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The otah is fragrant with a soft, almost creamy texture that pairs well with the mee siam. A generous dollop of sambal ties everything together, adding just the right amount of heat. While the flavours hit the mark, a bigger portion of otah would have made the balance even better. Still, itβs a comforting and satisfying meal γRM12.90
This is a bold fusion that delivers on both flavour and texture. The tangy, slightly spicy mee siam is brightened with a squeeze of calamansi, while the crispy, golden-brown chicken chop adds a satisfying crunch. A fried egg, cucumber slices, and sambal complete the dish, making it a comforting twist on tradition γRM15.90
This bowl of laksa is rich and comforting, but donβt expect the usual SG-style broth. This one brings its own character β creamy yet distinct, packing a different balance of flavours. The bee hoon soaks up the fragrant broth perfectly, while toppings like crispy fried beancurd skin, tau pok bursting with flavour, springy fish cake, and a perfectly boiled egg round out the dish. Itβs a satisfying twist on a classic that is worth trying γRM13. 90
Long queue when we are there at 10am and their service was horrendous! We were seated at 10.15am but our food was not even served until 11.45am! It was when we asked about our food, they realised that our order was not entered. Very disappointed with their service and even the scrambled egg with toast did not calm my anger.
Like the nearby It Roo, the USP is the biscuit coat. I found it difficult to choose a winner, because they have subtle differences. The biscuit was more pronounced here, but It Roo is more moist. Only five slices of potato wedges. Fyi this converts to S$5, which is expensive in Malaysia.
One thing Singapore better at. Still prefer halved bread. And the butter kaya was inferior to Singapore's.
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