The chao tar bee hoon was cooked and flatten like a pancake. It has a nice wok hei and crispy exterior while keeping the inside moist and flavourful. There are also fish cake, prawns, squid, vegetables and pork lard hidden in there.

The roasted kampong chicken was their daily special when we called in to order hence we decided to give it a try. It has a crispy skin that’s juicy and moist on the inside. I also like how the overall did not turn out oily.

The deep fried kai lan with pork floss was the second time I had eaten something similar. The kai lan was fried under high heat to give a hard/crispy texture then topped with a generous amount of pork floss that adds some sweetness to the dish. It's like a savoury dish with either a hit or miss among us.

The fried prawn roll (hei zho), made up of mined prawn, pork and vegetables then rolled with beancurd skin was quite nice but sadly they turned slightly sour when we brought them home. Not sure if it has already turned bad before cooking or was it because of the change in temperature. We did call and inform/feedback to them and they were very apologetic about it.