Woh Hup Cantonese Zi Char - 531A Upper Cross St

Pretty bad experience. Understand peak hours equal to long wait but during my wait for like 45 mins to an hour. I see orders came after me were served first.. the aunty were rude too when im checking my orders. Canclled order went for other food.

EXTREMELY RUDE SERVICE! waited for 40 mins and when i went up to them to ask if my dishes are ready, the person who is preparing the dishes for the main cook shouted "CANNOT WAIT THEN DONT WAIT!" and proceed to throw my order chit to one side. This is ridiculous. Of course i walked away and went to eat the curry chicken mee. I do not deserve to be treated this way after waiting for so long!

Old school cantonese zi char, good and value for money. I like the fried prawns which is fresh. The sweet sour pork is cooked to perfection to my liking, crispy and with some fats.

Humble owner, this is one of my favourite zi char stall. The fried chicken, fish intestine with bean sprout, bee hoon, and many other dishes. The wok hey for dinner time is SUPERB. However pls be prepared for long wait at peak hours

Their steam baby squid is the one to go for everytime I am there. Adding an egg into the squid really add texture and taste. The pork rib is not something I would recommend. Pork slightly on the harder side. The hor fun is nice with full on wok hei. Goes well with a small plate of fried pork lard! Sinful but good! The bittergourd inside the hor fun is soft but not mushy. The other star is the steam chicken with salted fish. It is an art to perfect steaming so that the chicken remain tender and juicy. The corn flour and seasoning on the chicken pieces helps the process. Simplicity reaps perfection!

This is definitely one of the best zichar meals I have ever had in my life. When the bill came after all the dishes were served, it was about $70+ which was initially quite shocking for hawker prices. However, once we started digging in, nobody had any complaints about the price. We tried the fish soup, pork rib king, garlic fried prawn and kailan. Absolutely blown away by the pork rib king. The proportions of fats and meat, together with the marinate- it was agreed between all of us that it’s the best one in Singapore. The garlic prawns were also perfectly cooked with the meat falling off the shell easily, and super fresh. Fish soup was tasty as well. It was all so good we decided to add another hor fun just to try. Definitely a good plate of horfun but this one we have had better. Overall, an absolute gem hidden in a corner at Hong Lim. I hope nobody will ever find this place.

Wanted to try out the other stall but all sold out… walk pass this stall and there aren’t many stalls operating at night. Ordered Har Cheong Gai (prawn paste fried chicken), sambal Kang Kong and black beans steam fish head.chicken is normal, sambal Kang Kong is good, well stir fried. Fish head abit let down. Although it is fresh, but the black bean paste is not well sautéed… $36 for the 3 dishes. Average?

Very Nostalgia Zi Char? Uncle very Humble and attentive！ Waiting time a bit too long yet super long queue when i was there. Love the yanzi fried chicken ！ very crispy and flavorful！ Steam fish is fresh and juicy！ Yet simple ingredients can bring the 鲜（sweetness） from fish itself Bitter gourd stir with pork rib , a bit salty so please eat with rice! sipek 下饭 （prefect match） the missing photo， i ordered a milk cabbage！ simple stirred with garlic ， yet very well cook as the WOK HEY we mean！ the vege was juicy and crunchy yet not overcooked！ To try something asian cuisine， this hawker zi char is good place to visit！ Food： ⭐️⭐️⭐️⭐️ Enviroment： ⭐️⭐️⭐️ Price： ⭐️⭐️⭐️ Service： ⭐️⭐️⭐️⭐️