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2018-07-31
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The restaurant served serve Taiwanese-inspired dishes at mainly $5, and $10, plus a couple at $15 and $25. Recently the restaurant extended its operating hours to cater to supper crowd during the weekends.Black Fungus | Dashi Ponzu (S$5)cold black fungus marinated with dashi ponzu dressingQuite crunchy and refreshing.Chicken Hearts | Fried Ginger (S$5)soy glazed chicken hearts, fried gingerTender and well braised.Corn | Hoisin Mayonnaise (S$5)charred sweet corn served with hoisin mayonnaise It m
Black Fungus | Dashi Ponzu (S$5)cold black fungus marinated with dashi ponzu dressing
Quite crunchy and refreshing.
Chicken Hearts | Fried Ginger (S$5)soy glazed chicken hearts, fried ginger
Tender and well braised.
Corn | Hoisin Mayonnaise (S$5)charred sweet corn served with hoisin mayonnaise
It may looked simple, but the corn was sweet and juicy without overpowering by the sauce on top.
Dough Fritters | Minced Pork | Haus Saus (S$5)
Interesting topped with dough fritters on top, although wished that the minced pork could cook finer.
Golden Frog Legs | Haus Chilli Mayo (S$5)
The legs were savoury and tender on its own. With the sauce, it packed a punch.
Golden King Mushroom | Plum Powder (S$5) Quite an addictive snack to munch on with its savoury taste.
Braised Duck | Taw Kwa | Egg (S$10) Tender meat although quite boney to eat. The bean curd was kind too strong in the spice taste.
Braised Pig Intestines | Fresh Garlic (S$10)braised large intestines, haus saus, freshly grated garlic
The innards was tender without any offensive taste.
Burnt Chilli Chicken (S$10)
charred chicken thigh cooked with loads of chilli
Tender juicy meat which packed a punch.
Crispy Duck Leg (S$10) It looked dried but the meat turned out to be quite tender.
Lu Rou (S$10)
braised pork belly in special haus saus
Tender well flavoured although could further more tender.
Oyster Omelette | Lard (S$10)Not the usually local style or the Taiwanese style. Packed a kind of meaty texture maybe due to the usage of lard.
Pork Chop (S$10) It was served cut up into pieces for easy handling. Quite tender and juicy.
Accompanied with
Shiny Rice (S$0.50)
rice drizzled with lard and garlic oil
Quite flavoured although wished that it was served with minced spring onion and ginger paste which would enhance the flavour more.
Sweet Potato Congee (S$3)
The porridge was made with dashi broth, which tasted so delicious on its own.
For dessert, there was only one item on the menu which was
Red Tea Jelly | Pearls | Cream (S$5)red tea jelly, tapioca pearls, cream
It was like a reconstructed version of Taiwanese bubble milk tea.
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