If you are planning to visit Yi Jia Le Wah Chye Seafood restaurant in Singapore, then you should check out this page for the Latest Yi Jia Le Wah Chye Seafood Menu 2023 with prices. They have an array of delicious and inspiring options that will leave you satisfied and ready to take on the rest of your day. With such a huge selection of dishes at Yi Jia Le Wah Chye Seafood Singapore Menu, how do you know what to order? Don’t worry—they’ve got you covered. They’ve broken down their menu into sections based on what kind of mood you’re in: Whether you’re looking for something light or something thick and hearty, they’ve got what you need.
Yi Jia Le Wah Chye Seafood wanted to share their passion with you and create an environment where you could relax and enjoy a great meal with friends and those you love. When you’re looking for a casual evening with friends, or a delicious meal to take home, Yi Jia Le Wah Chye Seafood Singapore is the place to be. One of the best things about this Yi Jia Le Wah Chye Seafood SG is that it is open from morning till late at night, so you can visit them anytime during the day or night if you want to have some good food cooked by professional chefs who know how to prepare delicious dishes using fresh ingredients.
Yi Jia Le Wah Chye Seafood Restaurant Menu with prices
Below you will find the latest Lists of Yi Jia Le Wah Chye Seafood Menu 2023 Singapore with prices. Yi Jia Le Wah Chye Seafood Menu & prices are sourced directly from Yi Jia Le Wah Chye Seafood Singapore outlets.
| Slow Cooked Soups | |
| Seafood with Tofu Soup | S$7.90 |
| Momordica Charantia Fish Fillet Soup | S$8.90 |
| Momordica Charantia Slice Soup | S$7.90 |
| Vegetables | |
| Dry Fried French Bean | S$8.90 |
| Fu Ru Romaine Lettuce | S$8.90 |
| Yu Xiang Brinjal | S$8.90 |
| Stir-fried Broccoli | S$9.90 |
| Sample Dishes | S$9.90 |
| Bean Curd | |
| Tofu in Casserole | S$13.90 |
| Tieban Tofu | S$13.90 |
| Chicken | |
| Salted Egg Chicken | S$11.90 |
| Sweet & Sour Chicken | S$11.90 |
| Chicken with Ginger and Spring Onion | S$11.90 |
| Prawn Paste Chicken | S$13.90 |
| Gong Bao Chicke | S$11.90 |
| Seafood | |
| Salted Egg Prawn | S$15.90 |
| Cereal Prawns | S$15.90 |
| Sanbao Shrimp | S$15.90 |
| Shrimp in Palace Casserole | S$15.90 |
| Fish Head Curry | S$29.90 |
| Asiatic Fish Head | S$29.90 |
| Pork | |
| Momordica Charantia Ribs | S$ 12.90 |
| Momordica Charantia Meat Slices | S$12.90 |
| Pork with Ginger & Onion | S$12.90 |
| Pork Rib King | S$13.90 |
| Salted Egg Rib King | S$13.90 |
| Eggs | |
| Hibiscus Eggs | S$6.90 |
| Minced Pork Omelette | S$6.90 |
| Shrimp Eggs | S$8.90 |
| Balsam Pear Eggs | S$6.90 |
| Poached Egg | S$1.00 |
| Plain White Rice | S$1.00 |
| Recommended | |
| Yam Ring | S$20.00 |
| Fried Pork | S$16.00 |
| Salted Egg Pork Ribs | S$16.00 |
| Marmite Pork Ribs | S$16.00 |
| Mongolian Pork Ribs | S$16.00 |
| Butter Pork Ribs | S$16.00 |
| Basil Pork Rice | S$8.90 |
| Pork Ribs | S$16.00 |
| Yang Zhou Fried Rice | S$4.50 |
| Pineapple Fried Rice | S$5.90 |
| Salted Fish Fried Ric | S$6.90 |
| Sambal Fried Rice | S$6.90 |
| Seafood Fried Rice | S$7.90 |
| Rice in Cantonese Sauce with Assorted Seafood | S$6.90 |
| Dry Fried Hor Fun | S$6.90 |
| San Lao Sliced Fish Hor Fun | S$8.90 |
| Hor Fun in Eggy Sauce with Assorted Seafood | S$6.90 |
| Bee Hoon in Eggy Sauce with Assorted Seafood | S$6.90 |
| Hor Fun in Black Bean Sauce with Assorted Seafood | S$7.90 |
| Hokkien Mee | S$6.90 |
| Singaporean Fried Bee Hoon | S$6.90 |
| Sliced Fish Thick Bee Hoon Soup | S$7.90 |
| Fish Head Thick Bee Hoon Soup | S$8.90 |
| Deep-fried Noodle | S$7.90 |
| Mee Goreng | S$8.90 |
| Chicken Diced Rice with Curry | S$7.90 |
| Pork Curry Sliced Rice | S$7.90 |
| Curry Fish Fillet Rice | S$8.90 |
| Pork Sliced Rice with Ginger & Onion | S$8.90 |
| Chicken Rice with Ginger & Onion | S$8.90 |
Author: Christopher Tan
Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.
I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie, and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write resturent menus and review on Sushidelivery.sg
