This was my second visit since they relocated, and I just found out they now serve a no-pork menu. I didn’t realize it until the owner—who’s also the chef—personally told me that the current menu focuses solely on chicken.

He’s clearly put a lot of effort into perfecting the taste and texture through hands-on experience, and I must say, it’s impressively close to what I remembered from his previous menu with pork dishes. Truly blew my mind.

They’ve also introduced sugar cane drinks with various flavours. I tried the pandan and passion fruit options—both had a strong sugar cane profile, not overwhelmingly sweet and were so refreshing especially after meal.

As always, my favourite is the minced meat rice topped with a sunny side up egg (but this time was overcooked, no oozy egg yolk but crispy end). Mr. Hubby is big fan of their signature spicy mixed flat noodle.

Kthxbye.