Visited the place for dinner. Comparing to brunch, the place was relatively quiet and gave off a cosy feel. Besides the usual menu, there was also today's special for its starter, catch of the day, main, juice of the day and cocktail special - South Side ($17++).Juice of the Day ($8++)
Carrot, celery, green apple, kale and lime
Served in a glass, it was in shades of dirty orange, but tasted refreshing and naturally sweet.Starter of the Day ($18.50++)
Burrata with pickled white peach and mint
The burrata was rich and creamy, served with the sweet and juicy peach. What a combination.Pork Chop ($28++)
Apples, green beans, kale and walnut salad
I was surprised by the huge serving, especially the large huge amount of greens on the plate. It was about half of the plate. The pork chop was sliced into strips which made it easy to handle for chewing. The pork chop was juicy and without any porky taste. The salad was lightly dressed and quite tasty but the serving was a bit too much for one.

Great service from the staff who often came around to check.

The place was relatively empty for a weekday night. The selection of cakes on the display were rather limited. 2 of the cakes which I was planning to have were not available.Yuzu Green Tea Bubble Bath ($12++)
Jasmine green tea with yuzu, dill, mango and lime meringue
The drink was part of the Dilmah Tea Inspired Menu from 1 June to 31 July. It was served with a rubber yellow duck sitting on the meringue. So cute looking. The drink was refreshing with cubes of mango sitting in the bottom. Interestingly it was not served with a spoon and had to request for one.French Toast with Ham and Cheese ($14++)
Served with creme chantilly Brioche bread sandwiched with Swiss Gruyere  cheese cream, Paris ham served with salad tossed in house dressing.
Could not taste the cheese cream in the bread, nor could see it. The bread looked average not the kind of brioche bread which I was expecting.
Ondeh Ondeh Queen's Castella Cake ($11+)
Made using fresh fragrant pandan leaf, and studded with gula melaka bits with hints of coconut.
It was like pandan chiffon cake, with filling in between.

The place was packed and 5 of us were squeezed in a tiny round table.

Menu Looked not bad.Half Steam Chicken / Roasted Chicken 半只白鸡/ 烧鸡 S$20
The staff recommeded us the half serving of chicken in mixture steam and roasted chicken but was served roasted chicken. Would prefer that the chicken was deboned. The chicken was juicy but too boney. The chilli sauce and the ginger sauce was not bad.

Fish Maw Thick Soup 鱼鳔羮 (S$8)
Another highly recommended dish but felt it was not bad but no wow. Maybe should have ordered the soup version.

Deep Fried Tofu 香炸豆腐 (S$7)
Served with sweet chilli sauce. Although it was high recommended, personally felt that it was average.

"Qing Long" Bean Sprouts 青龙芽菜 (S$12)
Stir fried with bits of salted fish in it, the vegetables was crunchy.

Washed down with cups of calamansi ($2).

The restaurant was located just after the bridge from the MRT station. The place looked empty from outside but we were showed to a table all the way to the end, next to the noisy kitchen. Being hungry, we just stick to the table.Classic Ting Zai Congee 荔湾艇仔粥  (S$9.30++)
Sliced fish, cuttlefish & shredded pork
The porridge was served with crispy fried dough fritters and shredded cabbage. XO Carrot cake XO 酱炒萝卜糕 ($10.80++)
Not very spicy, but I would prefer it to be more crispy.Double Boiled Pork Softbone with Watercess 西洋菜西施骨汤 (S$7.80++)
The pork was very tender and the soup was flavourful.Seasonal Vegetable with Assorted Egg in Superior Broth 金银蛋浸时蔬 ($15.80++)
Spinach with salted egg, century egg, and egg. Although century egg was strong in flavour, it did not overwhelmed the dish.Crispy Beancurd Cube with Salt and Pepper 黄金豆腐粒 ($7.80++)
Simple dish but flavourful on its own.

Washed down with Ginger Tea with Pomelo Honey 姜茶柚子蜜 ($3.10++), which I would prefer the ginger taste to be stronger.

The restaurant was located at the ground floor of a HDB block. There was indoor air con and outdoor non air con dine in area, as well as private room. The place was packed and a bit noisy.Braised Ee Fu Noodles with Mushroom 鲜菇干烧伊面 ($11.80)
The flavourful golden brown egg noodles was made from wheat flour, braised to perfection and served in dry style with mushrooms.
Flavourful stir fried dish.

Golden Sauce Crab 招牌黄金蟹 （南瓜汁）Seasonal Pricing
The signature dish was created by Chef Niun Hock Leong and was the number one must try dish on the menu. It was served with deep fried buns ($1/ pc) which tasted when soaked up the rich creamy sauce.Hong Kong Kailan 香港芥兰 ($16)
Crunchy vegetables.Home-made Beancurd with Special Sauce 家帝豆腐 ($24)
A simple and nostalgic taste of home, made with chef's special sauce, served on a bed of chef's daily selection of vegetables.
The beancurd although deep fried, was soft in the mouth.Steam Fish Hong Kong style 港成䒱魚, using Parrotfish 青衣鱼
Steamed in superior soya sauce, this method of preparation retains the natural flavours of the catch, allowing one to fully appreciate the tender flesh of the fish.

The fish was sweet and meaty but it came at a high cost at $130.Vegetarian Fried Rice 斋炒饭 ($11.80)
Fragrant wok-fried rice, tossed with chinese mushrooms and carrots.
Look not bad.Roasted Chicken 脆皮烧鸡 ($24)
The meat was tender and flavourful.Crispy Cereal Prawns 香脆麦片鲜虾 ($48)
Crispy fried prawns coated with flavourful cereal bits
Like that the prawns were served de-shelled, with the cereal bits crispy around.
Coconut Pudding 椰子布丁 ($7.80)
A chilled silky-smooth pudding made from fresh coconut flesh and juice.
It was served topped with a scoop of coconut ice cream. The pudding was light and smooth.

For 2 tables, the bill came up to about $1008, which sounded a bit expensive considering the number of dishes ordered.