As its name suggests, this is a traditional Chinese restaurant, one that specialise in vegetarian cuisine and dim sum. House specialities include deep-fried beancurd and salted chicken. It also provides catering services for functions and events.
Wifey decided to bring her granny out for dinner and what better place then granny's all time favourite Lao di fang which use to have many outlets around the island...
Visited the place on 20-Nov-11. Ordered the following dishes
1) Spare ribs: $8.80
- Mock spare ribs which taste like dry beancurd skin curled up with sweet and sour sauce. Taste crunchy and appetizing with a slight sour taste, goes very well with the brown rice.
2)Oyster sauce w Veg: $8.80
- First taste of the mushroom on top of the veg, one word..."fresh"..you can literally taste the mushroom as though it is freshly picked from the farm....
3) Deep fried Matsutake mushroom: $10.80
- Deep fried mushroom with cereal and some dried chilli, taste very much like cereal prawn but too many of it will make one feel greasy.....
4) Fried Beancurd from dim sum section: $3.80
- This is Wifey's favourite dish when she last visited LDF while it has an outlet in causeway point. A simple dish, fried toufu with very crispy outer layer and juicy fillings. There is a hole in the middle of the toufu which is filled with a black sauce..."i thought it taste like black pepper sauce but wifey says there is also brown bean paste sauce in it as well"...Well. not sure who is right but it taste quite nice
Total bill with the Rice, Towel and Tea +++ GST is $48 for 3 pax.
Had lunch here yesterday with a couple of friends. The food was good overall, though i can only comment on what i ate because the food had already been ordered when i arrived.
We had the Tomato and Veg Chicken with came in a claypot - mock chicken with a tomato-ey gravy that went well with the Ham Fried Rice (very large portion, not too oily). The stir-fried asparagus and mushroom was good, cooked with a subtly-flavoured stock that wasn't too starchy.
Our fave dish was the sweet & sour monkey head mushroom, which had great texture and flavour.
I had the honeydew sago for dessert which i liked as it was too sweet or thick, but my friend didn't like her yam paste as she found it to be too thick and gummy.
The service was pretty good and the ambience great for a quiet lunch.
April 2015 marks the kick-off of this 12-month-long affordable dining program that pairs renowned visiting chefs with Singapore-based heavyweights. We tell you how stellar six-course meals can all be yours for $100
Eggs. They come in all shapes, sizes, colours and varieties: white, brown, free range, barn-laid, small, large and extra large. Some come with Omega 3, others with selenium and carrot. We makes sense of it all.
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned