Wen Hua · Singaporean Cuisine (Tiyu Dong Branch)
Southeast Asian cuisine · ⭐ 3.7
No. 136–138, Tiyu East Road, Tianhe District
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 136–138, Tiyu East Road, Tianhe District. It is a Southeast Asian cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Laksa, Laksa Noodles, Curry Beef.
This is not a typical Chinese restaurant. Some dishes may be localized adaptations of Southeast Asian cuisine, so check ingredients and flavors before ordering.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: Southeast Asian cuisine
- Rating: 3.7
- Address: No. 136–138, Tiyu East Road, Tianhe District
- Popular dishes: Laksa, Laksa Noodles, Curry Beef, Salted Egg Yolk Fried Fish Skin, Singapore-style Hainan Chicken
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
LaksaA spicy Southeast Asian noodle soup combining coconut milk, shrimp paste, and aromatic spices.
Laksa NoodlesA flavorful Southeast Asian noodle dish with a rich coconut milk broth, spices, and various proteins.
Curry BeefCurry beef is a dish made with beef as the main ingredient, combined with vegetables like onions and potatoes, stir-fried with curry powder or paste. Beef is blanched to remove odor, then simmered with onions and potatoes, seasoned with water and curry spices until tender and sauce thickens.
Salted Egg Yolk Fried Fish SkinSalted egg yolk fried fish skin is a dish made by coating cleaned fish skin with salted egg yolk crumbs or sauce, then deep-frying until golden and crispy.
Singapore-style Hainan ChickenA Singapore-influenced chicken dish featuring tender poached chicken served with fragrant curry sauce and chili paste, often accompanied by chicken oil rice.
Coconut RiceNasi lemak is a rice dish made with fragrant rice cooked in coconut milk and a pinch of salt, typically served with fried chicken, peanuts, cucumber slices, egg, and chili sauce.
Satay Pork SkewersPork skewers marinated in satay sauce and grilled to perfection, offering a rich, aromatic flavor.
Hainanese Chicken RiceHainanese chicken rice is a specialty dish from Hainan, primarily made with chicken and fragrant rice. The preparation involves boiling the chicken until tender and serving it with rice cooked in chicken oil and chicken broth. The result is a delicious dish with succulent, juicy chicken and flavorful, oily rice that fills the air with aroma.
Spicy Pork BellyA spicy stir-fried dish made with pork belly and chili peppers, known for its rich flavor and heat.
Braised Pork Bone TeaBak Kut Teh is a soup made primarily with pork bones and meat, typically using pork ribs, trotters, or spareribs, simmered with spices like star anise, cinnamon, Sichuan pepper, cardamom, and cloves. Bones are blanched to remove odor, then slow-cooked for hours to create a rich broth. Some versions add chicken or beef for enhanced flavor.
Pan-fried Oyster CakePan-fried oyster cake is a dish made with fresh oysters as the main ingredient. Mix oysters with eggs and sweet potato starch, add green onions and ginger, then pan-fry until golden brown for a crispy outside and tender inside.
Malazhan Stir-fried AmaranthA stir-fried dish of amaranth greens with malazhan sauce, known for its savory and slightly spicy flavor.
Chicken Offal SoupA savory soup made with chicken offal such as gizzards, liver, and hearts, simmered with ginger and scallions for a rich, flavorful broth.
Chicken Oil RiceChicken oil rice is a traditional delicacy made primarily with chicken fat and fragrant rice. To prepare it, the rice is first stir-fried with chicken fat, then simmered with an appropriate amount of chicken broth until fully cooked, allowing the rice to absorb the rich aroma of the chicken fat and the savory flavor of the broth.