Liked the ambition with this dish, but the execution just fell short of the mark. First, the good stuff. The egg was sous vide really perfectly, and would easily be one of the best ones we’ve had in SG. Also, their toppings are generally very interesting and out of the ordinary and Ah Beng tries to switch them up once in a while. The tempeh strips weren’t crunchy nor crispy but added a nice nuttiness to the dish, as did the fibre bits (though we’re not sure what this came from). The fried broccoli was also a unique touch to the dish. The glazed tofu was really bland tho, and tasted like boiled tau kwa, only without any taste. The honey sesame beef was also very pedestrian, and had no depth in flavour; it tasted just like sugar was added to it. The heart/core of the romaine lettuce was included in the dish (not sure whether intended or otherwise), which was fine, but it looked like it hadn’t been washed, and was also bitter. But overall, a place to try if you’re looking for a healthier option in chinatown, and also if you wanna support a young hawker!

Can Order💪

We just wanted to share about this place so that people can be warned. Everything was so sad about our dinner, from the reception that we got, to the plating of the food, to the food itself. Our salad came soggy, probably because they didn’t remove the moisture from their ingredients, like the fish, the veggies and others. Everything was also stone cold. The shiitake mushrooms were so cold that they had already became hard. The broccoli and cauliflower tasted raw. And the serving was also really pathetic. The boss it seems, also wasn’t too keen on serving us, and no real pride was taken in the preparation of the food.

DONT ORDER❌

This was indubitably the star of the show. While the accompaniments left much to be desired, the centerpiece of the dish, the short ribs, really shone. There was a good mix of textures in the short rib: some portions were nice and meaty, while other portions were more gelatinous, and they went really well together. The best part of the short rib was that it was so, so tender. We don’t usually get the chance to say that a piece of meat melts in your mouth, but we ended up slicing the beef so thinly, so we could saver it for a longer period of time. The tamarind sauce was a perfect pairing for the meat, and it’s perfect that it’s not that common. There were both sweet and sour elements, and that extra bit of tart-ness helped cut through the meat. If there was one thing he would improve on this dish, it’s that the meat could be charred slightly. I think that would really push this dish over the edge, and make it throughly flawless.

MUST ORDER💯

When this dish was served, we were so excited, just by its size and appearance. Yes the dish looks messy, but when you get the miserable collagen soup before this, you don’t expect much, especially in terms of portion sizes. There were so many aspects to this dish, but they just melded together very nice. The salmon cubes were chunky; some were soft and succulent while others had a slightly bite to it, as you would salmon sashimi. We couldn’t figure out what was in their dressing apart from avocado and ginger oil, but there was nice mix of sweetness and tanginess that made eating this dish not gelat at all. The ginger chips also added a punch to the dish, while the tempura bits added some crunch. Our only criticism of this dish was that the tempura bits were not fresh, which was so sad, because every other part of the dish was so well thought out and so well-executed.

MUST ORDER💯

This was a great starter to our meal. These crab patties were filled with a tom yum crab mixture and fried to a perfect crisp. The mayo that was served alongside it was more acidic than the usual, which worked perfectly to cut through the spices in the patties. If anything, there could be more texture to the filling of the patties, as they were more of a mush, rather than us being able to taste the crab meat.

CAN ORDER👍

Yes, the soup did taste like it was boiled for a long time, and it a thicker consistency to it, as you would expect in a dish with fish cartilage, but the entire dish was just really sad. There was one small slice of fish in it, along with a mushroom ravioli which was even worse. The filling was almost non-existent, and the skin was tough and dry. Save your money up and buy an extra serving of those short ribs!

DONT ORDER❌

There was nothing really bad about this dish, but concomitantly, nothing really stood out. There was a nice char on the fish, but it was slightly tough. Also, there were tons of pin bones, which made it really hard to eat. We’re not sure if they should have been taken out? Nonetheless, nothing really special about this dish besides the lime sauce perhaps, which tastes very much like those you find in Thailand.

DON’T ORDER❌

This dish was really a horror. We’re not sure whether this is what “authentic” basil pork tastes like, but we’ve had this dish multiple times, both locally and in Thailand and we’ve never had it taste like this. The pork was way too spicy, such that we could hardly taste anything else. Despite the chunks of basil that were tossed into the dish, they weren’t fragrant at all. There was also no distinctive taste of fish sauce, that is so typical of Thai cooking.

DON’T ORDER❌

These chicken chunks were a great starter to our meal. They were really flavourful, and the fish sauce in the marinade really shone. They seem to have been marinated for a significant amount of time as the marinade could be tasted all the way through. We were afraid that there would be too much batter as that seemed to be the case, but these morsels were mainly meat, so that was great. The portion is pretty good for this price too.

MUST ORDER💯

Harry’s Jazz Burger (Skinny) was close to being satisfying. Salad was fresh, coleslaw was tasty, onions were nicely caramelised, nachos cheese was shiok. However, the supposed star of the dish didnt come through as the burger itself was lacking a grilled, charred finish. It somehow felt like it was boiled😱

An interesting twist to a basic prawn aglio olio by adding a touch of Furikake. The dish had great umami too it, without robbing away the garlicky goodness. The prawns were nice and crunchy too.

This dish was a really pleasant one and all the elements came together really well. The lamb was perfectly cooked; it was really tender. While there was a slight gamey-ness (only a tinge) to the lamb, we like this aspect of it. The pomegrenate really gave a nice pop to this dish and an added brightness. Finally, the quinoa nestled at the bottom of the plate soaked up all the juices from the lamb, and made for a great mouthful altogether.

MUST ORDER💯