Livingsocial had a promotion on Brother Yat, and it was a 50% discount. So wifey, wifey's family and I went there for the mother-in-law's birthday dinner. We have never been to this place, and it was a surprise to find this little gem in the middle of an industrial area. The restaurant wasn't very big, probably had about 20 tables in all. We ordered, and the first dish that came was the sauna prawns. Live fresh prawns, they used a wok filled with red hot charcoal in it to cook the prawns. When the prawns were almost cooked, they poured in a glass of beer to flavour it. The result is a serving of succulent and juicy morsels, very tasty and fresh. They also provided some sauce, but I thought the prawns were better off without adding anything at all.

There weren't any fried prawn rolls in the glass display, hence we ordered some. The waiters obliged and got the chef to start up the wok to fry our prawn rolls. The open kitchen concept in Bao Ho Chiak ensures that the customers are able to see the kitchen at all times, to peek at the preparation, should we wish to. The prawn rolls took but a minute to arrive, freshly fried and piping hot. I had to wait a while before having it, but wifey was already chewing happily. Mulut besi.... Anyhow, the fried prawn rolls were fried to golden perfection, crunchy and not oily, as they had a piece of paper underneath to soak up the residual oil. The prawns were fresh, and relatively big. Each roll had three prawns in it. Great stuff!

We were very excited to see the special dessert combination when it came. The presentation was very nice, colourful too. In the middle of the plate is the lotus paste flower. The skin is crispy and light, while the lotus paste filling was aplenty and slightly sweet. The other item adorning the side of the plates were corn look-a-likes, with red bean filling. The skin of the corn was chewy and cold, but the red bean filling was a bit dry. Overall quite acceptable.

By this time, we were all pretty stuffed. However, the aroma of fried rice assaulted us, and we can't help but try some. Although we were fit to burst, the fried rice still tasted awesome. The rice was fluffy, fried full of wok hei. There were lots of shrimps, anchovies and salted fish in every spoonful of rice. I like the topping of fried dahfa fish slices as it gives the rice an extra salty tang. Definitely recommended.

The baked tiger prawns with butter sauce in Summer Palace is quite nice. The prawns were fresh and juicy. I like the fact that the prawn heads were very much filled with roe. The oily taste of prawn roe, cholesterol-laden but very enjoyable. The shell was quite easily peeled. The prawns were fried with butter, sugar, salt and chilli leaves, definitely very aromatic. There were also some flakes of fried butter sprinkled on top. Definitely recommended.