The claim to fame here is that they have 2 chefs who used to cook at Eng Seng at Joo Chiat. Lots of other diners were here for the black pepper crab.

I had the chilli crab instead. The sauce was spicy enough unlike many others, and the crabs were good and fresh - small crabs are about 1.2kg.

Prawns in special sauce ($15) were recommended by the waitress, which turned out to be a very good recommendation. The special sauce is unusual, in that it is a complex taste of sweet, sour, spicy.

Vegetables start at $6, and dou miao came in a large cluster for that price. Wasn't to my liking though - I prefer it the way I cook it. Man tou was very small ($0.50 each).

The trick here seems to be ordering the right dishes, and you should do fine. Amazingly, 2 of my 3 dishes came at extremely fast speed, within 8 minutes of ordering and within 20 minutes everything was on the table. I suppose I arrived at the tail end of the dinner crowd at 8.40pm and everyone else had theirs served, freeing the chefs to cook mine?

The seats are packed quite closely together, which doesn't do much for the ambience. Service is quite friendly.

You can visit their website here.