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The Cathay Restaurant


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53 reviews

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The Cathay Restaurant, located at the Cathay, offers some of the finest Cantonese and Shanghainese cuisine. Its Interiors are laced with a touch of nostalgia, bringing diners back to the 1960s.


Our signature dishes:-
- Braised Shark’s Fin Soup with Crab Meat and Bamboo Pith
- Braised Baby Abalone with Mushroom
- Deep-fried Soon Hock
- Cathay Crispy Roasted Chicken
- Stir-fried Fresh Scallop and Cuttlefish with XO Sauce
- Pan-fried Beef Tenderloin
- Fried Prawn with Wasabi Salad Cream


Weekdays & Saturdays:
* 11.30 - 15.00 (Lunch) (last order at 14.30)
* 18.00 - 23.00 (Dinner) (last order at 22.30)
Sundays & Public Holidays:
* 10.00 - 17.00 (Lunch) (last order at 16.30)
* 18.00 - 23.00 (Dinner) (last order at 22.30)

$35 based on 57 submissions
Dinner (25 votes), Lunch (25 votes), Children/Family (24 votes)
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Choo Yao Chuen

Dim Sum is OK

Tried this place on recommendations from a friend. Tried the dim sum, which turned out to be alright. The usual stuff can be found here but don't expect the menu to be overly extensive. They do serve some Shanghainese cuisine here. Ambiance is very average only while service staff were very attentive. Will return but not on priority list.

The HGW community like this place for...

  • Cathay Crispy Chicken5 votes
  • Yolk Custard Bun4 votes
  • Crispy Chinese Pancake3 votes
  • Century Egg Porridge2 votes
  • Deep Fried Soon Hock2 votes
  • Drunken Chicken Roll2 votes
  • Glutinous rice in lotus leaves2 votes
  • Read more Must-try Dishes
Community submitted Favourites:
Based on 53 reviews

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22 Jan 2015 • 86 reviews • 0 follower

Dim Sum is OK

Tried this place on recommendations from a friend. Tried the dim sum, which turned out to be alright. The usual stuff can be found here but don't expect the menu to be overly extensive. They do serve some Shanghainese cuisine here. Ambiance is very average only while service staff were very attentive. Will return but not on priority list.
19 Jan 2015 • 227 reviews • 31 followers


Kudos to the kind folks at HGW & Cathay for inviting me to the table

This restaurant has heritage as old, if not older than our nation. Quite appropriate for the SG50 mood that’s ongoing presently. Originally established (in the 1940s) to reach out to the colonial clientele back in the day, over time, transformed to feature Cantonese & Shanghainese cuisines. Perched nicely on the second level at the Cineplex, it’s not difficult to locate.

Don’t be mistaken, this is not a CNY review, but more so; a feature that covers some of their regular items on their menu, on any given day.

All in all, 16 dishes (excluding desserts), so I will spare you the long thesis and cover some I felt shouldn’t be missed.

For full review & more pics

Marinated Sea Whelk – this is something familiar yet unfamiliar. The sweet, sour & mild spicy blend is drizzled over the scalded sea whelk, served chilled. One can’t help but to recollect the familiarity to the Thai chicken feet salad. Except, with the whelk, the crunch factor is less laborious for the jaw.

Crispy Eggplant with Pork Floss – this is not something you’d find readily available in most other Chinese restaurants, but I’ll say this is somewhat addictive, to the likes of the familiar phrase “once you start, you can’t stop”

Drunken Chicken Roll – the name in itself suggests that the elements within isn’t intended for the under 18. However, one would find it pretty heartwarming when it the chilly climate rings. The taste of the alcohol isn’t overbearing, and has a light tinge of herbal fragrance, given the presence of dried wolfberries rolled within.

Deep Fried Soon Hock - This I find is pretty neat. The fish is deep fried whole in an arch like posture, fried to the crisp even the fins are like crunchy crackers. The fish is dissected into almost equal portion, roll the portions in the sauce for taste.

