The nonya chap chye here is one of the better ones I have eaten save for the rather stiff vermicelli used here ( they could use a better quality one ).

Other than that , this really tastes like something out from my mum’s kitchen. So soulful - so good .

Well stewed vegetables with generous black fungus and mushrooms in a soy bean sauce with a umami from the dried shrimps.

I like that dried bean puffs and Tau kee is used - which most places so readily omit for convenience sake.

Drench that addictive and savoury broth over rice for a simple hearty meal .