I didn’t even realize my last visit was two years ago until I checked my previous review. Time flew, but some things here are still stubbornly same — the parking is a nightmare, the crowd is relentless, and the space is tight.
I come here knowing that I’ll gonna struggle before I can sit down and eat. That part hasn’t changed ever since. However, the food leveled up. Big time.
I came back twice in one week, ordered different dishes, and yeah—it’s noticeably more flavorful than I remember. On my second visit, I went for a soup-based rice noodle. Sounds basic, but don’t underestimate it.
Clean, comforting, and packed with depth. Simple done right. Mr Hubby was fully satisfied with his braised mixed pork—rich, flavourful, and clearly not an afterthought.
I’d their housemade signature, pork paste（豬滑）, the texture were springy, bold, generously sized, same with the fried pork balls (豬腐）as well, they are insanely flavorful from inside and out.
Portions are so generous I had to tap out and takeaway. Service was efficient, and genuinely pleasant, which makes the crowd situation more tolerable.
P/S: they’ve opened a new branch at Gaya Street, taking over the former steakhouse spot. Smart move, prime location with heavy tourist traffic, and now visitors get a proper taste of local flavours.
Kthxbye.
