The Cuttlefish Kang Kong (SGD $12 / $16 / $20) features fresh crisp kang kong / water spinach with vegetal sweet flavour, and slippery smooth chunks of cuttlefish with neutral flavour, in a piquant thick gravy of fermented shrimp paste, plum sauce, hoi sin sauce, and rock sugar, resulting in a sweet sour salty herbal nutty flavour. Enticing to the palate.
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The Signature Fermented Bean Curd Fried Pork Belly (SGD $12 / $18 / $22) has tender chewy chunks of pork belly coated in a crisp red fermented bean curd batter, and each bite carries lovely savoury meaty earthy salty flavour. Served with a light chili and white vinegar sauce on the side for a touch of sour spicy heat that tingles.
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The Salted Egg Chicken (SGD $12 / $18 / $22) has boneless chicken chunks stir-fried with salted egg yolk and curry leaves till crisp crunchy in texture, carrying addictive eggy salty savoury spice flavour. Their rendition is well coated, with the salted egg yolk sauce clinging to each piece of chicken.
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The Oyster Omelette (SGD $12 / $18 / $22) features an egg omelette that is crisp fluffy around the edges, and soft tender in the center, with eggy savoury salty sweet flavour. The large juicy oysters carry briny salty savoury flavour, pairing well with the spicy chili sauce on the side.
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The Signature Tofu Bean Curd (SGD $12 / $18 / $22) features dense spongy soft tofu bean curd strips, covered with a crisp batter. Each bite has a pleasant grainy salty savoury sweet flavour. Their rendition seems more dense than elsewhere.
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Nan Hua Chang (Traditional) Fish Head Steamboat
https://ivanteh-runningman.blogspot.com/2024/08/zi-char-nan-hua-chang-traditional-fish.html