Chao Shan Xiao Chi (潮汕小吃) @ Geylang Road - Traditional Teochew Flavours Priced Between $8 and $15 Dollars

Chao Shan Xiao Chi (潮汕小吃) is a no-frills, casual Teochew eatery along Geylang Road, run by a father-and-son team, with the chef hailing from Chao Shan, China. Most dishes are priced between $8 and $15, and what's even better, there is no GST or service charge here. The menu leans heavily on traditional Teochew fare, including some rarely seen heritage dishes.

Traditional Fried Oyster Omelette 4/5

One of the most popular items here is the Traditional Fried Oyster Omelette ($8). Unlike the usual gooey style, this version is more crispy, with plump and fresh oysters. The tangy chilli sauce on the side lifts the dish and rounds off the flavours nicely.

Pig Intestine Glutinous Rice 4/5

The Pig Intestine Glutinous Rice ($12) is a traditional, labour-intensive dish not often found in restaurants today. The glutinous rice was aromatic and comforting, further enhanced by the addition of peanuts and sesame seeds, which gave both fragrance and textural contrast.

Large Pig Intestine Stir Fried with Preserved Vegetable 3/5

This was a first for me to have Large Pig Intestine Stir Fried with Preserved Vegetable ($10). The sweet-salty preserved vegetable paired decently with the chewy intestine, which was well-cleaned and free from gaminess. Straightforward but not particularly memorable.

Pig Trotter Terrine 4/5

A classic Teochew favourite, the Pig Trotter Terrine ($12) was gelatinous and silky, set naturally from collagen. The standout here was the braising sauce, which carried a richer depth of flavour compared to others I’ve tried.

Prawn Roll, Liver Roll Platter 4/5

The Prawn Roll and Liver Roll Platter ($15) was deep-fried to golden brown perfection. The exterior was crisp while the generous fillings provided a hearty bite. It is a great sharing plate.

Kai Lan with Dried Sole Fish 3.5/5

The Kai Lan with Dried Sole Fish ($12) was well executed, with the greens retaining their crunch. However, the dried sole fish flavour was rather muted.

Steamed Pomfret (Market Price)

The Steamed Pomfret was done in the traditional Teochew style, steamed with salted vegetables and sour plum for a light, slightly tangy broth. The fish was moist, allowing its natural sweetness to shine.

Cold Crab 2.5/5

Unfortunately, the Cold Crab fell short. The one we had wasn’t the freshest nor the meatiest, making it a disappointing order that night.

Rice Noodle with Preserved Radish 4/5

The Rice Noodle with Preserved Radish ($12) had good wok hei, with the noodles infused with smoky flavour. The addition of diced kai lan and preserved radish provided crunch and contrast, making it an enjoyable dish.

Teochew Oyster Congee 4.2/5

My favourite dish of the evening was the Teochew Oyster Congee ($12), served bubbling hot in a claypot. Cooked in the Teochew style, the rice grains retained their texture instead of being fully broken down. The oysters lent a natural seafood sweetness to the light, flavourful broth – hearty, comforting, and delicious.

Sugar Coated Sweet Potato with Yam 4/5

We ended the meal on a sweet note with the Sugar Coated Sweet Potato with Yam ($12), a simple yet delightful dessert. The root vegetables were coated in a crisp, syrupy glaze for a satisfying crunch and sweetness.

Chao Shan Xiao Chi is a hidden gem for traditional Teochew cuisine, featuring some rare and heritage recipes. While not every dish stood out (the Cold Crab was a miss), there are plenty of authentic offerings here worth returning for – especially the Oyster Congee, Pig Trotter Terrine, and Pig Intestine Glutinous Rice.


Chao Shan Xiao Chi (潮汕小吃)
749 Geylang Road
Singapore 389655
Tel: + 65 9815 3139
Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit D. Walk down Paya Lebar Road to Geylang Road. Turn right onto Geylang Road. Walk down Geylang Road. Walk to destination. Journey time about 6 minutes. [Map]

Rempapa @ Park Place Residences at PLQ - A Final Taste of Heritage Peranakan Recipes Before the Move

I am back at Rempapa at Park Place Residences at PLQ before it closes its door on 03 October 2025, ahead of its move to its new home at National Gallery Singapore in late October. For this final stretch, the restaurant is offering a limited-time menu of heritage Peranakan recipes. This is likely the last chance to savour their Peranakan offerings, as I heard through the grapevine that these dishes may not feature at the new outlet.

