Chef Kang absolutely deserves his One Michelin Star. He is truly a Jedi master in Cantonese comfort food. The dishes may not appear loud and showy, but the force of flavour in them is strong.
Everything we had was done extremely well, starting with the deepfried brinjal with pork floss that was magically grease-free.
Having heard @rubbisheatrubbishgrow and @danielfooddiary rave about Chef Kang's famous vegetable and marble goby or "soon hock" soup, it was imperative that we ordered it too. Of course the soup exceeded all our expectations by revealing extraordinary depths of flavour. We even found ingredients in there that had us playing guessing games ("Is this some sort of a caper?").
Next came the deepfried pork belly that could have easily passed off as crispy chicken skin. Sliced super thin and coloured a hue of maroon red, the pork belly was completely unrecognisable but insolently addictive.
Shortly after, the housemade beancurd braised with small pieces scallop and broccoli, and the stirfried kailan with large Hong Kong style dried prawn arrived. Once again, these dishes were executed on point, and thus brought us blissful satisfaction.
For our closing carb, we chose the "beehoon" simmered in chowder and it was another winner. Its clean, rather pale looks belied the intense umami of the thick stock. Each strand of the noodles was saturated in it, which made the saucers of chilli sambal and green chillies, completely redundant.
As the group of us love coconut, the obvious pick for dessert was the coconut ice-cream and jelly. It was faultless with a scoop of fragrant creamy ice-cream and a light coconut jelly filling the shell. Such a wonderful, fresh finish to our lunch.
In case you're interested to know, our total bill (with only Chinese tea for drinks) came to $300. It's money well spent for sure. We even made a reservation for our next meal and pre-ordered a new soup at the same time. Can't wait.