went Ya Kwang with my family for dinner today.
Tried a variety of dishes such as the
Hong Shao fish head- sauce tasted wierd though fish was fresh
Penang Char Kway Teow- they used a thinner version kway teow, the dark sauce was not as heavy as the normal char kway teow and they put alot of eggs. taste was alright.
Curry chicken wings- not oily and has a light curry aromatic taste.
fried pig intestine- something new, taste like peiking duck though i prefer the latter.

would return. Or Not.

It took me a long time to come here even though it's been on my radar for a while. This is a small cze-char eatery that also serves kway chap and pig's organ soup. Run by a young chap who likes to experiment with his dishes.

What we had:

*Ribeye teriyaki (S$18): wonderfully tender and succulent. Ribeye cubes seared very quickly to seal in the juices.

*Cereal prawns (S$12): overly oily and too sweet but prawns were fresh.

*Penang char kway teow (S$4): nice but a little bland (for me)

*Sambal kangkong (S$5): oh wow, great sambal with lovely strong umami flavours

I'm coming back to try more things! They have crab tanghoon, hongshao fish head, oyster omelette, spiced chicken wings, kong bak pau, pork trotters and gosh, Peking rectum (end of large intestine given the Peking duck treatment).

Full review and photos here.

OK I read a couple of reviews on other sites and decided to give it a go, not really knowing what to expect. All I know is that some people have raved about this place. Anyway, it is run by an ex SQ flight attendant from Ipoh.

Food is a bit of this and that very difficult to sum up as a type of food:
- Some cze char dishes
- Kway chap and braised duck
- Home made noodles
- Guo tie
- Penang kuay teow
BTW - they claim no MSG added

FOOD. We had:
- Crab Tang Hoon - $25 for 2 small+ crabs fried in a dark sauce (see photo- I have a photo but uploading doesn't work today - dont know why) with some curry powder, dried chillies, etc. It was really good and the thick Thai tang hoon really soaks up the flavour. The crabs were live, full and firm. 9+/10

- Meat ball ban mian - $4. This is really different - instead of the usual MSG-laden soup, this was refreshing and robust without that MSG. Best ban mian I have had for a long time 9/10

- Guo tie - this is done the style where the raw guo tie is fried unsteamed in oil with a flour slurry. It turned out very nice and the skin was just right. $4 for 8 pieces is very reasonable

AMBIENCE
Not bad for a coffeeshop but watch the slippery floor on the way to the toilet at the back, esp the cooking area. They do take reservations (required if you are a largish group on weekends). We were there at 6pm and they were half full, by 7pm nearly all tables were occupied.

SERVICE
Beats some restaurants. Jason's SQ training shows in his excellent PR skills. His staff are OK but a bit rough on the edges.

OVERALL
This is a great place and I will be back soon to try some of the other dishes (like large intestine done peking duck style or perhaps braised ter ka). Still thinking about the food.