Bandung Cincau 4.2/5

A drink I always order at Rempapa is the Bandung Cincau ($8). The rose syrup brings floral sweetness, while the grass jelly adds a chewy contrast. Simple yet refreshing, it’s a cooling accompaniment to the rich dishes.

Hati Babi Bungkus 4/5

Traditionally served during festive occasions, Hati Babi Bungkus ($14) is a labour-intensive Peranakan delicacy. Rempapa’s version is made with minced pork, diced liver, shallots, vinegar, coriander, dark soya, and sugar, all wrapped in caul fat before being grilled over charcoal. Smoky, savoury, and crisp, each bite is flavour-packed with a balance of richness and acidity. The topping of pickled mustard greens cuts through the heaviness, while sambal belacan on the side takes it up a notch.

Sayur Kachang Rempah Titek 4.5/5

The heart of Peranakan cuisine lies in its rempah, and rempah titek is one of the most essential spice blends. In the Sayur Kachang Rempah Titek ($18), long beans and sweet potatoes are simmered in a prawn-stock-based gravy perfumed with this aromatic paste. The result is a dish that’s layered, earthy, and deeply satisfying, with the sweet potatoes providing a lovely rounding sweetness.

Itek Teem 3.8/5

The Itek Teem ($20) is a traditional salted vegetable duck soup enriched with preserved plums, tamarind, and pickled vegetables. Served with a whole duck leg, it is tangy and comforting, though I found the broth a little light, lacking the robust body I was hoping for.

Ayam Buah Keluak 4.5/5

An iconic Peranakan dish, the Ayam Buah Keluak ($28) is executed with respect for tradition. Each keluak nut is stuffed only with its flesh, pork fat, and salt before being stewed with chicken in a luscious, aromatic rempah, coconut milk, and tamarind juice. It’s soulful and rich, a dish that speaks of heritage and generations of culinary wisdom.

Papaya Masak Rempah Titek 3/5

The Papaya Masak Rempah Titek ($22) was a first for me. Semi-ripened papaya is stewed with rempah titek, salted fish, shallots, and dried shrimp. The flavours were bold and unique, though the papaya lacked the sweetness I was expecting. It grew on me as I ate more, but it may be an acquired taste.

Kueh Kosui 4.5/5

A meal at Rempapa would not be complete without their Kueh Kosui ($18). This steamed tapioca kueh with gula melaka, dusted with grated coconut, has been perfected by Chef Damian over the years. Soft, chewy, and fragrant, it’s the ideal sweet ending.

With the move to National Gallery Singapore, it remains to be seen what direction Rempapa’s menu will take. For now, this limited-time menu is not just a meal but a farewell to the Peranakan flavours that have been at the heart of Rempapa’s identity.

Note: This is an invited tasting.


Rempapa
2 Paya Lebar Road
#01-01/02/03
Park Place Residences at PLQ
Singapore 409053
Tel: +65 94591603
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Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Mon-Fri: 1030am - 1030pm
Sat-Sun, PH: 930am - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Avenue. Cross the road. Walk to Park Place Residences. Walk to destination. Journey time about 3 minutes. [Map]

Asador Singapore @ Joo Chiat Road - Wood-Fried Spanish Flavours in the Neighbourhood

Tucked away in the heritage-rich enclave of Joo Chiat, Asador Singapore brings the soulful flavours of Basque-style cooking to the East with its wood-fired Spanish grill concept. Set in a cosy yet refined semi-casual setting, the restaurant’s warm neighbourhood vibe, attentive service, and authentic Spanish fare make it a gem perfect for both date nights and friendly gatherings.

