ChineseC

had enough of cny set lunch so went with a la carte since this is a seafood place after all. this lobster porridge proved my decision was ever so right. perfectly cooked lobsters means firm chunky meat lifted from shell effortlessly and springy to bite. lobster broth needless to say was uber flavorful and one can definitely register that seafood sweet notes that came from the crustacean. two chinese words summed it up - "清甜"

She should know best.
In her exact words, “Hakka Salt Chicken, Claypot XO Tunghoon, Mandarin Orange Pork Ribs, Soy Sauce Chicken (my fave), Claypot Fish Soup with Chinese Wine, Egg White Vemicelli, Homemade Beancurd with Fish Paste and White Cabbage. You are making me hungry now!” Hungry?

http://danielfooddiary.com/2015/01/07/Joyden

Quite literally the best rendition of this dish. Crisp, light batter that didn't feel oily. Sotong cooked just right & was very fresh, springy & had a sweetness that came through the batter & salted egg yolk sauce. Also love that the salted egg sauce was the drier kind so the batter stayed crisp throughout the meal. An addictive dish for sure. ($14++)

Now they are back! Cravings for their champagne pork and silky shoot homemade tofu. Read abt it at http://danielfooddiary.com/2014/04/22/porkee

Absolutely delicious. XO gave the extra omph. A must try. Great dinner choice in the tiong bahru area.

Supporting a new Hot Stone Signatures shop at Havelock Road. The owner blended both claypot rice and Korean Bibimbap into this very tasty sizzling hot bowl of fragrant rice with generous portions of chicken. 好吃! #instavideo

Only open from 5-10pm, this 45 year old zi char restaurant is known for its low prices and hearty homestyle dishes. Occupying the entire coffeeshop come dinnertime, be prepared to wait for your dishes as the space fills up. The signature dishes include Claypot Grouper Fish Head with Vegetables, and the Stir Fried Prawns and Asparagus.