Tsui Wah Restaurant (Clarke Quay Central) brings Hong Kong's cha chaan teng culture to the banks of the Singapore River. Found at 6 Eu Tong Sen Street, #01-08, in Clarke Quay Central, this branch belongs to a group that began in 1967 as a small ice parlor on Kam Lam Street in Mongkok and grew into one of Hong Kong's leading restaurant chains — and the first cha chaan teng to list on the Hong Kong Stock Exchange main board.
The kitchen stays true to what made the brand famous: Hong Kong comfort food that blends Chinese and Western influences, created in thousands of variations over five decades. Drinks carry particular weight here — the house Hong Kong-style milk tea was a Monde Selection 2026 nominee, and Tsui Wah's teatime offerings earned the Teatime Treat Award at Singapore's Grab Foodie Awards 2022.
Service runs from 8:00am daily, wrapping up at 10:00pm Sunday to Thursday and at midnight on Friday and Saturday. Whether you drop in for a morning milk tea, a teatime snack or a late weekend dinner, the operating ethos is the one the group sums up as 'Fast, Fine, Fantastic' — swift, precise service delivered with care.
Step off Eu Tong Sen Street into Clarke Quay Central and you find one of Hong Kong's most recognisable dining names doing what it has done since 1967: serving honest, Hong Kong-style comfort food to anyone who walks in. Tsui Wah Restaurant (Clarke Quay Central) is the Singapore riverfront edition of a brand that grew from a tiny Mongkok ice parlor into one of Asia's best-known cha chaan teng groups, with locations across Hong Kong, Macau, mainland China and Singapore. The group's stated mission is to pass on Hong Kong's quality dining heritage to new generations by combining tradition with innovation — something this branch quietly does, plate by plate.
The story begins on Kam Lam Street in Mongkok, where Tsui Wah started life as a small ice parlor serving affordable local snacks and beverages to nearby residents and workers. In the 1980s the first full-service Tsui Wah Restaurant opened in San Po Kong, introducing authentic Hong Kong comfort food to a wider audience. From there the brand grew steadily: Shanghai in 2009, a round-the-clock outlet at Galaxy Macau in 2011, and in 2012 a place in history as the first cha chaan teng — the beloved Hong Kong-style diner — to list on the Hong Kong Stock Exchange main board, under stock code 1314.
That growth has never pulled Tsui Wah away from its roots. The group describes itself as an embodiment of Hong Kong's 'Lion Rock Spirit', and over five decades it has created thousands of dishes that blend Chinese and Western influences — the defining trait of cha chaan teng cooking. The menu evolves constantly with changing tastes, but the core idea stays the same: generous, familiar plates and drinks served swiftly and warmly, in line with the group's 'Fast, Fine, Fantastic' service values.
Ask any regular what to order first and the answer is usually the milk tea. Tsui Wah's Hong Kong-style milk tea was a Monde Selection 2026 nominee, and it is the drink the brand is best known for — a fitting signature for a company that started out selling iced drinks. Singapore diners have their own reason to explore the teatime selection: Tsui Wah took home the Teatime Treat Award at the Grab Foodie Awards 2022 in Singapore. Beyond the drinks, the kitchen turns out the comfort food Tsui Wah is known for — inventive dishes that move easily between Chinese and Western traditions, refreshed continually as tastes change.
The Clarke Quay Central branch keeps long, sociable hours. Doors open at 8:00am every day, making it an easy stop for a morning milk tea before the riverside crowds arrive. From Sunday to Thursday service runs through to 10:00pm, while on Friday and Saturday the restaurant stays open until midnight — handy if you are pairing dinner with an evening along Clarke Quay. The address is 6 Eu Tong Sen Street, #01-08, Singapore 059817, and the branch can be reached on (65) 6978 9874.
Tsui Wah's scale is backed by serious food-safety infrastructure. A central kitchen system — HACCP-certified since 2009 — follows ISO 22000:2018 standards across procurement, storage, production and delivery, and the group holds licences from Hong Kong's Food and Environmental Hygiene Department. Recognition has followed: the group is an accredited restaurant under the Hong Kong Tourism Board's Quality Tourism Service Scheme, a repeated World Branding Awards honouree, and even holds a Guinness World Record for the largest neon sign removed while lit — a nod to the brand's place in Hong Kong street culture.
Today the Tsui Wah family extends beyond the flagship restaurants to sister concepts such as Ging Sun Ho King of Bun, Nijuuichi Don, Homurice, Ceylon and the cafe From Seed to Wish, with several Singapore outlets alongside this one, including branches at Changi Airport and JEM. But the Clarke Quay Central restaurant remains a straightforward proposition: a proper Hong Kong cha chaan teng in the heart of Singapore, open from breakfast until late, pouring milk tea that has been judged among the world's best.