For 10 of us it was too much honeydew and very little lobster. The lobster was all in big pieces so some got more and the rest just ate fruits. Suggestion to them was to add prawns so we at least could have some shellfish to go with the fruits. It wasn’t too bad just too little lobster.

The fruits used were ripe or they made them so sweet which was nice (at least for me) they added fresh strawberries which made it very pretty (should have added more).

A new restaurant newly moved to 1Farrer Park Hotel, some of the food was good, some were so so. This is one of the hits for me. It was good, skin crispy but thin, good amount of fat but not too much and the flesh was not overly salty and still tender and juicy.

A must order item if you are there. Their roast meats are all very well done. You can’t go wrong with this or their roasted ducks (including the Peking duck)

This is my must have item when I come here. The first time I ate this, it gave me the inspiration to do the same for my fried rice with fried seaweed and peanuts.

This item is a must have at this restaurant!!
The small portion isn’t enough for most people so get the medium 😂

I always love this item, the veggies are nice and tender with the right amount of crunch not overly cooked. It is a small restaurant so it’s only known by those who know of it. It’s a hidden gem, value for money place with home style cooking.

This was nicely done. It was fluffy and the Chye por (dried radish) was evenly distributed throughout the omelette. It wasn’t too oily or salty too.

The veggies still had crunch it wasn’t mushy like some, but again it was on the sweet side and no taste of Tau cheo (soya bean paste)

The tang Hoon or rice vermicelli was all stuck at the bottom and not mixed in well with the veggies. So that is another miss in my opinion. Could have been better.

This is their specialty so quite expected. The sauce did overpower the taste of the chicken. The sauce was on the sweet side. Making the chicken taste salty sweet. Although I liked it, it was too much.

It’s very tasty, lots of lotus root but not much lotus root taste. It was more of the cuttlefish taste and I guess they did add some msg cos it was quite obvious. It is a good addition to a meal though. Should still order it Cos it does taste nice

This is really different from some of the others that make this and a very traditional dish, the jelly here is very flavourful, it is also very chewy, one may wonder if they added any jelly powder to make this, but trusting this old brand not to do something like this. It is extremely tasty and dipped in the slightly spicy but tart vinegar sauce. It is not only delicious. It is very very good for you!!

This is a refreshing and clear soup with nice chunky meat balls which would do well with the chicken rice chilli, the fish maw was thick and big, which I felt made eating them a bit difficult for me. The cabbage had a delicate sweetness to it. It would be perfect if they added some dried scallops into the soup.

A must order dish at Hainanese restaurants because it determines how good they are at doing one of their traditional dishes. The pork was lean yet not tough, it was nicely marinated, and we could eat it on its own without the sauce, it was crispy on the outside yet not overcooked, the flesh was pinkish, and it was cleanly cut into evenly thick strips of about 1cm width.

The sauce was a cooked tomato sauce with some garlic. An old Hainanese chef told me that the original sauce was a brown sauce because this dish was originally made for those working for the Ang MOHs and British officers in Singapore but with time it changed to a tomato sauce which is what locals prefer.

The chicken did not disappoint. But the Sauce did overwhelm the natural delicious flavor of the chicken which I think if just plain with the chilli is enough. No need to add the soy sauce & oil mixture. The petai was a bit disappointing, it was a tad undercooked, and lacked the taste of sambal. Given that petai is bitter you needed a strong sambal to work with the bitterness. Overall the sambal seemed non existent