Jamon Iberico 4.2/5

We started our evening with a serving of Jamon Ibérico, carved tableside from a 100% acorn-fed whole ham leg. The thin slivers of ham were served with pan de cristal and grated tomato, offering a delightful balance of savoury richness and freshness. The quality and ritual of hand-carving echoed fond memories of Spain, bringing a slice of its culinary tradition to our table.

Anchoas 4/5

Next, we had the Anchoas, featuring premium "00" anchovies from Santoña laid delicately atop toast. These prized fillets, which are thick, meaty, and packed with umami, strike a delicate balance between saltiness and subtle sweetness. Best enjoyed on toast to temper the intensity, this dish was both simple and luxurious.

Tomate 4.2/5

The Tomate dish showcased a beautiful medley of grilled tomatoes, dressed in dry-aged beef fat, and accompanied by a pool of ajo blanco —a creamy, cold soup often described as a white gazpacho. The sweetness of the tomatoes harmonised with the richness of the dressing and the refreshing ajo blanco, creating an elegant and well-balanced plate.

Col 4.5/5

A standout vegetable dish came in the form of Col, featuring grilled Hispi cabbage with anchovy-garlic dressing and topped with fried kale. The cabbage's natural sweetness, accentuated by charring, was elevated by the umami-laden dressing. The crispy kale added a delightful textural contrast, making this a dish greater than the sum of its parts.

Chipirones 4.2/5

The Chipirones, or baby squid, were charcoal-grilled and stuffed with chorizo, then served atop a vibrant mojo verde. Perfectly grilled to a bouncy tenderness, the squid was smoky and juicy, while the chorizo stuffing delivered a spicy, savoury punch. The garlicky green sauce added a fresh and herbaceous finish.

Sereto Iberico 4.5/5

From the wood-fired grill came the Secreto Ibérico, a prized cut of pork shoulder known for its marbling and tenderness. Grilled to perfection and paired with mojo picón, a bold, smoky red pepper sauce, the meat was exceptionally juicy. It was so tender it could be mistaken for beef. It was a clear highlight of the night.

Tarta de Queso 'La Vina' 4.2/5

To end on a sweet note, we indulged in the Tarta de Queso 'La Viña', a tribute to the iconic Basque burnt cheesecake. With its caramelised top and creamy, almost molten centre, the dessert was indulgent without being heavy. It was a perfect finale to the meal.

Asador Singapore offers an elevated yet approachable Spanish dining experience in the East, featuring dishes that remain true to their roots while incorporating finesse. Whether you're a fan of smoky grilled meats or looking to explore refined Spanish classics, this is one spot that promises to impress.

Note: This is an invited tasting.


Asador Singapore
51 Joo Chiat Place
Singapore 427775
Tel: +65 9836 1792
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu: 530pm - 12midnight
Fri-Sun: 12pm - 2pm, 530pm - 12midnight

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Geylang Road. Cross the road, turn left and walk down Geylang Road. Walk to Joo Chiat Road. Turn right onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to destination. Journey time about 10 minutes. [Map]

Hey Kee (嘻記) @ Former Singapore Badminton Hall - Celebrating Its 1st Anniversary with 10 New Dishes

In celebration of its 1st anniversary, Hey Kee (嘻記) introduces 10 new dishes inspired by a recent culinary journey to Guangzhou and Shunde. This special menu refresh aims to bring a modern twist to traditional Cantonese flavours. To mark the occasion, diners can enjoy a 50% discount on 9 of the new dishes from 25 March to 27 March 2025, available for both lunch and dinner.

Lychee Prawn Balls with Worcestershire & Smoked Chilli Pipettes 4/5

We started our meal with the Lychee Prawn Balls ($16.80 for 6pc), a classic dish with an exciting twist. The prawn ball itself isn't entirely new, but what makes it special is the addition of two distinct sauces —Worcestershire and Smoked Chilli Pipettes. These sauces elevate the flavours, adding a tangy depth and a subtle smoky heat, making each bite more enjoyable.

"Hair Dryer" White Pepper Jumbo Prawns 4.2/5

A dish that truly stands out for its unique preparation is the "Hair Dryer" White Pepper Jumbo Prawns ($42.80). This dish utilises a traditional Cantonese technique, where jumbo river prawns are seasoned simply with Sarawak white pepper and salt. The hair dryer technique, used just before serving, creates a crispy and tantalising exterior while preserving the succulent texture of the prawns.

