Once again, it was time for Sunday dinner with the parents.

We got into the car, drove up Bukit Timah Road and as we hit Newton, Mum went "so where are we going for dinner?" Dad goes "I don't know, I'm just driving". So we had a car ride all the way up, past Rochor Canal, past Bugis and then....Dad goes "Let's go to Moi Lum".

Having been there many many times for "normal" dinner, I endeavoured to sway the parents away from ordering the "same ol' same ol".

So here's our order:
1) Corn soup with crab meat "kerng" (thick soup)

This gooey soup tasted alright. It wasn't flat but it wasn't fantastic. Unless you really wanted a "corn soup fix" for the night, I wouldn't recommend this depth-less soup.

2) Deep fried Seafood wrapped in "fish net" (looks like that dim sum dish where prawns and mango and wrapped in some stringy looking pastry)
Prawns fried with asparagus

A new creation that looked interesting on photo but disappointed in reality. There was no contrast of taste when I bit into the roll. When I looked closely at the "filling" inside, I couldn't tell if it was mashed up fish meat only or whether there was other "seafood" mashed up in there.

Furthermore, I found a piece of "looked like raw" piece of fish insde the roll. It didn't taste raw but the texture of the filling was still rubbery (instead of flakey). If this was fish, this was RAW. (Note, I didn't get a tummy ache and neither did the parents, so I guess raw or not, it was still safe to eat)

According to the parents, this dish was boring on its own and the restaurant would do better to create a special sauce on the side to boost it up....yes, a sauce can do wonders at times....like this one.

3) Sliced fish fried with bitter gourd with black bean sauce
This was true to home style cooking and the fish was cut thick. The black bean sauce went very well to bind the fish and the bitter gourd and I found myself rather satisfied with this simple no frills dish.

4) Seafood Hor Fun with gravy

Unlike the other times we've had this dish, our Hor Fun lacked its trade-marked "Wok Hei" and had to rely only on the flavours of the gravy to make the noodle tasty. Still, I like "wok hei" fried noodles and I missed this very much at this tasting