Chinese Seafood / Tze Char 煮炒

Kam heong chicken is a Malaysian Chinese dish packed with so many flavours. The sauce creates a very complex flavour of spiciness, sourness, sweetness and brilliantly savouriness in this dish. This is ideal to go along with rice and the chicken is tender, well marinated and chopstick-licking good 》$10/small

This is definitely the star on the entire menu. Hor fun drenched in thick gooey seafood gravy bursting with umami along with hints of spiciness. The big prawns were fresh and the portion was good with the right amount of wok-hei. It's legit good! 👍 》$19/small

The curry chicken hor fun is fragrant and flavourful but not very spicy. It turned out surprisingly good although the chewy hor fun is plain without wok-hei, it managed to capture the curry flavour well. Quite an innovative and unique dish to try if you want something different from the usual hor fun 》$6/small

I previously had this years ago when they were in Clementi and it was by chance that I saw them in a coffee shop near my vicinity. No doubt the first thing that came to my mind that I have to order was their claypot mee tai bak which I missed over the years.

The claypot mee tai bak comes with prawns, minced meat, kai lan and a raw egg in a hot bubbling brown and thick gravy. The savoury gravy is infused with an aromatic wok-hei that is thick but not overly starchy with some garlicky notes. The addition of a cracked raw egg added more texture to the gravy and the silver needle noodles were springy, smooth and slippery that it just slipped down the throat. I also like the use of chopped kai lan that gives more crunch to the dish. My belly is happy now 😁 》$5/small

These prawn rolls were crispy with crunchy water chestnuts but I feel that it would be better if it was more moist and tender on the inside. The plum dipping sauce was on the sweet side 》$10/small

Tender-crisp french beans with dried shrimps to go along with some frog leg porridge 》$8 / Small

I am not a fan of octopus but the baby octopus in soy sauce here is another must-order. They were first steamed before drizzling in fragrant and slightly salty sauce with shallot oil, fried garlic and spring onion. The texture of the baby octopus was soft, chewy, crunchy, light and delicious when dipped in their special chilli sauce.

Stir-fried dai loke noodles with pork slices, prawns, crispy pork lard and vegetables in dark soy sauce. This is a thicker version of yellow noodles where the thickness is comparable with udon, similar to those KL Hokkien noodles we get from tze char stall. The flavours turned out lighter than expected and I felt the wok-hei was not strong enough. It is still not a bad choice to order and share but I would go for their moonlight hor fun than anything else 》$8 / Large

Stir-fried hor fun in dark soy sauce with pork slices, prawns, vegetables and pork lard. The noodles are done well with wok-hei and springy texture. This is pretty similar to moonlight hor fun except this is not as savoury without the egg 》$5 / Small

Moonlight hor fun stir-fried in savoury sweet dark soy sauce served with a raw egg on top along with ingredients such as pork slices, prawns, vegetables and pork lard. Each plate is prepared individually upon order hence the long waiting time but it’s worth the wait when it's served with a light and distinct wok-hei. Give it a good mix with the raw egg and coat it all over the noodles to enjoy a slippery smooth, silky and springy texture. Do not hesitate to upsize if you are going there with a hungry belly. The small portion may be too little for an average guy 》$8.50 / Large

Comes with diced prawns and scallops, these meaty delicacies are encased and lie snugly in the squishy, soft egg tofu then drizzled with a tangy sauce 》$13.80/small

As recommended by the staff, this is a popular appetiser among their customers and definitely a must-try. The lotus chips were well coated with salted egg and each bite comes with a perfect balance of sweet and salty 》$13.80/medium