Restaurant Review
Overall Experience
3 Meals A Day has carved out a unique niche in Singapore’s competitive food scene by making indulgent salted egg dishes accessible and affordable. What started as a single HDB void deck operation in Hougang has evolved into a three-outlet empire, with the Sim Lim Square location achieving cult status among local foodies.
Rating: 4.2/5
Strengths:
- Exceptional value for money with rice sets starting at $6.50
- Generous portions that don’t compromise on flavor
- Strategic multi-location approach catering to different dining styles
- Consistent quality across all outlets
- Creative adaptation of popular Malaysian-inspired dishes
Areas for Improvement:
- Long wait times at Sim Lim Square (though heartland outlets solve this)
- Limited seating at the food court-style Sim Lim location
- Menu standardization between outlets could be clearer
Standout Dishes
The JB Ah Fook Street Claypot Curry Fish Head emerges as the unexpected hero, outselling even their famous salted egg offerings at the zi char outlets. The Salted Egg Prawns deliver crispy, golden-coated crustaceans swimming in rich, creamy sauce. The Deep Fried Pork Belly with Fermented Bean Paste offers a sophisticated umami punch that elevates simple comfort food.
Ambience & Atmosphere
Sim Lim Square Outlet
Setting: Food court casual
Vibe: Bustling, energetic, no-frills
Seating: Shared tables, fast-paced turnover
Noise Level: High – typical of tech mall food courts
Best For: Quick solo lunches, office workers, students
Notable: The constant queue creates a street food festival atmosphere. Expect to hover for seats during peak hours.
Tampines & Hougang Outlets
Setting: Neighborhood zi char kopitiam style
Vibe: Relaxed, family-friendly, communal
Seating: Round tables ideal for sharing, more spacious
Noise Level: Moderate – animated family conversations
Best For: Family dinners, group gatherings, leisurely meals
Notable: The void deck location in Hougang offers al fresco dining with a nostalgic HDB heartland feel. Tampines provides better shelter and slightly more polished presentation.
Design Elements:
- Minimal décor focuses attention on food
- Functional kitchen layout visible to diners
- Bright fluorescent lighting (typical kopitiam aesthetic)
- Metal tables and plastic stools (heartland outlets)
- Efficient ordering counter setup
Complete Menu
Rice Sets (Individual Portions)
Available at all outlets, prices shown for Tampines/Hougang (Sim Lim +$0.50)
- Salted Egg Chicken Rice – $6.50
- Salted Egg Pork Ribs Rice – $6.50
- Salted Egg Fish Rice – $7.00
- Salted Egg Prawns Rice – Market price
- Cheesy Butter Chicken Rice – $7.00
- Sweet and Sour Pork Rice – $5.90
- Dried Chilli Chicken Rice – $5.90
- Bee Hoon – $5.50 (Sim Lim)
- Yang Zhou Fried Rice – $5.50 (Sim Lim)
Zi Char Dishes (Sharing Portions)
Primarily at Tampines & Hougang outlets
Signature Specialties:
- JB Ah Fook Street Claypot Curry Fish Head – $25
- Creamy Salted Egg Chicken – from $13
- Deep Fried Pork Belly with Fermented Bean Paste – from $13
- BBQ Stingray – from $18
- Prawn Paste Chicken – Market price
Classic Zi Char Options:
- Various vegetable dishes
- Seafood selections
- Tofu preparations
- Soup options
- Additional meat dishes
Note: Full zi char menu varies by location and seasonal availability
Signature Dish Analysis
1. Salted Egg Chicken Rice ($6.50)
Visual Appeal: Golden-orange coating glistens under lights, crispy chicken pieces scattered over white rice, garnished with curry leaves
Texture Profile:
- External: Crispy, sandy salted egg coating
- Internal: Juicy, tender chicken meat
- Rice: Fluffy jasmine rice as neutral base
Flavor Components:
- Primary: Rich, creamy salted egg with subtle sweetness
- Secondary: Savory umami from curry leaves
- Finish: Slight buttery richness with hint of spice
Technique Showcase: Deep-frying creates textural contrast while salted egg emulsion clings without becoming soggy. The curry leaf infusion adds aromatic complexity.
Value Proposition: Exceptional at $6.50 – comparable dishes elsewhere cost $10-12
2. JB Ah Fook Street Claypot Curry Fish Head ($25)
Visual Appeal: Rustic claypot presentation with vibrant orange-red curry, large fish head pieces, vegetables, and tofu puffs
Texture Profile:
- Fish: Tender, flaky meat easily separated from bones
- Curry: Thick, gravy-like consistency
- Vegetables: Soft okra, eggplant, tomatoes
- Tofu puffs: Spongy, sauce-absorbent
Flavor Components:
- Primary: Complex curry blend with Indian spice notes
- Secondary: Tamarind tang, coconut creaminess
- Tertiary: Fish umami, vegetable sweetness
- Heat Level: Moderate spice that builds gradually
Technique Showcase: Claypot cooking allows slow flavor development. Custom curry blend incorporates Indian spices while maintaining Malaysian-Chinese zi char character.
