Finally, they’re back after being closed for several months, and I couldn’t be happier. One of the dishes I missed most was their fried thick rice noodles, so returning here felt like revisiting an old favourite.

This time, we noticed a new addition to the menu—Fuzhou-style stir-fried rice cakes. Mr. Hubby was intrigued as it’s Fuzhou staple dish and he’s a Fuzhou, hence he decided to give it a try.

The rice cakes were pleasantly chewy, while the smoky wok hei aroma added an extra layer of depth. That slight char from the high heat brought everything together beautifully, making it a memorable dish.

As for the fried thick rice noodles, they were just as satisfying as I remembered—generous in portion, packed with flavour, crunchiness from the shredded veggies and comforting with every bite.

One thing I’ve noticed is the difference between the two cooks. Personally, I prefer the boss’s cooking over the lady owner’s. The boss have a better command of the wok, each dishes with wok hei and better overall.

Overall, it’s great to see them reopen their doors. The return of their signature dishes, along with new menu additions like the Fuzhou-style stir-fried rice cakes, gives regular customers even more reasons to come back.

Kthxbye.