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

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

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

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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.

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

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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.

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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.

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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.

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

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

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Crispy pork knuckle with sauerkraut and mashed potato, mustard butter sauce is refillable from a bottle. Tender soft pork meat, not so thick crispy crunchy skin, one of the bone can simply pull out with ease.
Oh boy! Indulgence. $27.50 premium hind leg.
Highly recommended!

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

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