Went to patronise this restaurant for dim sum as breakfast during a holiday after doing some research online and noticed that this restaurant is quite popular and has pretty good ratings. Queues were seen outside the restaurant after reaching at about 9am plus. Waiting time is not too long around 15 to 20 minutes. This restaurant is quite different from other dim sum stall as the customer will automatically crowed around the dim sum trolley to take the dim sum instead of the staff pushing the trolley to your table. Fastest finger first, if you are slow, the popular dim sum such as the xiao long pao, har gao will be taken up within a minutes or less. One of the dim sum that I like is their durian pancake and the egg tart. The durian pancake is actually a cold dish which is made of durian puree wrap with the egg crepe. The durian puree has a nice durian fragrance, has a soft and thick texture. As for the egg tart, it has a very crispy and flaky pastry. The egg custard has a nice custard aroma, soft and smooth texture. And is a must try dim sum !! Price ranging from $3 onwards.

Brought a bowl of the fishball noodle for lunch due to my craving for noodle.
This bowl of fishball noodle has a simple presentation of the bean sprout sprinkle on top of the noodle and the fishball being seperated and placed together with the soup. The seasoning for the noodle is well measured, has a light taste of the vinegar and a slight spicy taste. The noodle is well cooked, soft and QQ texture and is not stick together. As for the fishball, it is pretty well made, soft and very spongy texture. The soup has a light and refreshing taste and goes well with the noodle.

Brought a bowl of the ice kachang as dessert after lunch at chong pang market. I was attracted by the wide variety of cold and hot dessert from the menu ranging with more than 20 different types of dessert. Within a couple of minutes, an attractive and colurful bowl of ice kachang is ready for collection. This bowl of ice kachang is topped with cream corn, added with colourful sugar syrup and evaporated milk. On the bottom of the ice kachang contains the traditonal ice kachang toppings which includes red bean, cube jelly and the attap seed. When mixed together, the ice kachang does not taste diluted and is still able to taste the sweetness. With a price of $1.20 per bowl, it is really really worth it.

Brought a plate of the roasted duck and meat for lunch with family.
Long queue will be expected during lunch hours as their food really taste good. Firstly, the roasted duck has a nice shiny skin, not too oily and the duck meat is well marinated and roasted, has a soft and tender texture. Marination wise not that salty. As for the roasted meat, the skin is very crispy, very well roasted, the pork belly chosen is not that oily as there were only a thin layer of fats in between the meat itself. It has a soft and very tender texture and goes very well with their chili sauce.

Brought a packet of the sar kee ma from this hawer stall which is located at the very end of the hawer centre. I know this stall after reading through a magazine which features this stall selling the sar kee ma. Before buying from this stall, I have brought the sar kee ma from supermarket to try. After trying the sar kee ma from this stall, I found that the taste is actually quite different from the supermarket. The sar kee ma has a nice fragrance, has a crispy and chewy texture, with the malt sugar taste and the sweetness is just nice. The sar kee ma can be easily seperated without much force while the one brought from the supermarket is not that easily seperated. Price start from $2.20 onwards depending on the number of pieces and will actually recommend to my friends to buy.