Choon Hoy Parlor

From the same owner of The Masses, Choon Hoy Parlor first opened in Beach Road, offering Modern Singaporean Soul food

Since June 2025, the restaurant has moved to a new location at the Capitol Kempinski, right next to The Masses. Inspired by his mother, Chef Dylan Ong aims to preserve and reinvent heirloom and heritage dishes passed down through generations.  Each dish is recreated with a contemporary touch to resonate with today’s diners

The restaurant is in a duplex space with seating on both levels and an exquisite bar counter at the front of the restaurant featuring unique Baijiu cocktails. The bar is supposed to host the largest Baijiu collection in Asia, outside of China. The rest of the restaurant is decorated in a modern retro vibe with eclectic furnishings like retro foldable metal chairs, red booth seats and lampshades from the 80s era

For a start, we had oysters served simply with soy, chilli and lime. At the price of 3 for SGD 18, the oysters were very fresh and plump with umami juices. The chilli and lime sauce gave it a nice tangy spice, which covered some of the sea flavour from the oysters, which is disliked by some diners. We had the traditional pig trotter jelly served with a garlic chilli sauce dip. The flavours were extremely traditional and authentic, with a bouncing jelly bursting with the flavours of the braised trotter. The dip added an additional layer of tangy freshness to the jelly cubes. Next, we had fried mini pomfrets served with plum and bean sauce, which is so traditionally Teochew. The fish was fried so perfectly that every part was crispy and could be eaten whole on its own. The fish was fresh, sweet, and savoury, and the addition of the sauce gave it those comforting flavours from Teochew steamed fish dishes

Next, we had the Teochew braised duck leg served in Tau Kwa Pau. The dish came with braised egg, fish cake, cucumber, fried yams, and coriander, which can be stuffed into the cute tofu squares. The dish also comes with garlic chilli, which complements the flavours of a traditional Teochew braised duck. Using Silver Hill Irish Duck, which is named the best award-winning duck breed in the world, the duck is succulent and flavourful and holds the flavours of the braise sauce extremely well. My usual gripe with braised ducks is usually the dry meat, but this dish was more juicy than the common ones. On its own, it can be slightly salty, so stuffing the meat into the tofu, it gives it a rather creative way of enjoying the dish

One of the signature for the restaurant was the dry laksa, so we made sure to order it. Served in a claypot, the dry laksa came with shrimps, cockles, fish cake, bean sprouts and bi tai mak instead of the thick vermicelli noodles. This made the dish much easier for sharing since you can enjoy it with just a spoon. The chilli and parsley sauce elevated the flavours of the dry laksa. The dry noodles encapsulated the flavours of the soup laksa, consisting of the deep coconut flavour and chilli rempah. They were also quite generous with their cockles, which were juicy and not overcooked. Next dish was the dry bak kut teh in a claypot, which has cuttlefish, pork ribs, lady’s fingers and chilli. Flavours were very authentic and tasted like the ones at the famous stores. This was a dish which would be perfect with rice, so I also ordered their pork lard soy sauce rice, which was savoury and delicious

Another signature was the same same but different satay, which came served in a huge metal plate holding egg crepe, turnips, sliced cucumber, lettuce, pineapple marmalade, peanut sauce, mint leaf and barbeque pork chunks. It is almost like a disconstructed pork satay, where you can eat each ingredient separately or build your own satay bite. The meat was tender and had a nice, balanced sweet and savoury flavour, which can be elevated with the pineapple marmalade and peanut sauce. Eating it as a wrap was also a pretty interesting way to enjoy the dish. To balance our meal, we ordered the Taiwan dou miao with bean sprouts, which came with salted egg yolk, anchovy powder and fried garlic. The result was a light, savoury vegetable dish with a fresh, crunchy bite

Overall, I truly enjoyed the meal at Choon Hoy Parlor. With dishes inspired by his mother, Chef Dylan Ong did a fantastic job reinterpreting many of the heritage dishes without deviating from the original flavours. I could taste the OG flavours, which were like having a homely meal at Grandma’s, while at the same time, enjoying these flavours in an innovative manner. I would eat here again, or even recommend people who have never had traditional Teochew dishes

Address: 15 Stamford Rd, #01-84A, Singapore 178906

Opening hours: 11.30 am to 3 pm and 5.30 pm to 9.30 pm