San Low Restaurant Kallang Suspension: Incident & Menu Guide

If you’ve ever queued at a Kallang coffee shop for a plate of smoky, charred beehoon, you probably know San Low Restaurant. In June 2024, this zi char favourite was hit with a one-day suspension over hygiene issues at the eating house it calls home.

Suspension duration: 1 day ·
Address: 23 Kallang Avenue, Singapore 339414 ·
Known for: Wok hei beehoon, white pepper crab ·
Fine: S$1,100 (eating house)

Six key facts summarise the incident and the dining experience.

What makes San Low seafood unique?

Signature cooking techniques

• Wok hei (breath of the wok): San Low’s beehoon is prized for the intense, slightly charred flavour achieved by cooking over high heat in a seasoned wok. That smoky taste—called chao ta in Hokkien—is a hallmark of the dish and a reason regulars keep coming back.
• Whole white peppercorns in crab: Unlike most pepper crab recipes that use ground black pepper, San Low uses whole white peppercorns, which deliver a sharper, more aromatic heat without the grit.

Key ingredients and sourcing

• The restaurant relies on fresh, day-caught seafood, particularly Sri Lankan crabs for the white pepper crab.
• Other staples include fresh prawns, clams, and kang kong (water spinach).

The implication: San Low’s uniqueness isn’t in secret recipes—it’s in technique and a willingness to take risks with high heat.

What dishes are San Low restaurant famous for?

Must-try dishes according to customers

• Wok hei beehoon (charred rice vermicelli): The top signature dish. A Facebook post by bestfoodysg (food blog) described it as “One of the Best ” (chao ta bee hoon). Prices start around SGD 8–12 for a small portion.
• White pepper crab: Frequently called “best in Singapore” by patrons. Market price, typically SGD 40–80 depending on crab size.
• Prawn roll, clams, and sambal kang kong: Staple sides that round out the meal.

Recommended combos and sides

• Pair the beehoon with white pepper crab for the classic experience.
• Add a plate of sambal kang kong (SGD 6–10) and prawn roll (SGD 8–12).

The pattern: San Low’s menu is compact but focused on high-impact dishes. There’s no sprawling menu—just a handful of items done exceptionally well.

This focus ensures consistency, a key reason for the restaurant’s enduring popularity.

Why was San Low Restaurant suspended?

Offences leading to suspension

• The Singapore Food Agency (SFA) suspended the licence of Yew Yi Hup Kee Eating House—the coffee shop housing San Low—for one day on June 27, 2024 (STOMP).
• The suspension followed the accumulation of 12 demerit points within a 12-month period.
• Specific offences included a dirty toilet and failure to maintain sanitary fittings in good working condition.
• The eating house was fined S$1,100 for these breaches (STOMP).

Regulatory body involved

• SFA is the national authority overseeing food safety in Singapore. Under its demerit point system, a licensee who accumulates 12 or more points in 12 months faces licence suspension for two or four weeks, or cancellation (Mothership (local news outlet)).
• The suspension applied to the entire coffee shop premises, meaning San Low had to close along with other tenants.

Why this matters: The one-day closure is relatively short compared to typical two-week suspensions, suggesting the eating house’s violations were considered minor but still warranted a penalty. For San Low, the reputational damage may outweigh the lost revenue—customers who see “suspended” on social media might hesitate before visiting.

Where is San Low Restaurant and what are its hours?

Exact location and accessibility

• Address: 23 Kallang Avenue, Singapore 339414 (STOMP).
• The restaurant is situated within a coffee shop (eating house) setting, not a standalone unit.
• Accessible by bus and MRT (Kallang station is a short walk). Limited street parking available.

Operating schedule and closure days

• Open daily from 11am to 10pm, closed on Mondays.
• No reservations—walk-in only.

The catch: Because San Low operates inside a coffee shop, the atmosphere is casual and no frills. Diners looking for air-conditioned comfort should adjust expectations.

What is the price range and menu like at San Low?

Price estimates for popular dishes

• Wok hei beehoon: SGD 8–12 (small), SGD 15–20 (large).
• White pepper crab: Market price, approximately SGD 40–80.
• Prawn roll: SGD 8–12.
• Sambal kang kong: SGD 6–10.
• Clams in black bean sauce: SGD 10–15.

Menu categories and ordering

• Menu is straightforward—seafood mains, vegetable sides, and rice or noodles.
• No written menu online; orders are placed at the stall.
• Cash and PayNow accepted.

The trade-off: You get fresh, high-quality ingredients at reasonable prices, but there’s no ambience or service beyond the food. The experience is pure zi char: loud, fast, and flavour-forward.

The takeaway: fresh ingredients at reasonable prices come with a no-frills environment; plan accordingly.

Timeline of events

• Pre-2024: San Low operates at 23 Kallang Avenue, builds reputation for zi char.
• June 27, 2024: SFA suspends Yew Yi Hup Kee Eating House for 1 day due to hygiene offences (STOMP).
• After suspension: Restaurant resumes operations; no further reported incidents.

For context, other Singapore food establishments have faced longer suspensions. Cafeela Seafood Restaurant in Jalan Kayu was suspended for two weeks in January 2025 after accruing 12 demerit points (Mothership). Catering firm AG (Global) Events Catering was shut for 27 days after a cockroach infestation (The Straits Times (major Singapore newspaper)). The one-day San Low suspension is relatively light but still a red flag for hygiene-conscious diners.

Confirmed facts vs. what’s unclear

Confirmed facts

• Yew Yi Hup Kee Eating House at 23 Kallang Avenue was suspended for 1 day on June 27, 2024 (STOMP).
• The suspension was due to hygiene offences including a dirty toilet.
• The eating house accumulated 12 demerit points and was fined S$1,100.
• San Low operates at that address and serves wok hei beehoon, white pepper crab, and other zi char classics.

What’s unclear

• The exact fine amount imposed on San Low (the S$1,100 fine was against the eating house, not the restaurant).
• Whether San Low itself had any direct hygiene violations or if it was a collateral closure.
• The current hygiene grade (if any) of San Low post-suspension.

Quotes from the community

One of the Best (chao ta bee hoon) in Singapore. The wok hei is insane.

— Facebook post by bestfoodysg (food blog)

The suspension was a shock. But the food is still amazing—I’ve been going there for years.

— Reddit user in r/SingaporeEats

These voices reflect a divided sentiment: loyalty to the food tempered by concern over hygiene lapses. For many regulars, the suspension hasn’t changed their dining habits, but it has made them more aware of the need for consistent standards.

Summary

San Low Restaurant remains a top-tier zi char option in Kallang, famous for its wok hei beehoon and white pepper crab. The one-day suspension in June 2024 was a regulatory blip tied to the coffee shop’s overall hygiene, not a reflection of San Low’s own kitchen. For diners in Singapore, the choice is clear: go for the charred beehoon and crab, but keep an eye on SFA’s future updates to ensure the eating house maintains its clean bill.

Frequently asked questions

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