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Signature Dishes
for photos and more reviews, visit http://thelittlemomentsofmylife.blogspot.com/ (:we started off the meal with a piping bowl of deep fried soon hock fish vegetable soup in hot stone bowl ($38 small). mind you, the 'small' size was a huge enough portion and among the three of us, we probably had at least 3 bowls each of this heart & tummy-warming soup. it was chock full of ingredients and had a wonderful full-bodied flavour.the fried prawn ball with with pumpkin and salted egg sauce ($20 small) was super duper tasty. just writing about it is making me drool. i wonder why they call it a prawn ball, cos it's not really a ball (as in the fish ball or sotong ball kind) but its a real prawn. it was fried to a light crisp and coated with a generous layer of pumpkin & salted egg sauce which was both sweet and savoury, complementing each other beautifully.the kailan with mei cai ($18) was probably the least outstanding of all the dishes. not very interesting to talk about lastly, we had the ginger fried rice ($12 small). i was intrigued by this dish the moment i saw it on the menu! it was really a pleasant surprise! normally what i love is garlic rice, so this was a twist to the dish which i loved. it was wonderfully infused with the aroma of ginger and it felt so healthy! haha.all the dishes here were really quite outstanding and i can't wait to try out more of them! (:
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Eating dinner with friends at Chinese Restaurant near Bugis. It was a restaurant which famous with Cantonese Recepi food. No many peoples know about this restaurant I guessed, this is my first time visit. This delicious fried rice was made with Eggs, Ham, Pork and Green Onions. Simple and straightforward taste yet it was still flavourful. Not too dry or too oily, the rice came was just nice. The environment there was cozy, of course the price was slightly expensive.
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Dinning alone isn’t easy sometimes, limited stomach for limited food! Browse the menu awhile, finally I settled down with claypot tofu with shredded meat and veggie and a bowl of plain rice. How should I put this dish? I like the claypot, it maintained the heat while enjoying the food. Tofu was deep fried to the right texture, fragrance outside and creamy smooth inside, though it seemed it was a simple food, to make it the right texture, it still required ones cooking skill. I am not a gravy person, so the starchy gravy isn’t my preference for this dish. Overall taste was good, mixed ingredients complimented each other.
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