My first encounter with this place was a couple of years ago, when a few of my colleagues decided to have a long overdue dinner cum get-together session to relive the good old days. I wasn’t sure of the directions to this place back then and the fact that we were searching for a restaurant within a block of old flats made my curiosity soar.
This time around, 2 tables, 20 people in total. The food was pre ordered as we called 3 hours earlier. Pictures are as follows:
Curry Fish Head – Would have preferred more gravy as I was scrapping the bare bottom of the pot for more curry. Went well with the rice. The fish was pretty good, not overcooked and the curry was very aromatic. Heaps of long beans, ladies’ finger and cabbage too.
Tofu with minced pork – Another favorite dish I grew up with. This came with the infamous Japanese tofu, mushroom slices and minced pork. The dish was great but it would have been better if we had more mushroom to go with.
Clams in Superior Soup – Tastes pretty much the same like many other restaurants but you get less empty shells here, hence less disappointment. Would have been better with more ginger.
Kung Pao Chicken – Pretty common dish, but the dried chilly was really spicy. Great, as I have this habit of sucking dried chilly, especially Kung Pao style. One complain here, not enough garnish – the cashew nuts.
4 Heavenly Kings – A dish that I have grown increasingly fond of, especially in this restaurant. The 4 types of veggies used consists of Petai, Brinjal, Long Beans and Ladies’ Finger. I’m not a fan of Petai and Ladies’ Finger, but the veggies are crispy-fried here making it really enjoyable.
Pork Knuckle – the photo you see here was taken immediately when the dish was served. 10 minutes later while were still carving our way through the meat and crispy skin, the waiter took the dish and sped back to the kitchen while mumbling something. Within 90 seconds, he reappeared with the dish, this time with another piece of knuckle on the plate, apologizing to us for the cook left this piece out before it was served. Oh well, we were certainly NOT complaining.
Kam Hiong CRAB! – It’s been a while since I last had crabs, though I still long for my favorite salted egg yolk crab. Anyway, the Kam Hiong crab here is rich in flavor, so rich that my fingers still smell of the Kam Hiong flavor the next day. However, the flesh was somewhat disappointing as it wasn’t really fresh…
My tummy rating for this session – 6.4/10…