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2014-06-17
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The restaurant is located in the popular Jonker street area. The restaurant looks old and rundown, with a small open kitchen in front. One needs to pass through the kitchen to reach the dine in area. The dine in area is quite small and decorated in a way that has been stopped in the past. Pictures of VIP decorated the walls.The menu of the day is handwritten in Chinese on the whiteboard. Most will order through the staff's recommendation with no menu shown.Vegetables and seafoods are displayed o
The restaurant is located in the popular Jonker street area. The restaurant looks old and rundown, with a small open kitchen in front. One needs to pass through the kitchen to reach the dine in area.
The dine in area is quite small and decorated in a way that has been stopped in the past. Pictures of VIP decorated the walls.
The menu of the day is handwritten in Chinese on the whiteboard. Most will order through the staff's recommendation with no menu shown.
Vegetables and seafoods are displayed on the counter to show what is freshly available.
On the table, there is some condiments such as vinegar, soya sauce, pepper, chilli paste and fermented bean sauce. There is also a serving of peanuts which is chargeable at RM2.50. In traditional teochew style, most will use fermented bean sauce in place of soya sauce.
The choices of drink is limited here from hot tea, to soft drinks (lemon tea, cola), to local beers. Father selects a bottle of Royal Stout which costs RM16.
Oyster Noodles 蚝面 (RM 19)Just add a bit of vinegar, which enhances the taste greatly. The dish comes highly recommended and can be found in every table.
Vegetables 时菜（各类青菜） (RM 16)Based on the display of vegetables, Mom has selected this vegetable as it looks quite interesting and we have never had this before. It has a crunchy texture.
Roasted Suckling Piglet 金牌烧乳猪 (RM 230)The skin is very crispy and goes quite well with the sweet brown sauce. However the size of the dish looks a bit small for a complete piglet. There is no crispy ears.
Steamed Fish 清蒸斗昌 (RM 46)Through the recommedations of fish, father decides on this type of Patin Fish. It is steamed in Teochew style with pickled vegetables, sliced mushroom, shredded ginger, and garnished with sliced chilli and cilantro.
Yam Paste 潮洲芋泥 (RM 22)We end the meal the well known Teochew style dessert Yam Paste (Orh-Nee), which is also a dish that can be found in every table. The yam paste is very smooth in texture and does not taste too sweet. Topping the paste with cooked fresh gingko nuts (Mom said that she could taste that it is not canned version) and pumpkin pieces.
Overall the food is not bad. However I prefer the prices to be listed when ordering. I dislike having hidden costs such as peanut (RM2.50) and wet tissue (RM1.60 for 4 pieces) which is traditionally found in Chinese restaurant. Overall the staffs are friendly and cutlery are changed from time to time.
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