I ordered this item on food panda it was raining, the food arrived warm and just nice. It was oozing with juices, the bun was toasted, it soaked in the juices and the grease from the bacon. The meat was nicely done, the bacon was crispy and delicious. I definitely will order this again.

Only note is that if you order this - might want to get unsalted fries because I felt it would have allowed me to appreciate the burger better without too much salt.

Supposed to be a signature dish, this was quite ok, the soup stock had lots of flavour. The garnished egg omelette was purely for good looks and achieved nothing for the taste. They used small swalor prawns which gave it great flavour.
Kudos there
I would have liked to see fried shallots and more prawns to give it more protein balance to the noodles (carbs)

The pork balls were mostly pork and salty, not much taste of crab or the presence of crab. It was quite a disappointment. It’s not difficult to make because you can get pasteurised crab meat these days. It’s also supposed to have bamboo shoots but maybe there weren’t much I don’t recall.

Salty but lacked the flavour I thought it should
Have

Their lo hei was mostly made up of the preserved vegetables and pickles which made the dish overly sour. As I mainly like my Lo Hei with actual sashimi having abalone slices was kind of a disappointment. I was loading on dehydrated vegetables coated in salt and sugar. Definitely not worth the calories.

I like their down to earth & very affordable western food dishes. The spring chicken is tender and well seasoned without being too salty. Their fries also comes fresh and crispy outside and soft on the inside. Lightly salted with great taste.

They don’t use those lousy melamine plates. You get heavy duty ceramic plates here. Really solid heavy stuff.

Pls support this elderly couple. Their other yummy items include chicken chop and pork chop...both must try

How come the lor mee is white?? Yes this is traditionally the way Putien people make Lor Mee!
It’s got pork, veggies, mushrooms, clams, prawns, seaweed too. Yummy. Great stuff value for money at Kopitiam Foodcourt on Level 4

This is the best chicken rice in Central singapore. Yes better than Boon Tiong Kee. Why??
1) value for money
2) loose and fluffy rice that is not over cooked
3) lightly sauced for original chicken taste
4) huge portion for rice lovers

I always tell them to give me less rice so I can enjoy the chicken which I love more!!

I don’t bother with sauce dish just drizzle the chilli and garlic ginger all over the chicken. Oooh lah lah. You like it spicy? This chilli has a good kick.

You can’t miss it. It is at the first row facing the carpark

Despite having eaten so much, this dish was a major hit with all our guests. Everyone loved it. It included popped/ roasted rice which gave it a special crunch. It was light without feeling you are eating heavy carbs, which was a major plus point. The amount of veggies could have been improved like use of chopped red dates to give it even more colour.

The light and fresh scallops were lightly cooked with the prawns and very lightly seasoned.

I guess the cook took our previous suggestions that their cooking was too salt, so they reduced the salt in all our dishes this time. So 👍🏼👍🏼👍🏼

Because we could taste the sweetness of the corn vs the sweetness of the scallops and prawns you can taste them separately in your mouth.

YOU MUST HAVE THIS DISH!!!
very very well done.

They cooked Wa Wa cabbage which is like the Baby cabbage. First off I didn’t like this dish

The superior broth was too diluted for the veg. They should have added some Jin hua ham to give it more depth of flavour because this vegetable is rather bland.

The veg was not overcooked, it still had a good crunch to it, I felt they could have added more mushrooms to give it more flavour. I would also have added fried ginger and Enoki mushrooms to increase the visual height of the dish. It was rather flat and uninteresting. So room for improvement here

I made a joke that we were eating Bambi.
But this was very nice. The meat was tender and juicy. The chillis were surprisingly sweet and not spicy. I think they used dried Korean peppers which are sweet and mildly spicy. Because they didn’t look like the local dried chilli, so it gave it an impression of having Volume.

The enoki mushrooms soaked up the sauce so to get the full taste in your mouth is to have a slice of venison, some Enoki mushrooms and a small piece of the chilli so you can get a bit more chilli sweetness.

I enjoyed this dish very much!!

Again it never fails to end the dinner with a durian cake from our favourite durian cake shop!! We didn’t care about the decoration it can look weird but who cares!! We didn’t even make nice cuts of the cake it was like “QUICK GIVE ME A BIG SLICE” everyone was shouting.

It’s really that good. If you never had it before, you should

Surprisingly good. The fish was very fresh, the meat clung onto the bones so it was cooked just nicely and not over cooked!

The sauce was well seasoned without being too salty or over powering the delicate taste of the fish! (Very well done here)

The red dates were steamed but it didn’t add much flavor to the fish but if you eat it after eating the fish together with the black fungus and the golden lily it still had it’s nice sweetness.

I really loved this dish