Choon Hoy Parlor 2.0 Returns With Soulful Flavour & Flair

Nestled within the sunlit halls of Arcade @ The Capitol Kempinski, Choon Hoy Parlor 2.0 is more than just a restaurant reopening—it is the next evolution of Singapore Soul Food. Helmed by celebrated local chef Dylan Ong, the revival of this beloved concept brings together heritage, heart, and a sense of home. With a fresh location, an expanded menu, and a dynamic new bar experience, Choon Hoy Parlor invites you to rediscover flavours of the past, lovingly reimagined for today’s table.

From Beach Road to the Heart of the City

Originally launched in May 2024 as a heartfelt tribute to Chef Dylan’s mother, Mdm Ong Choon Hoy, the first iteration of Choon Hoy Parlor quickly won over diners with its nostalgic flavours and warm storytelling. Now in its new home at Capitol, the reimagined space pulses with energy and soul—retaining its kopitiam-inspired charm while adding a contemporary sensibility. The 64-seater, split across two vibrant levels, reflects Singapore’s culinary history through mosaic tiles, foldable chairs, glass blocks, and vintage furnishings—each detail a thread in the larger narrative of memory, identity, and food.

The Menu: Soulful, Surprising, and Made for Sharing

At the heart of Choon Hoy Parlor 2.0 is the ‘3H philosophy’—Heritage, Heirloom, and Heartstrings. With Head Chef Benji Chew by his side, Chef Dylan has crafted a menu that embraces forgotten recipes, heirloom traditions, and modern finesse. You will find dishes that feel at once comfortingly familiar and thrillingly fresh.

Highlights include:

• Singapore Local Breakfast ($8.90++): A playful take on the Hainanese morning staple, featuring salted egg kaya, lumpfish caviar, and coffee butter on house-toasted bread.
• Chilli Crab Kueh Pie Tee ($9.90++): Four dainty shells filled with soft-boiled egg, crab meat, house-made sauce, and topped with airy egg yolk floss.
• Oriental Charcuterie Board ($25.90++): Featuring Asian cured meats, crispy you tiao, tempeh, and vibrant accompaniments like pickled mango and fu ru labneh.
• Claypot Waxed Meat & Yam Rice ($24.90++ for 2): Fragrant and deeply savoury, stirred tableside for full effect.
• Mocha Prime Pork Rib ($25.90++): A crowd-favourite refreshed with coffee glaze, egg espuma and crushed pistachio.
• Trio of Orh Ni ($12.90++): Yam, sweet potato and purple potato with maple syrup, pork lard tuille and coconut ice cream—a dessert that speaks of heritage with humour.

Set Lunches and Communal Feasts

Those working or living nearby can enjoy weekday set lunches from just $18.90++. Choose between three- or four-course options that feature soups, appetisers, and mains. For larger groups, the Communal Menu ($59.90++ per person) is a curated tasting of ten standout dishes—perfect for bonding over shared flavours and stories.

Asia’s Largest Baijiu Collection Outside China

What sets CHP 2.0 apart is not just its food, but also its bold championing of Baijiu—China’s iconic spirit. With over 30 labels curated in collaboration with regional experts, this is the largest collection in Asia outside of China. Baijiu can be enjoyed neat (house pours from $8++) or as part of a cocktail menu designed to reintroduce the spirit to a new generation.

Try creative mixes like the Jing & Tonic, or explore tasting flights that highlight Baijiu’s diversity. Guests can also co-create custom blends and age select labels in-house, returning over time to see how their spirit evolves. This experience is as much about storytelling as it is about taste—a deep, cultural dive wrapped in a bar experience that feels both elevated and intimate.

Design That Feels Like Home

Step inside and you are transported to a space that feels instantly nostalgic. The interiors are inspired by Chef Dylan’s childhood home and his mother’s hawker stall. Glass blocks throw in nostalgic light, mosaic tiles reflect kopitiam stairwells, and the mixed furniture evokes grandma’s dining room meets retro café. Downstairs, the bar glows in warm red and gold, adding depth and drama to every pour. From marble to acrylic, velvet to aluminium, the textures and colours tell stories all on their own.

What’s Next: Soul Food for All

Choon Hoy Parlor 2.0 will soon offer frozen retail items—from Teochew dumplings and pig trotter soup to fried nian gao—bringing soulful comfort straight to your kitchen. Plans for delivery, catering, and private dining are also underway, ensuring that the warmth of Singapore Soul Food reaches even more homes.

In the near future, look out for Silk Road-themed collaborations with regional chefs and restaurants, exploring cultural kinship through shared food histories. It is all part of Chef Dylan’s mission: to honour the past, reimagine the present, and build a legacy for Singapore Soul Food—one plate at a time.

Visit Choon Hoy Parlor

Find Choon Hoy Parlor 2.0 at 15 Stamford Road, #01-84A, Arcade @ The Capitol Kempinski, right next to The Masses. The restaurant is open daily from 11:30am to 3pm and 5:30pm to 9:30pm, while the bar stays open late until 11pm on weekdays and 11:45pm on Fridays and Saturdays.

For reservations, visit www.choonhoyparlor.sg or call +65 6266 0061. Follow @choonhoyparlorsg on Instagram for updates, specials and behind-the-scenes moments.