Hei Kitchen's flagship is already cooking at Block 26 New Upper Changi Road, #01-656, a short walk from Bedok town centre. SethLui published a full plate-by-plate visit on 5 September 2026. The official site lists the same stall as the place the brand started, with reservations on +65 8925 0383. Miss Tam Chiak called it a new zi char spot when she filmed there in June. This is not a mall atrium launch. It is a coffee-shop kitchen with a long printed menu and a wok that does not pretend to be subtle.
The Hao brothers, Da Hao, 48, and Hao Zai, 38, run the stoves. Both trained in Ipoh kitchens for more than 15 years before this stall. SethLui's visit is useful because he ordered the dishes the official menu flags as signatures, then said which ones were actually worth the walk from Bedok MRT. The official menu is the price source. The review is the texture source. When they disagree on a phone number, use the number printed on the stall and the site: +65 8898 8680 for the main line, +65 8925 0383 for the flagship reservations line. Yes, the brand lists both.
Order the tofu first, then the claypots
Tofu is made from scratch daily. The official menu carries six tofu plates. SethLui went for Silken Tofu with Crabmeat at $14, a fried slab in egg gravy with crabmeat on top. He noted it was firm, not oily, and yellow from egg in the beancurd itself. The site's signature is Hometown Tofu, also $14 small, $21 medium, $28 large, with minced meat and house sauce. Small is meant for one to two people. If four of you want tofu as a shared plate, skip small.
The claypot that gets the camera is Classic "Kung Pao" Wild Eel Claypot, $28 small and $50 large on the official menu. SethLui liked the sweet-spicy gravy more than the eel texture, which he found a bit firm. That is a fair warning if you only eat eel when it falls apart. Herbal Frog in Claypot is the same $28 / $50 split. He called the meat off-the-bone tender. Signature Lala Soup is $14 / $21 / $28, Venus clams in a Chinese-wine broth with wolfberries, mushrooms, red dates, and ginger. That is the plate I would put in the middle of the table before the rice lands.
The $8 fried rice and the $24 prawns
Dad's Favourite Lard Fried Rice is the cheap reason to come. Official price: $8 small, $12 medium, $16 large. SethLui ate it next to a week-old Heritage Pork Lard Kang Kong, $10 / $15 / $20. If you do not eat pork, this stall will frustrate you. The fried rice is built on lard. So is that kang kong. There is a long list of sambal, salted egg, and ginger-spring onion plates for chicken, pork, prawn, and fish, but the house story is pork fat and wok hei.
Osmanthus Golden Prawn is $24 / $35 / $46. Fried prawns in citrus mayo with osmanthus. SethLui called it the dish you will not stop at one piece. Miss Tam Chiak pushed the same prawn plus curry fish head. Official Ah Ma's Curry Fish Head is $32 for about 600g. Curry fish tail is $38. Those are not "small plate" prices. They are the reason you book, or at least call, on a Saturday.
Getting there from Bedok MRT, and what not to confuse it with
Block 26 New Upper Changi Road is on the Bedok town centre side of the road, not inside Bedok Mall. From Bedok MRT, walk toward the HDB blocks on New Upper Changi rather than into the mall's Basement 2. The unit is #01-656 at Lucky Stars. Hours on the official site: Monday to Friday 11:30am to 9:30pm, Saturday and Sunday 11:30am to 10:30pm. SethLui printed 11:30am to 9:30pm weekdays and 11:30am to 10pm weekends. Trust the site for Sunday last orders, and still arrive before 9pm if you want eel or frog, which are cooked to order.
Do not mix this up with Xiao Hei Tze Char, which The Straits Times covered at the same block in March 2026. Different brand, different chefs. Hei Kitchen's own site is heikitchen.sg. The Chong Pang outlet advertised for mid-September 2026 is in Yishun, which is not Bedok. This article is only the Upper Changi flagship.
Rice plates start at $6 to $7 if you are eating alone. A two-person table that actually tastes the signatures will land closer to $50 to $80 before drinks. That is still coffee-shop zi char money, not a mall restaurant bill, but it is not $3 mee rebus money either. Call if you want crab. The menu says pre-order two days ahead, market price.
Practical Details
- Dates: Open now. SethLui review published 5 September 2026
- Time: Mon-Fri 11:30am-9:30pm; Sat-Sun 11:30am-10:30pm
- Venue: Hei Kitchen, Blk 26 New Upper Changi Road, #01-656, Singapore 462026
- Nearest MRT: Bedok (EW5), then a short walk along New Upper Changi Road
- Price: Lard fried rice from $8; silken tofu with crabmeat $14; kung pao wild eel claypot from $28; osmanthus prawn from $24; curry fish head $32
- Website: heikitchen.sg