Chinese Restaurants

Yu Sheng done just right, hidden treasures are the crispy yam pieces. Smoke salmon instead of fresh salmon is served here.

Un-countable number of visits, tried almost all the dishes BUT one dish will always be there. THIS!
A home-y feel tothis traditional hakka dish, the fillings have this unforgettable umami flavour that witnout fail bring me back to this outlet. Also try the yam abacus ball (算盘子）braised pork with sauteed vegetable (梅菜扣肉）

Came after the 1-for-1 frenzy, finally sat down to try out all the rave. The broth is tasty, full of the goodness of the sea and prawns used in all 3 types of prawn variations (prawn dumplings, fresh prawns and ebiko prawn paste) taste good. If I were to pick on this dish, the weakest link comes in the most unexpected area, the noodle and the dumplings are a tad over done, taking the noodles a little soft, wimpy and the skin of the dumplings half melted. However, felt this could easily be remedied by re-looking at the cooking process again.

One of the all time favourites, super umami soup with nice prawns.
The multiple layers of flavours will always bring me back for more.

Apparently a new dish introduce after Martin Foo came on board, the dishes have improved lots and food is now better.