Restaurants & Cafes

A popular dish apparently. I feel it's cooked better than average zichar stalls, but not near the best horfuns out there. The amount of ingredients is a joke. They're obviously counted for each plate.

Their collab with Barilla for World Pasta Month. Interesting East-West fusion and it's cooked well. But it's overpriced and minimal ingredients.

I haven't returned in years! Meals that come with sides are always enjoyable, because I get more food and more variety. Take their Brussels sprouts as they're the most worthwhile. And in there was broccoli too. Roasting these veggies is heavenly. The rice was relatively ordinary but hey it's substantial.

I haven't returned in years! This bird was better than I remembered. So damn tender. This sauce is basically mushroom sauce lah. It's fine but I should go back to the white sauce.

Their Hokkien mee was legendary and we're glad they kept it after revamp. There are large prawns, chunky roast meat, sotong, garlic sprouts, good-quality lard and superb chilli sauce. One thing that changed: no more beehoon in it.

Their wanton mee has always looked amazing. There's chashu, onsen egg, fried wantons, milk cabbage. It's sumptuous and the lard was good quality.

This time, the soup wasn't as deep, and the ingredients seemed less.

We had to eat this again. So perfect. If anything, the lard wasn't crispy, so we skipped most of it.

Although these weren't great, their skewers are generally above average.

I had high hopes for this given they have superb beef and superb sauerkraut fish. Sadly the meat wasn't good this time.

No, that's its real name. It's fried rice with a mix of ingredients like shrimps, edamame, corn, floss and egg. Quite got wok hei.

I don't even eat Song Fa's bak kut teh hahaha but I heard good things about this. Indeed, it's surprisingly impressive. The kung pao flavour was on point, there's lots of meat and the garnish was my kind of food.