This restaurant has been around for 13 years now. From steam river patin to teochew porridge. Because only 2pax, we only had canton style fried sangmee, sweet sour chicken rice & fried abacus. The bonito flakes added onto the abacus certainly elevate the umami taste. Also had their soothing Pu Er tea with barley taste. Surprisingly even when it's pork free can this restaurant sustain this long. Well, give it a try to find out the secret within.