Braised Pork Trotters with Golden Oysters 4.2/5

The Braised Pork Trotters with Golden Oysters ($36.80) is a rich and gelatinous dish celebrated for its high collagen content. The addition of oysters infuses the braised pork trotter with a deep umami essence, enhancing the overall enjoyment of this hearty dish.

Flambe Angus Beef with Whisky 4.5/5

One of the most visually spectacular dishes of the evening was the Flambé Angus Beef with Whisky ($46.80). Served tableside, thick premium beef cubes are seared in a flavourful sauce before being ignited with high-proof whisky. The result is a deep caramelisation, a subtle smoky aroma, and perfectly tender, flavourful beef that melts in your mouth.

Braised Homemade Tofu with Crab Roe 4/5

This dish transforms humble homemade tofu into a luxurious delight. The silky Braised Homemade Tofu with Crab Roe ($24.80), lightly braised to a delicate crisp, is generously covered in a rich and velvety crab roe sauce. The sweetness of the handmade tofu provides the perfect base for the decadent flavours of crab meat and roe, making this an elegant yet comforting dish.

Nostalgic Simmered Tiger Grouper Fish Soup 4.2/5

The Nostalgic Simmered Tiger Grouper Fish Soup ($98) is both nourishing and indulgent. The tiger grouper, known for its firm, collagen-rich flesh, is double-boiled with its bones and skin intact, preserving its nutrients and natural sweetness. The broth is further enhanced with cabbage, tofu, tomatoes, and wolfberries, creating a deeply flavorful and revitalising soup.

Steamed Roe Crab with Glutinous Rice 4.5/5

A highlight and ultimate crab indulgence is the Steamed Roe Crab with Glutinous Rice ($138). A whole crab crowns a bed of fragrant glutinous rice steamed together in a bamboo basket. The fragrant rice is infused with the crab's succulent juices for a buttery and oceanic sweetness. Tender crab meat and luscious crab roe further enrich the dish.

Glutinous Rice Cake with Brown Sugar 4.5/5

For dessert, we ended our meal with the Glutinous Rice Cake with Brown Sugar ($8.80 for 5pc). These crispy, golden rice cakes feature a chewy, mochi-like texture inside, with a caramelized brown sugar coating that adds just the right amount of sweetness. Simple yet incredibly addictive!

With its modern take on Cantonese classics, Hey Kee (嘻記) continues to impress with its refined flavours and innovative techniques. The Hair Dryer White Pepper Jumbo Prawns and Flambé Angus Beef with Whisky stood out as must-try dishes, while the Steamed Roe Crab with Glutinous Rice is a showstopper for seafood lovers. If you're looking to explore new and exciting flavours, this anniversary menu is an excellent opportunity, especially with the limited-time 50% discount. Be sure to visit from 25 to 27 March 2025 to experience these freshly curated dishes!

Note: This is an invited tasting.


Hey Kee (嘻記)
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
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Nearest MRT: Kallang (EW Line), Paya Lebar (CC, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk t destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to traffic junction Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

A Beautiful Day Café & Tea Room @ PLQ Parkside - Contemporary Chazuke and Yoshoku Cuisine

A Beautiful Day Café & Tea Room, which began as a pop-up in Changi two years ago, has now established its permanent home at PLQ Parkside. Centred around the art of tea, the café presents a menu that marries contemporary Chazuke and Yoshoku cuisine in a Victorian-inspired setting.

Applewood Smoked Negitoro Kway Pie Tee 3/5

We started with the Applewood Smoked Negitoro Kway Pie Tee with Tobiko ($18.90). The Kway Pie Tee shell was perfectly crisp, offering a satisfying crunch that paired well with the luscious filling. However, the amount of sauce in the Negitoro filling was slightly cloying.

