Ang Moh Zi Char: Asian-Western fusions like chicken chop rostis & bulgogi baked rice by Eurasian hawker

The colourful stallfront drew my gaze first. Then, it was the absurd, almost silly name that furthered my curiosity. What about it was ‘ang moh’ and how do they pull off being ‘zi char’? It didn’t take much sleuthing to uncover Ang Moh Zi Char’s menu. Alongside Swiss-inspired rostis and Portuguese rice, sharing platters like Korean bulgogi beef and Balinese chicken chop cater to larger dining groups.

The owners of this creative fusion stall are the same people behind Butternut, a Halal thin-crust pizza joint just 1 floor down at Taman Jurong Hawker Centre. It seems they’ve carried over their fusion philosophy to craft the menu at Ang Moh Zi Char and fittingly, the owner’s Eurasian heritage meant that we would be in good hands. 

Ang Moh Zi Char - Stallfront

Seeing how busy the hawkers were, I dared not ask for a look inside the cramped stall space. But to thin the consistent stream of delivery riders and customers, their cooking process must be remarkably efficient. The self-ordering kiosk on the side offers extensive dish customisability down to more (or less?) sauce servings and choice additions of sides.

What I tried at Ang Moh Zi Char

Ang Moh Zi Char - Rosti with Chicken Chop

Rosti in a hawker setting is most definitely a rare find. At Ang Moh Zi Char (still can’t get over this antithetical name), it’s served with a few combinations alongside premium mushrooms or beef. Our pick was Rosti + Chicken Chop (S$9), presented on a tray layered with a sheet of wax paper.

Ang Moh Zi Char - Rosti zoom

The browned surfaces of the grated potatoes were an excellent indication of their crispness as I parted the slab to share (begrudgingly) between my friend and I. Underneath the fragrant layer were pearly white potato slices, still moist and seemingly untouched from the fry. 

While the crust was savoury with some pep from what I discerned to be paprika, the potatoes’ thicker insides were bland to the point of suppressing its flavour. On occasion, it worked in favour of the rosti but I needed something different from this significantly-sized slab of pure carbs.

With sour cream, the rosti abandoned its meek flavours and took on the fermented notes of the yoghurt-esque sauce, though not overpowering enough to supplant the potato dish. I would have preferred something more mayonnaise-like for some sweetness.

Ang Moh Zi Char - Chicken zoom

The chicken chop on the side was a great protein pairing with the rosti. Its skin was soft underneath while bearing rigidity on its top surface that allowed some play when I prodded it with a fork. 

Ang Moh Zi Char - Chicken with BBQ sauce

The stretchy yet crisp exterior subjected me to a dominantly salty profile with a strong interweaving of spices reminiscent of rotisserie chicken. It was followed by the juicy meat that brought a satisfying texture to munch on as my taste buds regrouped. Dipping it in the barbeque sauce added a smoky undertone and some much appreciated sweetness.

Ang Moh Zi Char - Coleslaw with raisin

Coleslaw on the side was standard, save for the addition of raisins, perhaps as a counterbalance to the soggy, tart vegetables. 

Ang Moh Zi Char - Kinoko Salmon

The Kinoko Salmon (S$7) on the same tray was an odd plating choice for the small dish. But looks don’t matter, as preached by those of untold wisdom (and me). 

Ang Moh Zi Char - Salmon zoom

Drenched in a coat of mayonnaise which was then torched, the salmon was just asking to be attacked first. Its flaky pink flesh wrapped by a supple skin offered an addictive mouthfeel.

This dish totally shattered my neutrality for salmon with the goopy mayonnaise and yakitori sauce contrasting the fishy smell to produce a balanced fragrance.

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Ang Moh Zi Char - Rice zoom

The rice was an entirely different beast. So much so that I could almost see why its portion size didn’t seem to justify the cost. A robust combo of sweet and sour gave my unprepared taste buds a good walloping as my nostrils bore the brunt of a complex, spice-rich assault. 

I was immediately hooked on this two-pronged strike, diving in for seconds before my partner could have his. In the face of such flavourful competition, the crown was now on the yellow-hued pearl grains. 

Ang Moh Zi Char - Pickled Daikon

The soft pickled daikon and carrots were mild in taste, enough for palate-cleansing.

Ang Moh Zi Char - Cheese Baked rice

I couldn’t fault the use of a plate here as the Cheese Baked Rice with Beef (S$9) was most certainly hot to the touch. Again, the mundane presentation belied the tremendous gustatory journey we were about to partake in, courtesy of the beef and a thick mantle of cheese.

Ang Moh Zi Char - Baked rice stretch

I was impressed with the cheese’s stretchiness given how dense it turned out to be. The mozzarella cheese definitely pulled through here. 

Ang Moh Zi Char - Cheese rice zoom

Dredging the steamy rice from below was a spectacle unto itself as the thick cheese forced the rice to roll back on itself in a spiral. Mellow yet buttery, the rice grains were a great complement to the partially molten cheese and its savoury profile. What kept me going despite a creeping jelak-ness was the tantalising fusion of aromas. 

Ang Moh Zi Char - Cheese rice and beef

I would like to draw a comparison to yakiniku as I’ve had little experience with beef prepared in bulgogi style. The meat was tougher but not chewy, giving the marinade plenty of room to spread its influence – a pleasant mix of sweet and savoury with almost none of the gamey feedback. Thanks to my friend tapping out, I had a worrying number of hearty spoonfuls all to myself.

Final thoughts

Ang Moh Zi Char - Overall

With just 1 friend as company for this ‘zi char’ session, I unfortunately had to shy away from sharing platters like Korean BBQ Beef, Balinese Chicken Chop and European Button & European White Button. But simply going off how good the proteins in our dishes were, they should be equally sumptuous. 

I would opt for rosti if you’re trying their dishes for the first time and definitely add more sauce (S$0.50) to make the most of its size. Their cheese baked rice is worth every penny but perhaps with premium mushrooms or salmon dill herbs instead, if it’s too filling. While undeniably delicious, the Kinoko Salmon won’t do much for a big eater. Overall, for such premium dishes, I would not have hesitated to pay a tad more.

Ang Moh Zi Char will be reviewing their prices near the end of Oct 2023, so you might want to make a trip down fast to enjoy their ang moh-style zi char at lower cost. 

Expected damage: S$6 – S$15 per pax

Order Delivery: Foodpanda

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Our Rating: 4 / 5

Ang Moh Zi Char

3 Yung Sheng Road, Taman Jurong Food Centre, #03-151, Singapore 618499

Our Rating 4/5

Ang Moh Zi Char

3 Yung Sheng Road, Taman Jurong Food Centre, #03-151, Singapore 618499

Operating Hours: 11am - 2pm & 6pm - 9pm (Thu to Sun), Closed on Mon to Wed

Operating Hours: 11am - 2pm & 6pm - 9pm (Thu to Sun), Closed on Mon to Wed

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