Chef Kang

Very humble setting. Food is extremely delicious! Signature dishes like the fish soup and meehoon are heavenly good. Prawn paste pork belly is crispy and tasty too. Steamed egg with foie gras is quite a pleasant surprise. Unfortunately desserts are quite ordinary. Overall experience is good, understand why the food quality deserved the Michelin 1 star rating. Will go back again!

I enjoyed most dishes here. Highly recommend: 1. Signature slow braised marble goby (soon hock) soup with vegetables 2. Garlic steamed crab with glutinous rice (requires advanced order) Other dishes I tried and like are: 1. Hot plate fatty char siew (requires advanced order) 2. Braised beancurb with dried scallop 3. Steamed egg with foie gras (off-menu) 4. Black truffle venison steak (off-menu) Dessert is not their strength. Limited rooms, and I strongly advise to make reservation. Good service. Free corkage. #update# I came back five months later. New dishes I had: 1. Pig stomach soup - the soup is very pepperish, rich and flavourful. Must order 2. Braised abalone - the abalone is very tender. 3. Dong po rou - melt in mouth, and the sauce is unique.

Our last 2 Michelin star restaurants to try. I gave it 3 stars because eventhough the food is good, it wasn't exceptional. I don't give 4-5 star easily unless they really deserve it in terms of quality of ingredients, food quality overall, atmosphere, and service. Chef: He came to greet us and was very personable. He's a great and humble person when you speak to him. He recommended a few dishes to us and he cooks the dishes himself. Food: I ordered the Soon Hock soup and it was really good as well as the bee hoon. The prawn paste pork belly was a let down. To me it was a bit overcooked with a bit of a burnt taste. The dessert is good but pretty normal. Would I go back again? Yes, to try other dishes to see if I would change my view.

The food here is amazing. Managed to score a table for 8 in one of their 3 private rooms. The small seating capacity explains is part of the reason why getting a spot may be difficult. We had 9 courses, of which the most spectacular was the pig maw soup is really spectacular, cooked with lots of collagen goodness, scallops and really tasty. Didn't get any photos of majority of the food as the servers would help portion the dishes - didn't mind this, really convenient for us. The service here was spectacular too, really attentive yet not intrusive. Had a great time and will look forward to come back again.