Choon Hoy Parlor, a restaurant serving delicious Singapore Soul Food, has found a new home in Capitol Singapore. It now sits beside The Masses, Chef Dylan’s other restaurant.
Choon Hoy Parlor 2.0
The restaurant, named after Chef Dylan’s Mother, is a spot that aims to put Singaporean soul food on the global map. It serves up familiar cuisine that tugs at your heartstrings but is presented in a modern and fun manner.
Now, it is accompanied by the largest Baijiu collection in Asia, outside of China.
The new space gives off a retro-modern vibe and is 2 times larger than their previous space. There’s also a bar area serving up unique Baijiu cocktails, something you don’t usually find at your usual bars.
Choon Hoy Parlor Menu
The new space also includes a brand-new expanded menu. In addition to the usual A la Carte menu, they offer a weekday local-style set lunch, with 3-course ($18.90++, 2 starters + 1 main) or 4-course options ($24.90++, 3 starters + 1 main) options.
For groups of 3 or more, there’s also a Communal Menu ($59.90++/pax, min. 3 pax) that offers a curated selection of highlights from their a la carte menu, available for both lunch and dinner.
A la Carte Menu
Dig into Roti Bakar ($8.90++),Choon Hoy Parlor’s take on traditional Hainanese Breakfast. It features a lovely combination of coffee butter and salted egg kaya with lumpfish caviar, on top of toasted bread. The bread is actually sourced from a local breadmaker in Whampoa!
There’s also a Marinated Kingfish ($19.90++), a dish inspired by the now lesser-seen hawker-style yusheng. Slices of kingfish sashimi are dabbed with soy sauce before being tossed in a sauce made with elements like calamansi juice and chilli oil. It’s a lovely dish that whets your appetite and prepares you for what’s to come!
The Oriental Charcuterie Board ($25.90++) was perhaps one of the cutest things we’ve seen in a while. Instead of the usual Western elements, it was filled with Asian components like XO Pork Lap Cheong, Tempeh Crisps, and Duck Liver Sausages.
Instead of dips and honey, homemade achar and yoghurt pair with the different components. Our favourite combination is the Duck Liver Sausage with Yoghurt sauce – they go surprisingly well together!
More comforting and homey dishes take the spotlight like the Morel Silkie Chicken Consomme ($14.90++ for 1 pax, $34.90++ for 3-4pax), and the Chye Ber ($16.90) – a dish that Chef Dylan’s mum used to make for him when he was young. It’s a mixture of offcuts of the day, like pork trotter and green mustards.
Must Try Items at Choon Hoy Parlor
A must-try is their Mocha Prime Pork Ribs ($25.90++), their rendition of the classic coffee pork ribs, inspired by Vietnamese Egg Coffee. The pork ribs are served with housemade coffee jam and a Vietnamese-inspired egg yolk espuma, resulting in a rich and intense bite.
Choon Hoy Parlor skips the usual sambal-style Stingray and goes for a tangy Assam version, packed with eggplant, okra and long beans. There’s also a brand-new version of their Claypot Dry Laksa ($18.90++ for 2 pax, $33.90 for 4 pax) made using Bee Tai Mak. We loved the texture; it had the perfect balance, neither too wet nor too dry.
One of the many desserts to end the meal with is Baijiu & Lychee ($13.90++) which features a base of cinnamon pineapple chutney infused with baijiu, lychee espuma and pineapple sorbet. It’s a very tropical-based dessert that rounds off the meal very well.
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Choon Hoy Parlor
13 Stamford Road, #01-84A,
Arcade @ The Capitol Kempinski, S(178905)
Restaurant: Mon-Sun, 11:30am-3pm, 5pm-9:30pm
Bar: 11:30am-12am
*This article is based on a media-tasting event, but all opinions expressed about the food are entirely our own.
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