Black Pepper Cray Fish – do not fret having to slap on surgical gloves for sweat pumping procedure to consume. The cray fish is already halved down the middle, so all it takes is to lightly probe the flesh off its crust. The lightly salted flavor and bounce to the bite makes for a pleasant dish to savor.

Cathay Roasted Crispy Chicken – there’s little wonder why they’d call it a signature. Unlike most roasted chicken, the meat is tender, moist & juicy. I’d speculate that they first prepare it like a confeit, prior to roasting the skin to a crisp.

Crispy Chinese Pancakes – the crust is light, thin & crispy, with light mushy sweet lotus paste. We sat deliberating & ruminating over the filling, for there was a nice fruity essence to it. But none could exactly deduce what element it was. Applying the theory of elimination, we drew 2 possibilities, either; apricot and/or pineapple. Perhaps you might want to give it a try and shed some light on the matter.

For full review & more pics
  • marinated sea whelk
15 Jan 2015 • 341 reviews • 54 followers

Solid Chinese Cuisine At This Legacy Restaurant

Full The Cathay Restaurant review here:

Operating under the Cathay Organisation, The Cathay Restaurant has a long historical legacy, reaching the height of its popularity in 1951 with its Chinese Zi Char, Cantonese, and Shanghainese dishes. Despite closing in the 70s, The Cathay Restaurant reopened in 2007, and has now come full circle, serving up solid, delicious, and authentic Chinese dishes in an elegant oriental setting.

Ambience at The Cathay Restaurant exudes an elegant oriental sophistication. Colours of red, black, and white within the brightly lit, spacious 190-seater interior lend a sense of luxury and space. Traditional Chinese lanterns hang overhead, while aluminium-screened private function rooms feature Chinese movie posters in a nod to its cinema links. Portraits of 1960s Chinese movie actresses adorn the walls, while pillars bear Chinese motifs. Tables are suitably large for communal dining, and the modern cushioned chairs are comfortable.

Service at The Cathay Restaurant is attentive, yet unobstrusive. Staff are quick to offer a change of plates after a few courses, and clearing is done efficiently. Topping up of tea is also performed proactively, without asking. I also like that staff are professional, and rather knowledgable, able to describe the ingredients in each dish with general terms.

Food at The Cathay Restaurant features fine dining Chinese Zi Char, with a predominant Cantonese and Shanghainese style to dishes. We sampled the ala-carte dinner buffet, which features an extensive menu of 62 different items. Dishes are generally well executed with good wok hei (breath of the wok), well balanced and tasty, with good quality, fresh ingredients. Costing about SGD $50 per person, the ala-carte dinner buffet is good value for money. The only catch: It has to be communal dining, the minimum number of diners is 4 people.

The Marinated Sea Whelk has a nice, pliant texture with a slight chew. But the best thing about this dish is the marinade, a spicy, slightly sour, Thai inspired chili sauce, which is a burst of bright citrus flavour and some heat.

The signature Cathay Roasted Crispy Chicken was easily the best dish of the evening. The chicken meat is moist, succulent, fragrant, and tender, coming off the bone easily. But the best part is the crispy skin, with a good salty, savoury flavour that isn't overpowering. Dip it in the slightly spicy, sour dipping sauce for maximum enjoyment. So good we couldn't stop eating it! Definitely a must-try dish here!

Overall, The Cathay Restaurant maintains the same high standards they've always been known for. With efficient, polite service in an elegant setting, it's no surprise that The Cathay Restaurant has maintained such a long, and delicious, legacy. And with 2015 being the celebrations for SG50, The Cathay Restaurant is a perfect place to celebrate whilst embracing a slice of Singapore's history.

  • Cathay Roasted Crispy Chicken
13 Jan 2015 • 158 reviews • 6 followers

Thumbs up for the dim sum!

