good prawn noodles

Ordered the prawn and ribs dry noodles for dinner. They allowed us to have more than one type of noodles and choose to have it spicy or non-spicy. The prawn broth was umami and rich in pork bone flavour. The noodles were cooked to the perfect texture. IMHO, the quality of prawn noodles here certainly lived up to its Michelin Bib Gourmand title.

This was my first time visiting this porridge place. Their signatures which include sliced ginger and spring onion beef in claypot, hotplate tofu and chai poh egg are must-order dishes which goes very well with rice or sweet potato porridge. The porridge is prepared in taiwanese style with a thicker consistency and the rice grains retains a soft yet chewy bite.

Ordered the salmon sashimi signature udon for dinner. The sashimi slices were thick and fresh, paired well with wasabi and shoyu. Udon noodles were al-dente and it went perfect with the creaminess of the sous vide egg. Yhe edamame and yakitori sides were a great compliment to the mains too.

I visited the restaurant for lunch on a weekend, and it was packed with locals and tourists. Every table was filled with their signature dishes such as the aged preserved radish omelette, handmade prawn roll, jade tofu, and their best-selling chicken and turtle soups. The collagen in the cordyceps flower kampung chicken soup added richness and a silky, smooth mouthfeel without being too cloying after a few more sips of the soup. The chicken thigh meat tasted fresh and off the bone tender. The jade tofu was perfectly fried, soft tofu wrapped with a crispy savory exterior, and it is well-complemented by the sweet spicy dipping sauce. I would definitely return to give their turtle and fish maw soup a try.

For sides, I ordered Mexico nachos with salsa. The nachos was perfectly crisp and the cheese, mayonnaise, black olives and guacamole complimented the fragrant corn flavour.

I ordered a morning brekkie burger for brunch. Within the burger, they gave a generous amount of creamy scrambled eggs perfectly seasoned with black pepper. The thick slices of gourmet ham and crispy hash brown provided a savoury crunch and flavour to the burger.

For hot appetizers, we ordered Hummus with Kimchi cucumbers which came with a pita bread. The creaminess of the hummus could be enjoyed on its own and also paired well with the soft fluffy pita bread.

For mains, I ordered Salmon with Broccoli and Tzatziki (Yoghurt & Cucumber dip). The salmon fish was fresh, flaky and well-seasoned. The Tzatziki was a refreshing complement to balance the rich creamy taste of Salmon.

This is my first time visiting Fu Lin restaurant. I came here for their sichuan mala Yong Tau Foo (YTF) . There was a large variety of YTF soaked within the bowl of flavourful hot chilli oil soup. Every bite of the YTf was packful of the sichuan spices, a good choice for sichuan food fans!

Tried the HAKKA PORK BELLY WITH PRESERVED VEGETABLES RICE DUMPLING. Every bite contained a generous serving of Mei Cai and melt-in-the-mouth sensation of the braised pork belly. Definitely one of the comfort foods that is worth a try! 👍