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Despite being located at the basement level of Paya Lebar Square, it was difficult not to find the restaurant when the queue lines were snaking and that I queued up for almost an hour before getting a counter seat.

My first impression of my Charcoal-grilled Dried Atka Mackerel Set (S$17.90) was that it was more suited for people who were good in handling fish bones, because no matter how I ate it, I could pick out a piece of fish bone each time I got some meat with my chopsticks. The next thing that struck me for this dish was that the fish was much on the salty side, probably due to the salt used in preserving the freshness of the fish. If you were able to manage these two aspects of the dish well enough, go ahead and choose this, because it was something not so commonly found in restaurants outside.

Regardless of what you would choose, you might have already realised that diners would stroll down the free-flow salad bar a couple of times, as they offered some fresh vegetables, Japanese salads and also simple desserts to complete the experience. Honestly, that could be a big reason why many would return after a really satisfying meal.

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