Zichar

It's decent, but at $28 for what's caifan quality is ridiculous.

Usually a safe order because homemade tofu is admirable, but this might be the worst I've tried. All the companions were fine, but the tofu itself was bland and hard.

A veg I usually enjoy. The version here was done well. The mushrooms and garlic boosted the flavour.

A signature dish in a very limited menu. It's really quite good, but a result of a myriad of flavours, not necessarily lemongrass. I detected significant garlic and what tasted like marmite.

Very simple stall with very few dishes. To be honest I wasn't keen but it was late and there weren't choices. I have nothing to say, it's around the standard of homecooked horfun.

Not the best. Maybe out too long.

A dish anyhow put together. The lean meat was damn tough and dry. Nothing like the one I had at the Kembangan outlet. But the fats were thick and melt-in-your-mouth.

Their pot dishes are apparently the signature. Good brisket and lots of nice gravy.

It sounds like an old-school dish and the boss confirmed it. Imagine ee mee in shark's fin soup. That's what it is, plus crabmeat.

That's the name, yes. The typical "homemade" tofu. It stood out with its thickness, which is an indication they're unafraid of scrutiny.

The undisputed star of this heritage restaurant. Some of their dishes are already very interesting - this is not only old school but delicious. Each piece is large, but the showstopper is the ginger sauce encased with it. Taste it and you know the kitchen is no pushover.

Their pot dishes are apparently the signature and this is the star. Among the eight ingredients, we found prawns, fish, chicken, mushrooms, bamboo shoot and some greens, but there was no sign of fish maw and sea cucumber that other diners mentioned. Regardless, the gravy was shiok.