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2014-02-14
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We were there for Lunar New Year lo hei, thinking it'd be nice to have Teochew style for a change. We started off with the lo hei which was good. I like how Teochew style is more simple compared to Cantonese ones.Next we had ngoh hiang. Crispy without being too oily. Tasted good.Steamed promfret was nicely done with salted vegetables. Next dish was claypot sea cucumber and fish maw with mushrooms. Tasty.Subsequently, we had white cabbage with mushrooms. This was nicely done with the cabbage not
Next we had ngoh hiang. Crispy without being too oily. Tasted good.
Steamed promfret was nicely done with salted vegetables.
Next dish was claypot sea cucumber and fish maw with mushrooms. Tasty.
Subsequently, we had white cabbage with mushrooms. This was nicely done with the cabbage not too soggy.
We also tried their steamed cold crab. Very good.
What is Teochew cuisine without duck? Their braised duck was tender and appetizing.
Finally, we had a serving of fried rice to share. This was average in taste.
I will definitely be back again. Without reservations, it is difficult to get seats as typically this restaurant is crowded even on weekday nights.
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