Restaurants & Cafes

Normal ingredients - chicken, turkey bacon, shiitake mushrooms, onion - served with their spicy signature sauce. Good level of spice made it an interesting pasta. The pungent shrooms were delicious.

Chicken, asparagus and porcini in cream sauce. Why is it named after the place? Who knows? Not bad.

Quite extensive tonkatsu menu. They have the fatter rosu so that got my attention. Added prawns and curry because why not? Sadly it's quite ordinary. The best thing was the tartar.

As the signature, this sure succeeded in grabbing our attention. The standout characteristic was the broth. On top of an alluring prawn flavour, it carried an unusual note, kinda like hae bee. It's a risky combo and to be honest I'm not sure whether that's their real taste or this day their kitchen messed up.

Nice enough, but strange. You'd think dry curry means maybe powdered or stir-fried curry, as opposed to wet curry, but all they did was serve a normal Ipoh horfun (already seasoned) with a bit of curry poured at the side. This particular dish came with both poached chicken and char siew - the former good, the latter dry despite the look.

A la mian joint and I love la mian. I went with low expectations, which persisted when I was presented this. But this place was better than expected. The noodles, which I accidentally ordered thick like ban mian, were a joy to eat. The eight-hour soup was rich without stealing the show. And the beef actually delivered.

Lemon butter white fish, golden fried fish, paella and sweet potato fries. Years since I dined at Fish & Co. Still expensive, still good fish and chips. Both styles of fish were shiok and it helped to not have too much fried food. Everything else was competent.

Avoid. In fact this might be the thing to prevent my return. This was sour (spoilt) and hard like a rock.

Cheaper but better than beef.

The cheapest of the three cuts. At least it had beef taste (I've had worse), but overall so-so.

The magnificence of dry Vietnamese noodles mixing together fresh veg and sauces still wows me. Heard this place is authentic and I must concede they are. I would rate this dish a perfect 10 if not for the underwhelming pork chop. Not as tender and fatty as wished. The fried spring rolls were among the best I've tried.

Despite the many options for your personal soup base, it's just one soup stock mixed with different ingredients. This was more herbal than duck I would say.