Similar to a dish offered at Taste Restaurant, their Beef Tenderloin with Crispy Chilli featured crispy pieces of beef that were also quite tender. The fried chilli helped to give the dish a delectable spicy flavour with the pieces of capsicum helping to add an extra element of texture and balance out the spicy flavour of the chilli.
Beef Tenderloin with Crispy Chilli (Photographed by Jonathan Phoon)
One of the cold dishes served at the restaurant, their Spicy Chicken Salad with Ginger and Shallot had tender chicken in a ginger and shallot sauce that tasted similar to what is usually spooned over Hainanese Chicken Rice. While the menu describes the dish as spicy, the taste is actually quite mild making it a good companion for the other spicy dishes.
Spicy Chicken Salad with Ginger and Shallot (Photographed by Jonathan Phoon)
Their Cuttlefish with Peas and Pickled Vegetables is a nice variation of BBC Broad Beans with Chinese Chutney) with the inclusion of cuttlefish and pickled vegetables. The cuttlefish helped to add a delightful chewy texture to the dish and the generous amount of pickled vegetables gave the dish a delectable salty note.
Cuttlefish with Peas and Pickled Vegetables (Photographed by Jonathan Phoon)
For those who like a cold dish that is quite spicy, their Braised Beef Slices with Hot Chilli Sauce and Garlic is a good choice. The beef slices had a nice firm texture, contrasted wonderfully by the jelly-like pieces of beef tripe. It also had a moreish spicy flavour from the chilli sauce used in the dish.
Braised Beef Slices with Hot Chilli Sauce and Garlic (Photographed by Jonathan Phoon)
One of the non-spicy dishes served here, their Sauteed Shredded Pork with Sweet Brown Sauce consisted of pork stir-fried in sweet brown sauce served alongside cucumber slices, shredded spring onions and Chinese buns. To enjoy this dish, open up the Chinese bun and put in your desired amount of pork, spring onions and cucumber. The pork was cooked just right with a slightly sweet flavour from the brown sauce with the plain taste of the Chinese buns partnering well with the pork.
Sauteed Shredded Pork with Sweet Brown Sauce (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
While we would have like the portion size of the Braised Potato Beans and Eggplant to be a bit more generous, all the vegetables that were in the dish were cooked just right. The sauce that the vegetables were stir-fried in also enhanced their flavour without overwhelming them.
Braised Potato Beans and Eggplant (Photographed by Jonathan Phoon)
Even during the peak dinner hour, ambience of the restaurant is very good with the tables spaced a decent distance apart from each other. Parking is available on the street where the restaurant is located with the choice of off-street parking in the U Park just down the road.