An old friend from Canada wanted some dim sum so here we were at Zi Yean. Not many places these days still have such handmade dim sum. These dace balls were nicely filled with fish meat, none of that doughy starchy flour mix. The flavour was not overly fishy and well balanced with minced mushroom and spring onion. The savoury sauce complemented the fish balls well.

Four slices each of swordfish, tuna, salmon and yellow tail. There were also four pieces of scallops, four amaebis and some squid coated with ebiko (no tobiko here). Not half bad but not mind blowing either. As good as it gets in a place that specialises in kushiyaki.

This was one of the items on the SG50 golden jubilee menu. Beef quality was decent. Comes with a ponzu dip with minced radish which went well with the veges and beef. Soup was not laced with MSG so it relied on the veges and beef for lending it sweetness.

The Australian wagyu with its fats melting on the sizzling hot bincho charcoal grill. So tasty with a touch of salt on white fluffy rice, with each rice grain glistening with beefy goodness...

This plate of Japanese wagyu is part of a set for 3. The set also comes with Australian wagyu, beef of the day, kurobuta pork belly and tongue (which can be changed to Australian wagyu if you don't take tongue). A tip: keep this plate to the last so that you can better associate the other meats (which although of good quality would still be over shadowed by the Japanese wagyu).

Crispy but not oily. Filled with sweet crunchy prawns. Went really well with the black vinegar and chilli sauce.

Prawn dumplings were filled with black wood ear fungus, sweet prawns and bamboo shoots. Fillings could have been a little tastier with more seasoning. Soup was sweet with hints of shrimps.

Fresh boiled seafood enough to share among 4 people

Fresh veggies simply prepared turned out to be so yummy and crunchy

This was delicious especially eaten together with the sliced ginger. Very aromatic. Good as a beer snack too!

nothing was spared, especially the savoury gravy that went so well with white steamed rice.

This is at Jade Phoenix the Chinese restaurant that took over Kam Boat. 3rd time eating here. First off, a delicious appetiser to start us off. Definitely not the usual salted egg yolk or plain fish skin that other places have. Not overly fishy or sweet. Goes very well with the fried julienned ginger.