East

The most expensive Kueh Salat we have ever had, but along with its price tag came a level of finesse. While there were parts of the sticky rice that were uncooked, it was mostly cooked perfectly, soft yet retaining a level of chewiness and bite. The star of the show was the custard though: it was smooth, the coconut milk tasted extremely fresh, and the pandan super fragrant. Worth a try for sure if you’re a nyonya kueh fan, for a more sophisticated and elegant version of this dish.

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While the filling was moist, meaty and juicy, he didn’t like the exterior of the dumpling, while she loved it the way it is. It’s a little too thick and doughy and not crispy enough for a restaurant of paradise dynasty’s standard. Be ready for that pop of soup when you bite into the dumpling😋

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Another must order when we visit because it tastes like a big, warm hug on a cold, winter day. There’s so much depth of flavor to this soup, and feels like it’s been on the boil for a Long time, because there’s such an intense pork flavor, and it is incredibly smooth. Nothing more you can ask for, especially when it’s served with PLUMP prawn and pork dumplings.

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Did the chicken or the egg (think: the mango puree served in egg shells) come first? This dish looked really similar to that offered at Lokkee, but after tasting both, they were really different renditions. The chicken here was way more flavourful, and tasted like it was housemade. We could taste cumin, turmeric, perhaps some fennel among others. But the version here really punches you in the mouth so be ready for that. Finally, we were really hoping for more chunks of chicken to be served.

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A dish we always order when we’re here, because the balance of flavours that they achieve here make this dish really appetising. First you’ll get the savory notes, and then a tinge (so that it’s not overpowering) of sweetness hits you. You’ll also find, littered throughout the dish, chunks of meat that are so tender and offer yet another dimension. Then there’s fluffy eggs. And the cherry on top are those chunky, plump prawns. GIVE THIS A SHOT IF YOU HAVEN’T.

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Not much room for error given its michelin-starred status but this really didn’t disappoint. (Or maybe we were famished after our first CrossFit session ever). But on a more serious note, this didn’t let us down one bit. The chicken was so tender, and even the breast meat. Despite the ubiquity of chicken rice stalls, not many many to achieve this texture with their meat, so we thought this was pretty outstanding. While the sauce might be a tad too salty, it went really well with the rice. The beans also provided a different touch, although it didn’t add much to the dish. Also, our first ever michellin-starred stall, so we should support!

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The chicken was really nicely cooked such that even the beast meat was nice and tender. The marinade was slightly sweeter but still really tasty. While the skin wasn’t perfectly crisp, it was alright. The chicken was also cut to make it convenient to eat.

Why we say scary: when we asked how Long more the chicken would take because we had been waiting for quite a while, this bald guy manning the stall shouted back at us, and asked us why we were being rude. When we came back to collect the chicken, he said in Chinese: “if you think you can be mean, I’ll teach you what mean means”. And we just walked away. But we might still return for the food haha but just be careful when you order!

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Boy was this spicy, even though we requested for it to be less spicy. But don’t let the description mislead you, this was tasty as hell! The minced meat was really flavourful and the noodles were perfectly cooked. The egg was also poached perfectly, and better than some cafes in fact. Only advice: don’t mix all the chili in if you can’t take spicy!

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This was easily one of the best vegetable dishes we’ve had in a Long time. Every single strand was perfumed with the fragrance of garlic and remained perfectly crunchy. It was also not dripping in oil, as is common with many Zichar style veggie dishes.

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This dish arrived piping hot and extremely fragrant which got us really excited, as this was our first time trying the dried version. However, we felt that the dish was only mediocre. Despite its fragrance, the sauce was not really flavourful and didn’t really pack a punch. It was actually pretty bland, although the fried cuttlefish added a nice savouriness to the dish. There were five chunky pieces of pork ribs given, which was pretty generous. While they weren’t terrific, they were pretty tender, and generally fall-off-the-bone.

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This dish is another must-order and we will return here just for this dish! Not only was the beancurd perfectly fried, giving it a nice exterior, the interior remained soft and silky. This was then topped with a delightful mix of minced meat and braised mushrooms. The best part was that there was so much meat to cover the entirety of the two large pieces of tofu.

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