We were off to The Cathay Restaurant for dim sum. My frog-in-the-well girlfriend did not realise The Cathay was actually the name of the Chinese restaurant we were heading to. Although I got to admit it can be confusing since The Cathay was also located within The Cathay.

Reservation was definitely needed. There was a queue when we reached at 1.30pm. Well okie, it was a late breakfast. Keke! So to save on the waiting time, one must make reservation!

And from dim sum menu (pages 12) and dessert menu, we ordered:-

1) Steamed fresh prawn dumpling, $5.60 (4 pieces)

2) Steamed xiao long bao, $4.20 (3 pieces) 

3) Steamed siew mai with crab roe, $5.20 (4 pieces) – I preferred the rendition with a whole piece of fresh and crunchy prawn. Cause the one served at The Cathay did not have, I was slightly disappointed. Not that it wasn’t good though. Just a personal preference!

4) Steamed spare ribs with black bean sauce, $4.20 (abo5) Baked mini egg tarts, $4.20 (3 pieces) – A must try! Crust was buttery and crisp with its many layer while the egg custard was smooth. It looked fragile for its small size but held up well.

Due to the (silly) 3000 characters limit, continue to read my review on other dishes here:PART2

17) Fried rice with diced seafood and fish roe, $30 (medium) – My girlfriends wanted rice, so we decided to try their fried rice. The staff gave us the medium size since there was 6 of us. A small was priced at $20 on the a-la carte menu. And it was really not too bad. It’s amazing how a simple dish of fried rice can be so addictive.

18) Durian mochi, $6 – Ordered this from the a-la carte menu although I noticed there’s also one on the dim sum menu for $6.60. If one is a lover of mochi and durian, I would recommend ordering this!

19) Chilled fresh mango pudding, $4.80

20) Chilled coconut jelly served in young coconut, $6.80 

The Cathay Restaurant makes an ideal place for big (group) gathering. Although the place was packed, my girlfriends and I were oblivious to the noise and were very engrossed in our conversations. Ha. But because it was packed, it was a little difficult getting the attention of the staff when we wanted to order additional items. Nonetheless, I will recommend The Cathay for we really enjoyed the food.

PS : I am a blogger too! Lifestyle blogFood Blog   
13 Jan 2015 • 404 reviews • 3 followers

Some rather unique dishes

Serving authentic Cantonese and Shanghaiese fare, Cathay now boosts an unstated elegance in its modernistic yet tastefully vintage Oriental settings, complete with black-and-white framed photos as well as olden days' Chinese songs playing softly in the background.

We had the Marinated Sea Whelk, something unique and exotic. The mysterious sauce tasted akin to Thai sauce, and the texture was interesting. It was smooth and chewy, similiar to squid but a lot more tender. It was so delicious I could easily eat a few pieces at a go.

It is not hard to see why everyone adored the Drunken Chicken Roll here. The chicken meat was ultra tender and juicy, infused generously with alcohol to give it the in-your-face good taste yet not overpowering the natural sweetness of the chicken.

Now, time for the Fried Crayfish with Black Pepper - a combination of two of my favorite things. Bouncy, saccharine flesh that is complemented by the spiciness of black pepper, heightening the overall taste.

The other palate pleaser would be the Cathay Roasted Crispy Chicken, crackling skin that flanked delicately soft flesh within it - yes, unbelievably tender meat that one never expects of a roast chicken dish. Flavor was adequate, especially when eaten with the crumbs of garlic (and something else indiscernible) that are sprinkled over the chicken.

Time for desserts next. We began with the Crispy Chinese Pancake - it was not greasy at all, and the crusts were crispy, cracker-like in lieu of the softer, oily-er ones that we get conventionally. We were told the filling was lotus but we definitely detected hints of a tropical fruit that the lotus was concocted with. Nonetheless, the pancake was tasty and we were glad we ordered it despite everyone being full already.

For full review and more photographs, please feel free to visit:
  • Interior