“Why the long wait to dine here?”
“Why only so few tables?”
The answers were apparent once I realised Chef Kang cooks every single dish himself - a fact I only learned of recently.
Our second meal at his One Michelin Star restaurant, booked more than a month ago right after we dined there the first time, had us trying a different signature soup. It was the very peppery chicken soup with pig organs that we sipped on and sweated over (do note - unlike the fish one, this has to be pre-ordered).
Apart from the crispy deepfried pork belly and dessert of coconut jelly with ice-cream, which we repeated from our maiden visit, all the other dishes were new for us. The stirfried “green dragon” vegetable and sizzling venison (deer meat) in garlic and black bean sauce were very good but it was the two noodle dishes that wow-ed me.
I found the Thai-style glass noodles with prawns extremely aromatic as it’s chockfull of herbs and spices. Chef Kang told us he uses a brand of glass noodles from Thailand that’s made from real mung bean. So you don’t experience any bloating sensation after eating it. As for the “hor fun”, it’s the insane “wok hei” that makes the dish unforgettable. I swear you can literally smell the seductive smoky fragrance the moment the waitress starts mixing up the rice noodles and gooey, eggy sauce for serving.
What we enjoyed a lot apart from the food were the little conversations. In between cooking, Chef Kang would pop by to check on us, and to see if the food was to our liking (we could only nod vigorously and try to answer with our mouths full). He speaks mostly Cantonese so I had to rely on my friends to translate but he’s really friendly, knowledgeable and happy to share. So don’t hesitate to ask him anything when you visit.

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