I haven’t dined at Chin Chin for quite sometime because the last time I had my meal there , I felt that the standards had gone down .

Glad that I am back this evening after a Long hiatus . This Hainanese chap chye with fish maw , coriander , cabbage , black fungus and vermicelli was well cooked in a brown gravy.

I would have liked it to be a little less greasy and less starchy ( from the use of corn starch ) but this was still pretty tasty 😋