East Bistro My Village

謝謝雄哥。強哥帶領各位一級名廚，光臨東小館和指導。多謝各位兄弟。

Serangoon 東小館，我們沒有搬迁，照常營業。多謝各界人士關懐。

East Bistro East Bistro

East Bistro My Village now takes appointments on their Page.

Planning a dim sum brunch this weekend? Book early to secure your spot, and also do ask about our new menu items (;

Update: We are now on Oddle! Do check out our Oddle page, it's alive and running, and much more user-friendly than the previous whatsapp form!

The same discount applies - 20% off for self-collection!

https://eastbistro.oddle.me/en_SG/

D**g Bistro Pte Ltd - Order online for delivery & pickup! Craving for 5 star restaurant food quality at affordable prices? Order now from East Bistro! We provide delivery & pickup services!

Hey everyone! We welcome/encourage advance orders (hint hint upcoming PH), so hit us up if you’d like some authentic, homestyle Cantonese food for you and your family.

Some FAQs:

1. Do you deliver? Where is your menu?

A: Yes! We are on Oddle, Grabfood and Deliveroo, but you can also order through the phone. For delivery orders we strongly prefer Oddle!

http://eastbistro.oddle.me

2. Any minimum order? Got free delivery?

Minimum order $50; flat delivery fee of $15 for all orders.

3. What if I self-collect?

A: Yup you can, and it’s 10% off for self-collection

4. Where is your restaurant?

Serangoon outlet: 1 Maju Avenue #02-01 Singapore 556679

Serangoon contact numbers:
66342998
83435580

Sembawang outlet: 10 Jalan Tampang Singapore 758954

Sembawang contact number:
67524844

5. Do you have a website? Instagram? Twitter?

Yes! http://eastbistro.sg

We are on both IG and Twitter

East Bistro My Village East Bistro@My Village managed by former Lei Garden Singapore Head Chef Tony Wong with over 2 decade

More pictures from our Beggar’s Chicken process. If you’d like to place an order in advance, please let us know on our online order form, or write to us any time. (;

http://take.app/s/6596316316

Part 3 - we finally stuffed the bird(s), stitched them up nice and tight, then ladled scalding water over their skin. They were embalmed in soy sauce, then crucified on hooks and hung up to dry.

Afterwards we pre-roasted the birds in our ancient oven because we needed to achieve dat crisp and color before moving on to the next step

TEASER: Chef Tony Wong taking me through the first steps of prepping his Beggar’s Chicken. The kampung chicken has been marinated in salt, sand ginger powder, and his secret seasoning blend, and we’re about to fry off the stuffing for the bird :3

To place an advanced order, just look for Beggar’s Chicken in our order form (; http://take.app/s/6596316316

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Self pick up 15% off
Tel:66342998☺️☺️☺️

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Hi guys! We have offically launched our islandwide delivery as well as a revamped look to our menu!

20% of self- collection!
FREE delivery for order over $100!

Do take a look below and you can order via WhatsApp to 9810 0273 and we will proceed from there (:

Thannk you for the years of continuous support and we hope to be able to fill your tummy with delicious food in this period!

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