An enduring cornerstone of Singapore’s dining scene has been the reliable neighbourhood zi char restaurant. Hokkien for 'cook and fry', these wallet-friendly stalls have housed many a family reunion, dishing out comforting home-style food that's cooked to order in a wok.
However, to compete in the challenging F&B landscape, many of these old-school eateries are evolving to survive. An ever-expanding array of cuisines, the emergence of food delivery companies, and a move towards more nutritious or quirky concepts — all these have called upon the humble zi char to venture into gourmet territory to stay relevant to discerning diners. Besides satiating sophisticated palates by sourcing the freshest and finest ingredients, these establishments have taken one of two epicurean routes to differentiate themselves: innovate or go back to their roots.