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180g nz king salmon, house rösti, red miso aioli, mixed greens, kampot pepper
The Classic With Butter had an added savouriness, thanks to the slab of butter nestled within its fluffy folds.
Read more: https://www.misstamchiak.com/champion-bolo-bun/
The Soy Sauce Chicken with Rose Wine - The tender and juicy chicken is poached in an intoxicating blend of dark soy sauce, rock sugar, spices, and aromatic Chinese rose wine, giving it a subtle sweet kick.
Read more: https://www.misstamchiak.com/chu-huang-hong-kong-royal-chicken/
Set B - consisting of a fried chicken thigh, a sunny-side-up, a dollop of homemade sambal, fried peanuts and anchovies, and sliced cucumbers. The main star is obviously the chicken thigh. It was seriously so so good.
Read more: https://www.misstamchiak.com/the-coco-rice/
Carrot cake
Read more: https://www.misstamchiak.com/guan-seng-carrot-cake/
Nasi Lemak.
Read more: https://www.misstamchiak.com/nurul-delights/
Nasi Lemak.
Read more: https://www.misstamchiak.com/nurul-delights/
Among the fusion items, we decided to try the Har Cheong Gai Burger which came as a shock (in a good way). The towering burger had, not one, but two massive pieces of Har Cheong Gai that the toasted buns could hardly contain. We could only eat it layer by layer, but it was definitely a brilliant idea to sandwich some coleslaw in between for a tad of fresh crunchiness, while also to hide the raw taste of the coleslaw for people who don’t enjoy it on its own like me. Thought the taste of the prawn paste could have been more evident though. Not to the extent of an exciting dish, but definitely value for money. Served with shoestring fries.
