Although it was a weekday lunch hour, the place was 80% full. The waitress was quick to highlight a $56 set lunch for 4 which comprises 6 dishes including sea bass, prawns in bamboo, tau kee with vegetables, and complimentary longan dessert. We decided to ask the waitress to recommend the place's most popular dishes and finally settled on:
- cockles steamed with garlic and chilli
- mee sua fried with mushroom, taupok, clams, prawns, pork belly, peanuts and vegetables, and topped with deep-fried seaweed,
- fried duck wrapped in yam,
- fried pau with pork strips
- home-made bean curd stewed with mushrooms and carrots
- oh-nee or sweet yam with gingko nuts
The homemade Bean Curd is so smooth it practically slips down your throat; the cockles sizzled with garlic was pungent and reminded my sis and I of our childhood when our mum used to steam an entire plate of cockles for dinner; the yam with duck was smooth and acted as an effective counterfoil to the duck's strong taste, the pork strips were pounced on greedily by my nephew while the fried bun or mun tou, with white sesame seeds, were a refreshing change from the usual steam kong bak pau version. Finally, the wet mee sua was simple but choc-a-bloc with ingredients and I have to admit that I had more than 1 bowl of it! Of course all four of us enjoyed the oh-nee, including Timothy, who reached out to have second helpings from his mummy's bowl.
We left the restaurant satiated and eager to come back to try the rest of the dishes in the menu. I must also add that the service standards are relatively good. The waitresses were observant to your needs (eg. changing plates, filling up tea) yet not intrusive.
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