Sin Hoi Sai Eating House: Dishes, Prices, Hours & More

Few Singapore zi char spots have the kind of staying power that makes you stop and wonder how they’ve done it for nearly five decades. Sin Hoi Sai Eating House is one of those places—founded in 1978 by Madam Yap, it’s now run by her only child, balancing a 46-year-old recipe book with the realities of expansion.

Year founded: 1978 ·
Founder: Madam Yap ·
Daily hours: 4pm to 3am ·
Menu items: over 200 dishes ·
Branches: Tiong Bahru (original), East Coast, Marine Parade

Seven key facts, one pattern: Sin Hoi Sai has kept its core identity—Hokkien- and Cantonese-influenced zi char—while growing from a single Tiong Bahru stall to three outlets.

What are some must-try dishes at Sin Hoi Sai?

Signature zi char dishes

Sin Hoi Sai’s menu runs over 200 items, but a few dishes consistently earn rave reviews. Cereal prawns are frequently praised on Tripadvisor for their crispy, buttery coating. Lotus soup, hot plate tofu, and Indonesian chicken also appear as highlights in multiple reviews. The moonlight hor fun—silky noodles topped with a raw egg—is a crowd favourite. Another standout is crab bee hoon, though a Tripadvisor user noted it can cost upwards of $130 for a single crab.

Customer favorites according to reviews

Beyond the signature dishes, sweet dishes like the almond chicken and black pepper chicken are popular. The official menu lists Almond Chicken at $11 and Black Pepper Chicken at $11. For a lighter option, the Butter Sotong ($13) is a quick fry that balances richness with spice.

Who is the owner of Sin Hoi Sai?

Madam Yap’s founding story

Sin Hoi Sai was founded in 1978 in Tiong Bahru by Madam Yap Sor Khim, according to a SethLui article. She started the business with her husband, her sister, and her brother-in-law. The original outlet was called Sin Hoi Sai Seafood Restaurant, and it quickly became a neighbourhood fixture.

The second-generation owner

A 2025 profile by Rice Media reveals that the restaurant is now run by Madam Yap’s only child—the sole inheritor of the zi char legacy. The second-generation owner, whose name is not publicly listed on the official site, has been steering the business through expansion while preserving the original recipes.

What’s the dress code at Sin Hoi Sai?

Smart casual explained

Sin Hoi Sai operates a smart casual dress code, meaning trainers and jeans are generally acceptable. No strict restrictions have been noted in official channels or reviews. The vibe is relaxed—think family dinners and late-night suppers—so you won’t feel out of place in a T-shirt and shorts.

The implication: You don’t need to dress up for Sin Hoi Sai. It’s a zi char joint, not a fine-dining restaurant. Slip on something comfortable and focus on the food.

What is the price range at Sin Hoi Sai?

Sample dish prices

Based on the official menu, fish head dishes sit at the higher end: Claypot Fish Head $38, Fish Head Curry $38, Fish Head Steamboat $41, Steamed Fish Head with Black Bean Sauce $38. Shark fin dishes are also available: Shark Fin Omelette $21, Shark Fin Soup with Crabmeat $26.50. For smaller plates, expect Butter Sotong $13, 3 Cup Claypot Chicken $13, Almond Chicken $11, Black Bean Sauce Chicken $11, and Black Bean Sauce Prawns $21.

Value for money

Comparing prices to other East Coast zi char spots, Sin Hoi Sai is mid-range. The fish head dishes are competitive, and the smaller meat dishes are affordable for groups. A typical meal for four (two starters, one fish head, one vegetable, rice) can run around $120–$150.

The trade-off: You get generous portions and a lively atmosphere, but the crab bee hoon can push the bill into fine-dining territory. Plan accordingly.

What are the opening hours and locations of Sin Hoi Sai?

Tiong Bahru original outlet

The original Sin Hoi Sai Seafood Restaurant opened in Tiong Bahru in 1978. That outlet is still operating, though hours may vary. The East Coast branch is the most documented.

East Coast and Marine Parade branches

The East Coast outlet is at 187 East Coast Road, Singapore 428893 and is open daily from 4pm to 3am, according to Tripadvisor. Some third-party listings, like Burpple, note slightly different hours (5pm to 1am), so it’s wise to call ahead. The Marine Parade branch is also open daily, sharing similar hours.

The pattern: All outlets operate late—perfect for late-night dining. The East Coast branch is the most accessible, with parking and a familiar neighbourhood setting.

Is Sin Hoi Sai suitable for reservations?

How to book a table

Reservations can be made via Instagram DM or by calling +65 6440 6956, as listed on the official website. Walk-ins are also accepted, though weekends can get busy. The restaurant does not use an online booking system, so a quick message or call is the safest bet.

Why this matters: For large groups (8+), reserving ahead avoids the 30–45 minute wait that can happen during peak dinner hours. Solo diners or couples can usually walk in without issue.

For Singapore diners who crave reliable zi char after 10pm, Sin Hoi Sai remains the benchmark. The choice is clear: book a table for the full experience, or walk in for a late-night fix—either way, you’re getting four decades of Hokkien-Cantonese cooking that’s hard to beat.

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