0
0
0
Payment Methods
Number of Seats
150
Other Info
Online Reservation
Alcoholic Drinks Available
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
It's quite amazing what gems you can find within the old grey walls of a long-forgotten shopping mall, but find it we did!It's old-school Teochew, it's 'back-water' Cze Char, it's mouth-watering good food, & it's reasonably priced! Jackpot! Or BangLat as some would say!So what did the wife & I think of the food?Teochew Steamed Halibut SteakSay Teochew, & Steamed White Pomfret comes to mind; particularly the 'Dao Chiew' variety, named so because of the asymmetrically-sized fins on its tail.Instead, we went for the Halibut Steak Steamed Teochew-style! No regrets! In fact, Excellent choice! The fish was fresh, and had that milky, cod-oily flavour...Infused with the hi-grade sweet light sauce & sesame oil, you'd think you were eating Snowfish instead...And oh yes! Did I say we LOVE Snowfish?Teochew Liver RollsSo we made a friend with the owner, Mr Koh Ah Liang. He highly recommended this dish, so order it we did! I was so intrigued by the very subtle, livery flavour; so unlike the ones we've been eating till now!It's just enough to hint at the presence of liver, but not enough to overwhelm your tastebuds with that irony livery smell & taste that comes with pig liver!A quick chat with Mr Koh revealed the secret!Psst! He uses only 100g of liver, together with other ingredients for this roll, to the benefit of customers who are 'liverphobic'!Good move Mr Koh! Good Dish too!Teochew Yam-Paste (Dessert)So the friendly Mr Koh was impressed with what my wife & I could 'dispatch' in 1 meal & mentioned that she looked a little 'anorexic' compared to me (ok! Who wouldn't?)...He quickly suggested we shouldn't go home without trying this dessert...Teochew Yam Paste (Or Nee)!Most times we have this dessert, they come with either sugar syrup or coconut milk.None of that today! Just simply yam pulverised into a paste...straight! & mixed together with water-chestnut & Gingko nuts, finished off with a rich garnish of Deep-fried shallots (my wife tells me they call it Chang Zhu Lah)...The perfect compliment & conclusion to an excellent meal & a wonderful celebratory makan
continue reading
You may be interested in