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Restaurant HOME

3.8

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6 reviews

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Headed by the famous Singaporean celebrity chef Tan Yon Hua, Restaurant HOME aims to let everyone who dines to feel like dining at home. Serving famous Singaporean heritage dishes prepared the way it used to be, everyone can only expect to welcome the homemade goodness at Restaurant HOME.

Daily: 12:00 - 15:00

Daily: 18:00 - 23:00

+65 64651698
$66 based on 6 submissions
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Li Tian
4

A taste of kampung

Unlike most Chinese food local restaurants, the cuisine here is unpretentiously tasty and quite healthy. I highly recommend the Lobster Oba Leaf braised with noodles as you can hardly find the exact same interpretation elsewhere. The oba leaf imparts a rustic aroma to the lobster, which is fresh and very sweet, complementing the fine strands of egg noodles which have absorbed the essence of the braised lobster. Other interesting dishes include the Lychee Roasted Duck and the Baked Claypot Soon Hock Fish. 

Full review and pics: http://dairycream.blogspot.sg/2014/11/restaurant-home-rail-mall-bbq-peking.html

The HGW community like this place for...

  • Braised Duo Rice Vermicelli with Pork Knuckles2 votes
  • Fish baked in Claypot with Chef Tan In-house recipe2 votes
  • Crispy Roast Pork1 vote
  • Honey Glazed Barbecued Pork Loin (Char Siew)1 vote
  • Peking Duck1 vote
  • Stewed Homemade Yellow Noodle with Lobster1 vote
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Latest Community Reviews:
24 Nov 2014 • 257 reviews • 8 followers

A taste of kampung

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Unlike most Chinese food local restaurants, the cuisine here is unpretentiously tasty and quite healthy. I highly recommend the Lobster Oba Leaf braised with noodles as you can hardly find the exact same interpretation elsewhere. The oba leaf imparts a rustic aroma to the lobster, which is fresh and very sweet, complementing the fine strands of egg noodles which have absorbed the essence of the braised lobster. Other interesting dishes include the Lychee Roasted Duck and the Baked Claypot Soon Hock Fish. 

Full review and pics: http://dairycream.blogspot.sg/2014/11/restaurant-home-rail-mall-bbq-peking.html
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10 Nov 2014 • 25 reviews • 13 followers

A Heartwarming Taste of Home

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For full review: http://www.amiehu.com/2014/11/restaurant-home-rail-mall-heartwarming.html

I wanted to say that Restaurant HOME 家 would be perfect for Chinese New Year reunion dinners... but then again, why do we have to wait for only important occasions for an excuse to have a satisfying meal together? The best part of life is an aggregate of the most precious moments with our loved ones, especially those involving great food and the longgg conversations after finishing! Helmed by established Chef Tan Yong Hua, Restaurant HOME captures the essence of heartwarming dishes very well and had me feeling so blessed.    As I entered, I found Restaurant HOME 家 to be spacious with comfortable distances between each table. There are also different sizes to accommodate both large and small groups. Instead of fancy interior design and furniture, the interior design's direction remains very down-to-earth, with semblance to a semi-traditional Chinese Singaporean home. The restaurant is also equipped with a washroom at the back.     I love to look at restaurants' walls of fame (which Restaurant HOME had at least two)! I had to look twice when I saw Hillary Clinton at the bottom row (third from left) standing together with Chef Tan Yong Hua - it felt so amazing to be able to enjoy the same dishes that this inspiring woman has tried. Amongst politicians, there are also many Mediacorp artistes as well.   Despite the multiple accolades Chef Tan Yong Hua has acquired, he is extremely humble, kind, forthcoming in sharing his culinary tricks with us and even gamely posing for photos. Oh, I'm a fan already.   There's something about blue porcelain patterns that remind me of family dinners. I can't be the only one thinking that, right? This attention to these details to ensuring an experience of family dinners is giving you no room to not feel all fuzzy inside.   Indulging dining experiences at Chinese restaurants is best done with Peking Ducks. At Restaurant HOME 家, you can delight in Chef Tan's signature Barbecued Peking Duck with Lychee Wood 炭燒荔枝木北京烤鴨 ($68 - whole duck, $38 - half duck) which begins with crispy skin sliced from duck breast to be eaten with a hint of sugar in traditional Peking-style. In good ol' do-it-yourself Peking Duck traditions, we wrapped a slice of juicy, rich duck meat, classic julienned cucumbers with thick and mildly sweet plum hoisin sauce around thin Mandarin pancakes. Every wrap is very delicious and all savoured in sweet satisfaction. If you can't get enough of it, you can always opt for a second serving in which the same roast duck to be served in (1) soup, (2) wok-fried duck with ginger and onion or (3) deep-fried duck with dried chili, roasted minced garlic and capsicum pepper fine salt.
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07 Nov 2014 • 349 reviews • 55 followers

A Taste Of Home, Truely

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Full Restaurant Home review here: http://ivanteh-runningman.blogspot.sg/2014/11/restaurant-home-tasting-session.html


Helmed by award-winning Singaporean celebrity chef Tan Yong Hua, Restaurant Home in The Rail Mall promises a homely, comfortable communal dining experience, with tasty, classic Chinese and Singaporean zi char dishes prepared using traditional methods. Founded in September 2013, at Restaurant Home, the philosophy of “家”, or "Jiā", represents more than just "Home", it also represents "Family", where the staff are welcoming and friendly, and the deeply personal zi char dishes from Chef Tan are like Chinese soul food.

