They serve mainly clay pot dishes like chicken, prawn, fish head, pork, lat tong....etc while vegetables are mostly blanched with soy sauce or oyster sauce.
The setting is typical tai chow with plastic tables and chairs.
The two uncles that took our orders are real old (hope they will hire some Sweet Young Thing ) while the chef was plump and a giant of a man.
Parking is OK in the evening.
|Clay pot Fish head-done Indian style-with okra, long bean, eggplant, Chinese round cabbage and chopped fish head-not much fish meat and not much oomph !-Rm18/|
|Deep fried Pork rolls-chunky 3 layered pork with traces of yam (the chef said there was no yam) and Tapioca flour rolled with thick yellow bean curd sheet/whisked egg and deep fried until golden brown-I would prefer it with some water chestnut- Rm12/|
|Lettuce-leafy, smooth and crunchy-Rm8/|
Location:58-A, Jalan 19/3,