A Taste of China 🇨🇳 中国风味

The sturdy skin holds up just right, giving way to a comforting burst of warm, soupy goodness. The pork filling is flavourful without being too rich, keeping things light yet satisfying.

Not the most refined XLB, but it definitely delivers. Best enjoyed piping hot with vinegar and ginger 》$6

Soft, plump dumplings draped in fragrant chilli oil that’s more aromatic than numbing. The heat creeps in just right, lifted by a hint of tang for balance. Inside, the pork filling stays juicy and packed with flavour, while that chilli oil delivers just enough kick to keep things exciting 》$7

Crispy chicken with a nice kick of spice. Not too intense but full of flavour. The Szechuan peppercorns add a bit of numbing heat without being overpowering 》$16

The enoki mushrooms were grilled to a perfect crisp at the edges, while staying juicy inside. Loved the subtle smoky aroma and savoury seasoning that was packed with flavour 》$6

Thinly sliced and cooked just right, this dish really lets the natural bitterness shine. The salted egg yolk adds a rich, savoury touch without covering up the flavour. You’ll love this if you prefer your bitter gourd to stay properly bitter! 》$8

The pork chop came with bones, which made it more tricky to eat than I’d like. The noodles were alright, nice and chewy, but the sauce felt too mild and lacked the rich, punchy flavour I was expecting. Overall, it just didn’t come together as I thought it would 》$9.20

Was hoping for more from this. The wanton skin was way too thick, making each bite feel heavy and doughy. The vinegar and chilli oil were there, but the flavours still felt muted. Without that punch of heat and tang, the whole dish ended up feeling pretty underwhelming 》$8.60

Crispy on the outside, bursting with flavour on the inside. The pan-fried bun platter features two signature pan-fried crispy pork soup buns and two prawn pan-fried buns.

The pork soup buns are bursting with rich, delicious broth (bite carefully to catch every drop). The prawn buns offer a lighter, subtly sweet contrast, still juicy but with a bouncy bite. Both deliver that golden, crackly base that makes pan-fried buns so irresistible. Best enjoyed fresh and piping hot 》$8.60

The spice was mild, and I was expecting a bit more tang, but the broth was still flavourful. Loved the silky egg tofu and crunchy bean sprouts—and they’re generous with the fish slices. The enoki and tomato added a nice touch too. Paired with fluffy white rice, it made for a comforting meal, though I do wish the sourness came through a little more 》$13.80 / Double Set

📍 Culiang Yufen 粗粮渔粉 | #01-26

Shredded potatoes stir-fried till just tender with a light crunch, and tossed in a tangy vinegar-based sauce with hints of chili and garlic. It’s a classic Chinese comfort food with a zesty twist that I cannot miss 》$6.80 / Small

Spicy and fragrant chicken pot with thick and savoury broth, filled with endless chunks of chicken tender to the bite. The broth tastes quite similar to the mala hotpot sans the numbing effect. Additional side dishes are available (chargeable) for add-ons.

Thanks to Burpple Beyond, we get to enjoy 30% Off Total Bill ✌ (U.P. $32.80 / Medium)

Fish covered with green peppers and topped with peppercorns. The recommended fish to go was limbo fish. It was grilled to crisp on the skin with tender and succulent flesh underneath. The fish was really fresh, smooth and falls off the bones easily. I always go for this flavour for its numbing > spicy flavours and it's great for people who love spicy food yet are not able to take too much spiciness (chilli oil).

As advised by the staff, I pushed the peppercorns into the gravy to make it more numbing to the mouth. I also added enoki and potatoes which were placed under the fish to let it simmer and absorb the savoury flavours from the gravy. Instead of pairing it with rice, I choose to go with plain noodles (similar to la mian) which turn out quite good with the numbing and slightly salty gravy 》$68.85