Well first of all, do you think thai style chicken is hard to cook? Personally I think so long you get the right texture of chicken (not overcook), practically you can't fail this dish as you can easily pour the whole bottle of thai style chili sauce in and cook the safest thai style chicken.

The ultimate problem with this dish was the chicken was TOUGH and an old man is surely can't fight his way through it. Plus it was very dry, a sign of over fried. The thai sauce was fine; normal but alright. The slices of apples, onions are thoughtful addition for more crunching texture but your chicken was done wrong at the very first place!

When I ordered claypot tofu, my desired pot of claypot tofu should be loaded with lots and lots of tofu (say 80%) but what I had gotten myself into was a pot of 20% tofu and 80% of vegetables. URGHHH! I want tofu, not vegetable. This was the biggest turn off ever. This aside, the gravy was more watery than I would like it to be. The flavor was expectedly diluted and the vegetables weren't cooked well (almost raw I must say). The tofu itself was alright but I tasted better one. So yea, I wouldn't order this again.

I still remembered how good it was the last time. I was quite sad that they actually changed their sauteed radish cake. It was loaded with pacific clam which I disliked. It is not about pacific clam or South Africa clam or whatsoever, I just dislike seafood in shell. The clam tasted rather bland and very chewy, urghhh, it just reminded me how good the duck version was. The texture of the radish cake was similar to the previous one. The flavor was different; this was less spicy and comparatively less exciting.

"Scallop yam puff with seafood fillings in white cream sauce" is one of the recently added items in the menu. Being a scallop fanatic, I spotted it in jiffy and pestered bf to try this out. It was served in petite size where you could easily put the whole thing in your mouth (well, for guys, yes!). The yam puff was smooth and crispy at the same time, most importantly, it was HOT! However the scallop was not able to flaunt its capability this round. Overall the dish was very bland and flat on its own but the yam puff was good.

My eye caught the label, "Ham Dan Sou" and I decided to give it a try. I was expecting full salted egg wrapped in the pastry or at least 80% of it.See what I had gotten myself into? I was utterly disappointed by the fact that they put most of the fillings with lotus root paste. Urghhhh, I want my salted egg yolk! The outer layer crumbled but not as pretty as I thought it should. It felt more like biscuit base rather than pastry base. Perhaps a little too tight but it was fine.

Overall, the only thing I was unhappy about was the stingy salted egg yolk in the ham dan sou.