"Tze Char" is a Hokkien dialect, loosely stands for "Chinese-style cooking using the wok". Tze Char is particularly popular amongst local Singaporeans, and occasionally the discerning westerners. Take this Hong Kong Street restaurant at Bukit Merah Lane 1. It has probably about 30 tables, all full to the brim, at every opening hour. I would not be surprised if the owners of these restaurants actually make more money in a year compared to an SGX listed company.
It is famous for many signature dishes - fish head soup with noodles (as shown here), fried chicken wings marinated in prawn paste, steamed herbal chicken, and deep fried giant doughnut yam cake with sinful fillings (colloquially known as "Buddha Jumps Over the Wall"), just to name a few. It makes a pretty intense meal, I must say. Not something that you could have too many of, especially when you are watching your waistline.
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