A decent portion for most customers, this S$18.00 main course was slightly different from the rest, as mother chilli was actually added in the BBQ sauce that was spread over the slow-cooked pork ribs. The meat was easy to eat with just a fork, implying that it was thoroughly cooked, as the symphony of flavours left me pretty pleased.

And of course, I realised that I enjoyed having kale salad to go with my food, so this choice was somewhat better than some other pasta dishes that were served here. But I liked them all anyway.

Despite a new indoor seating area that was added to this neighbourhood restaurant, you might probably see their regular customers insisting on the corridor seats. If you were lucky, Chef Edwin might even strike a conversation with you to share more about his passion in this.