Atas Tzechar

A decent portion for two small eaters, the noodles were served with a variety of ingredients such as pork slices, carrots, button mushrooms, green peas, and fried tofu. Overall, the dish tasted similar to generic noodle dishes you would get from a neighbourhood tzechar stall, although it gets plus points for using a more uncommon type of noodle.

The dish consisted of a fried chicken cutlet on a bed of sauce that tasted like a spicy version of sour plum sauce. The “granules” had the texture of tempura crumbs, with a hint of milky fragrance. While not the most flavourful, the chicken was crispy without being dry. Those looking for a stronger-tasting dish might want to opt for the cereal chicken instead.

Touted as a recommended dish, the tofu was soft with a slightly crisp outer coating. It was topped with minced meat that tasted just like chopped up charsiew, and bits of preserved vegetables added a nice crunch. The portion was on the smaller side but definitely worth it with 1-for-1 main dish offer!

The most prominent flavour of this dish was that of the beancurd skin, although it was not overpowering. The chicken pieces were essentially unseasoned, but went well with the savoury gravy, as did the beancurd skin which did a great job of soaking up the sauce. For the price, there was also a generous amount of ingredients.

Reminiscent of the typical bowl of fish soup but better, OKG’s seafood soup consisted of tender slices of fish, well-marinated meatballs (or meat cubes in this instance), and two prawns. The soup was relatively light, but had a sweetness that emanated from the fresh ingredients used. Goes perfectly with a bowl of rice. The restaurant offers brown rice on the menu for the health-conscious folks, but sadly it was unavailable during our visit.