried Shrimp Paste Chicken 虾酱鸡 ($12)

The moment this was laid on the table, the distinctive, glorious smell of the fermented prawn paste shot up our noses instantly. It didn’t disappoint – the wings were delectably crunchy and so sinfully juicy. They were so addictive that my little ones snapped them up too quickly. 

Claypot Hokkien Mee 沙煲福建面 ($11)

On the menu, you’ll also find the Claypot Hokkien Mee, which came with all the hokkien mee essentials like yam strips, roasted pork, carrot slices and white cabbage. Alas, it was missing the chunks of crispy lard which would have really elevated this dish. But still, it was a very enjoyable dish - particularly because they undercooked the noodles before serving so that it still retained some bite while it was served bubbling hot. 

Claypot Hor Fun 沙煲河粉 ($11)

We were also recommended to try out the hor fun in claypot - something less common among eateries. I like how flexible they are with their menu – like my request for beef kailan mentioned earlier. For this, it’s basically the same regular hor fun dished into a claypot, which means you’ll get to enjoy it hot throughout your meal. The thing with hor fun is that it doesn’t sit well for long in a claypot as it gets mushy as compared to the thicker hokkien mee, so it’s best to finish them up quickly. 

Wang Wang Fried Rice 旺旺炒饭 ($5)

While you are here, do try out their house specialty Wang Wang Fried Rice. While it may not seem visually appealing, there's sufficient wok hei here with crispy bits of salted fish and anchovies that surprise you as you go along.

I'd recommend you to head down to Jia Wang Cafe the next time you're racking your brains looking for an informal, no-frills dinner venue. Service is friendly, dishes are served fast, plus you get to take in the charm of the old Bukit Ho Swee neighborhood. I'm already looking forward to my next trip back.

Address: 4 Jalan Bukit Ho Swee #01-164 Singapore 162004

Opening Hours: 10.30am to 9.30pm daily

Date of Last Visit: 2nd June 2023