Qing Shan Dao

by | Dec 13, 2025 | Uncategorized | 0 comments

Restaurant Review

Overall Rating: 7/10

Qing Shan Dao delivers on its promise of affordable, quality meals in the heart of Tai Seng’s business district. This casual eatery stands out for its transparent nett pricing—a refreshing change in Singapore’s dining scene where hidden charges often inflate final bills. The menu spans Japanese-inspired rice bowls to Chinese noodle classics, all priced under $15.

Strengths:

  • Exceptional value for money with nett pricing
  • Fresh ingredients, particularly the eel
  • Convenient location near Taiseng MRT
  • Diverse menu catering to different palates

Weaknesses:

  • Modest portion sizes
  • Some dishes lack flavor intensity
  • Can get crowded during lunch hours

Ambience & Atmosphere

Qing Shan Dao offers a straightforward, no-frills dining experience. The 40-seater space embraces casual comfort over upscale aesthetics, making it ideal for quick lunches and relaxed dinners.

Seating & Layout:

  • Capacity: 40 diners
  • Mix of two-seater and four-seater tables
  • Compact but efficiently arranged
  • Well-lit environment

Clientele: The restaurant primarily attracts office workers from surrounding MacPherson Road offices, creating a bustling lunchtime atmosphere. Expect a professional crowd during weekday midday hours, with a more relaxed vibe during evenings and weekends.

Setting: Located within Grantral Mall, the restaurant benefits from mall amenities including air conditioning, accessibility, and proximity to public transport. The casual setup encourages quick service, making it perfect for those on tight lunch breaks.

Menu Overview

Qing Shan Dao’s menu features approximately 15-20 dishes spanning Japanese and Chinese cuisines. All prices are nett—what you see is what you pay.

Rice Bowls (Japanese-Inspired)

  • Kabayaki Eel – $12.90
  • Curry Fried Pork Cutlet – $11.90
  • Grilled Chicken Thigh & Wagyu Beef Combo – $11.90
  • Teriyaki Chicken – $10.90 (estimated)
  • Salmon Don – $11.90 (estimated)

Noodle Dishes (Chinese-Style)

  • Golden Sauerkraut Fish Noodle (Suan Cai Yu) – $8.50
  • Spicy Beef Noodle Soup – $9.90 (estimated)
  • Tom Yum Seafood Noodle – $10.90 (estimated)
  • Dry Tossed Noodles – $7.90 (estimated)

Set Meal Inclusions

Most rice bowls come with:

  • Main protein and rice
  • Miso soup
  • Side salad
  • Pickled vegetables

Signature Dishes Analysis

1. Kabayaki Eel ($12.90) ⭐ RECOMMENDED

Dish Facets:

  • Protein: Freshwater eel, deboned and grilled
  • Carbohydrate: Japanese short-grain rice
  • Sauce: Sweet soy-based kabayaki glaze
  • Garnishes: Onsen egg, shredded nori seaweed, lime wedge
  • Accompaniments: Miso soup, mixed greens salad

Dish Features:

  • Tender, melt-in-mouth eel texture
  • Balanced sweet-savory flavor profile
  • Protein-forward composition
  • Japanese comfort food aesthetic

Dish Traits:

  • Freshness: 9/10 – Eel is clearly fresh, not frozen
  • Execution: 8/10 – Well-grilled with nice caramelization
  • Balance: 6/10 – Needs more rice for the sauce amount
  • Value: 9/10 – Excellent for the price point
  • Satiety: 7/10 – Filling but could be more substantial

Flavor Profile: The kabayaki sauce delivers umami richness with brown sugar sweetness, tempered by the lime’s acidity. The onsen egg adds creaminess when mixed through, creating a luxurious mouthfeel. Think unagi don’s more affordable cousin.

Best For: Seafood lovers, Japanese cuisine enthusiasts, those seeking protein-rich meals

2. Golden Sauerkraut Fish Noodle ($8.50)

Dish Facets:

  • Protein: White fish slices (likely dory or similar)
  • Carbohydrate: La mian-style wheat noodles
  • Broth Base: Pickled mustard greens (suan cai) with mild chili
  • Vegetables: Bok choy, bamboo shoots, corn kernels
  • Aromatics: Pickled vegetables, ginger, garlic

Dish Features:

  • Sour-spicy Sichuan-inspired broth
  • Generous vegetable content
  • Soft, slurp-able noodles
  • Moderate spice level

Dish Traits:

  • Spice Level: 3/10 – Mild heat
  • Sourness: 5/10 – Gentle tang, not aggressive
  • Noodle Texture: 6/10 – Soft, less chewy than ideal
  • Fish Quality: 7/10 – Thick cuts, fresh tasting
  • Broth Depth: 5/10 – Could use more complexity
  • Value: 9/10 – Exceptional for under $10

Flavor Profile: The broth walks a middle ground—neither intensely sour like authentic Chongqing-style nor overly spicy. It’s approachable for those new to suan cai yu but may disappoint heat-seekers. The pickled vegetables provide texture contrast, while corn adds unexpected sweetness.

