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Westlake is a zi char institution that has been around since 1974, nestled cosily on the second floor of block 4 Queen’s Road. The restaurant was started by Mr Lim Tong Law, an esteemed PE (physical education) teacher at The Chinese High School, currently known as Hwa Chong Institution, who left his job to pursue his passion for cooking into a second career in his 50s.
52 years since its opening, the legacy has been passed down to the second generation — Mr Robert Lim and his siblings— who maintained the restaurant’s standards and transformed it into a beloved neighbourhood favourite. Today, the third generation, Mr Matthew Lim, who, like his grandfather, resigned from his banking career to maintain their family heritage. He continues to run the business, preserving the same time-honoured flavours that have captured the hearts of many loyal patrons.
We tried 3 of their new dishes, starting with the Minced Pork with Bean Sauce Noodle (S$10/S$16/S$20), AKA zha jiang mian. Believe it or not, this recipe was a well-kept secret from Mr Mathew’s grandfather. The chewy, silky noodles are enveloped in a savoury, well-balanced fermented bean paste that’s bursting with comforting umami flavours.
I’m sure you’ve enjoyed Claypot Chilli Frog Leg (S$25./S$37/S$48) at many other zi char places. This crowd-favourite has made its way onto Westlake’s menu — not in the usual porridge form — but served instead with chee cheong fun on the side. The smooth-as-silk rice sheets perfectly soak up the robust gravy, making each mouthful indulgent.
For something light with full of character, the Stir-Fried Beancurd with Green Chilli (S$15/S$19/S$23) is wok-fried with black bean paste, black beans, and minced meat, with fresh green chillies added just before serving to retain their crunchy texture. For a finishing touch, the dish is tossed in a house sauce that’s crafted by the original founder, Mr Lim Tong Law, who has passed down this old-school recipe to his grandson.
Of course, a meal at Westlake never goes wrong with the must-order signature, Braised Pork with Pau (S$20 for 5 pieces, S$37 for 10 pieces). This dish imports pork belly from Holland and Germany, known for its perfect ratio of fat-to-meat. Served with crisp lettuce, the fluffy bun and savoury, melt-in-the-mouth pork belly combination is a knockout!
My favourite dish is the Hot & Sour Soup (S$16/S$20/S$28), filled generously with tofu, mushroom, black fungus, and sea cucumber and bathed in a 24-hour boiled house-made chicken stock. Each spoonful is tangy and irresistible.
I also loved that the Butter King Prawn (S$38/S$58/S$76) replaces the boring ol’ cereal with coconut flakes. Each fresh, succulent prawn marries beautifully with the crunchy, buttery coconut clusters. I just have 2 words for it — simply sedap!
You can also indulge in their other dishes like the Westlake Roast Chicken (S$25/S$43), Claypot Hokkien Mee (S$10/S$16/S$22), and Tau Sah Pancake (S$22) for dessert. Speaking of desserts, conclude your feast with wallet-friendly, nostalgic bowls of desserts for just S$2.50 each — Honeydew with Sago, Gula Melaka with Sago, Almond Jelly with Longan & Lychee, Sea Coconut, or Almond Jelly with Sea Coconut.
To commemorate its 52nd anniversary, Westlake is offering a 52% discount from 13 Apr to 29 May 2026. This promotion applies to the restaurant’s 3 new dishes— Minced Pork with Bean Sauce Noodle, Claypot Chilli Frog Leg, and Stir-Fried Beancurd with Green Chilli, as well as the Butter King Prawn.
Do note that the discount is only applicable from Mondays to Wednesdays, and during Lunch Hours (11am – 2pm) on Thursdays and Fridays. Head down to 4 Queen’s Road and feast away!
