Beer battered fish fillet was fried to golden brown and served with potatoes fries, vegetables and tartar sauce. I was elated that the fish n chips had met the expectations.

The Singapore Chilli Crab Spaghetti is limited. It uses housemade Rempah, fresh crab meat lump, farm mizuna greens and is topped with salmon roe. The spaghetti texture was not too tough and not too soft, I should say. For some who do not take spicy, this dish is a tad on the spicy side.

A pasta that is well executed. Mussel & Calm Vongole was served with linguine. The stock was sweet and you can literally taste them from the natural sweetness of the Mussel and Clams. The use of white wine and bird's eye chilli enhanced the taste. The dish was sprinkled with some Italian Parsley too.

The pasta was cooked to Al Dente Perfection and every strand of Linguine was well soaked in the broth essence.

Their "Chao Da" (Charred) Ebi Noodles was the Best-selling and Signature dish on its menu. The broth is cooked fresh daily with 40KG of prawns for more than 8 hours which explains the smell I'm inhaling while I'm queueing for my breakfast at their neighbouring shop.
The presentation caught me a surprise with the bowl served in a large Dim Sum basket. With 2 charred Prawns served atop the ramen with 3 slices of Pan Seared Chicken and beansprouts in a sweet, rich umami prawn broth.

I love soup and yes, I had the whole bowl of it down into my stomach. For all we know, there is no MSG, no pork and no lard included.

While most of us expect Prawn Mee to be paired with the typical thick yellow noodles, Ebi Bar has made this local prawn noodle a twist with Japanese Cuisine by replacing it with springy ramen. The Ramen was chewy and soaked up the essence of the rich prawn broth.

Not only that the Charred Prawn had packed a good smokey flavour and its juiciness makes the dish an addition.

The shell was tough and hard, thus it took me some time to deshell it. Nonetheless, the service rendered was good as the attentive staff took notice and start providing tissue and wet wipes.

We ordered the classic style of prawn noodles as it is our comfort food. We had it with yellow noodles but you can choose to have Kway Teow, Vermicelli or even thick Bee Hoon. The dry version of prawn noodles was accompanied by a bowl of strong flavour soup. It was satisfying. The yellow noodle was tossed in chilli and crispy pork lards that elevate the taste.

Prawns in the bowl were halves and served with bean sprouts as well as kang kong. The fried shallots added fragrance to the dish but were not oily.

No doubt that the Grouper Fish Porridge is the restaurant's recommendation, the regulars will prefer to order their Pomfret Fish Porridge instead. Though we are just an hour into their business operations for the day, their Pomfret Fish Porridge was already sold out.
The Teochew Style Porridge had left a big impression on me as their porridge was not the usual ones we often had from the porridge stall. Traditionally, this ethnic style of preparation is having rice in soup. Even as a Teochew, I seldom had such Porridge. Fish Soup was excellently done. I love the light and fragrant taste of such porridge with ingredients none other than slices of grouper fish, seaweed, coriander, preserved mustard and ginger strips.

For a $9 portion, the quantity of their Signature Tai Wah pork Noodle was simply too much for me. The bowl had covered the Mee Pok with Livers, Minced Meat, lean meat and sole fish. On the first mouthful of the noodle, I find that the taste was rather ordinary and different from the one I had in Hong Lim.

The serving of the glistering plate of noodles was quite generous. It strikes a very well balanced sweet and savoury taste. Noodles were moist and coupled with ingredients like eggs, cockles, bean sprouts and pork lards. Wok Hei taste was not very obvious but decent. The handful of cockles was small, yet juicy and plump. It's always believed that a good plate of Char Kway Teow is made up of some blood cockles to elevate the plate of delicacy.

Looking into their Signature Pizzas, I had the Selvaggia when translated from Italian it means Wild. This was recommended in the menu and their 12" pizza can be divided into two different flavours if you want. The pizza was thin crust and topped with tomato sauce base with mozzarella cheese, cooked ham, salame, sausage and bacon. The Thin Crust pizza was crispy and it seems like we had enjoyed the pizza spread on a piece of biscuit.

We ordered their Waffle with 3 scoops of Ice Cream and were kind of shocked at the pricing. We had coconut Lychee, Dark Chocolate and Pistachio. In fact, these are the combinations of their Special Type of Small Batch of Gelato. The coconut lychee had a special punch of coconut with a subtle taste of the lychee while the Sicilian Bronte Pistachio was rich fragrant and smooth.

With additional ingredients topping up the small pot of Bak Kut Teh, it sums up to $10. The Malaysian Style Herbal Bak Kut Teh was decently filled with Herby flavours. The soup has a bittersweet taste coupled with the subtle and not overpowering herbs. Ingredients in the claypot were well washed and they consist of the typical ingredients like sliced button mushrooms, mixed innards, pork, Yuba and vegetables. Like most Bak Kut Teh places, soup is refillable upon request.

We missed the vinegar style of Pork Trotter for the longest time! The dish was served bubbling-hot in the claypot and with a giant piece of ginger in the middle of the pot. The taste was to our liking and flavourful.

Dry Bak Kut Teh is one of their signature dishes too. A mixture of pig innards and meat with dried chilli, strips of cuttlefish as well as lady's fingers. Ingredients were aplenty and this dish goes very well with the bowls of plain white rice we have.

The sweet sauce coats the meat with some cuttlefish sticking onto it. The taste was delectable.

Visiting Xin Yuan Ji can never be completed without ordering their Fish Soup. Therefore, we ordered a double fish soup Bee Hoon. It tasted familiar with Chinese wine, eggs, fish and vegetables as their ingredient.

The sliced fish was tender and the Belacan chilli gave an additional spicy kick to it.

The fried fish chunks were not too bad. The fish meat was firm and did not disintegrate easily despite soaking in the soup for some time. The batter had held them together well enough.