O'Town is located in Chinatown and specialises in Malaysian and Singaporean cuisine. Ordering your dishes is done by scanning a QR Code at the tables to take you to a website to place your order. However, staff will take your order at your table if you prefer the more personal touch.
The chunks of pork in the Teo Chew Style Pork Rice were tender, with the sauce giving them a delectable sweet-savoury flavour. Some of the sauce was also spooned over the rice to make it more flavoursome. In addition to a hard-boiled egg, steamed Chinese greens came with the dish to provide a bit of freshness. Served with the dish was chilli sauce for those that like to add a bit of heat.
Teo Chew Style Pork Rice (Photographed by Jonathan Phoon)
While it packed a fair amount of heat, the spiciness of the broth in the Vegetarian White Curry Laksa should still be suitable for most tastes. Both the thin rice noodles and egg noodles were cooked al dente and the various vegetables still retained a bit of bite. Also included in the dish were chunks of fried tofu that soaked up the flavour of the broth well.
Vegetarian White Curry Laksa (Photographed by Jonathan Phoon)
The sauce used in the Homemade Tofu tasted similar to that of the Teo Chew Style Pork Rice but had a hint of a tangy flavour. The dish contained an ample amount of pork mince to provide a meaty texture. We particularly like the tofu used in the dish. It had a lovely soft texture and was fried slightly to give the exterior a bit of crispiness.
Homemade Tofu (Photographed by Jonathan Phoon)
The noodles in the Singapore Mee Pok still retained a bit of bite and the sauce had a distinctive vinegar taste. Some chilli in the sauce provided a bit of heat but we thought the dish would be nicer if it was a bit spicier. Served with the dish was a bowl of fishball soup.
Singapore Mee Pok (Photographed by Jonathan Phoon)
Their Penang Kueh Chap was like a soup version of the Teo Chew Style Pork Rice. Instead of rice, the dish featured flat rice sheets that were cooked al dente. Eating the dish slowly is advised as it is served steaming hot.
Penang Kueh Chap (Photographed by Jonathan Phoon)
Their Fish Fillet Noodle Soup had an ample amount of bee hoon (rice vermicelli noodles). The pickled mustard greens (haam choy) gave the broth a distinctive tangy flavour. We liked that the fried fish fillets were not overcooked. Chunks of tomatoes provided a change of texture.
Fish Fillet Noodle Soup (Photographed by Jonathan Phoon)
The chicken chop in the Chicken Chop with Gravy Sauce was cooked just right, with the batter coating contrasting well with the flesh. The gravy sauce topping the chicken tasted similar to plum sauce and the rice was the same as that served with Hainanese Chicken Rice. Completing the dish were cucumber slices and a fried egg.
Chicken Chop with Gravy Sauce (Photographed by Jonathan Phoon)
Coming as a serving of two rolls, the minced pork filling in the Penang Loh Bak had a nice degree of five spice flavour. The bean curd skin wrapper provided a nice contrast with its crispiness and was fried enough to give it a golden-brown colour. Served with the rolls was sweet chilli sauce to dip the rolls in.
Penang Loh Bak (Photographed by Jonathan Phoon)
The Keropok offered here is the Malaysian variety with the fish cakes shaped into a stick-like shape. It was cooked sufficiently to a golden-brown colour without being oily. Like the Penang Loh Bak, sweet chilli sauce was offered on the side as a dipping sauce.
Keropok (Photographed by Jonathan Phoon)
Aside from its main menu offerings, the restaurant also sells a few items more geared for takeaway. Their Tapioca Cake had a delightful chewy texture and we were delighted that it did not taste too sweet. The cake was already cut into four portions to save you the trouble of having to do it yourself.
Tapioca Cake (Photographed by Jonathan Phoon)
The size of the Bak Chang (Glutinous Rice Dumplings) was big enough for it to be shared. The pork belly that formed part of the filling was juicy and tender. Extra flavour and texture were provided by the beans, shiitake mushrooms and water chestnuts. A salted egg yolk added a hint of saltiness and the glutinous rice was not too sticky.
Bak Chang (Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
(Photographed by Jonathan Phoon)
The eating area is fairly narrow and the décor of the restaurant gives it a casual feel. It is known to get very busy so arriving early is advised to avoid having to wait for a table.