Chinese

tasted similar to soon kueh with pepperish taste but filled with enoki mushrooms instead. would prefer if skin was slightly thinner but a yummy dumpling i’ll reorder!

the sauce was extremely fragrant with the perfect kick of spice! almost made it into our favourites.

a classic done well, with a good skin to prawn ratio. we had 2 baskets of this.

not the usual flowy lava type but still a good ol’ custard bun.

the thinner skinned cousin of red oil dumplings. enjoyed this.

another stunner. you’ll find succulent prawns & mushroom pieces encased in these iconic yellow wrappers and topped off with carrot bits.

i have a theory - if you can get the basic-but-hard-to-master fried carrot cake right, the rest of your other dishes will not fare too far from it. fragrant, with a lightly crisp surface and an extremely soft & flavourful flesh, i’d have this any other day.

best beancurd skin roll i’ve had - golden, fried to crisp, with generous fillings. once you bite past that crisp, you’ll discover fresh tasting paste with chunks of prawn, truly a delight.

i love so good cct’s food and this used to be the easiest meal ever! honestly i’ve been the biggest fan of their macaroni but the change in type of macaroni used is a huge no for me. it used to be the smoother and has a better bite to it, but now it’s thinner, and softer. please bring the previous macaroni back 🙌🏻

had a stronger spice kick than i’ve expected! super yummy and numbing, wished there a little more chicken pieces tho!

interestingly so good, i’d prefer it over their original xlbs. you’ll still be able to taste the meaty broth plus a hint of spice.

decent but not impressive! the charsiew bun was pretty empty too. the coolest part is where the butter was served on the ice instead of inside the bun!