I’d been eyeing this place for weeks—always full, recently hyped on Facebook—so expectations were naturally high. Mr. Hubby insisted we try it. We did. Once was enough.

Tables are extremely limited, and to make it worse, several large tables were kept under reservation, leaving walk-in customers eyeing for available table.

At one point, customers stood beside our table, eyes fixed on our plates, silently counting our last bites. It felt rushed, intrusive, and deeply uncomfortable.

Service was largely absent. Staff were nowhere to be seen when we wanted to order, and I had to call out repeatedly just to get attention. Frankly absurd.

The food sealed the deal. I ordered the “signature” braised pork with stir-fried rice noodles, and I was foolishly assuming the pork was house-made.

It wasn’t, anyhow, clearly canned preserved pork, and barely a spoonful at that. Despite the plate looking full, I left hungry and had to eat elsewhere afterward.

Later, I realised why it’s always full, they have ONE chef. Long waits, frustrated diners, and a constant backlog. The crowd isn’t a sign of quality, just limited capacity.

There’s a fine line between popularity and illusion. Sadly, this place leans heavily toward the latter. Discomfort, neglect, and disappointment served on the same plate.

Kthxbye.