The steamed threadfin belly is a homely and traditional Cantonese dish steamed to perfection with light soya sauce, garlic, spring onion and coriander. It was fresh, succulent and robust with flavours. The sauce was well balanced and had a depth of savoury flavours in subtle layers and made perfect with a bowl of white rice. The minced garlic also gave a good burst of garlicky flavour to the dish. This is seasonally priced and threadfin usually costs more than the average fish but this did not deter us from ordering it.

The salted fish meat patty was equally good. It has a soft and firm bite with the saltiness of salted fish. I just had to mix it for a more balanced flavour and it is perfect to go with rice to neutralise the saltiness.

With the first two dishes ‘heavier’ on flavours, the oyster sauce vegetables was a little bland but crunchy. It is still good to add some greens for a healthy balanced diet.

This is not a typical lunch budget but it is definitely worth the restaurant quality and delicious food served in a hawker centre. Do expect a long queue and wait as this is a two man operation where Chef Chik does the preparation and cooking while his wife takes the order and serve to customers. It will be worth the wait when the food is served.

Steamed Threadfin Belly (Seasonal Price)
Salted Fish Meat Patty 》$4
Oyster Sauce Vegetables 》$4