this place is truly old-school: slightly cantankerous chinese-speaking staff, blue-white plastic dinnerware, and good food unpretentiously plated. the only caveat here is that while admittedly tasty, the food is a little on the rich + oily side – and I’m not one for fatty meats or oily vegetables (but you jolly well could be!)
the restaurant enjoys fantastic business – table spills out from the main airconditioned eating house right out to the corridors of the adjoining building, and the open space next to a carpark; and every table was taken up. particularly surprising since it’s not really along the main thoroughfare, but less curious given the standard of cooking.
we had a teochew-style steamed fish; a glistening house-specialty of fatty champagne ribs; fried silky eggy tofu with mushrooms; and two plates of sauteed vegetables. the tofu was my favourite – it was so soft and silky in the centre.
I think the flavors were good, but the cooks have a terribly heavy hand with the oil. every dish was just a bit too oily, even the vegetables, which left you with a greasy feel on the mouth – rather off-putting to me.
we’d return more frequently if the dishes were less oil-slippery, the meat less fatty – I certainly can’t begrudge the flavors here, and the cooking style could be right up your alley.
reservations definitely needed, and it’s a good place for family.
This Serangoon Gardens food centre may be smaller in size to the average, but the food choices there do not disappoint, especially for the dinner and supper crowd. Here are recommendations on what to eat
For adventurous eaters or those who want a change from the usual chicken, beef or pork, there are restaurants and butchers in Singapore that offer unusual, mostly farmed, meats such as turtle, kangaroo, even shark
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