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You must try their chilli. It is spicy, oily, and savoury, and pairs well with the claypot rice.
Spammed with crispy fragrant garlic and drowned in a savoury soya sauce mixture. The crunchy, refreshing vegetables soaked up rich flavour. Do eat them quickly and avoid leaving them on the plate too long, or they will get soggy and a tad salty from soaking up too much sauce.
Spammed with crispy fragrant garlic and drowned in a savoury soya sauce mixture. The crunchy, refreshing vegetables soaked up rich flavour. Do eat them quickly and avoid leaving them on the plate too long, or they will get soggy and a tad salty from soaking up too much sauce.
The pork ribs were savoury, chewy, and bite-sized, but eat with great care as they chopped it up till small small.
As you can see, you can request for no spring onion. The chicken was soft and tender, but be careful of bones.
I like how they are generous with the ingredients, loaded with chicken, pork ribs, lup cheong (preserved sausage), salted fish and spring onions. If you don't like certain ingredients, do inform them and they will customise it for you.
Flavours were rich and heavy, leaning toward salty, with dark soya sauce and salted fish as the main contributing factors. The lup cheong added greasiness. It was yummy, but I was a little disappointed not to see many charred bits (é”…å·´), which meant it lacked that unique slightly burnt crispy rice flavour. The chicken was soft and tender, but be careful of bones. The pork ribs were savoury, chewy, and bite-sized, but eat with great care as they chopped it up till small small.
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