After Macpherson hawker centre has been torn down, I have not been back to Sennett Estate. Little did I know that along the stretch of Tai Thong Crescent, there are quite a number of hidden gems. Among them is Gu Ma Jia (姑妈家) Restaurant near the entry of Tai Thong Crescent. This gem was nominated in Food Fest 2010 Top 10 Favourite Restaurant.
Crispy Bean-jal 4/5
A lot of people do not like to eat brinjal but the Crispy Bean-Jal ($12, $18, $24) will probably change their mind. The brinjal was thinly sliced and fried to crisp. It was coated with a special made sweet sauce with a tab of spiciness. Even not blind folded, I could tell that I am eating brinjal.
Kyoto Pork Ribs 4/5
The Kyoto Pork Ribs ($20) was served wrapped in aluminum foil. The aluminum foil was drenched with rose wine and ignited with fire upon servicing allowing the aroma to infuse into the sauteed pork. The mixed of soury and sweetness made the dish very delectable.
Assam Fish Head 4.8/5
The signature Assam Fish Head ($25) definitely packed a punch. According to the owner, the red snapper fish head is hand picked from the market daily. She also told us that they already mild the spiciness after feedback from customers. The perfect balance of flavours of the assam fish head definitely is the best I have eaten and it is a must try.
Hot Plate Sambal Seabass 3.8/5
Serving a deep fried Seabass on a hot plate is a bit weird to me. I would preferred it to be steamed rather than deep fried. Nevertheless, the Hot Plate Sambal Seabass ($25) was lovely with the sambal sauce. If only it was a bit spicer would be nice.
Oyster Omelette 4.5/5
This is the most generous Oyster Omelette ($12) I have ever eaten. The oyster was big and fresh. Interestingly, it came with sambal sauce which married very well with the omelette.
Prawn Roll 4/5
The huge self made Prawn Roll ($8 for 8pc, $16 for 16pc) was crisp on the outside and meaty in the inside with a hint of crunchy texture from the chestnuts.
Special Made Tofu with Lingzhi Mushroom 4.5/5
The Special Made Tofu with Lingzhi Mushroom ($12) is made by the chef using egg and soya bean. The Tofu was silky smooth and with the savoury sauce, the simple tofu dish was simply delish!
Thai Style Beancurd 3.8/5
Compared to the Special Made Tofu, the Thai Style Beancurd ($6 for 6pc) was firmer and less silky as the beancurd was bought from the market and not self made. Nevertheless, the sweet thai sauce gave the bland beancurd a lovely dimension.
Cereal Sotong with Curry Flavour 3.8/5
The Cereal Sotong with Curry Flavour ($20, $30, $40) was rather unique. The curry leaves lifted the flavour to another level. However I thought the cereal was a bit bitter not sure whether it was over done. I preferred the cereal to be sweeter with a buttery taste.
Butter Baked Salted Egg Sri Lanka Crabs 4.2/5
The big and succulent Butter Baked Salted Egg Sri Lanka Crabs (seasonal price) was simply finger licking good. I like the dry version of the butter baked salted egg crabs as it was not messy to eat with. The crab meat was also sweet, firm and juicy.
Herbal Chicken Soup 4.2/5
I enjoyed the Herbal Chicken Soup ($8.80) a lot. Although the bowl of soup was packed with herbs, it didn't taste bitter. The soup was light and refreshing.
Black Glutinuos with Ice Cream 4/5
Wrapping up the beautiful dinner was the Black Glutinuos with Ice Cream ($4) dessert. Black Glutinuos is one of my favourite desserts. Instead of coconut milk, the vanilla ice cream was a good alternative and also act as a sort of sweetner to complete the dish.
Gu Ma Jia
45 Tai Thong Crescent
Nearest MRT: Potong Pasir (NE Line)
Daily: 11am - 10pm
Alight at Potong Pasir MRT station. Take Exit B. Walk along Upper Serangoon road towards the row of shophouses. Turn left into Tai Thong Crescent and walk to the end of the road. Journey time about 5 minutes.