A stalwart of the Joo Chiat neighbourhood, Joo Heng is a household name to the Easterners that's synonymous with homestyled cze char. It may not be particularly rave-worthy, but it's an old reliable that churns out familiar favourites at slightly upmarket prices. Personally, I thought the above-average pricing was justified; we were graciously treated with a good dose of warm friendly service not commonly felt in most cze char joints.
The Claypot Chicken ($16), laden with baby corn, snow peas, carrots, cabbage, black mushrooms, and red peppers, tempered the spicy undertones of the chilli peppers with the rich savoury overtones of the oyster sauce.
The Black Pepper Beef ($18) was tender without the overt taste of artificial tenderizer. The punchy chilli-spiked black pepper sauce was contrasted with the sweet tartness of the shallots and fresh spring onions.
The Sambal Sweet Potato Leaves ($12) was unctuous with copious lashings of belachan and dried shrimp bits.
A must-try signature, the Beancurd with Prawns ($18), slathered in a gooey egg-drop gravy, was sweet and sumptuous.
Joo Hing Restaurant
No. 360 Joo Chiat Road
Tel: 6345 1503
Open Tuesdays to Sundays from 11am to 2pm for lunch; 5pm to 10pm for dinner;
Closed on Mondays