Their Pork Steak was quite meaty and juicy with a golden sear that added a bit of smokiness. The meat was well-marinated and mostly tender from brining, though the edges can be a little chewy due to the fat! I liked that the pickled cucumbers added a refreshing zest against the protein.
Their Battered Onion Rings was probably one of the better (no pun intended) ones I've had the past year. Crispy, lightly battered and only for $6!
Our favourite dish was the Grilled Chicken, which comes with half a bird crowned upon a heap of potato mash and sautéed French beans! The chicken was fork-tender and well-seasoned underneath the crispy skin, and went really well with their brown sauce! Unfortunately, I wasn't a fan of the mash - while I liked the rich buttery flavour, the texture could be denser and thicker.
The boat noodles were also decent! I enjoyed the rich herbal sweetness of the broth, more GAO than most boat noodles I have tried. Quite a substantial portion of braised pork, but the thick-cut pork belly reminded me of 东波肉 so it may be a bit too fatty or jelat for some people (like myself).
Although the prawns were fresh and huge, I found the Glass Noodles with Tiger Prawn to be lacking in wok hei. The boat noodles are definitely a better carb option!
The Spicy Grilled Pork Jowl won me over with the marbling on the thick slices. The spicy and tangy dip helped cut through the fatty parts of the meat, so you can probably indulge in a few more pieces.
Our unanimous favourite was the Creamy Crab Omelette. THIS. WAS. AMAZING. *chef's kiss* These soft, creamy curds are packed with crustacean sweetness and buttery flavour, with chunky crab meat generously strewn within. It's definitely something I would order again with rice on my return visit!
The mee siam ran out, so we paired the Chicken Berempah Leg with Nasi Lemak Kukus instead! The rempah was spot-on with the fragrant curry leaf and lemongrass aroma, though we were expecting the chicken to be served as a drumstick rather than boneless deep-fried chunks so they ended up drier than expected. Their sambal was the best thing on the plate!
While quite a few items were sold out when we went, their Signature Hainanese Chicken Cutlet was the favourite among the two mains we ordered! The thin golden coat of batter reminded Bb of the old-school chicken wings, and the thick-cut meat was juicy without being greasy (that cross-section says everything!). The butter-based onion sauce was nice, though we thought the cutlet was good enough when eaten as is or with the Ligham chilli!
For those who prefer soft and chewy waffles, this is the place to go (crispy waffle fans might not enjoy it as much 😅)! Beneath the lightly crisp exterior, the pandan waffles are thick and fluffy like a dense pandan chiffon cake. Personally more of a crispy waffle person & it would be better if the pandan aroma was more pronounced, but the SUPER GAO AND FLOWY black sesame paste oozing between the layers made up for it. The BSSM spread hits different here with its strong roasted nutty fragrance and light sweetness - as a BBSM fan, I approve! 🖤🧇
While their Old School Pandan Waffle is easily one of the most popular items here, I enjoyed the Banana Chocolate Bread, which was moist and filled with melted chocolate chips. Paired it with the Iced Chocolate Einspanner for the chocolate-y experience!
We actually found ourselves enjoying the sides more! Our favourite was the 𝐁𝐮𝐭𝐚𝐡𝐚𝐠𝐞 𝐁𝐮𝐧, a creative twist to Kong Bak Pau (扣肉包) that boasts two slices of pork belly, accompanied by fresh leafy greens and a kick of wasabi mayo, all kiap-ed between a soft, steamed leaf bun. The pork belly used here is tender with a moderate layer of fat, so it doesn't feel so sinful. Otherwise, go for their crispy 𝐓𝐨𝐫𝐢 𝐊𝐚𝐫𝐫𝐚𝐠𝐞 to pair with your mains.
