My second favourite dish of the night, mantis prawn cooked with salted egg yolk. No cheating involved here! They're all prawn meat, not big lumps of flour (except those tiny ones that probably dripped into the pan). The mantis prawn meat is coated with the familiar salty and powdery feel of salted egg yolks which I love. Crunchy outside but chewy inside. The mantis prawn was very fresh without a fishy smell. The salted egg yolk tasted great and complimented the mantis prawn well. Finished every last piece and even ate the vegetables.

This place is located at the corner shop lot in TTDI. Although the place is surrounded by parking bays, there are many people so finding a spot may be tricky. The claypot tofu with assorted vegetables might have been the least good tasting dish of the night. It is not bad, just shadowed by the other dishes. The vegetable pieces were cooked in a thick, salty, brown sauce. Cooked in a claypot, it borrowed a slightly smoky aroma. Button mushrooms had a strong shroom taste but the over vegetables depended highly on the sauce.

We also ordered a big plate of Teochew-style steamed siakap fish. The fish was fresh without a hint of fishiness. The flesh was sweet, tasty and smooth. It's cooked with big, soft tofu chunks and lots of salted vegetables. The vegetables were really salty though.. But they went great with the fish, bringing out the natural sweetness. Lots of gravy/soup so the dish isn't dry at all.

This dark bowl is their claypot salted fish with pork belly. I assure you that this is super delicious! They are very generous with the portion and each of us had a hearty serving of meat. The pork belly is chewy and tender with a thick, dense layer of fat. Despite the amount of fat, it did not irk me at all as the meat is sliced into thin pieces and cooked in the tasty sauce with small pieces of salted fish.

As we're used to having vegetables during meals, we ordered a big plate of mushrooms. Although not green, they're close enough. The mushrooms are lightly cooked with onions, sweat peas and carrot shreds. Was happy they didn't over cook the mushrooms as they're still juicy and not dried up. Cooked with a hint of sauce, it added a slight salty flavour to it without overwhelming the natural flavour of the mushrooms.