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Fried with garlic and ginger, the green beans were slightly blistered, well cooked with a good crunch. Tasty!

Sooo good - smooth and buttery, loved the texture. I love steamed fish in soya sauce and this hit the spot! Topped with fried ginger shreds and fresh coriander, this was v satisfying.

A really tasty horfun, the dark sauce is well integrated with the kwayteow and has a smoky char / wokhei to it. It’s moist yet not wet, and comes with ingredients like veg, beansprouts, baby octopus, and pork. There’s a raw egg cracked into it to mix in - we mixed some horfun and left some egg-less. I actually preferred the eggless one as it was less gooey. Think I would like it better with the eggs cooked into the horfun!

Not a fan of liver and this didn’t change my mind, but my bf loves this as it’s not powdery and overcooked, and it comes with a very flavourful dark sauce with onions and scallions that I liked as well. It comes all bubbly and the server will stir the ingredients together to mix it all up.

It was v nice when it was piping hot - crunchy batter encasing tender pork cubes within. However as it cooled down, it wasn’t as nice, though I would still consider this above average. I liked the variety of veg (pineapple, cucumber, tomato, onions, capsicums) it came with, and portions are large.

I’m usually not a fan of fatty meat but WOW this pork just melted in my mouth…. So juicy and tender and favourful how can!!!

Ugly cabbage with fish sauce was another staple favourite - crunchy cabbage that’s super well down! 😋

Hainanese chicken satay was another THICC and tender one with that charred smokiness and well-marinated meat!!

Sambal stingray was another of my favourite! The stingray itself was THICC hehe and the spicy sambal kicked a punch…

Chilli prawns with mantou was my favourite!!! The tomato-ish eggy sauce with a small kick of spice with a generous serving of yummy prawns that are de-shelled! Must order!

Hokkien Mee was described by Chef Joel as a “clean” taste - wokhei taste wasn’t too strong but Chef Joel shared that this was his intention to create this “clean” taste to bring out the rich umami prawn broth.

Interesting dish w 2 types of horfun - the deep fried and the normal kind! Was good, we enjoyed it. Lala was v plump and sweet. I liked the deep-fried horfun soaked in sauce for a bit so that it's not dry, but still retains that crunch. Normal horfun was not bad, had some wokhei! Sauce was starchy but flavourful, had a nice seafoody 鲜甜 flavour from the lala. Veg was fresh and not overcooked! The only other place I've had deep-fried horfun was at enjoy eating house, and both this and enjoy’s versions were good.