02 Jul 2015
We return every weekend without fail for our favourite teochew pomfret porridge, soya sauce chicken and dim sum. The food here is really good and I applaud the chefs for doing a great job! Service standard can fluctuate depending on whether you are served by the experienced people or the newbies (not surprising given the crunch in service staff that we now face in Singapore). It gets very crowded during lunch time so be prepared to wait even if you have made a reservation. I always feel bad for the lady manning the reception as I see her get yelled at by angry/impatient customers all the time (but it is not her fault. If the restaurant is so popular, you need to wait).
The current SG50 menu is a definite must try! For S$50 nett, you get a very nice fish maw soup that usually already costs S$38++, their signature soya sauce duck, small abalone rice/noodles and 'or nee' dessert etc (I can't remember all the dishes in the SG50 course now).
PS some people have commented on the charges for pickles, chili sauce and wet tissue here. We simply inform the waiter that we do not need these when we are seated and they will remove the items, no charges. I think we can just learn to communicate, no need to ban a good food place because of a small matter.
I recommend coming here if you are looking for authentic teochew cuisine!
Must try dishes: roasted pork, char siew bao, soya sauce chicken/duck, teochew style pomfret porridge, tao suan, fish maw soup, lotus root soup, and many more.