Total cost was $11.20. Their dim sums tasted above average. We had their porridge, chee cheong fun, carrot cake, fried prawn dumpling, yam dumpling, peanut sesame seed ball, char siew pastry, egg tart, and char siew bun. The bun was soft and fluffy and proportion of char siew fillings to the bun was just nice. The char siew fillings were moist and had a sweet taste to it. The chee cheong fun was smooth and gravy was flavourful. The carrot cake and yum dumppling were a tad dry. The peanut ball was chewy and skin was not very thick while the char siew pastry was flaky with sweet char siew fillings. Porridge had a watery texture and was tasty. The simple toppings of pepper and green onion complemented the light-tasting porridge well.

worth the try! 

As my first experience here was a positive one, I recommended my friends to try out this cafe. The new dishes we had (that I've not yet reviewed) were the steak with wine sauce ($29) and the truffle fish pie ($18). The steak was done medium. It was a rather thin slice but was compensated by its larger than typical size. I'd prefer if it was thicker though. It was nicely grilled and the wine sauce did have the wine taste as well but I felt it wasn't really a matching complement with the steak. The pastry of the truffle fish pie was flaky and moist. There were pieces of fish beneath the pastry and the fish that was drenched in the sauce somehow reminded me of the taste of mushroom soup. As the pastry was soaked in the sauce, it was somehow soggy but still tasted good. The truffle had a slight smokey taste but the taste of the truffle was rather light. 

The ambience at night was lovely.

After trying the highly raved crabmeat pasta which I felt was overrated, I had the seared scallop & prawn pasta with prawn bisque sauce ($26). Linguine wasn't done in al dente style which I would very much prefer as the linguine was soaked in the watery prawn bisque sauce. The sauce had a watery texture which resembled that of gravy. There was a distinct prawn taste in the bisque. The scallops were a tad tough and wasn't really easy to chew and swallow. My partner had the beef and red wine ragu pasta ($26). The braised oxtail in it was tender and easily absorbed the gravy. Garlic was added but it was very mild. We couldn't really taste any hint of red wine too. Overall, it tasted average.

I ordered the larger plate of fried kway tiao ($5) because i queued for about 20 minutes (service was rather slow). The fried kway tiao was fragrant and the pork lard enhanced its taste. The kway tiao had a sweet taste with a hint of the wok's breath. It was also very moist. The various ingredients such as the chinese sausage, beansprouts, fishcakes were fresh too. This char kway tiao tasted above average but I wouldn't queue that long for it again as I find it overrated.

HK Style Chicken with thai sauce fried rice $5.50: The thai sauce was sweet and slightly sour. The chicken was tender but the skin was rather fatty. The fried rice's texture was just right and wasn't lumpy. It was well-seasoned and wasn't salty nor sweet. It was quite yellowish though. Not sure how it got to that colour but it did not taste like it was fried with lots of soy sauce. Overall, it was a satisfying meal