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Teochew duck and dry laksa star at retro diner Choon Hoy Parlor

Chef-owner Dylan Ong revives Singapore soul food at the new Beach Road eatery inspired by his heritage

Published Thu, May 30, 2024 · 06:48 PM
    • Choon Hoy Parlor's retro surroundings.
    • Crunchy deep-fried baby pomfrets are an addictive snack.
    • Flaky coin prata is stuffed with lamb curry.
    • Clean-tasting pig's stomach soup has a pleasant collagen feel.
    • Hainanese kampong chicken is served with green onion sauce.
    • Teochew braised duck brings back memories of this heritage dish.
    • Choon Hoy Parlor's retro surroundings. PHOTO: CHOON HOY PARLOR
    • Crunchy deep-fried baby pomfrets are an addictive snack. PHOTO: CHOON HOY PARLOR
    • Flaky coin prata is stuffed with lamb curry. PHOTO: JAIME EE, BT
    • Clean-tasting pig's stomach soup has a pleasant collagen feel. PHOTO: CHOON HOY PARLOR
    • Hainanese kampong chicken is served with green onion sauce. PHOTO: CHOON HOY PARLOR
    • Teochew braised duck brings back memories of this heritage dish. PHOTO: JAIME EE, BT

    NEW RESTAURANT

    Choon Hoy Parlor 85 Beach Road #01-02 Singapore 189694 Tel: 6266 0061 Open daily for lunch and dinner: 12 pm to 3 pm; 5.30 pm to 9.30 pm

    DYLAN Ong doesn’t play fair. When he names his restaurant after his mother and throws out “aww shucks” sentiments about heritage and heartstrings, he effectively puts a stranglehold on your conscience.

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