This dish combined the worst elements possible in a zichar dish. Firstly, it lacked any flavour whatsoever: no savoriness, no wok hey, nothing. Secondly, despite paying $16, we only got 3 Shrimps, a couple pieces of fish cake and what felt like less than one whole egg. To seal its fate, it was laden in oil and our lips were glistening after a couple bites.

DON’T ORDER❌

When the star of the show doesn’t shine, but the accompaniments all show up. The spring onions and carrots were done really well as they were sweet and tender. However, the sauce wasn’t thick and viscous enough, nor was it worthy of its price tag. It tasted like it came right out of a soy-sauce bottle and the barramundi wasn’t flaky nor moist like we hoped.

Don’t Order❌

While the scallop was fresh, nothing was special about this dish and nothing stood out. No complexity or depth in flavours although the shallots and tempura bits were crispy and added much-needed saltiness.

Can Order👍

While not a cheap vegetable dish at a zi-char restaurant by any means, all the ingredients tasted fresh and premium, and we would definitely recommend it. Importantly, you will be spared from the lumpy, starchy, overly sweet, overly salty sauce that you get from your typical shop, but a pleasant, smooth, refined sauce that complements the broccoli perfectly.

MUST ORDER💯

Fantastically fluffy scrambled eggs, complemented with a sauce that was both tangy and sweet but not overly so. Just an extremely comforting dish, perfect with rice. If anything, we were just hoping for some heat in the sauce, which we thought would really blow it out of the water.

Can Order👍

Skin was crisp (although it did not have wafer-like crunch), and was a delightful mouthful with the extra-thin crepe and the hoisin sauce. But the star of the show had to be the duck meat itself. You have a choice of how you want it prepared, and we had it sautéed with Kai Lan, Hong Kong style. There is always a fear of breast meat when eating poultry, as it is not rare for it to come dry, tough, and tasting like death. But the meat here was so tender, so succulent and so juicy. It went perfectly with the HK-style sauce, which was not overpowering nor overly salty. Finally, the Kai Lan stalks were sweet, carried no bitterness, and were crunchy.

MUST ORDER💯

Hands-down the best fried chicken we’ve had in Singapore, all the way around. Firstly, incredible effort is put into preparing the chicken, as it is frenched, making it easy and convenient for diners to chomp on. It is then deep fried to perfection, with the meat cooked through, but the skin remaining extremely crisp. A delectable sauce is then applied to it, with a brilliant mix of sweetness, savouriness, and just a little bit of acidity. Trust us and order 2 plates right away; that’s what we do every single time😋

MUST ORDER💯

A chef recommendation that was both confusing and confused. We expected the dish to be savoury, tangy and spicy but all we got was pasta that was under-seasoned and had way too much acidity. In fact, the sauce tasted like it came straight out of a bottle of Tabasco Hot Sauce??? While "Maiale Oriental" made the dish sound special; it was anything but. The quality of the meat was clearly lacking; and tasted like a plate of left-over minced meat you stir fried with Tabasco when you were hung-over.

Don't Order🤮

This was akin to a delicate and luxurious siewmai with premium ingredients, as the zucchini flower was filled with delectable mouthfuls of prawns, chickens and mushrooms. There was a tad too little zucchini, which we craved for because of how sweet it was. But it was a very interesting dish, and brought together nicely with a sauce that was perfectly balanced; not too sweet and not too salty, as many chinese sauces tend to be.

Can Order👍

A mediocre, ordinary dish without enough flavour, and lacking Wok Hei aroma and fragrance. The chunks of crab meat that were given was also pretty tough. Overall, it tasted just like a slightly more elegant and cleaner rendition of your typical Yangzhou Fried Rice and which came with conpoy and egg white.

Don’t Order❌

The meatballs were really special as you could tell they were home-made; they were well marinated, and had the fragrance of sesame oil. The eel pieces had a slight fishiness to it though, and were firmer than one would expect/hope? The prawns were mostly alright, although they weren’t the freshest and were still slightly mushy at the ends. Nonetheless, add some Chili padi, and this would make for a warm, comforting bowl on a cold day😊

Can Order👍

The most expensive Kueh Salat we have ever had, but along with its price tag came a level of finesse. While there were parts of the sticky rice that were uncooked, it was mostly cooked perfectly, soft yet retaining a level of chewiness and bite. The star of the show was the custard though: it was smooth, the coconut milk tasted extremely fresh, and the pandan super fragrant. Worth a try for sure if you’re a nyonya kueh fan, for a more sophisticated and elegant version of this dish.

Can Order👍