Ambience at Restaurant Home, as befits the name, is homely and comfortable. Walking in, you'll feel like you've stepped into a relative's house! Clean, brightly lit, with rosewood furnishings in mahogany and pearl, the open dining room with its high ceiling lends a sense of space.

Service at Restaurant Home is professional and efficient. I find staff to be welcoming and friendly, offering greetings and farewells. They're also quick at seating guests, and clearing away dirty plates. I commend their proactiveness in offering to change plates for diners, their unobtrusiveness at topping up tea, and their ability to not only portion dishes evenly, but present it beautifully even after portioning as well.

Food at Restaurant Home revolves primarily around classic dishes from the cuisine of China, specifically, the regions of Beijing and Guangzhou, as well as classic Singapore Zi Char style dishes. Executive Chef and Restaurant Home co-founder Tan Yong Hua has 2 decades of culinary experience under his belt, and is perhaps best known for clinching the gold medal at the 6th World Championship of Chinese Cuisine in 2008, as well as being the 1st Singaporean chef to triumph in the Iron Chef Thailand challenge in 2013.

Not surprising then, that each dish at Restaurant Home is tasty, packed with flavour, and beautifully presented. Restaurant Home encourages communal dining, so portion sizes are much too large for just 1 person, and a minimum of 2 diners is recommended, although 4 or more diners is better value for money. I think the biggest drawback of dining at Restaurant Home is their high price, due to the use of premium ingredients, and traditional cooking methods that are both painstaking and time-consuming. Slightly more expensive than other Chinese fine dining restaurants, budget SGD $30 or more per person for lunch, and budget SGD $65 or more per person for dinner here, especially if you order fish or seafood.

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  • Restaurant Home Exterior
12 Jul 2014 • 2 reviews • 0 follower

Pork Knuckles with Vermicelli

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Only one piece of meat and one piece of skin plus 2 chestnuts in the dish.Delicious but not worth the price.
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26 Jun 2014 • 262 reviews • 1 follower

Below Par (for the Price) 4pax Dinner @ Restaurant Home on 25.6.2014

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See my full reviews & photos at = http://chefquak.com/2014/06/26/below-par-for-the-price-4pax-dinner-restaurant-home-on-25-6-2014/

was truly disappointed with the S$59.80+ ala carte buffet at restaurant home on 25.6.2014. 
probably had to do with wrong expectations, as the award winning chef tan yong hua has so many accolades, not least the first singaporean chef to win against iron Chef Thailand. also the price of S$59.80+pax would be quite ok if the dishes were good & not just mediocre.
#1 the mini buddha-jump-over-the-wall(bjotw) had a light decent soup base (not intense & maybe that was intended), a good flower mushroom, a quite small abalone which was ok & lots of chicken plus a cheap fish maw (not 花胶). i supposed average ingredients were quite ok if the soup was really tasty. it was not a bad soup. 1 of us commented any lie tong (例汤) soup of the day by tunglok or imperial treasure would beat this, so there was nothing much to say.
#2 the bite/texture & flavour of the 8-head abalone & also the flower mushroom were quite good. the spinach was just average, and perhaps it was more the method of preparation, but any brown sauce braised chinese abalones (ah yat, tunglok, xin restaurant etc) would be a better overall taste experience than this (not a better abalone). i guess this dish would be above average to good whereas the mini bjotw was just average.
#3 the salmon & maguro (tuna) sashimi were ok, the lobster was buried in mayo. a wasabi or salted egg prawn would be better. the dish was ok but nondescript.
#4 the prawns were big & fresh & quite tasty. i guess it was about as good as a herbal prawn could be. it was not a dish i was much fancied though, unlike the wow factor with the golden prawns at mikuni.
#5 the deep-fried red garoupa was competent, good even. but as 1 diner commented, it was no better than ah yat's deep-fried soon hock though the garoupa tasted better than soon hock. i also thought it was not much better than peach garden miramar, not counting ban heng’s deep-fried soon hock which was very average.
#6 the roast duck was to me about the best dish for the evening (& it was not among the chef selected dishes above limited to 1 serving). skin was crispy, meat was tender, moist not overcooked & very flavourful.

#7 the crabmeat broccoli was another better dish, look good, tasted great, more like the standards of tunglok or imperial treasure.
#8 the sichuan spicy fish fillet (i forgot to take a photo) was ok edible not good but as 水煮鱼 it was a disaster! even the NUS canteen foodgle hub S$6 水煮鱼 was better than this.

it was a manifestly wrong decision to take restaurant home's ala carte buffet. it was not any near as good as peach garden miramar’s (S$30.80++pax 3 paying 1 free) which was 1/2 the price. this 4pax dinner cost S$264nett. my recent fabulous 4pax dinner at mikuni which cost only S$195nett. there was totally no comparison at all regards the food! 
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