Famous Treasure

ABOUT

Chilli crab and Hainanese chicken rice have become the hallmark of Singaporean-Chinese cuisine. But, head to Famous Treasure for a taste of lesser-known dishes that are a nod to Singapore’s melting pot of cultures. Dinner starts with little saucers of tangy pickled papaya and sour plum-infused toma ...More

Chilli crab and Hainanese chicken rice have become the hallmark of Singaporean-Chinese cuisine. But, head to Famous Treasure for a taste of lesser-known dishes that are a nod to Singapore’s melting pot of cultures. Dinner starts with little saucers of tangy pickled papaya and sour plum-infused tomatoes that are meant to whet your appetite for the savoury plates to come. A dish of Steamed Empress Chicken is a well-loved Cantonese favourite. The fresh, plump chicken is lightly salted and steamed, drizzled with Shaoxing wine and soya sauce, then garnished with julienned ginger for a hint of heat. Also, try the Whole Steamed Fish with sour preserved vegetables, peanuts, and roast pork in a brown sauce for an uncommon pairing of ingredients.

Carbs are a must-have at every Chinese restaurant, and the Teochew-style Kway Teow Fried with Chye Poh and Kai Lan is a humble dish redolent with wok hei (a complex, charred aroma). The flat rice noodles are tossed with preserved radish and chopped Chinese broccoli, then skillfully cooked at high heat over roaring flames for that deep, smoke-kissed flavour.

Apart from its extensive food menu, Famous Treasure also offers a vast selection of wines and whiskies, including limited editions such as a Balvenie 30-year-old Scotch as well as a 30-year-old Glenglassaugh. Sip on these rich, smoky spirits that are the perfect complement to a meal here. (Feb 2019)

THE BUZZ

“Get your zi char fix in cool comfort at this downtown eatery.” -The Business Times, Jun 2018

SAVE UP TO 20% WITH CHOPEDEALS

Enjoy up to 20% off at Famous Treasure when you purchase vouchers from ChopeDeals. Vouchers are not valid with 'Chope Exclusives', other discounts and promotions.

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DISHES WE LOVE

Steamed Empress Chicken, Kway Teow Fried with Chye Poh and Kai Lan, Marinated Cockles Teochew-Style, Baked Flower Crab with Sea Salt, Orh Nee (yam paste)