San Shu Gong Private Dining 三叔公私房菜 - 135 Geylang Rd

Everything was very good and fresh, service was impeccable. Interior was simple and littered with fresh flowers which was a pleasant sight. I particularly enjoyed a few dishes more than the rest: the fried oyster omelette, fried kway teow and roasted garlic chicken. The other customers from what I understand are all regulars and they can enjoy some specialities which the chef can recommend.

When exquisite dishes taste exquisite and humble dishes taste elegant, you know you found a gem! It’s my 1st visit here for a weekday casual dinner (after finding out that the ex Chui Huay Lim chef Chan has moved here). And wow, I was impressed. Every single dish was very well prepared: the cold crab had a sweetness to its flesh topped with creamy roe; oyster omelette was really top-notch, better than many of its competitors; deep fried sea cucumber was the star; humble dishes like pork liver with spring onions, french beans were also perfectly executed. Especially the pork stomach soup! - this humble soup has depth and the stomach & pork slices equally enjoyable (not 柴 / over cooked). Definitely will return again. Only thing to whine about is the selection of fishes but I will do better next time in giving them a try.

Food was pretty good though I wished that there was more wok hey and Cai por for the hor fun. The fried sea cucumber was genius, I’ve never had anything like that before so it was nice to try something new. The pig stomach chicken soup was flavourful and quite thick. I liked all the dishes. Desserts could be better, felt that there was too little red bean in the red bean pastry. Service was good and it was pleasant to eat there.

There are really some dishes that they do really well. The raw crab is a must and so is the cold crab. The oyster omelette is a must! Dessert is amazing, the yam paste and yam stick are really above the standard but the tau suan is out of this world

The food is not bad but the service has a huge room for improvement. Always trying to clear the plates too fast. They will take the plates off the table then asked if we still want it, not by asking first. The whole atmosphere is like we are being rushed to eat and finish fast so they can have the table back. I do understand you need the tables to turn around so that you can make more money. However we are still within the time limit and this unseen pressure makes people feel uncomfortable to dine.

The seafood served was very fresh and portion is also generous. Especially love the vermicelli with scallops and deep fried sea cucumber with abalone. The sea cucumber was crispy yet tender inside. Very flavourful dishes and nice ambience ?

Spectacular food in a comfortable dining environment. Went for lunch to try some of their signature dishes and was pleasantly surprised by the experience. There are some items which require advanced order. Will definitely return to try these other dishes. Because of the popularity of the restaurant and its size, at least one month ahead is required to make a dinner reservation.

The quality of food is well worth the trouble of reserving a table a couple of weeks in advance. The cold crab we ordered had one of the best tasting roe that I’ve had in restaurants here in Singapore. Everything else is well prepared and presented and the wait staff always know when a plate or 2 have to be clear and to fire up the next dish for the table without being intrusive at all. Overall a great dining experience and will be back again to try the other items that we didn’t have to stomach capacity to order!