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Chuan Yang Ji (Kallang)

5.0 (1 Review)
Chuan Yang Ji (Kallang) - Singapore - Kallang
Chuan Yang Ji (Kallang) - Singapore - Kallang Chuan Yang Ji (Kallang) - Cold Mixed Shredded Vegetables Chuan Yang Ji (Kallang) - Crispy Fried pork Chuan Yang Ji (Kallang) - Fried Garlic Pork Ribs Chuan Yang Ji (Kallang) - Lamb Rib Chuan Yang Ji (Kallang) - Meat Platter Chuan Yang Ji (Kallang) - Red Sugar Sticky Rice Cake Chuan Yang Ji (Kallang) - Set Meal Chuan Yang Ji (Kallang) - Skewers
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    Menu

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    Menu Highlights

    Lamb Collagen Soup Base

    This special recipe offers numerous health benefits for your skin and joints. Perfectly complements hotpot, adding a rich, nutritious touch to your meals.

    Fragrant Spicy Lamb Spine Soup Base

    Crafted with premium lamb spine and a blend of fragrant spices, this soup base delivers a rich, spicy kick that's perfect for any meal.

    Lamb Soup Noodle

    Ideal for a satisfying meal, our Lamb Soup Noodle provides a delightful combination of taste and nutrition, making it a favorite choice for any occasion.

  • Reviews

    5.0 (1 Review)

  • About

    Location

    Kallang

    6 Lorong 1 Geylang
    Singapore (389117)

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    Cuisine

    Steamboat, Chinese, Asian, Small Bites

    Good For

    Casual Dining

    Open Today

    Monday
    11:30 AM-11:00 PM

    Tuesday
    11:30 AM-11:00 PM

    Wednesday
    11:30 AM-11:00 PM

    Thursday
    11:30 AM-11:00 PM

    Friday
    11:30 AM-11:00 PM

    Saturday
    11:30 AM-11:00 PM

    Sunday
    11:30 AM-11:00 PM

    Description

    Chuan Yang Ji is famous for its special lamb soup hotpot, simmered for six hours to create a rich broth and tender meat with health benefits. Our lamb spine dishes are a favorite, with their aromatic and melt-in-your-mouth texture.

    We also offer authentic skewers, perfectly grilled to be crispy on the outside, tender on the inside, and full of aroma—turning first-timers into regulars. Additionally, our specialty noodles have a smooth texture and fragrant broth, providing a unique taste experience. (Mar 2025)
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