I frequent this stall quite often as I will come by here once in a while. Their dishes are normally the same everyday, but what lacks in quantity is made up for with the quality. I ordered the chicken, egg tofu and hairy gourd for my lunch. The hairy gourd is my favourite dish from their stall as it is not too soft and the gourd retains some of its crunch. The part of the chicken used for the black pepper chicken is the chicken thigh which made the chicken meat really tender and delicious. The black pepper seasoning is not too spicy too and it enhanced the flavour of the dish well. The egg tofu is also soft and delicious. I can never get tired of having my meals from this stall as their dishes are generally tasty.

I am usually ok with food, hence I left the choice on what to order to my friend. He got for us the braised duck rice, which he spent 20minutes queuing for. Although I am not the one queuing, but this is really good. The duck is very tender and the sauce complements the duck very well. The fatty skin is also not too fatty and I enjoy eating it together with the duck meat.

Sugarcane juice is just the drink for a hot day. After exercising, the group of us went to Old Airport FC for our breakfast and all of us ordered this. I can see the uncle preparing it fresh right in front of us, so there is really no doubt about the authenticity of the drink. The sugarcane is both refreshing and cooling, and most importantly, helps to quench our thirst.

I had a coupon for a complimentary single scoop ice-cream which expires by the end of this month. Seeing as the end of the month is tomorrow, I decided to utilise my coupon today. I went for the hazelnut ice cream which was quite nice, I would say one of the better flavours in Swensen. If only they had added some crushed hazelnuts with the ice cream, it would be better.

Surprisingly for a holiday, the restaurant is quite empty, but that is probably because I went at 3pm which is after lunch hours.

I remembered eating this back in the past for my breakfast and it is good to know that they still maintain the quality of their food. Instead of getting the char siew pau, I got the char siew sou instead. The char siew used is like the HK style char siew which is more brownish than reddish. It is both sweet and a little salty. The pastry is also quite thin which means more char siew. Worth it!