Toppot Seafood and Mala: Panginut founder launches halal zi char concept in Joo Chiat

Toppot Seafood and Mala recently opened in Joo Chiat this March, but what really caught our attention was the owner behind it. 

The new halal zi char and mala concept comes from Jarrod Poh, the founder of Panginut. We previously reviewed the Peranakan-western eatery and enjoyed its fusion dishes, such as buah keluak chicken chop and beef rendang pizza.

So when we heard Jarrod had launched a zi char and mala stall just steps away, we were immediately intrigued. While halal Chinese eateries have been growing in Singapore, halal zi char and mala concepts are still relatively uncommon — especially in the Joo Chiat and Geylang Serai neighbourhood.

Located within Chew N Chat Food Court (which Jarrod also manages), Toppot Seafood and Mala aims to fill that gap with wok-fried items, mala bowls, and whole fish dishes carefully prepared to meet halal requirements.

Toppot’s origins

According to Jarrod, the idea for Toppot Seafood and Mala came from observing the kinds of food already available within the food court. 

“Majority of the stalls here sell Malay-Muslim food,” he says. “We lacked Chinese-based halal food, so this stall adds more variety to the food choices.” 

Chew N Chat already houses other halal concepts, including Panginut and a halal Hainanese chicken rice stall, but Jarrod wanted to further diversify the offerings with a Chinese zi char experience. 

The opportunity came when two zi char chefs, who prefer to remain unnamed, approached him. Jarrod tells us that one of the chefs had been operating zi char stalls for over 20 years, and used to work for several well-known zi char franchises. He eventually came on board to help shape the concept. 

Since the stall already possessed a halal certification, the challenge then became about adapting classic zi char recipes into halal-friendly versions, without compromising too heavily on flavour. 

That process turned out to be more extensive than simple ingredient substitutions. One of the biggest hurdles involved sauces and seasonings. 

Many staples commonly used in Chinese cooking — such as oyster sauce, hot bean paste, and certain soy sauces — required halal-certified alternatives. Even the mala base itself had to be reformulated carefully. 

The team also paid close attention to preserving wok hei, the smoky charred flavour synonymous with Chinese stir-frying. At Toppot, the kitchen uses high-pressure burners to recreate that same smoky intensity, allowing dishes, such as hor fun and fried rice, to retain the savoury depth diners would expect from any zi char stall. 

“Halal Chinese food has been gaining popularity among Muslim diners here, who enjoy the wok hei taste and intense flavours of zi char,” Jarrod adds.

The menu and what we tried

Topport Seafood and Mala features an extensive array of classic zi char staples, such as claypot curry fish head, seafood hor fun, fried rice, wok-fried vegetables, omelettes, whole fish dishes, and mala pots. 

One of the signatures is the spicy grill limbo whole fish (S$28.80), served bubbling in a spicy broth loaded with dried chillies. Unlike softer fish commonly used in similar dishes, Jarrod says the limbo fish has a firmer texture that holds up better during cooking. 

We enjoyed this dish, and found that the flesh remained tender, while still retaining a satisfying bite, soaking up the savoury-spicy broth well. 

For diners seeking something lighter, the steam whole fish (S$28.80) is a clean, comforting option with a natural sweetness. It’s a great choice if you have a low spice tolerance, and the portion is generous. 

The mala pot (S$2.40 per 100g, minimum 400g per bowl) is likely to become one of Toppot’s biggest draws. Diners can customise their bowl with assorted ingredients ranging from sliced beef, chicken and prawns to seafood, meatballs and vegetables, with spice levels, ranging from zero to three. 

As someone with a low spice tolerance, I specifically requested that the spice level be at level one. I found that the mala had a good balance of fragrance and spice, without tasting overly oily or numbing my throat. The ingredients I picked, such as prawn, meatball, beef slices and mussels were fresh and tasty too.

The buttermilk prawn (S$18.80 for six pieces) stood out as an easy crowd-pleaser. The prawns were coated in a creamy buttery sauce that balanced sweetness and savouriness, with a mildly spicy kick, thanks to the chilli. 

The seafood hor fun (from S$7 for small) also impressed with its pronounced wok hei. The silky egg gravy clung nicely to the noodles, while the smoky aroma gave the dish the unmistakable feel of a classic zi char dish. 

Meanwhile, the prawn paste chicken (S$13 for eight pieces) is another comfort dish, delivering juicy meat beneath a crispy exterior. 

For your vegetable fix, a good pick is the sambal kang kong (from S$9). It’s flavourful and well-executed, with just the right amount of spice. 

Overall, Toppot Seafood & Mala feels like a promising addition to Joo Chiat’s halal dining scene. 

Jarrod Poh’s new venture shows that halal zi char can still deliver the same bold flavours, smoky wok hei, and communal dining experience that diners love about Chinese zi char eateries. The stall offers a satisfying spread that both Muslim and non-Muslim diners will equally enjoy.

This was a hosted tasting.

For more tasty halal options, check out Singapore’s first halal a5 wagyu gyukatsu and the halal pasta pop-up with handmade pasta.