When it comes to zi char, customers often look at bestsellers. But have you ever wondered what the chefs themselves love to eat?

The people behind the wok know the menu inside out. They understand which dishes require the most skill, which sauces are made from scratch, and which plates truly capture that unmistakable wok hei. So we asked our kitchen team to share their personal favourites, the dishes they would order for their own family dinners.

Here are our chefs’ top zi char picks, featuring signature favourites from Kai Xin Crabs. 

1. Signature Chilli Crab

It’s no surprise that chilli crab tops the list. When chefs finish their shift and sit down to eat, this is often the dish they choose for celebrations.

Why chefs love it:

• The balance of sweet, spicy and tangy flavours
  
• The richness of the egg-thickened gravy
  
• The satisfaction of cracking open fresh crab
  

A proper chilli crab is all about timing. The sauce must cling to the shell without becoming overly starchy, and the crab must remain sweet and juicy. For the chefs, this dish represents craftsmanship, and it’s one they’re proud to serve.

Pro tip from the kitchen: Always order extra mantou to soak up the sauce. No drop should go to waste.

2. Black Pepper Crab

If chilli crab is bold and saucy, black pepper crab is intense and aromatic. Several chefs admitted this is their true favourite because it highlights the natural sweetness of the crab without overpowering it.

What makes it special:

• Freshly cracked black pepper
  
• Wok-fried aromatics
  
• A drier, punchier finish
  

The heat from the pepper hits differently, it’s sharp, fragrant and lingers on the palate. For spice lovers who prefer less sweetness, this is the ultimate indulgence.

3. Salted Egg Crab

Salted egg dishes have become a zi char staple, but when done right, they’re addictive.

Our chefs appreciate this dish for its:

• Creamy, savoury salted egg yolk sauce
  
• Buttery fragrance
  
• Perfect coating on every piece of crab
  

The key is balance. Too much salted egg becomes heavy; too little and the flavour falls flat. The chefs ensure the sauce is rich yet not overwhelming, making it one of the most satisfying modern zi char creations.

4. Cereal Prawns

Cereal prawns remain one of the most comforting zi char dishes.

Golden, crispy prawns are coated in fragrant butter cereal with curry leaves and chilli padi. The texture contrast, crunchy cereal and succulent prawns, makes this a consistent staff favourite.

Why chefs pick it:

• It’s aromatic and satisfying
  
• The cereal mix is addictive
  
• It appeals to all ages
  

Some chefs admit they snack on the leftover cereal bits straight from the plate.

5. Claypot Tofu

Not every favourite is seafood-heavy. Claypot tofu is a dish chefs appreciate for its balance and heartiness.

Silky tofu is braised with minced meat, mushrooms and vegetables in a savoury sauce, served bubbling hot in a claypot.

It’s a comfort dish, warm, homely and perfect alongside stronger-flavoured seafood dishes. For chefs, this is the kind of plate that completes the meal.

8. Kang Kong with Sambal Belacan

Every zi char feast needs vegetables, and this simple classic is often chosen by the team.

Quickly stir-fried kang kong with sambal belacan delivers:

• Smoky wok hei
  
• A spicy umami kick
  
• Crisp yet tender greens
  

It balances out richer dishes like crab and prawns, making the overall meal more satisfying.

9. Sambal Sotong

A true zi char essential, sambal sotong is one dish the chefs repeatedly mentioned.

Fresh squid is stir-fried quickly to maintain tenderness, then coated in a robust sambal blend that’s spicy, slightly sweet and packed with depth.

Why chefs love it:

• The squid remains springy, never rubbery
  
• The sambal is wok-fried for smoky aroma
  
• It pairs perfectly with steamed rice
  

This dish showcases timing and heat control, overcook it, and the texture is lost. Done right, it’s irresistible.

10. Steamed Egg Lala

For something comforting and lighter, steamed egg lala is a hidden gem.

Silky steamed egg custard is topped with fresh lala (clams), allowing the seafood’s natural sweetness to infuse into the egg.

It’s a staff favourite because:

• The texture is smooth and delicate
  
• The broth is naturally sweet from the clams
  
• It balances heavier dishes like crab
  

This is the dish chefs often order when they want something soothing after a long shift.

How Chefs Build Their Ideal Zi Char Feast

When ordering for themselves, the team recommends balance:

• 1 signature crab dish (chilli, black pepper or salted egg)
  
• 1 spicy seafood (sambal sotong or stingray)
  
• 1 comfort dish (claypot salted fish pork or tofu)
  
• 1 lighter option (steamed egg lala)
  
• 1 vegetable dish
  
• A rice or noodle staple
  

This combination ensures variety, spicy, savoury, comforting and fresh, creating the ultimate communal dining experience.

Zi char is about sharing bold flavours around the table. While customers often gravitate toward bestsellers, the chefs’ favourites reveal the dishes that truly represent skill, balance and heart.

From indulgent chilli crab to comforting steamed egg lala and nostalgic claypot salted fish pork, these staff picks showcase the depth of authentic zi char cooking.

If you’re ready to enjoy a chef-approved feast at home, explore the full menu at Kai Xin Crabs Zi Char Delivery and discover why these dishes remain favourites both in the kitchen and at the dining table. Freshly prepared and delivered to your doorstep. It’s zi char done right, every time.