Modsin

Don't eat fried food so I'll just comment on the noodles. It's decent but nothing mind-blowing cos it's really just soy sauce and shallots. Not sure why some people go crazy over it. I prefer softer noodles though so this was right up my alley but if you like noodles with a bite which is what u usually expect from la mian, then it's better to avoid this

Pork was done perfectly texture wise and this was a damn solid standard Babi pongteh for a restaurant that's known to switch things up. Glad that they finally changed it to rice which makes more sense and mops up the sauce better. The Chap chye is damn good too with the prawn taste coming through

P.S. while I don't usually review the service, my friend wanted me to add that our server, Bryan, was very polite, attentive, and took the initiative

Glad that they have non alcoholic beverages that are quite interesting. This one was lacking in longan flavour but the honey came through perfectly. Tgt with the milk foam there's a pretty unique taste and the herb was a nice accent as well

Their legendary durian cake, but in a jar and in a much more manageable portion. Pretty solid rendition with a thick cream and durian puree with nice texture from the fibres

The mackerel was quite sweet from the marinade but otherwise it was quite average. Sambal was also not very spicy despite the bright red colour

Nothing surprising but nothing wrong with it either. What stunned was the salad which had an interesting savoury element to it

True to its name, the overflowing cheese was extremely satisfying but lacks a bit of flavour so that's where the garlic cream comes in. The thin crust is beautifully crisp around the edge but it gets soggy in the middle and doesn't hold its shape so prepare to get messy. Do get it to share as it's quite overwhelming after the initial 2 slices

The fried mantou crust is quite interesting and very appropriate for this dish. Crispy on the outside and reasonably airy on the inside, it may seem too thick but it's actually not too bad. That being said the crab meat was hard to taste, and the chili sauce was nowhere similar to a chili crab sauce either

Nowhere near a tea connoisseur but this was not bad. Note that (maybe today) there's only jasmine and Earl grey. The tea is from 1872 btw

Again the amount of pork is ridiculously generous. Super Crispy broiled sio bak, and further crisped up on the iron plate, the chef makes sure to orient the pork in such a way that each bite contains the crackling skin. Also the fat is rendered out on the iron plate so everytime u squeeze the burger u get oil dripping out. Totally deserves the queue

Can't say I'm disappointed because in the first place I was curious how this can be made into a dessert. Between the bitterness and earthiness, it really doesn't work as a dessert. Particularly when it's difficult to get the texture of the ice cream to be smooth and creamy. If the sweetness was toned down I could imagine it being an accompaniment to some meat a la labyrinth

It's just durian paste and kaya choux puff. Filled to the brim but somehow doesn't taste like it. Could be because the choux puff is dry or sth. Quite expensive and nothing you can't imagine. One of the waiter wasn't very happy when I told him "it's ok" lol