Gu Ma Jia

The Assam sauce was bomb, really tangy and quite hot too. Unfortunately the squid was quite overcooked

Really expensive place imo, idk what I was expecting though

Think there's a 10% markup

The ckn was tender, q mild. Good thing is that it's boneless and quality ckn meat(prob thigh) but the mountain of ginger slices more than made up for the convenience of deboning. Not to mention it covers the fact that there isn't that much chicken

This features large juicy rounds of minced pork and prawns / shrimp, which crunch lightly and coat the palate in meaty sweet savoury salty spice flavour.
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Served with a sticky sweet dipping sauce.
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Gu Ma Jia
More details in profile & blog

The house signature dish, popular among regulars.
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Large chunks of bone-in pork ribs are marinated in a piquant sweet and sour gravy, wrapped in aluminum foil, and flambé with sake / rice wine tableside.
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When unwrapped, the intense aroma of meat and booze entices the palate.
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The pork ribs are tender and super juicy, with bold meaty savoury sweet sour flavour.
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While this can be messy to eat, as the thick and luscious gravy drips off the meat, it's so satisfying.
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Gu Ma Jia
More details in profile & blog

This features fresh bouncy squid with clean sweet savoury flavour, along with tender juicy vegetables and fruits (eggplant / aubergine / brinjal, lady's fingers / okra, tomato, pineapple) having vegetal sweet flavours.
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All this is coated in the house signature assam gravy, which is rich, thick, and robust in sharp sour sweet spicy flavour.
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The sting is potent but brief, and actually entices you to go back for more.
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Gu Ma Jia
More details in profile & blog

This has good contrast of textures and flavours.
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The long soft string beans have a light vegetal sweet flavour, while the crunchy pieces of fried eggplant / aubergine / brinjal are salty sweet in taste.
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Bits of minced garlic lend a soft herbal spice sharpness to the dish.
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I also like the cute word play of the name of this dish.
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Gu Ma Jia
More details in profile & blog