Tang Tea House is a Halal-friendly Chinese restaurant group serving seafood, dim sum and tze-char, with its roots at Simpang Bedok. The story began in the early 2000s, when Muslim friends of the founders often spoke about how much they loved Chinese food but how hard it was to find an authentic halal version of it. In 2005, an F&B opportunity in Simpang Bedok gave them the chance to do something about it, and they settled on a halal tze-char and dim sum restaurant concept.
Almost 20 years on, Tang Tea House has grown into a group with several restaurants across Singapore, backed by its own Central Kitchen for dim sum, sauces and dips, which keeps signature dishes consistent no matter which outlet you visit. The group is known for its Roasted Chicken Rice and Crispy Bee Hoon in particular, alongside a wider tze-char and dim sum menu.
Beyond dine-in, Tang Tea House also caters for corporate events, family functions and community gatherings, and offers delivery through Foodline. The group has also supported community causes, including sponsoring the BH-AMP Charity Golf and Dinner 2025, with funds raised going towards programmes run by AMP and the Singapore Children's Society.
This listing covers the original Simpang Bedok branch on Bedok Road, one of several Tang Tea House and Tang Tea House Favourites outlets around Singapore.
Tang Tea House started with a simple observation: in the early 2000s, Muslim friends of the founders kept saying how much they loved Chinese food, and how hard it was to find an authentic halal version of it in Singapore. When an F&B opportunity came up in Simpang Bedok in 2005, that conversation turned into a restaurant — a halal tze-char and dim sum concept built to close that gap.
Almost two decades later, that single restaurant has grown into a small group of outlets across Singapore, unified by a Central Kitchen that produces the dim sum, sauces and dips served at every branch. That's a deliberate choice: it means the signature dishes taste the same whether you're eating at the original Bedok Road restaurant or one of the newer branches.
Ask regulars what to order and two dishes come up again and again: the Roasted Chicken Rice and the Crispy Bee Hoon. The chicken rice is cooked in a concoction of ginger, lemon grass, sesame oil and soy sauce, then paired with the restaurant's signature roasted chicken and a "shiok" chilli that's become part of its identity. The Pan-fried Crispy Beehoon, presented almost like a crispy pancake with dried prawns, bean sprouts and home-made sambal, is another dish diners come back for.
Beyond those two, the menu's best-sellers include the Golden Sand Bun — a golden steamed bun with a flowing salted egg custard filling — and a version of Rojak built from freshly-cut fruit and vegetables, crispy youtiao, prawn paste sauce and peanuts. For something lighter, the Super Cooler blends fresh coconut juice with wheatgrass.
Tang Tea House also caters for corporate lunches, family functions and community gatherings, with dedicated catering menus and a team on hand to help plan events. For those who'd rather eat at home, the group offers delivery through Foodline.
The group has also put some of its success back into the community, sponsoring the BH-AMP Charity Golf and Dinner 2025, with proceeds supporting programmes run by AMP and the Singapore Children's Society.
The restaurant covered here is the original Simpang Bedok branch, at 357/359 Bedok Road. It keeps long hours: 11am to midnight from Sunday to Thursday, stretching to 11am until 2am on Fridays, Saturdays and the eve of public holidays — handy for late tze-char cravings. Tang Tea House also operates outlets in Jalan Kayu, Jurong West, Changi Village, Marina Square and Tampines, plus "Tang Tea House Favourites" stalls at Causeway Point and Northpoint City, each with its own hours and, in some cases, its own menu.
Whether it's a sit-down tze-char dinner, a catered office lunch, or dim sum delivered to your door, Tang Tea House has built its reputation on making authentic halal Chinese food easy to find — exactly the gap its founders set out to fill back in 2005.