When Seng House first opened in Tanjong Katong back in 2022, it quickly became a favourite for those who longed for the nostalgia of Hainanese-Western cuisine. Think soda-cracker pork chops done the traditional way, kaya toast with character, and claypot chicken that evoked the warmth of a family table. Now in 2025, Seng House has unveiled a refreshed menu — not a reinvention, but an evolution that dares to be playful whilst staying firmly rooted in heritage. I went down to for a taste of this new chapter.
I began with the Bao’d Pork and Satay (S$26), which, judging by its name, had me expecting skewers of meat glistening with a smoky glaze. What arrived, however, was closer to kong bah bao — thick slices of charcoal-grilled snow pork loin tucked into pillowy lotus buns and finished with Seng House’s own satay sauce. The name may have been misleading, but the flavours more than made up for it. The pork was tender, flavourful and beautifully marinated, while the sauce lent a satisfying smokiness. This is a dish designed for sharing, hearty and satisfying, and one that happily blurs the line between the familiar and the unexpected.
The Smoked Squid with Citrus (S$28) was also a good appetiser to kick off the meal. Charcoal-grilled until tender with just the right amount of pull, the squid was perfectly balanced by pomelo, roasted corn, banana shallots and smoky padrón peppers. The brightness of the citrus cut cleanly through the char, making the dish both refreshing and memorable. It struck an elegant balance between smoke and sparkle, land and sea.
Another standout was the Wat Dan Hor (S$24.80), Seng House’s take on the beloved zi char staple. Broad rice noodles were bathed in a glossy fish-stock gravy, its richness punctuated by the sweetness of tiger prawns, slices of Hokkaido snow pork, and the crisp bite of fried squid tentacles. It was hearty yet refined, brimming with wok hei while managing to feel more polished than the versions you might find at a hawker centre.
From the Western comfort section of the menu, go for the Spaghetti al Granchio (S$25.80). This was a clean, uncomplicated dish: al dente pasta tossed with sweet crab meat, garlic, a gentle kick of chilli and a lift of lemon. There were no theatrics, no unnecessary flourishes — simply a classic executed with precision.
Seng House’s Adult Chicken Nuggets (S$15) were a playful nod to childhood favourites, though elevated for more discerning palates. Made from hand-chopped chicken thigh and soft bone, they offered a meatier yet softer bite than anything you might remember from your school days. Paired with house-made dips, they were moreish, satisfying, and dangerously easy to polish off.
Desserts at Seng House are perhaps its most playful, and the Frozen Ondeh Ondeh was a delightful way to conclude the meal. Instead of sticky fingers and grated coconut, this reimagining arrived as neat spheres of pandan coconut ice cream, studded with chewy mochi bits and finished with attap seeds and fresh coconut. It was light, refreshing, and clever in execution — a dessert that captured the spirit of ondeh ondeh without the fuss, making for a whimsical yet elegant finale.
Seng House’s new menu feels like an evolution rather than a transformation. The essence of Hainanese-Western comfort food remains, but it is now laced with surprise and a contemporary edge. The Bao’d Pork and Satay was my clear highlight, while the Frozen Ondeh Ondeh offered a light-hearted finish. Seng House remains grounded in its soul in its bid to reinvent its menu. And it deserves a return visit.
Seng House
214 Tanjong Katong Road
Singapore 437007
Opening hours: Daily 8am to 10.30pm
