Stepping into this restaurant will bring you back into the 60's.

And if for a moment you thought you were in some remote ulu part of Singapore, I would not have blame you. Cos the deco and ambience of the place seems to be left untouched since its opening.

Even the waiters and waitresses seem to have worked there since the opening. And I read this is true!

The table and chairs even looked like the were used since 1964. That is how old this cantonese restaurant is. Did you know Yu Sheng originated from this restaurant??

In any case, the food is anything but old. In fact, the food was very fresh. We ordered the following:

1. Venison with spring onion and ginger
2. Sliced fish with Kai lan
3. Roasted Chicken
4. Yam Basket
5. Hong Kong Mee
6. Fried Tofu

All the food was fantastic! The kai lan was damn crunchy and satisfying even for a meat-eater like myself. The chicken was also another memorable dish with the skin crisp and tantalizing without feeling oily.

The restaurant is a must-try and a great family eat-out place especially with your grandparents or parents- those from the 65-ers.

Only drawback I think is the price. Abit on the high side considering the ambience and deco of the place. But still worth the eat lar...

Having not eaten at this old resturant for years, it was kind of nostalgic to go back last week for a dinner to celebrate Mother's Day and my Dad's birthday. We ordered ala carte: Cold Dish, Pork Ribs, Roasted Chicken, Steam Fish, Scallops with Broccoli, Ee Fu Noodles & (good old) almond jelly with longgan. The food was good, except for the slightly smaller serving, there were 6 of us and we were mstly fighting for the food whenever a dish gets served. No disappointment with the good old taste of the dishes! However, I did noticed later that they did add a tad too much MSG in the dishes as I was mostly thirsty after the meal, a tell-tale sign of MSG overdose! However, wasn't as much as some other places that I've been, such as the Bak Ku Teh place at PSA (see my other review). This old restaurant is also a participating outlet with UOB dining, so pay with your UOB credit card and get 10% off. The waitress was kinda surprised when I asked her about it, I bet she wasn't counting about me knowing about the offer!

This is a place full of sentimental memories especially for the older folks ! It's a place where birthdays, weddings and 1st mth for newborns were celebrated among close knit families.

For those of you not aware of it's rich history, this is the place that "invented" the annual chinese new year " Lou Hei " and yam basket back in the 60's ! That's what made them famous back then till this very day.

Deco wise...you are transported back to the 60's and 70's....with the small little tiles on the wall and retro tables and chairs....sure makes the old folks think back of the good old days !

The cold dish platter is a favourite consisting prawn salad, fried spring rolls, seaweed with chicken, century eggs etc. Taste is typical of those served at wedding dinners....not too bad really.

If you like sharkfin soup ala old style...then this is the one for you...served piping hot and reasonably priced.

The "hor fun" is also not too bad...at least they stir fried the kway teow first....before mixing it with the gravy...the extra touch is what brings out the taste...and the gravy is quite tasty as well.

There are other all time favourite dishes on the menu like yam basket that is handmade and toppings is full to the brim like vegs and prawns...simply nice !

Last but not least...come chinese new year....you must check out their "yu sheng" as they are the ones who invented this dish. The rest like they say is history...

The Beansprouts with Salted Fish was extremely normal. I mean how fantastic can beansprouts and salted fish get? The beansprouts weren't overcooked and the salted fish didn't come across as too salty, which was fine by me.

The White Chicken with Vegetables & Ham used to be a common sight at wedding dinners, but has now gone the way of the Dodo. The meat was tender but was a little too strong on the fowl taste for me. A very decent dish nevertheless.

Lai Wah's rendition of the Gu Lu Rou was above average with the exterior crispy and carrying a slightly charred aftertaste. Texture wise was pretty acceptable with the meat and batter ratio evenly balanced out.

The yam basket was the star of the evening with the exterior crispy and the interior smooth and silky. Ingredients were aplenty, which made for a more enjoyable experience.