The legendary item. Couldn’t believe it’s the first time I’m ordering in over 5 visits. Maybe because it was off menu previously.

Like no other tartare I have tried. Visually stunning though I was initially skeptical the sourdough crusty top might be too overpowering, but it was not at all. Provided the only carb for us

Top ingredients used, but where is my salted egg?

It’s the most delicious vegetarian dim sum item ever.

Really juicy and succulent cut. Not the salty type but I would prefer the skin to have a more natural roasted crisp then a fried texture ( not many people I think can understand this).

So glorious! It’s sinful to indulge... but there is always a better time to start the diet.

If you like Foie Gras, the goose liver sausage from Kam’s will not disappoint. The flavor is so robust it’s foie gras on steroids for me.

This famous Sotong/ Hae Mee needs no further introduction. The cooking style is unique though with half of wok of “dry-fried” and half a wok of “wet fried/ simmered” noodles. The texture is more gooey than I would like but Wok-Hei and proportion of yellow noodle to vermicelli is just right!