This portion is for 10 pax. Sliced duck meat is tender. Beancurd is at bottom layer, tasty with the braised sauce.

2 Likes

Stewed to softness. Fragrance filled the table when served. Savoury and delicious.

2 Likes

Hong Kong style sauce steamed fish, served sliced along the middle bone, easy to cut and share. Fresh!

2 Likes

Pre-cooked and served with another round of fire to make it bubbling hot. Portion enough for 10 pax. Layered bottom is white cabbages, chicken mid joint, duck meat, sliced chinese yam, whole mushrooms, fish maw, white radish, dried scallop, broccoli, big prawns, canned whole abalone and superior savoury sauce.

2 Likes

Tossed spaghetti serve with plump and juicy baked portobello mushroom. Cherry tomato, asparagus and fresh lettuce paired in harmony.

2 Likes

Thick slices of Garoupa fish, steamed in Teochew style. Salted vegetables, tomato, sour plums, black fungus and cut red chilli. Lightly salted in taste. Enjoy while it’s hot.

3 Likes

Recipe from Kota Tinggi. Thinly sliced pork belly, seasoned in salted fish and dried chilli, claypot fired till sauce is caramelised. Serious deliciousness to partner with the sweet potato porridge.

3 Likes

Colourful ‘bird nest’ holding stir fried celery, straw mushrooms, carrot, prawns and scallop. Sprinkled with cashew nuts. The nest can be eaten as made with deep fried Yee Mee.

3 Likes

Half chicken portion. Very light herbal flavour, skinny skin and very tender chicken meat.

3 Likes

A popular dish of deep fried beancurd covered with chai poh. Goes well with the sweet potato porridge.

3 Likes

$19 for this beautiful looking starters. A big ball of Burrata cheese resting on soft roasted pepper, drips of pesto Genovese around the plate, cover with spicy rocket and drizzle crushed pine nuts. Awesome! Vegan friendly too.

3 Likes

Kevin M

Level 10 Burppler · 3132 Reviews

Great community make ordinary moments special Live to Eat . Eat to Live . Be Adventurous .

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