Zichar

Surprisingly good. I was under the impression this zichar serves that stupid sambal style that's more tomato than anything. It's instead dry, spicy, with lots of hae bee, reminiscent of NTU Hall 4's sambal kangkong.

Obvious wok hei, good gravy. Ticked all the boxes.

A dish to get the chilli crab sauce if you don't wanna order chilli crab.

How about calling it "kung pao not deer meat" since there was more of everything else than deer?

When this turned cold, it was exactly the cheap mee goreng we find at economical beehoon stalls or Malay stalls. Was time or the cooking to blame? You decide.

Really good. Apart from the fact it's deep-fried, which instantly raised the game, the concoction of ingredients, the flavour and the bite were great.

We came for wet butter sauce and got this. The crustacean was decent.

I was tempted back by this, which I considered among the best. It now comes with clams. It's still clearly the work of a serious kitchen, versus a no-frills hawker, but on this day it was slightly below its previous standard.

So full of ingredients it's mad.

Each rib was $5 - and totally worth it. It's so meaty it's almost a meal in itself. Flavour was delicious too.

Passable relative to how awesome most of the food here is. Sauce was flawless, but meat didn't have a great bite.

Damn good, even though I don't usually eat clams. The sauce deserved a round of applause. Pleasant spicy. Got kick but not choking.