🍜Chinese Cuisine

腊味蒸萝卜糕 Carrot Cake (S$4.80)
酸辣红油抄手 Szechuan Dumplings (S$5.50)
汤浸小笼包 Xiao Long Bao (S$5.20)
蛋挞 Egg Tart (S$4.70 for 2 tarts)
蜜汁叉烧肠粉 Char Siew Chee Chong Fun (S$4.80)
Iced Lemon Tea (S$3.20)

If you’re a fan of 流沙包, you definelty need to try theirs!

(S$4.80 for 3 buns)

Was surprised that it tasted something like Tim Ho Wan, just that their char siew filling is not as sweet, more of oniony taste.

(S$5.20 for 2 buns)

We ordered one whole duck, but the crispy skin given doesn’t seems to be one whole duck. We also ordered their “second cook” - braised Ee-fu noodle which we assumed that they will used the rest of the meat from the Peking duck we ordered and cooked it, but the portion came out disappointing. The portion of the duck meat from the noodle was so little, is most probably quarter of the duck only.

(Additional charge for second cook - $13.80++)

We ordered one whole duck, but the crispy skin given doesn’t seems to be one whole duck. We also ordered their “second cook” which we assumed that they will used the rest of the meat from the Peking duck we ordered and cooked it, but the portion came out disappointing. The portion of the duck meat was so little, is most probably quarter of the duck.

(Signature Peking Duck, whole duck - S$68++)

The eggplant skin was actually green instead of the usual purple. The skin batter was crispy and the inner flesh was soft, nice!

(S$10.80++)

The broth is not as flavourful, and I actually find it quite bland.

(S$16.80++)

The noodles are infused with seafood unaminess and are rich due to the copious amount of lard used. Surprisingly, the wok hei from the charcoal fire is lighter than I expected. All is good except for the fried pork lards which I find it abit rancid/stale which is big nono for me.

(S$10)

Each bowl is topped off surf fresh coriander, spring onions, fried shallots, fried egg floss and golden crispy rice. The broth was flavorful, and I enjoyed the combination of rice along with crispy grains which gave that characteristic crunch. Only 4 pieces of fried fish found in this bowl of pao fan.

(S$6.80)

The sweetness of the kurobuta pork gives the broth the extra lift in flavor, complemented by the clams.

(S$8)

The noodles were sparingly and doused in enough sauce, however it gets a little oily towards the end for the chicken feet noodles. The chicken feet are braised till all the tendons are falling offf the bone. The shrimp dumplings are succulent.

(Shrimp dumpling noodles - S$5)
(Braised chicken feet noodles - S$5)

Crispy fried egg are added in all the Pao Fan. There isn’t any crispy rice puffs found in my broth, as seen in the photo. As for the broth, it’s light and yet tasty. It comes with a few pieces of sliced fish and fried fish.

(S$6)