Best For: Budget-conscious diners, those wanting lighter, vegetable-rich meals, mild spice preference

Recreating Qing Shan Dao at Home

Kabayaki Eel Rice Bowl Recipe

Serves: 2 | Prep: 20 min | Cook: 25 min

Ingredients

For the Eel:

  • 300g unagi fillet (available frozen at Japanese supermarkets)
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sake
  • 1½ tbsp brown sugar
  • 1 tsp cornstarch + 1 tbsp water (slurry)

For the Bowl:

  • 2 cups cooked Japanese short-grain rice
  • 2 onsen eggs (or soft-boiled eggs)
  • 1 sheet nori seaweed, shredded
  • 1 lime, cut into wedges
  • Sesame seeds for garnish

For Sides:

  • 2 cups miso soup (instant is fine)
  • Mixed salad greens with sesame dressing

Cooking Instructions

Step 1: Prepare the Kabayaki Sauce

  1. In a small saucepan, combine soy sauce, mirin, sake, and brown sugar
  2. Bring to a gentle simmer over medium heat, stirring until sugar dissolves
  3. Add cornstarch slurry, whisking continuously
  4. Simmer for 2-3 minutes until sauce thickens and becomes glossy
  5. Remove from heat and set aside

Step 2: Grill the Eel

  1. If using frozen eel, thaw completely and pat dry
  2. Preheat oven broiler or use a kitchen torch
  3. Place eel skin-side down on aluminum foil
  4. Brush generously with kabayaki sauce
  5. Broil for 3-4 minutes, watching carefully to prevent burning
  6. Brush with more sauce, broil another 2 minutes
  7. The surface should caramelize and develop a glossy finish

Step 3: Make Onsen Eggs

  1. Bring water to 75°C (use a thermometer)
  2. Gently lower eggs into water
  3. Maintain temperature for 13-15 minutes
  4. Transfer to ice bath, then peel carefully

Alternative Method: Boil for 6 minutes, then shock in ice water

Step 4: Assemble the Bowl

  1. Pack warm rice into serving bowls
  2. Slice eel into bite-sized pieces, arrange on rice
  3. Drizzle remaining kabayaki sauce over eel and rice
  4. Place onsen egg on top
  5. Sprinkle shredded nori around the bowl
  6. Add lime wedge and sesame seeds
  7. Serve with miso soup and salad on the side

Pro Tips:

  • Don’t skip the lime—it cuts through the richness
  • Mix everything together for the best experience
  • If eel is unavailable, substitute with grilled salmon or mackerel
  • Make extra sauce—it stores well in the fridge for 2 weeks

Golden Sauerkraut Fish Noodle Recipe

Serves: 2 | Prep: 15 min | Cook: 20 min

Ingredients

For the Broth:

  • 200g suan cai (pickled mustard greens), rinsed and chopped
  • 4 cups chicken or fish stock
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-inch ginger, sliced
  • 2-3 dried red chilies (adjust to taste)
  • 1 tbsp Sichuan peppercorns (optional, for authentic flavor)
  • 2 tbsp Shaoxing wine
  • 1 tbsp white vinegar
  • 1 tsp sugar
  • Salt and white pepper to taste

For the Noodles:

  • 400g fresh la mian or wheat noodles
  • 300g white fish fillet (dory, cod, or snapper), sliced ½-inch thick
  • 2 baby bok choy, halved
  • 1 cup bamboo shoots, sliced
  • ½ cup corn kernels
  • 2 spring onions, chopped

Fish Marinade:

  • 1 egg white
  • 1 tbsp cornstarch
  • Pinch of white pepper
  • ½ tsp salt

Cooking Instructions

Step 1: Prepare the Fish

  1. Slice fish into bite-sized pieces, about ½-inch thick
  2. Combine with egg white, cornstarch, pepper, and salt
  3. Mix gently and refrigerate for 10 minutes
  4. This coating keeps fish tender during cooking

