Chinese Flavors

Felt rather bummed out when i realised that their crispy seafood cheongfun is no longer on their new menu! We made do with the 6 dimsums pictured above, amongst which we liked the flowy liu sha baos and deep fried seafood rolls best. Skip the xiaolongbaos though; the meat filling was rather tasteless.

Heard there's a special soymilk version of the classic putien beehoon here but I'm sticking to the original cos I think that's the best tasting fried beehoon ever! The poached spinach is another one of my best-loved dishes in their menu. The superior stock that's heavily laced with century egg AND salted egg yolk may be sinful but it is so slurp-worthy! First time ordering their deep fried pig trotters, and contrary to my impression of trotters being very fatty, there was minimal fat but loads of glutinous tendons that laid beneath the crispy pig skin instead. Great collagen booster!

Don't usually eat supper but the rich broth and tender strips of beef here are too good to resist.

Unexpectedly, my favourite part of this dish turned out to be the small bits of celery pieces that went soooo well with the sauce!

Crab was really fresh and the soup was tasty with a hint of salted egg yolk. At the end of the meal though everyone was commenting that the soup became too salty to drink.

My least favourite amongst the rest I tried here. The taste of yam was so indistinct I wouldn't have known it was yam in there, and where's the scallops/prawns as promised??

The pork filling is pan fried beforehand and slightly fattier than usual, resulting in extra fragrance and a nice bouncy bite!

Had this in the 十全 Ten Wonder Herbs gravy for the first time, and I found it better; sweeter and less salty, than the one using Angelica (当归).

The ribs were well cooked so they tore off quite easily from their bones, but overall there wasn't much kick as the sauce was not spicy enough!

Pillows of deep fried pumpkin and crispy lotus chips coated in salted egg sauce sounds promising doesn't it? A pity they seemed to have modified the usual salted egg sauce with the addition of something sweet and milky (condensed milk maybe?), which resulted in a taste that didn't sit quite right with me.

This is no ordinary carrot cake! Each 3x3cm cube is wonderfully crisp and coated with egg on the outside, yet remains soft and fluffy inside with a piece of savory cured meat buried within. Can't wait to sink my teeth into this again.

This common stir-fried-scallops-with-asparagus dish becomes so much more delightful with the addition of crisp and juicy lily buds!