The restaurant is a corner shoplot and can be very hot during the lunch hour because the shop faces North with the hot afternoon sun beaming right into the side of the shop from the East.
The heat was no damper as business was good and customers were prepare to sweat a bit after the meal.
Parking is hell, most customers double parked.
Sang Kuat (Fresh pork ribs) Bak Kut Teh-cook on order-takes about half an hour to cook-clear, robust herbal flavored soup with lots of Coriander leaves-ribs was sweet and refreshing with a firm texture-Awesome!-Rm28/
Chicken Rice Wine-the hot claypot retains all the nutrient and aroma of the tender and meaty free range Chicken-served with generous amount of Kei Chee (Wolfberries), black Fungus, sliced and finely chopped Ginger-it will perks up all of your 5 senses-Rm16/
Round white Cabbage-finely chopped and stir fried with deep fried dried Shrimps-a bit salty to my liking-Rm7/
Steamed Grass Carp-with blended old Ginger, some specks of red Chillies and light Soy sauce-garnished with Coriander leaves-fresh with no mud smell-Rm18/