The restaurant's signature dish, Hainanese Chicken Rice had boiled chicken that was tender and juicy with the topping of ginger enhancing its flavour. We liked that the chicken rice had a nice degree of chicken rice flavour and a background gingery taste. In addition to cucumber and steamed bok choy, the dish came with a garlic and chilli sauce.
Hainanese Chicken Rice (Photographed by Jonathan Phoon)
Available to be ordered as a serving of ten or twenty pieces, the flesh of the Shrimp Paste Chicken was succulent, which was contrasted nicely by the crisp exterior. The batter coating had a good amount of shrimp paste flavour without being too overwhelming.
Shrimp Paste Chicken (Photographed by Jonathan Phoon)
Their Nasi Lemak consisted of a portion of Beef Rendang accompanied with coconut rice, peanuts, fried ikan bilis (dried anchovies), cucumber, a fried egg and chilli sambal. The beef in the Beef Rendang was tender enough to be cut with a spoon and the degree of spiciness should be suitable for most tastes. The coconut rice had a light texture with the degree of coconut flavour we expected, and the fried egg had a lovely runny yolk. Take care when adding the chili sambal to the other ingredients as it packed a potent spicy punch.
Nasi Lemak (Photographed by Jonathan Phoon)
The cabbage and cucumber chunks in the Gado Gado had a nice crunch and was complemented wonderfully by the softer potatoes and carrots. The peanut dressing which formed a key part of the dish was not too watery and had enough peanut flavour to make eating the dish a satisfying experience. For a bit of an extra cost, fried tofu can be ordered to accompany the dish.
Gado Gado (Photographed by Jonathan Phoon)
The Bak Kut Teh offered here is of the Teochew style, with the broth having a light colour. The meat of the pork ribs was easy to separate from the bone and the broth had a delectable spiced taste. Chilli in dark soy sauce can be requested for dipping the pork in but be careful with the chillies as it was quite spicy.
Bak Kut Teh (Photographed by Jonathan Phoon)
The cabbage in the Braised Cabbage was crunchy and was complemented nicely by the carrots and shreds of black fungus. The sauce that the ingredients were cooked in subtly enhanced their flavour and a scattering of fried shallots provided a bit of crunch.
Braised Cabbage (Photographed by Jonathan Phoon)
To complete your meal, you can order their Prata Bomb, which consisted of Roti Prata topped with evaporated milk and sugar. The Roti Prata was crisp and light and while the evaporated milk topping may sound concerning, it actually had a delightful sweet taste. The sweetness was enhanced by the topping of sugar which also added a bit of extra texture.
Prata Bomb (Photographed by Jonathan Phoon)
During one of our visits, we were able to sample some of their Katong Laksa, which they intend to add to the menu at some point. The broth was not too spicy and had the dried shrimp taste that you would expect from the dish. In addition to rice noodles and bean sprouts, the dish included fish cake and chunks of fried tofu which soak up the flavour of the broth. We would have liked some chilli sambal on the side to add a bit of spice to the dish.
Katong Laksa (Photographed by Jonathan Phoon)
The colourful wall murals of Singapore scenes gave the restaurant a bright and cheery feel. Parking is not a problem with the complex where the restaurant is located offering off-street parking.