Sin Hoi Sai Eating House is a Singapore zi char and seafood restaurant open daily from 4pm to 3am, making it a go-to spot for a late-night meal. The menu spans an extensive range of Chinese-style dishes, from whole fish and shark fin preparations to crab, prawns, squid, chicken, pork, beef, tofu, vegetables, soups, noodles and rice.
Seafood is a clear strength, with crab available in preparations such as black pepper, chilli, butter, salted egg, and steamed, alongside a similarly wide range of prawn and squid dishes. The kitchen also covers more distinctive zi char specialties, including frog, snails, crayfish, and claypot stews built around ingredients like sea cucumber and fish maw.
With its late-night hours and broad menu covering everything from comforting soups to hotplate dishes and barbecue items, Sin Hoi Sai Eating House positions itself as a full-spread option for groups wanting to share a wide variety of dishes over a long evening.
Sin Hoi Sai Eating House is built for the kind of long, shared meal Singapore's zi char scene is known for, staying open daily from 4pm all the way through to 3am. That late-night stretch makes it a natural option for anyone looking for a proper sit-down feed well after most kitchens have closed.
Seafood is clearly central to the kitchen's identity. Crab alone comes in nine different preparations, from Black Pepper Crab and Chilli Crab through to Butter Crab, Salted Egg Crab, and a simply Steamed Crab for those who want the flavour unmasked. Prawns get a similarly wide treatment, spanning Cereal Prawns, Sambal Prawns, Drunken Prawns cooked live in wine, and more straightforward steamed and salt-and-pepper versions. Squid, listed under 'Sotong,' rounds out the seafood section with butter, cereal, sambal, and salted egg preparations.
Beyond quick stir-fries, the Claypot section leans into slower, richer cooking — Sea Cucumber stewed with fish maw, assorted mushrooms, or pork ribs, Braised Duck with sea cucumber, and a Salted Fish Tofu Stew with minced pork. These sit alongside a substantial Meat section covering pork ribs cooked with Guinness stout or red wine, hotplate beef, and even Hotplate Venison for something less common on a typical menu.
The Chicken section runs from familiar sweet and sour and black pepper preparations through to Marmite Chicken, Prawn Paste Chicken, and Thai Style Chicken, giving a real spread of flavour profiles. Tofu dishes include a spicy Mapo Tofu and a Crabmeat Tofu, while the vegetable list covers Singapore zi char staples like Kailan, Kang Kong, and pea shoots, several offered plain or paired with beef, chicken, fish, or prawns.
The Specialties section is where Sin Hoi Sai Eating House leans into more distinctive zi char territory — Chilli Snails (Chut Chut), deep-fried and steamed frog dishes, Sambal Crayfish, and Stir-Fried Clams with garlic. A Shark Fin section offers Shark Fin Omelette and Shark Fin Soup with crabmeat, alongside a BBQ section covering barbecued chicken, crab, pork ribs, prawns, sotong, and stingray.
A full soup list — from Fish Head with Bitter Gourd to Salted Vegetable with Duck — offers something lighter alongside the richer mains, and a noodles and rice section includes options like Beef Hor Fun, Chicken Fried Rice, and Crabmeat Fried Rice for those wanting a more filling base to the meal.
With its scale and late-night hours, Sin Hoi Sai Eating House is well suited to groups wanting to order broadly and share, in true zi char fashion.