The restaurant has been around for many years and I believe the owner cum chef hailed from HK. Must trys are the roast duck and the steamed soon hock. Roast pork is only available on Fridays and will be the first to finish as they make only a small amount.
The roast duck is very juicy and tender and you can dip the meat into a nice home-made ginger spring onion sauce or plum sauce. The soon hock is always cooked perfectly and is my favourite. The reataurant also serves a type of bottled root beer that we don't seem to be able to find it elsewhere on Singapore. Below is a bowl of kung bak and a plate of bean sprouts with fried with small silver fish. Both were nice. Did not take pics of the roast duck, roast pork and steamed soon hock as we were busily walloping the dishes.
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