I was enticed by the big banners being displayed outside the restaurant. It basically it lured me a MUST TRY KL HOKKIEN NOODLES.

I bought for lunch today.

My feedback

1. Prawns is not the fresh its frozen. It has the frozen smell and taste.

2. Fishcake is very fishy smell not the usual type.

Its definitely bought on the very day.

3. Vegetables - more stalk than the leaves. It has only 1 or 2 leaves

4. Color - So far off from the picture. Leave the picture one side, the noodles is

so far off from what it describe as KL HOKKIEN NOODLES.

Ive eaten KL Hokkien noodles, the looks and taste is so far off.

I dont mind to pay slightly higher for fresh ingredients.

Big time for a better version.

Cheers

Jane

Stepping into the 6 month's old restaurant located at the junction of Joo Chiat Place and Tembeling Road is like walking down memory lanes. The air conditioned restaurant has a nostalgic theme with many 1960-1970s household items such as sewing machines, gammaphones, weighting scale, old pictures and posters displayed around the restaurant.

S** Wei Tian's story traced back to the owner's (Ryan) vision to recreate his grandma recipes. To ensure the kitchen wok up authentic Malaysian dishes, a Malaysian chef was hired to lead the kitchen.

A pipping hot Malaysian style Claypot KL Bak Kut Teh was perfect for the cold and rainy day. The pork ribs came in small chopped pieces with the meat coming off the bone easily. The herbal soup Bak Kut Teh also came with innards and golden mushrooms.

This is my first time having Char Tar Beehoon (Burnt Beehoon) and I didn't know what to expect. Apparently Char Tar Beehoon is a popular dish in Malaysia. The beehoon was soft and tasty but lacked the crispy crust that held the beehoon together.

Thumbs up to the Signature Tofu that the Chef makes everyday. The Tofu was very smooth and melted in the mouth. Topped with deep fried golden mushrooms, it gave the dish a contrast texture that was delightful to be eaten alone or together with the Tofu.

I usually avoid having prawns when I dine outside to avoid dirtying my hands peeling the prawn shells. Not to worry when you have the Garlic Steamed Prawns at S** Wei Tian. The steamed prawns were split into halves and topped with both fresh and deep fried garlic. The prawns were very fresh and the meat came of the shells with ease.

The luxurious Imperial Treasure Pot came with abundant of ingredients stewed in claypot. There were prawns, shitake mushroom, fish slices, fish maw, broccoli, sea cucumbers and scallops. It was a great dish full of rich flavours.

This dish is not available on the menu and only regulars knew about it. Nasi Pattaya is a simple fried rice dish wrapped with omelette. Isn't the smiling face drawn by tomato sauce cute? The dish may look simple but it takes great effort making the perfect omelette to wrap the fried rice.

Unfortunately I did not get to try their specialty, Cereal Paste Crab. I had the Claypot CrabTanghoon instead which was a bit disappointing. Although the crab meat was firm and juicy, the Tanghoon was bland failing to absorb the crab's rich flavours.

Every week the Chef will create a new dish and the Crispy Pork Rib Drumlets was one of his new creations previous week. The Pork Rib Drumlet is first deep fried to perfection and then braised with in house special sauce to bring out its full flavours. The 2 cooking methods gave the pork rib an unique texture which tantalize the taste buds.

This week the Chef created the 3 Treasure Sea Cucumber Wrap. The whole sea cucumber is stuffed with generous serving of succulent mushrooms, fresh sliced pork and nutritious carrot steamed with in house special sauce to create this gem. This exclusive creation melted in the mouth and burst with flavours.

For dessert, there were the all time local favourites such as Chendol and Ice Kachang. For some childhood memories, there is the traditional Ice Ball. My favourite was the Chendol. Its appearance was also rather unique with generous amount of gula melaka and coconut milk.

S** Wei Tian has converted their alfresco area to a bar. With the new bar, the restaurant will be screening football channels as well as bringing back the popular Lok Lok. The restaurant also offers late night steamboat buffet from 10pm to midnight for supper seekers.

For photos, please visit: http://www.sgfoodonfoot.com

Stepping into the restaurant is like entering into Singapore in the 1960s. The restaurant is full of nostalgic elements such as the old sewing machines, gammaphones, old pictures and posters, old handicraft from the past.

Most of the recipes came from the owner - Ryan's grandmother. She was from Malaysia and she cooked very well. In order to remember her food, Ryan decided to set up this restaurant and hired a Malaysian chef to whip up the dishes and the restaurant's kitchen's operational flow is advised by world renowed celebrity chef Bobby Chinn! Here, you can find close to 100 dishes, from seafood to pork, chicken, vegetables and desserts.

For more photos, please click here.

3 Treasure Sea Cucumber Wrap ($20)

Every week, the chef will come up with a new dish and if it is well received, it will stay in the menu. The 3 Treasure Sea Cucumber Wrap has a whole sea cucumber stuffed with generous serving of succulent mushrooms, fresh sliced pork and nutritious carrot steamed with special sauce. I thought this was a very unique way to prepare the sea cucumber. It makes the sea cucumber melts in your mouth with a burst of flavors.

Chao Ta Beehoon ($6 / $9 / $12)

S** Wei Tian also serves Chao Ta Beehoon, which is a specialty in the restaurant. The beehoon is soft and moist but I would prefer the beehoon to be soaked in a more flavorful stock with more crispy bits.

Crispy Pork Rib Drumlets ($4 each, min 3)

The preparation process for Crispy Pork Rib Drumlets is a tedious one. The pork ribs are first deep fried to perfection and then braised with special BBQ sauce to bring out its flavor. It tasted somewhat similar to sweet and sour sauce, and the meat was very juicy. Alternatively, you can try Signature Guinness Stout Pork Rib ($12 / $18).

Imperial Treasure Pot ($28)

For some seafood goodness in an affordable price, try the Imperial Treasure Pot. Fresh scallops, sea cucumber, fish maw, prawns, fish, mushrooms and broccoli were stewed in claypot, a delicious balance of flavors.

Chendol ($2.80)

Chendol, a cold Nonya dessert, is available here with old sweet favourites like Ice Kachang and Ice Ball. The Chendol here was pretty good! The shaved ice was topped with generous amount of gula melaka (palm sugar), slippery green jelly and red beans. The coconut milk was very fragrant and thick.

The restaurant has just converted their alfresco area to a bar with a 42 inch TV to play football channels! With the new bar, Lok Lok will be back where various ingredients are skewered on a bamboo stick and steamed or deep fried. If you are looking for supper places, the restaurant offers Late night Steamboat Buffet from 10pm to 12am everyday except Sunday and public holiday. Seafood and meat are unlimited and you can top up for all you can!