🇨🇳中華料理🇨🇳

Quite a simple dish as it sounds and most likely overlooked amidst the menu of more interesting dishes, but these pork patties are delightfully flavoured - other than the salted fish you actually get a hint of rose wine. The patties are also at the right level of cut such that you get the bite of the pork chunks in between the blended pork and with mushroom and water chestnut pan fried to perfection!

The chef painstakingly placed the slices of black truffle beneath the skin of the chicken. Served hand shredded (手撕雞-style) with the skin crisp and the the flesh tender. No oiliness at all, so the oil conscious foodies can eat in good conscience. I wouldn’t rate it as excellent but it has that healthy deliciousness to it and the use of truffle is just right without over-powering.

Father's Day promotion at 30% of regular price of $29!!!

Flavourful homemade Tofu infused with all the goodness of the spinach, giving it that beautiful lustrous jade green complexion. Laden on the clear compoy infused stock and white shimeiji to give that extra texture and crunch. This is clearly a winner as far as a tofu dish is concerned.

Brown crab or some call it Bread crab, it's flesh is certainly firm and fleshy and an instant winner with the crab lovers around the table. Personally I find it lacks a natural sweetness but the black pepper sauce permeates well into its flesh. The crab "roe" is rich and certainly cardiac-arrest inducing, which I find it less fishy than the regular Sri Lankan. The black pepper sauce seems to give the crab its natural camouflage amongst the mud... I could see it's claws and pincers moving in an un-choreographed fashion...I must be hallucinating, from all the cholesterol overload...

Looking more healthy than ever...

First for the year!

Little bowl(s) of pleasure. How can you stop at one.