Step 2: Build the Broth

  1. Heat oil in a large pot over medium-high heat
  2. Add garlic, ginger, dried chilies, and Sichuan peppercorns
  3. Stir-fry for 30 seconds until fragrant
  4. Add chopped suan cai, stir-fry for 2 minutes
  5. Pour in stock and Shaoxing wine
  6. Bring to a boil, then reduce to simmer for 10 minutes
  7. This extracts maximum flavor from the pickled vegetables

Step 3: Season the Soup

  1. Add vinegar, sugar, salt, and white pepper
  2. Taste and adjust—it should be noticeably sour with gentle heat
  3. For more intensity, add chili oil or extra vinegar
  4. Keep at a gentle simmer

Step 4: Cook Components

  1. In a separate pot, boil water for noodles
  2. Cook noodles according to package directions (usually 3-4 minutes)
  3. Drain and divide between serving bowls
  4. In the simmering broth, add bamboo shoots and corn
  5. Cook for 2 minutes
  6. Add bok choy, cook 1 minute
  7. Gently slide fish slices into broth
  8. Cook for 2-3 minutes until fish is just cooked through
    • Fish is done when it turns opaque and flakes easily

Step 5: Assemble and Serve

  1. Ladle hot broth with vegetables over noodles
  2. Arrange fish pieces on top
  3. Garnish with spring onions
  4. Serve immediately while steaming hot

Customization Tips:

  • Spicier: Add chili oil, doubanjiang (fermented bean paste), or fresh bird’s eye chilies
  • More Sour: Increase vinegar or add preserved lemon
  • Heartier: Include tofu puffs or enoki mushrooms
  • Authentic Touch: Top with Sichuan peppercorn oil for numbing sensation

Delivery Options

Current Delivery Status: Based on the restaurant’s profile, Qing Shan Dao likely offers delivery through major platforms, though this should be verified directly.

Potential Delivery Platforms:

  • GrabFood: Most common for restaurants in malls
  • Foodpanda: Wide coverage in Tai Seng area
  • Deliveroo: Available in nearby districts

Self-Collection: Given the location in Grantral Mall near Taiseng MRT, self-collection is highly convenient. Call ahead to place orders: Check their website or social media for contact details.

Delivery Considerations:

  • Noodle dishes may arrive slightly softer due to transit time
  • Rice bowls generally travel better
  • Request sauce on the side for noodle dishes to maintain texture
  • Best consumed within 30 minutes of delivery

Estimated Delivery Radius: Likely covers Paya Lebar, MacPherson, Potong Pasir, Bartley, and surrounding HDB estates within 3-4km.

Practical Dining Tips

Best Times to Visit:

  • Avoid: Weekday lunch (12-1:30pm) – peak office crowd
  • Ideal: Off-peak hours (2:30-5pm, after 7pm)
  • Weekends: Generally quieter, more relaxed pace

What to Order:

  • First-timers: Kabayaki Eel (signature dish)
  • Budget-conscious: Golden Sauerkraut Fish Noodle
  • Sharing: Mix rice and noodle dishes for variety
  • Big appetite: Combo dishes offer protein variety

Payment:

  • Cash accepted
  • Card payment likely available (verify on-site)
  • PayNow/digital wallets probable

Parking: Grantral Mall offers parking with standard mall rates. Public transport is recommended given the 2-minute walk from Taiseng MRT.

Final Verdict

Qing Shan Dao fills an important niche in Singapore’s dining landscape—affordable, honest food without compromising significantly on quality. While it won’t compete with high-end Japanese restaurants or authentic Sichuan eateries, it delivers solid value for office workers and budget-conscious diners.

Worth Visiting If:

  • You work near Tai Seng and need lunch variety
  • You appreciate transparent, nett pricing
  • You want Japanese-Chinese fusion under $15
  • You prioritize value over ambience

Skip If:

  • You expect large portions
  • You want authentic, intensely flavored dishes
  • You prefer upscale dining experiences
  • You’re dining during peak lunch hours

Overall Assessment: A reliable, wallet-friendly option that does what it promises—no more, no less. The Kabayaki Eel alone justifies a visit.

Last updated: December 2024 Location: 601 MacPherson Road, #01-43, Grantral Mall, Singapore 368242 Hours: Daily 11am to 9pm Note: Not halal-certified