Cause I Chinese

Probably the most underwhelming dish I had. The broth was lacking in taste and just a starchy mess. Lobster meat was thick and firm but lacked the natural sweetness. Udon was pretty blend and lack the springy texture. Paid a premium for something mediocre.

This dish is probably the best I had over here. The prawns were huge and crunchy and the salted egg yolk sauce was thick and rich. Not too overwhelming and just the right amount. And yes, you get about 6 prawns for $32 over here.

The chicken skin was done to crispy perfection and they are certainly very generous with the sesame as evident in the picture. However, the sauce was overwhelmingly sweet and would be better if it was served separately.

Asparagus was thick and crunchy. But personally felt that the lup cheong didn’t really gel well with the asparagus.

Pretty expensive price tag for something mediocre. Broth was a tad too salty, pork slices were too tough and chewy.

Very dope and addictive. Beancurd skin was crisp and the prawn roll filling was flavourful. Great starter before the main course

Fishcake was well fried with a nice firm texture to it.

Chicken was slightly off being more reddish than usual. Not sure what magic is in the soya sauce but it’s really addictive when you have it together with the chicken and rice.

Pillow soft white silky tofu coated with this golden crispy batter. Super addictive you can’t stop at one. Comes with 8 pcs, so that $1 per pop.

You get five spice meat roll, gold coin and crispy fuchuk (not in the picture). It would be good if they can drain off the oil as the gold coin Bak Kwa was just glistening - in an unhealthy way. Would be good if they could grill the gold coin a little longer to give that slight charred taste.

Super crispy, super oily and super addictive.

Generous amount of piping hot fish roe oozing out from each fishball, paired with the fiery kick from the spicy soup. Perfect on a rainy day.