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招牌菜
Along the stretch of shophouse, the family restaurant looked rather out of place when it was surrounded by cafes such as Cedele, Dutch Colony Coffee Co. and Bird Bird. The place looked quite old and we were seated right at the back where one barely felt the aircon. Menu was a simple 1 piece of sheet, similar to most zhi char places. We started with drinks such as Homemade Chin Chow 自制仙草水 ($2.00), Ice lemon Tea 自制柠檬荼 ($2.00), and Plum Juice. I had plum juice which was quite refreshing and cool me down after my long walk from the MRT station.Fish Maw Crab Meat Soup 鱼膘蟹肉羹 ($14/$20/$30)The soup was rich and thick with umami taste, filled with lots of ingredients.Penang Fried Kway Teow 槟城炒果条 ($5.50)The noodle was well fried with distinct flavours.Curry Fish Head 咖哩鱼头 ($20/$26/$34)The curry was rich and creamy without too spicy. The meat was firm and chunky.Ayam Buah Keluak 黑果鸡 ($13/$20/$26)The chicken was quite tender and gravy was rich without too spicy. However I felt that the taste of Buah Keluak inside the nut was not too distinct as it mashed into a paste with other ingredients, tasting more like fish cake.Chicken Prawn Paste 虾酱鸡 ($12/$15/$22)This dish was the hot favourite of the meal that we ordered a second serving. Best had it while it was still hot and juicy. One can taste the prawn paste quite distinct without too salty.Beef with Black Pepper Sauce 黑胡椒牛肉 ($12/$18/$24)The sliced beef was quite tender and melt in the mouth.Broccoli with Crab Meat 蟹肉西兰花 ($13/$18/$24)For one who did not really eat vegetables, I really like this dish. The broccoli was soft. Topped with the crab meat rich sauce, it kind of reminded me of creamed broccoli.Foo Young Omelette 芺蓉蛋 ($9/$13/$16)I like that there was a lot of different ingredients in the fried egg.We ended the meal with desserts such as Sago with Gula Melaka, Longan Tofu, and Cendol. The Sago with Gula Melaka was well made as it was not too sweet with the sago pudding soft and melt in the mouth. The cendol was the hot favourite. Besides not too sweet while been rich and creamy, the ice was shaved just right without been too rough and the green jelly strips retained its texture without turning frozen as was the case of most cendol stalls faced when using factory made jelly strips.Although I felt at the beginning of the meal, it was quite cold for me at the end of the meal. Surprisely the restaurant was packed for a weekday nite.
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