The white fennel cream is not bad. Creamed spinach is good too. As for the fish, it wasn't super soft and juicy, but it also wasn't dry either.

Chicken katsu had generous portions even the salad. Their menu is pretty extensive yet I find a very wide variety of items from different parts of Japan, even stuff we don't see very often like black curry, salmon in hokkaido milk, etc. Great if you would like a more interesting menu.

It is a small hole in the wall bistro, so be prepared to queue during peak times. You can order via their online order form so there is no need to touch physical menus for hygiene.

I've tried quite a lot of Hainanese-style Beef Noodles (thick beef gravy) and I constantly go back to this. The sliced beef version has succulent and soft beef, although the portion isn't always consistent. Add lime for the extra punch that makes Hainanese beef noodles unique, but the beef gravy is so good that it's great on its own too. What sets Kheng Fatt apart is really the gravy. Many times the gravy tastes more starchy and of soya sauce than actual beef, but the dark colour of this gravy is made up of actual substance and tastes like concentrated beef stock.