3
0
0
Level3
72
1
2013-03-27 53 views
Simpang Niang Tofu ($4/pax) is actually cooked in the Gong Bao Style but turns out to be not spicy at all. The gravy is darker, slightly sweeter and more fragrant since it has been infused with dried chilli. Another difference is that all the ingredients have been deep- fried, so you can't miss that crunchy chewy bite in each nugget of either wonton/fish ball/stuffed green pepper etc....The pieces are made smaller than the usual size and cut into half, and thus more convenient for diners. Their
Read full review
Simpang Niang Tofu ($4/pax) is actually cooked in the Gong Bao Style but turns out to be not spicy at all. The gravy is darker, slightly sweeter and more fragrant since it has been infused with dried chilli.
Another difference is that all the ingredients have been deep- fried, so you can't miss that crunchy chewy bite in each nugget of either wonton/fish ball/stuffed green pepper etc....The pieces are made smaller than the usual size and cut into half, and thus more convenient for diners. Their Kang Kong relied on a lot of hae bee but still leaned more towards the sweet side and lacked the spicy kick.

Assam Fish Head $22 is huge. The fish head was submerged in a sea of red orange gravy that is thicker, slightly sweeter than the usual ones. The tartness of tomatoes which complements the Assam flavor makes this an appetizing dish. However, the fish was not very fresh.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2013-03-02
Spending Per Head
$20 (Lunch)
Recommended Dishes
  • Pork Knuckles
  • yong tau foo