Authentic Mersing Zi Char in Singapore
I used to go fishing in Rompin and would often make a stop in Mersing for a meal. Anyone familiar with the highway along the eastern coast of peninsular Malaysia will know the route well. Mersing is about a 3-hour drive from Singapore, making it an ideal stopover for a road trip heading north. We would usually visit one of the local restaurants for a seafood feast. The food is always delicious, and affordable and there were a few dishes that I always look forward to eating!
Despite only opening in May, Imperial Sky Pavilion has already earned a solid reputation for serving authentic Malaysian-style Zi Char. When I spoke with Chef Chen Wen Yian, who owns Yang Quan Seafood in Mersing, I learned that they import some of their seafood directly from there. But what truly adds to the authenticity, is that their essential ingredients like dark and light soy sauce, sesame oil, and oyster sauce are all also sourced from Mersing. This commitment ensures that the dishes there are infused with the soul of Malaysian cuisine!
Review of the Dishes
We began our meal with their seafood pao fan. The seafood stock was simple yet flavorful, featuring an abundance of fresh seafood cooked in a rich broth. I found the addition of diced carrots a little unusual and felt it was a little out of place. They also didn’t include the crispy rice topping for that signature pop and crackle effect. Despite this, the robust seafood soup made it a hearty and satisfying seafood pao fan. 4/5
The Green Eye Squid was the first standout dish for me. Specially imported from Mersing, the squid were thick, tender, and exceptionally fresh. Chef skillfully wok-grilled them with a touch of curry powder, and he cooked it perfectly. It was a testament to the fact that with quality ingredients, you only really need to cook it simply to impress. 4.5/5
Next was the irresistibly crispy and flavorful pork belly, marinated with fermented bean curd (Nam Yee). It was highly addictive. The chef’s choice of using thinly sliced pork belly was inspired, and his flawless frying technique ensured each piece was perfectly crisp without being greasy. Just give me a plate of this and a bowl of rice and I would be really happy! 4.5/5
Ham Yee Fa Lum Po (Salted Fish Pork Belly in Claypot) is a dish that brings back fond memories of my trips to Mersing. Chef’s rendition perfectly captured those nostalgic flavors, thanks to his use of authentic sauces brought in from Mersing. I take back my statement in the previous paragraph. If I had a plate of fried pork AND and pot of salted fish pork belly, I would be really happy! 4.5/5
If you’re craving something rich and spicy, the seafood sizzling hot plate is a must-try. The sauce is a unique blend of Nonya-style assam and Thai curry powder, setting it apart from the typical versions found at zi chars. The freshness of the seafood is a given and the prawns are very good. 4.25/5
The Imperial Fried Tofu with chye poh was very good but similar to what other zi chars are serving. 4/5
The name of this dish is somewhat misleading, as it wasn’t the chicken that was “dancing” but rather the bonito flakes reacting to the heat from the claypot. The dish itself consists of fried brinjal and chicken coated in a tangy black vinegar sauce. While the bonito flakes added visual flair, they didn’t contribute much to the flavor. Additionally, there wasn’t enough sauce to meld the chicken and brinjal together into a single dish. 3.5/5
The final seafood dish was an impressive heap of slipper lobster (crayfish) fried with curried egg floss. The lobsters were excellent, with substantial and tender meat. However, I felt that a bit of sauce would have helped bring the flavors and the meat together. 4/5
The yam paste fell short of expectations, lacking a distinct yam flavor. It also needed a syrup to add lubrication to the pasty texture. A dash of fried shallot oil would have added another dimension to the otherwise unremarkable dish. 3.5/5
Conclusion
A brand new place serving authentic Malaysian-style Zi Char with seafood, ingredients and Chef imported from Mersing! Their salted fish pork belly and crispy fried pork is a MUST TRY!
