The chefs at May Flower are constantly creating new, creative menus, so you'll never get bored.

The host has an excellent sense for choosing dishes.

MVP: The red bean soup with lily buds and lotus seeds was smooth, fragrant, and not too sweet. Even though we were completely full, we still thought it was delicious, which is a testament to how good it was.

I was surprised to see otak-otak on the cold dish menu.

The "cendol" fish maw soup was interesting. The green "egg drop" was made from spinach extract, but the color was a bit off-putting and affected my appetite. It was a little too weird.

The combination of millet with broccoli and scallops was a pleasant surprise and very comforting.

The chicken salad was good, but it used canned fruit.

The pork knuckle was wonderfully jiggly, a great collagen boost!

My friends loved the fried rice with fermented black garlic and bacon. They even thought it had truffle in it! (I couldn't taste it because I'm sensitive to garlic, and it smelled very garlicky.)

The seafood dishes: emm..... go enjoy seafood at seafood restaurant bah, here is Chinese Restaurant, all meat tough tough

Conclusion: May Flower won't disappoint u, but ur wallet needs to be thick!

The service was excellent this time.

I'm looking forward to my next visit!