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Located inside Seletar Hills estate is Seletar Hill Restaurant, which may very well be the only one of its kind in Singapore. The restaurant serves Chinese-American food, which is unusual here. They’ve recently announced their retirement, and their last day of operations will be 1 Mar 2025.
Founded by Chef Ng Kok Hua and his wife, Jamie Pang, the restaurant first opened its doors in 1990. In the 80s, when Jamie’s father suddenly passed away, the pair ventured to America despite barely being able to speak English in order to support Jamie’s family of 10.
They worked in Chinese restaurants in New York under the mentorship of a Szechuan master, Chef Chou, who had experience working in government banquets in China and Taiwan. They then brought those techniques and recipes back with them when they returned to Singapore, and have been serving Chinese-American cuisine ever since.
The interior of the restaurant reflects their roots in Chinese-American cuisine – it is very reminiscent of Chinese restaurants one might find in North America.
Seletar Hill Restaurant is famed for its Camphor Tea Smoked Duck (S$32 for half duck, S$60 for whole). The duck is marinated with red tea leaves, Szechuan peppercorns, anise seeds, cumin and cinnamon for 4 hours and then air-dried for 6 to 8 hours. It is then steamed and smoked in camphor wood charcoal with orange peels before being given a hot oil bath to crisp the skin up.
Another dish which is almost unheard of on our sunny shores is General Tso’s Chicken (from S$18). An iconic Chinese-American dish with a light and crispy texture similar to popcorn, one might say it’s similar to our local sweet and sour pork, just made with chicken.
If you’re keen to try Seletar Hill Restaurant’s unique offerings, this may be your last chance before the owners retire.
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