Chu Xin Wonton Shop at Katong rolls out handcrafted dumplings and wantons
It’s no secret — Singaporeans absolutely love dumplings.
Whether it’s the handmade jiaozi at the viral Yuen Kee dumplings or the bold spicy chilli oil wantons (or hong you chao shou), there’s something so comforting about these bite-sized bundles of joy.
So if you ever find yourself wandering through Katong with a craving for hearty Chinese dumplings, let this be your sign to make a stop at Chu Xin Wonton Shop.
This spot serves up a delightful variety of Chinese dumplings, comprising pan-fried potstickers, boiled dumplings, and wantons.
With prices ranging from S$7.90 to S$15.90, treating yourself to a satisfying portion — at 12 wantons per bowl, no less — is easy on your wallet.
What sets Chu Xin Wonton apart is that every dumpling here is crafted by hand, fresh to order, and without a trace of preservatives or MSG.
This dedication to tradition provides diners with not just a meal, but an experience that reminds you of home (or as Chu Xin Wonton likens it to, “家的味道”).
Trying out the food at Chu Xin Wonton
Taste a little bit of everything from its wanton series (from S$7.90 for 12 pieces) with the Family Photo ($12.90 for 12 pieces, or 全家福 in Chinese).
Each wanton is stuffed with a different filling, so this assortment takes you on a little journey through Chu Xin’s myriad of flavours.
You’ll find classic combinations such as fresh shrimp and meat, as well as pure, fresh pork. Meanwhile some unique offerings, such as fish roe with fresh meat, and salted egg yolk with fresh meat, are tantalising unions that are not often found elsewhere.
Though we did find ourselves a little lost in the variety, the one thing that stood out was the quality of the wanton skin. Thin, yet sturdy, it holds the filling perfectly, striking that fine balance of skin to filling.
There’s an option to top up S$1.20 for the chilli oil sauce (and we did!) — it comes with a well-tempered kick that we thoroughly enjoyed.
The fresh chives and meat potstickers (from $6.90 for five pieces) was another classic done right.
It brings to mind the Japanese-style gyoza, albeit with dumpling skin that’s a tad chewier, alongside a subtle garlicky aroma from the chives.
Thankfully, it wasn’t too oily, too, which made each mouthful feel indulgent, yet light.
Personally, no dumpling spread is complete without some boiled jiaozi — we had the bayu (batang fish) with chives and fresh meat dumplings (S$12.90 for 10 pieces).
Each bite is hearty and comes loaded with chives — a tried-and-tested combination that truly hits the spot.
As any dumpling enthusiast would agree, a generous splash of vinegar is essential to tie everything together. So, be sure to help yourself to as much as you’d like at Chu Xin’s self-service sauce station!
If you have space for more, the Qingdao-style chuan chuan (skewered food) is a must-try. The electric roasted plum blossom meat (S$2.50 per stick) is delicious with its bold, smoky flavour — a satisfying contrast to the dumplings.
For more ideas on what to eat, read more about the opening of popular sauerkraut fish chain Xiao Yu Hao in CBD and a day in the life of Hung Huat Cake & Pastries’ third-gen owners.
Wed 11am-10pm
Thurs 11am-10pm
Fri 11am - 10pm
Sat 11am - 10pm
Sun 11am - 10pm
- Marine Parade
Shannon has the taste buds of a grandmother and perpetually struggles with a food coma.
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