BGAIN 463 Eating House at Sembawang Drive recently reopened on 22 November 2025 after a renovation. The revamped coffeeshop now features a brightly lit, refreshed environment and houses 10 food stalls, offering diners a more comfortable and vibrant dining experience.
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| 463 BGAIN Eating House |
The lineup of stalls is fairly diverse, with options ranging from roasted meats and Muslim and Indian Muslim food to Western dishes, economical rice, and comforting bowls of fish ball noodles.
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| Stalls |
Shui Sheng Mu Seafood is the newly opened zi char stall at BGAIN 463 Eating House, officially starting operations on 22 November 2025. The stall operates daily from 11.30am to 10am, with CDC vouchers and NETS accepted for payment.
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| Shui Sheng Mu Seafood |
They take pride in being Singapore’s first to offer wild-caught Patin fish, setting them apart from the usual zi char offerings.
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| Can you spot the Patin Fish |
Adding to the experience, a chest freezer placed in front of the stall showcases their seafood selection, giving diners a clear view of what’s available.
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| Showcasing their fish |
Enjoy the wild-caught Patin fish prepared in traditional Teochew style, where it is gently steamed and served with plums. The texture is reminiscent of cod, yet cleaner and more delicate in taste.
As the fish is wild-caught rather than farmed, it has no muddy aftertaste. The flesh is silky, almost boneless, and naturally rich in Omega-3. Try this once, and seabass may just become a thing of the past.
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| Signature Patin Fish |
The Handmade Beancurd Skin Prawn Roll was excellent, featuring a light and crispy exterior that perfectly cradles the springy, plump prawn filling within.
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| Handmade Beancurd Skin Prawn Roll 手工腐皮虾卷 |
Each bite delivers a satisfying contrast of crunch and juicy sweetness.
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| Dipping the Prawn Roll into the Sauce Given |
The Salted Egg French Beans were outstanding. The beans were first blanched before being cooked in the rich salted egg sauce, a method that helps retain their crunch.
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| Salted Egg French Beans 咸蛋四季豆 |
This style really suited my taste, striking a perfect balance between texture and flavour.
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| Its so Yummy! |
The Ginger & Vegetable Chicken was delightfully unique, served steamed with a generous layer of minced ginger atop the chicken, garnished with fresh spring onions and coriander.
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| Ginger & Vegetables Chicken 姜蓉菜园鸡 |
The chicken wasn’t too tough. It’s one of those dishes that you’ll really enjoy if it suits your taste.
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| Yummy |
Luscious braised pork slices nestled among broccoli. The meat was well-braised, tender, and deeply flavourful, a dish you will truly appreciate if this kind of delicacy is your thing.
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| Broccoli with Braised Pork 西兰花红烧扣肉 |
We couldn’t help but think how perfect this braised pork would be if paired with a traditional pau.
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| Braised Pork was good |
With the range of unique dishes we ordered, Shui Sheng Mu Seafood proves that it’s more than just a neighbourhood cze char stall. The creativity and quality of the dishes elevate familiar flavours, taking the usual cze char experience to a whole new level.
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| Dishes we Ordered |
Location: BGAIN 463 Eating House, 463 Sembawang Dr, #01-01, Singapore 750463
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