Cultural Context: Inspired by Johor Bahru’s famous Kam Long Ah Zai but reinterpreted with house recipe
Serving Suggestion: Pairs perfectly with white rice or French bread for dipping
3. BBQ Stingray ($18+)
Visual Appeal: Charred grill marks, sambal coating, wrapped in banana leaf, garnished with lime
Texture Profile:
- Exterior: Slightly charred with caramelized sambal
- Interior: Soft, flaky, gelatinous texture unique to stingray
- Accompaniment: Crunchy onions, fresh lime
Flavor Components:
- Primary: Smoky BBQ char
- Secondary: Spicy-sweet sambal with shrimp paste depth
- Accent: Lime brightness cuts through richness
Technique Showcase: High-heat grilling caramelizes sambal while banana leaf imparts subtle aromatics and prevents drying
4. Deep Fried Pork Belly with Fermented Bean Paste ($13)
Visual Appeal: Golden-brown pork belly cubes coated in dark sauce, scattered with aromatics
Texture Profile:
- Pork: Crispy exterior yields to tender, fatty interior
- Coating: Sticky, lacquered finish
Flavor Components:
- Primary: Savory fermented bean umami
- Secondary: Pork fat richness
- Balance: Subtle sweetness rounds sharp fermentation
Technique Showcase: Double-frying technique ensures crispiness before sauce glazing. Fermented bean paste requires careful balancing to avoid overwhelming saltiness.
Recipe Recreation: Salted Egg Chicken
Ingredients
For the Chicken:
- 500g boneless chicken thigh, cut into bite-sized pieces
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- White pepper to taste
- Cornstarch for coating
- Oil for deep frying
For Salted Egg Sauce:
- 4-5 salted egg yolks (cooked)
- 100g unsalted butter
- 3 cloves garlic, minced
- 2 bird’s eye chilies, sliced (optional)
- 1 sprig curry leaves
- 2 tbsp evaporated milk or cream
- 1 tbsp sugar
- 1/4 tsp salt (adjust to taste)
Cooking Instructions
Step 1: Marinate Chicken (15 minutes)
- In a bowl, combine chicken pieces with soy sauce, Shaoxing wine, sesame oil, and white pepper
- Mix well and let rest for 15 minutes at room temperature
- Drain excess marinade before coating
Step 2: Prepare Salted Egg Yolks
- Steam salted eggs for 10 minutes if using raw salted eggs
- Separate yolks and mash thoroughly with fork until fine paste forms
- Ensure no lumps remain for smooth sauce
Step 3: Coat and Fry Chicken (8-10 minutes)
- Heat oil to 180°C (350°F) in wok or deep pot
- Coat each chicken piece generously with cornstarch, shaking off excess
- Fry in batches for 4-5 minutes until golden and crispy
- Remove and drain on paper towels
- Set aside and keep warm
Step 4: Make Salted Egg Sauce (5 minutes)
- In a clean wok, melt butter over medium-low heat
- Add minced garlic and sauté until fragrant (30 seconds)
- Add mashed salted egg yolks, stirring constantly
- Mixture will become foamy and bubbly
- Add curry leaves and chilies, fry for 30 seconds
- Pour in evaporated milk, stirring to combine
- Add sugar and adjust salt to taste
- Sauce should be creamy and slightly thick
Step 5: Combine and Serve (2 minutes)
- Add fried chicken to the wok with salted egg sauce
- Toss quickly to coat evenly – work fast to maintain crispiness
- Ensure each piece has golden coating
- Transfer immediately to serving plate
- Garnish with extra curry leaves
- Serve hot with steamed white rice
Chef’s Tips
- Use chicken thigh instead of breast for juicier results
- Cornstarch coating must be generous for maximum crispiness
- Don’t overheat salted egg sauce or it becomes grainy
- Toss chicken in sauce just before serving to prevent sogginess
- Fresh curry leaves are essential – dried won’t provide same aroma
Cooking Time Breakdown
- Preparation: 20 minutes
- Marinating: 15 minutes
- Cooking: 15 minutes
- Total: 50 minutes
- Servings: 2-3 persons
Dish Features, Traits & Essences
Culinary Philosophy
3 Meals A Day embodies the “kopitiam elevation” approach – taking familiar zi char flavors and refining them for consistent quality while maintaining affordability. Their food represents the intersection of traditional cooking methods and modern value-conscious dining.
