I always like this dish, and given their price point, I cannot expect anything less.

Excellent. Plump filling and tight skin.

Assorted - black truffle, mala and OG. I can't expect less since decent XLB are also everywhere.

Given this dish is available cheaper everywhere in Singapore, it's hard to rave about this. But I guess it's worth saying the rice was quite refined and the cutlet was of good quality.

It's fine. We ordered this for fun.

I've eaten too much anyhow saliva chicken until couldn't expect it can be this good. I give it to them. Great boneless cuts and, more importantly, chilli that had kick but not choking.

Better than last time I ate! The garnish and wok hei pushed it to next level. A luxury.

They use thin kway teow instead of our wide sheets, which I appreciate, but tbh the broth wasn't superior to Singapore's, which is usually the case. The dishes, if not special, were comforting. Special mentions for the pork cheek, pork belly and beancurd skin.

The unusual Indian mee siam I've waited more than a decade to try. The main difference is the gravy is creamy and drinkable. Delicious overall, but I should've picked a better cut of mutton. I consulted the boss for fatty mutton and he gave me the leg cut, which was tendon not fats.

Seriously good. You may wonder how Ipoh horfun being so plain can overperform. Their magic is using prawn soup (unpictured). Add that to their elite ingredients - horfun, prawns, shredded chicken, chives, shallots. Just be warned even my large size wasn't really filling.

I went straight for this as it's rare to find this pear dessert in Singapore. Although the pear was soft and lightly sweet, I wish the supposedly cold bowl was colder. It made the rest worse and I didn't finish it.

Their egglets are incredibly cheap. A stick like this is around $1. Taste-wise it's serviceable lor.