6 adults 3 kids cost as close to $190.
We ordered sambal pomfret fish, baby squid, salad youtiao, crispy tofu, sweet potato leaves, mee goreng, sweet and sour pork , a pot of Chinese tea, 2 beers.
What I like about this place is the old school , heritage restaurant. Pay now is accepted here besides cash. Food is served pretty fast, less than 10 mins , we received our first dish.
My fav dishes are mee goreng and sweet potatoes leaves . The crispy tofu doesn’t come with any sauce / dips. We asked for mayo to go with it .
I noticed the ones who dine in are mostly big families. They have indoor seating and limited outdoor seating .
Might be hard to find parking around here.
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Old school zhi char restaurant located at Rangoon Road. Have patronised the bak kut teh restaurants around the area but somehow missed this restaurant until now. They have been here for the longest time!
They have quite a long menu with the standard type of dishes you can find in other similar zhi char places.
Ordered the flat fish, tou fu, fried baby sotong, sambal kangkong and har cheong chicken wings.
As this is the cny period they do offer lou hei but it is at $50. With the limited dining pax of 5, we decided to skip.
The fried flat fish was nice. Very crispy and the chilli paste topping was not too spicy. Matched very well with the fish.
Tou fu was soft and tasty and baby sotong was crispy as well. The other dishes were quite standard.
The dishes were above average as compared to other zhi char stalls and price is also quite reasonable.
The restaurant was quite empty on a Friday evening and this is probably not a good sign for business. Maybe because this restaurant is located at the other end of Rangoon Road away from the Mrt station and I don't think there's any public buses. Not very accessible unless driving.. but parking space is also limited.
This restaurant is recommended for some local taste zhi char.
Ordered a sambal fish for dinner. Fish was fried nicely and very cripsy, even some bones can be eaten. They laid the fish with a thick layer of sambal which can be a bit less salty. But those who like strong flavours should not be an issue. Service can be improved a little as well.
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