This is my late paternal grandmother's favourite restaurant. Over the years, we'd celebrated her birthdays here several times, dutifully following the restaurant when it moved locations.
When you step through the entrance, you'll notice the place is filled with families. More often than not, three generations or more can be seen happily feasting on classic Teochew specialties together. One of these is their famous cold steamed crab which unfortunately, wasn't part of our order during my most recent trip here (so there's no pic of it - sorry).
Instead, we opted to have other well-known dishes like the "signature sambal crayfish" (its thick gravy is well-balanced and not too spicy), stir-fried spinach, braised sea cucumber with tofu, "hae chor" (crispy deep-fried prawn roll), fish maw soup and braised duck with "tau kwa" amongst others. All of which went down very well with our entire table of diners. Needless to say, dessert had to be the all-time favourite "orh nee" - that hot sweet paste made from mashed yam and sweet potato with ginkgo nuts thrown in. Their rendition was light and smooth, without the overwhelming oiliness that's present in a few others. #hawkerpedia