Enjoyed both mains that we got - Chef J’s “Te Kar” Beehoon ($12.80) and Chef Joel’s Mee Kia ($11.80). The beehoon was springy, flavourful and the trotters was melt-in-the-mouth tender! I liked how creamy the meekia was after mixing in the truffle sous vide egg with their secret recipe sauce. There were decent amount of crab meat but the pork cheek, while succulent was a tad too fatty for me (I used to really like them but I guess I’ve changed so it’s not them it’s me). We had expected a stronger hint of brandy in the Brandy White Fish Soup ($11.80, good for 2) but there wasn’t - nonetheless it was still a comforting bowl of soup, no milk added, with sweetness from wolfberries at a reasonable price with a good portion of sliced fish.

What really surprised me was the Sautéed Otah - wasn’t sure what to expect for Otah at $17.80. It was a huge portion, with chunks of fish/ sotong/ crabmeat in the otah paste, with distinct lemongrass fragrance and a surprising addition of coconut. Flavours were addictively good but i wished it was a little less crumbly.
#burpple