Defining Characteristics
1. Salted Egg Mastery
- Signature creamy texture without greasiness
- Balanced salinity that enhances rather than overwhelms
- Consistent golden coating across all proteins
- Curry leaf integration adds aromatic dimension
2. Value Engineering
- Generous portion sizes relative to price point
- No compromise on ingredient quality despite low prices
- Strategic pricing creates accessibility for all demographics
3. Textural Excellence
- Crispy elements maintain crunch even with sauce coating
- Multi-layered mouthfeel in each dish
- Attention to temperature serving – hot food stays hot
4. Malaysian-Chinese Fusion
- JB curry fish head shows cross-border culinary exchange
- Sambal techniques in stingray preparation
- Fermented ingredient usage reflects Teochew heritage
Flavor Profiles by Dish Category
Salted Egg Series:
- Primary: Rich, creamy umami
- Secondary: Subtle sweetness, butter notes
- Aromatic: Curry leaf, garlic
- Finish: Lingering savory satisfaction
Curry Fish Head:
- Primary: Complex spice blend (cumin, coriander, turmeric)
- Secondary: Coconut creaminess, tamarind tang
- Tertiary: Fish sweetness, vegetable earthiness
- Heat: Building, not immediate
BBQ Selections:
- Primary: Smoky char, caramelization
- Secondary: Sambal spice-sweetness
- Accent: Citrus brightness, shrimp paste depth
Ingredient Quality Markers
- Fresh, never frozen chicken with visible moisture
- Whole fish heads (not pre-cut frozen) for curry
- Real salted duck eggs, not powder substitutes
- Fresh curry leaves sourced regularly
- Quality cooking oil evident in clean-tasting fried foods
Cooking Technique Signatures
- High-heat wok cooking: Creates “wok hei” smokiness
- Double-frying method: Ensures extra-crispy coating
- Sauce emulsification: Butter-based salted egg stays creamy
- Claypot retention: Keeps curry fish head piping hot throughout meal
- Precise timing: Vegetables retain bite, never mushy
Location-Specific Features
Sim Lim Square
Unique Traits:
- Fastest service speed
- Individual meal focus
- Tech-savvy crowd
- Peak lunch rush 12-2pm
- Student-friendly pricing
- Air-conditioned comfort
Best For: Solo diners, quick meals, avoiding crowds at heartland outlets
Tampines
Unique Traits:
- Full zi char menu
- Family-sized portions
- Better parking availability
- More evening crowd
- Closer to MRT
- Slightly more sheltered seating
Best For: Family dinners, weekend gatherings, full zi char experience
Hougang (Original Outlet)
Unique Traits:
- Most authentic void deck experience
- Original recipes maintained
- Regular customer base
- Neighborhood atmosphere
- Earlier opening hours
- Classic HDB setting
Best For: Authentic local experience, avoiding tourist crowds, nostalgic dining
Delivery & Takeaway Options
Current Delivery Status
Based on available information, 3 Meals A Day’s delivery options include:
Third-Party Platforms: Likely available on major platforms (GrabFood, Foodpanda, Deliveroo) – customers should check apps for current availability by location
Self-Collection: Available at all three outlets during operating hours
- Recommended to call ahead during peak times
- Tampines: 11am-10pm
- Hougang: 10am-9:45pm
- Sim Lim: 9am-7:45pm
Delivery Considerations
Best Items for Delivery:
- ✅ Salted egg rice sets – hold up well in packaging
- ✅ Yang Zhou fried rice – stays fluffy
- ✅ Deep fried pork belly – crispy coating resilient
- ⚠️ BBQ stingray – best consumed fresh
- ⚠️ Curry fish head – best in claypot immediately
- ⚠️ Crispy items with wet sauce – may lose texture
Packaging Tips: Request sauce on the side for fried items if possible to maintain crispiness
Timing Strategy: Order during off-peak hours (3-5pm) for faster delivery and fresher preparation
Optimal Reheating:
- Rice sets: Microwave 2-3 minutes covered
- Fried items: Air fryer or oven at 180°C for 5 minutes
- Curry fish head: Stovetop reheat in pot with added water
Contact Information
- Instagram: @3mealsaday.sg (verify current delivery partnerships)
- Direct phone orders may be available – contact outlets directly
Dining Recommendations
Best Times to Visit
- Sim Lim: 3-5pm (avoid lunch/dinner rush)
- Tampines/Hougang: 11am-12pm or 2:30-5pm (between meal peaks)
- Weekends: Arrive early (within first hour of opening)
Optimal Ordering Strategy
For 2 People:
- 1 rice set (choose different proteins)
- 1 small zi char dish
- 1 vegetable dish
For 4-6 People (Zi Char Outlets):
- Curry fish head (must-order)
- Salted egg chicken (sharing portion)
- BBQ stingray
- Deep fried pork belly
- Vegetable dish
- 4-6 bowls of rice
Budget Planning
- Solo meal: $6-8
- Couple: $15-20
- Family of 4: $45-60
- Large group (6 ppl): $80-100
Final Verdict
3 Meals A Day succeeds by understanding Singapore’s dining landscape: heartlanders want generous zi char spreads while urban workers need quick, affordable satisfaction. The three-outlet strategy brilliantly serves both markets without diluting brand identity.
The salted egg dishes justify the hype, but the real revelation is how the curry fish head has organically become the zi char outlets’ star despite less marketing. This suggests confident cooking that lets food quality speak for itself.
At these price points, minor compromises in ambience are not just acceptable – they’re expected. The focus remains squarely on delivering flavor-packed, satisfying meals that keep regulars returning and new customers discovering why queues form daily.
Would recommend for: Budget-conscious foodies, families seeking value zi char, salted egg enthusiasts, anyone wanting Malaysian-inspired flavors without the causeway crossing.
Skip if: You require fine dining ambience, have shellfish/egg allergies, or expect extensive menu variety beyond their core specialties.