Who Is General Tso?

There was a queue for this but I think it was definitely worth the wait! The wantons were plump and their skin slippery smooth. Delightful combination with their chilli oil & vinegar concoction. I didn't even mind that these weren't spicy at all, despite the fiery appearance. That also means even non-spice eaters would be able to enjoy them 😊
(+$0.20 for takeaway)

Sadly, when they arrived, one had already burst and had its contents oozed out 😢.
Texture and taste wise though, they were definitely on point. I loved the unique take on the usual steamed liu sha bao; this reminds me of the cookie layer on melon pans and was sweet with a very nice crispy and chewy combination. They were a little small, but a delightful way to end the meal.
We had also ordered the Baked Salted Egg Pumpkin Tart ($3.90++), and while the pastry was nice (buttery and flakey), the filling didn't impress much, and was just sweet. So I'd say skip that one and get these if you're deciding between the two!

To be fair, I had high expectations for this having read very positive reviews. Also, I love the combination of youtiao in rice rolls, something that I enjoyed much more in Hong Kong but for some reason, less common here.
While the fresh prawns made a welcome appearance again here, the rice rolls were too soft and thick, which made the balance of the dish a little off. Sauce was also a little too sweet for me!

This is one fried item worth ordering! The use of the beancurd skin made this light despite being deep fried, while still leaving this dish with a nice, satisfying crunch!

From top left, pictured are the:
1. Steamed Chicken Feet with Black Bean Sauce ($3.20++); This was just an average dish for me. Wasn't particularly soft, and a little dry.
2. Siew Mai ($3.90++); one of a must-orders for most during dim sum, it wasn't incredibly mindblowing but I liked that it felt lighter than your average siew mai. I'm just hazarding a guess, but I think they might've used more shrimp because it didn't feel as meaty as other ones I've had, which personally, didn't bother me too much.
3. Crystal Skin Mushroom Dumpling ($3.90++); I liked this! The skin was thin enough, while still retaining its slight elasticity, and the mushroom flavour wasn't too overwhelming.
4. Steamed Charcoal Dumpling ($4++); The dish I was looking most forward to, and I'm glad it didn't disappoint! Definitely a lighter "siew mai", and I know this is because they used chicken instead. What was particularly memorable was the roe on top, which gave a very pleasant crunch and a slight saltiness to the dish!
5. Deep Fried Shrimp Dumpling ($3.80++); The same plump shrimp used in their other prawn dishes, but the fried wanton skin encasing it we weren't particularly fond of.

The recent rainy weather made this hot bowl of noodle soup very appealing amidst the crazy variety of food offered here.
What intrigued me most was the choice of 刀削面（literally translated as Knife-shaved noodles) but those were unfortunately too soft for my liking. You can definitely see it is homemade though, with the uneven sizes and lengths of the noodles, which I found interesting. Soup-wise, it reminded me of a very, very mild version of mala xiang guo, with the appearance of peanuts, pickles and the standard greens of coriander and spring onions. It wasn't spicy at all, and I detected a hint of mutton taste (the stall is famous for their mutton offerings after all). I did enjoy the very tender chunks of beef, as well as the really soft tendon pieces which literally melted in my mouth.
Overall, I say give this bowl of noodles a miss and go for their interesting sides instead. Their tripe, as was very well done- not too chewy and flavourful, as was the pig's ear (good crunch) though their woodear mushrooms weren't quite as nice. If not for my noodles, I would definitely have chosen their mantou or 花卷 steaming in the huge basket at the back for my choice of carbs to pair the sides!

Stall Name: Master Shifu

Originally wanted to just get an order of the wood ear mushrooms, but this came with Intestines so I couldn't resist. Definitely no regrets! The intestines were pleasantly chewy and fatty, and had good flavour from the chilli. As a creature of habit, I asked for an additional pack of chilli on the side (it came as a spice mixture resembling lao gan ma), but really, the intestines were perfectly good without it.
I'm not sure how pricing works, but this along with an order of liang pi (very refreshing and generous with their serving, if I may add) costs $9. It may sound relatively steep for a food court price, but I was really pleased with the flavours and quantity so I'm not complaining!

This came from a stall called China Cuisine, right beside the sliding glass doors.

I thoroughly enjoyed this dish! Some pieces were mostly flour instead of meat but they were fried so very crispy and so satisfying when drenched with the sauce. I haven't had much experience with marmite in zi char (though I've tried, and liked, vegemite as a spread) but this reminded me so much of a sweet honey glaze. I can only imagine it'll go so well with a steaming bowl of white rice, but today we chose the horfun and sambal fried rice for our carbs.

Not a fan of this unfortunately, although it seems like they are known for this too. A little too oily and greasy for my liking, and they got cold really quickly. Prawn paste was generous, though!

Another of their signature dish! It's certainly one of the better renditions I've had, just because the coffee flavour wasn't overpowering and nicely balanced with the sweet. One piece is probably enough to satisfy though!

This was the best dish of the night, in most of our opinions! They were fried till crisp, and although I was expecting a wetter "zhup", it was good nonetheless! Texture wise was something like the bits in cereal prawn, and although there was a few in our party who don't eat seafood, they ate those addictive bits happily.

To be honest I was expecting a lil more considering it's so highly raved about, and wished there was more wok hei. BUT I will admit there was something about the noodles that made the dish too easy to slurp down and finish. Plus points for it not tasting too greasy!