Our first visit after living in SA for three years. Service was excellent — staff were attentive, friendly, and quick to clear empty plates and baskets, which made the experience very pleasant.
The fried taro was a little dry and not as savoury as we would have liked. Both the beef tripe and the chicken feet braised with bean paste were our favourites, though we would have preferred the tripe to be softer and the sauce on the chicken feet to be cooked down further for a thicker consistency.
We loved the texture of the siew mai unlike many places that use minced meat, theirs had nice chunky pieces. The prawn dumpling skin, however was overcooked and tore apart when picked up. The pan-fried carrot cake was good, and the sauce for the prawn rice roll was fabulous and well balanced.
The skin of the char siew bao stuck to our teeth, which was unusual. The squid tentacles were good and cooked in clean oil.
6 months ago