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This one’s a crowd favourite. Almost every table had it and it’s easy to see why. Chicken is tender inside with a crisp, golden crust that holds up nicely. Topped with a generous heap of fried garlic flakes that are fragrant, crunchy and bold. It’s got that addictive savoury edge that makes you keep reaching back for more. Pairs perfectly with claypot rice or just good on its own. Simple, punchy and satisfying 》$15.80 / Small
Loved the aromatic smokiness the moment the claypot rice landed with proper wok hei that clings to the rice and lingers in the air. The rice is cooked fresh in the claypot so we get that comforting char at the bottom (though I was hoping for more 锅巴). Chicken is tender, lap cheong has that sweet-savoury bounce and they’re generous with the salted fish.
The veg added a nice crunch, simple but effective in breaking up the heavier flavours. The sambal belachan is damn shiok. Spicy, bold and just the right kind of punch to cut through the richness. It ties everything together with a fiery kick that lingers beautifully. Medium portion feeds 2 pax comfortably. Worth the wait if you are craving something smoky and satisfying 》$18.80/Medium
Hole in the wall eatery occupying a corner unit at Woods Square. We got the Original Fish Single Set ($15.90) which came with tender slices of snakehead fish, glass noodles, some cucumber and black fungus mushrooms. The broth was light and pretty good. The set also comes with black fungus mushrooms in mala sauce as well as a cup of iced lemon tea. We also got the Lala pot ($13.90) which had a good amount of Lala clams in a rich sesame oil broth. Do note that the non-fish options don't come with carbs! Additional rice is $1.50.
Overall, it was almost $38 for 3 of us which is slightly expensive if you ask me. Though the service lady staff was really friendly so our experience was good in the end!
Pretty bustling Taiwanese restaurant with a short wait for a table on a Friday evening. These were what we got:
- Feng Food Deluxe Dry Noodle ($16.70 + $1.20). This had two thumbs up but honestly it was just decent. Like dry XO noodles with a few slices of tender pork chop. Added on their thick noodles which was alright.
- Youmaicai ($10). Simple but delicious.
- Three Cups Tofu ($14.80). Tofu pieces were fried which gave it a really great texture contrasting the sweet-savoury sauce.We liked this.
- Taiwanese Braised Beef ($11). Tender slices of beef in a Taiwanese-style savoury broth. Warm and hearty but not a standout.
- Hakka-style Braised Meat Rice ($10.60) Delicious, a good version of luroufan.
Service was friendly and we liked they offered three different kinds of chilli to complement the dishes. However, not sure if we overordered but $68.50 seems slightly pricey for a meal for 3 pax.
Black Sesame Mochi Xiao Long Bao 麻糬黑芝麻小笼包
rich nutty sesame filling is paired with soft, chewy mochi, all wrapped in a delicate xiao long bao skin folded with signature 18-pleat technique.
A classic light, comforting and cooling dessert with a sweet lingering taste.
Crunchy greens drizzled with oyster and soy sauce. Just a simple dish to add some veggies to the meal.
A little soupy inside, but the skin was thick, and the meat tasted pretty standard. Nothing particularly special, just your typical XLB.
Succulent, savoury meat with lots of bone, just your classic dim sum staple.
Moist, sticky rice paired with tender chicken, smooth chewy mushrooms, and flavourful preserved sausage. The savouriness was well-balanced with a hint of sweetness, making it quite filling.
