Old-fashion. Old-school. Old-times

I don't know about you guys but as Long as I can remember this roasted duck place have been around since forever. Cantonese style roasting, the skin of the duck is crisp and glistening. The duck meat is tender and moist, and with a lot of fats between the meat and skin. For those who cannot do fats, be aware! The roasted pork belly are also on the fatty side, but the fats just go so well with the meat and skin that it's almost forgiven. The Charsiew is on the sweeter note, caramelised and also on the fatty side (I'm not sure if because I'm older now, but it's a tad too much for me). The dumplings are plump and well seasoned, with minced pork and crunchy prawns, silky-smooth skin, that slide right down your throat. Overall, a great meal for four, but remember to pound the ground after this meal.

Smooth, tender and very juicy. The breast is so tender, and it absorb the soy sauce/ sesame oil well. The skin glisten gloriously, without that fats layer between the meat and skin, that some places have. This famed chicken simply ticked all the right boxes. Grandma tried it, and if it is good enough for her to have seconds (we are Hainanese). Then it is good enough for us. The only downside? Probably the lack of chopping skills, according to my Father.

I practically grew up with this. Distinctively remember having Ah Seng braised duck after ballet classes at then nearby CC, with my family. Imagine the ever young hungry Monster practically swallowed the whole duck, cause she whacked at least 3 classes back-to-back. Back then the Market and food centre was dark, dirty and very dingy. But that didn't stop us from having our Favourite braised duck. Fast forward to present times, this stall never change. No frills, unapologetic mess of savoury dark sauce over everything. The meat is still so tender, and have the whole duck boneless is simply a bonus. Cause who wants the whole hassle to biting through the bones and spitting it out. But for those who loves doing that, don't worry, for the wings and drumsticks are with the bones. So get down and messy. Don't even get me started on the oh-so-peppery pig stomach soup (not in the picture), think white pepper Bak Kut Teh, except filled to the brim clean pig stomach slices. And anything inside, the stall serve them up mean but clean. No funky smell, or residue for they know how to prepare their innards well.

Totally a work of art. Every single one of my family members love their famed Yusheng. It's unlike what I had for years, that's sometimes I wonder why we didn't come here for louhei yearly. The way they prepare is on reversal. They mixed the sauces up first before throwing in slices of abalone and tossing the slices with the sauces. Next would be the crushed peanuts, the respective vegetables, jellyfish and finally topped generously the golden pillows. Not presentable, and hardly Instagram worthy, but honestly the best. After tossing and making a mess, the end result is one hell of a gorgeous mess, with each strand deliciously coated. Urgh, just so good.

Unseasoned, moist and crispy. Usually I will avoid this sort of chicken dish, as they usually just turned up dry and uninviting. But thankfully, this plate is moist and juicy, while still retaining the crispy exterior. While it done at its best, and done right, I wouldn't say that it's extremely delicious at all. Nothing big to shout about.

Favourite! Seriously, my family usual dinner/lunch whenever we are in the area. Nicely braised, that you can tell they put in their time and soul into it. The plate is without a hint of organ smell and whatnot, that is highly important when you to have a plate of innards. Cleaned and braised very well, this plate of collagen filled goodness, is non-fattening, allowing me to indulge as much as I want. 😋

My must have whenever I am having dimsum at Victor's Kitchen! The softest, most flavourful and bite carrot cake I ever had period. The steamed carrot cake is a mixture of the paste, and julienne radish/white carrot. The heavenly soy sauce had a hint of spice, giving the already delish carrot cake another dimension of taste.

This old school restaurant is no stranger to most. Hailed as one of the four heavenly kings, one mouthful of their food, and you will understand why. Traditional is the key word for their dishes, as they served up no-frills but exceptionally good dishes out of the kitchen. This seabass is so fresh, that the firm white meat, just flak off. The broth, which is from the steaming may look light but packs with all the goodness of plums, salted veggies, and sweetened by the tomatoes. It is truly slurp worthy!

Honestly, where can you find $2 hawker food anymore? Places like these are so rare already, and what makes it more rare is the fact that these balls are so good. QQ and "crunchy" and the mere fact that the store still sells each bowl at $2, The store seriously deserve all the Recognition and applause. There is a reason why people don't mind queuing up for their simple bowls of goodness!

Words cannot describe how wonderful all the dishes tasted. Literally a hidden gem, only the residents knows about. The old lady was once on a long hiatus, of probably 6 months, that left many of us tearing inside. And now that she is back, we just have to eat here as often as we can. Her soup for the pig organ, is absolutely hearty, cloudy and divine, unlike some places where obviously very bland like drinking a bowl of water. Her ingredients are plenty and very clean (with no funky smell of whatsoever). The pig stomach soup is as peppery and spicy as it can get, without being too over. The bowl of white cloudy mess is so good, that my family spare no drop of the soup. And for the grand finale, that delicious bowl of black vinegar pig trotters just swoon me over. I am not much of a pig trotter fan, but this I love. It is not as oily or as fatty as many places, and her marination is done so right that it seeps right through the bones! Such simple meals, but big on good flavours.

Perfect for hangovers or when you are sick. Or simply because you have that craving for fish soup. This is the place to be, simple understated bowl of goodness. While everyone loves the grouper slices (including me), I felt like having the firmer but equally delicious batang slices today! The broth is light and tasty, boiled using the pork bones as the base. Tossed in a few slices of fried sole fish and tang-oh, the piping hot bowl is ready for you to savour. 😋

Isn't the best, but simply endearing. There isn't much choices in terms of dishes. The classic curry chicken, the braised pork belly, the typical Hainanese cabbage and fried egg. That's it. That's all they have.. Put all that together and drenched the whole plate in curry gravy, the braised gravy and two other sauce, and you have the complete set! Delicious, simple and really a huge messy plate. Nothing about it screams photo worthy, but my tastebuds says otherwise.