I have passed this place often. Often intrigued, but never tried. One of our watch gatherings, we decided to try this place out. And were we impressed!
So the cat is out of the bag...innovative cze char style food, with crazy creative names. Very nice environment, great food, good service. The owner Mr. Sum came up to chat with us after our meal, when we decided to move to the outdoor seating for some cigars and finish our cognac. Interesting fellow. Corkage is nominal $1 per person, and he will gladly provide stemware.
We started with some appetizers...interestingly named Bikini Chicken
Deep fried chicken skin: crispy, and light, not greasy. The taste is very mild, but the crispy texture is wonderful.
Next, Kung Fu Pork Ribs
Quite unlike any pork ribs we have eaten. The pork is lightly battered, and deep fried. The sauce is quite interesting...slightly sweet, slightly sour, slightly salty, and lightly spicy. Very nice. The sauce comes with jullianed cucumber, carrots and bits of onion.
The star for me, was the Wallet Chicken...this item is not on the menu
A whole chicken, totally deboned, and stuffed with glutinous rice, diced chicken meat, peanuts, chestnuts and dried shitake mushroom...every part of the chicken, including the drumstick and wings are deboned and stuffed.
The stuffing is a bit like a bak chang...wondefully moist. Very delicious.
The chicken meat is deep fried till crisp, note the blisters on the skin testament to the very hot oil used for the deep fry. The meat tasted like just any other fried chicken...but for me, the speciality in this dish is the stuffing.
We also had Ultra Man Chicken
We also had Ultra Man Chicken
Chicken nuggets, coated with salted egg yolk, fried till golden brown. This style is commonly used for prawns, but this is the first time I have eaten this with chicken. Works well...makes me wonder why others have not tried. Nice.
We also had Wa Wa Tofu.
Typical cze char stuff...but very well done. The tofu was fragrant, and very silky smooth...wa wa means smooth in Chinese. The vegetables were fresh, lightly fried, and still crunchy. The gravy, thicken with eggs was delectable.
We needed the all important prawn dish, as one of our members is a prawn fanatic...so Sambal Prawns:
I had expected the prawns to be larger, but other than the size, everything was great. Appropriately spicy, the fresh, succulent prawns had a crunchy bite and had a light fragrance of the sea and the sweetness typical of seafood.
The Jew Her Eng Chye - cuttlefish with kangkong.
Nice. Reminiscent of the old stall at Gurney Drive in Penang. The eng chye was fresh, young, cooked expertly such that it still full of vigour and crunchy to the bite. The cuttlefish, I suspect is not the fresh variety, but rehydrated from dried cuttlefish, had a nice bite, and a great texture. The sauce was rather special...sweet, slightly spicy. Superb. One of the best I have tasted in Singapore.
Beef with bittergourd was next
The chef did everything right with this dish. But nothing stands out. The beef was tender, cooked just so, the bittergourd was not overly bitter, just a tinge of bitterness on the tongue, and giving way quickly to a sweet and lingering after taste.
And the requisite spinach with three types of eggs.
Masterfully done. Cooked just right, with fresh high quality ingredients. The broth was very savoury and aromatic.
Overall, as I had let the cat out of the bag earlier, highly recommended. Plenty of free parking outside. Reservations recommended for weekend dinners and weekday lunches.