Zichar

Vietnamese chee cheong fun but it's lousy. The rice sheets were bland so imagine biting into a thick roll of them. The sauce couldn't salvage it.

We came because we heard they have suckling pig. This is a single portion and it's $25 already. The full animal is $100 and half is $50. I guess still cheaper than Singapore. The skin was indeed shiok, but the meat normal.

Quite interesting. The lemongrass was very fragrant and created a very unique chicken taste.

There's usually only pad see ew, which is dry horfun. This wowed us. It's better than local horfun. The umami was maximum, pork was tender and I like baby kailan.

This star dish here is losing its effect on me hahaha. It's still okay but wasn't mind-blowing.

Possibly my favourite dish here. In addition to my earlier review, the meat this time was such quality.

Their this sauce is spicy, if that's how you like it. The crayfish was meaty enough, although sizes can vary.

The cheese sauce was heavenly, possessing a sweet note. Order this for the sauce, not butter crab, which is dry.

Wrong dish but we accepted because we waited too long.

Normal.

What a find. One, for the intrigue of its name. Two, for its superb taste. It's a stir-fry of pork, prawns and kangkong. The seasoning and wok hei proved that it's about the skill, not the ingredients.

I seem to keep returning. I recommended this to the family. Last time I forgot to mention it's not just ribs, but also spine. Good fatty meat.