Cauliflower Poppers 2.5/5

Spicy Smashed Potatoes 3/5

Both the Cauliflower Poppers ($9.90) and Spicy Smashed Potatoes ($6.90) shared a strikingly similar flavour profile with the Kway Pie Tee, likely due to the creamy, mayo-based dressings — mentai mayo for the former and a chilli mayo sauce for the latter. As with the Kway Pie Tee, a lighter hand with the sauce would have improved the dishes. The potatoes were tasty with just the furikake.

Hotate Ceviche 4/5

The Hotate Ceviche ($19.90) stood out with its refinement in both presentation and taste. Thinly sliced scallops were elevated by a scallion ponzu sauce that brought a delicate, balanced acidity and savouriness to the dish.

Unagi Chazuke 4/5

For mains, the Unagi Chazuke ($19.90) was delightful. We first steeped jasmine tea leaves with hot dashi, creating a fragrant jasmine-infused broth that was then poured over grilled eel and Japanese rice. After the rich flavours of the appetizers, this felt wholesome and nourishing. The subtle jasmine aroma lifted the dish, and the rice was firm and pearly, perfectly carrying the dashi.

Carbonara Udon 3/5

In contrast, the Carbonara Udon ($16.90) leaned heavily toward indulgence. The cheese mayo sauce was rich and creamy, but thankfully, the al dente udon provided a pleasant chew and held the sauce well. Due to its richness, it's a dish best shared.

Scarlet Robe Rock Oolong

Kiwi Tie Guan Yin Tea

A Beautiful Day Café & Tea Room also offers an impressive tea selection, including CoffTEA (a tea-coffee hybrid akin to Yuan Yang), Teatails, and Camellia Premium Rock Tea Series. We tried the Kiwi Tie Guan Yin Tea, a refreshing blend of fruit juice and tea that paired well with the bold flavours of the dishes. Scarlet Robe Rock Oolong, served in an elegant crystal bottle, was notably smooth on the palate,

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


A Beautiful Day Café & Tea Room
PLQ Parkside
Park Place Residences
2 Paya Lebar Road
#01-09
Tel: 98552826
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu: 11am - 11pm
Fri: 11am - 12midnight
Sat: 11am - 11pm
Sun: 11am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit D, E or F. Walk to Sims Ave road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Province @ Joo Chiat Road - A Sumptuous Exploration of Southeast Asian Summer Flavours

Returning to Province at Joo Chiat Road to experience their new Summer menu was a delight, especially after the impressive Autumn tasting we enjoyed before. Chef-owner Law Jia-Jun continues to demonstrate his creativity and skill in crafting dishes inspired by Southeast Asian ingredients, flavours, and techniques, delivering an exceptional dining experience. This 7-course dinner ($148++) is a seasonal journey that showcases the beauty and diversity of regional flavours in a refined and elevated way.

Caviar & Indonesian Flower Crab Tartlet 4.2/5

Our meal began with a couple of delicate snacks, starting with the Caviar & Indonesian Flower Crab Tartlet. The natural sweetness of the flower crab paired wonderfully with the briny pop of the caviar, creating a harmonious bite. The tartlet provided a satisfying crunch that contrasted beautifully with the tender, flavourful filling, setting the tone for the creativity we would see throughout the evening.

Panipuri with Horse Mackerel & Ginger Flower 4/5

Next was the Panipuri with Horse Mackerel & Ginger Flower, a bite-sized marvel inspired by local flavours. The bold inclusion of ginger flower evoked the flavours of rojak, and the crispy shell offered a pleasing contrast to the tender mackerel. This dish was a perfect blend of textures and an exciting tribute to familiar Southeast Asian ingredients in a new format.

Lobster Croustade 4.2/5

The last of our opening snacks was the Lobster Croustade. Presented in a house-made kueh pie tee shell infused with seaweed, this luxe twist on the traditional snack featured a filling of lobster and crispy broccoli for added texture. The croustade was garnished with delicate flower petals from Thailand, making this elegant dish as visually captivating as it was delicious.

Momotaro Tomato & Shiro Sorbet 4.8/5

Our first course was the Momotaro Tomato topped with Shiro Sorbet, a refreshing and umami-filled dish. The Japanese Momotaro tomato, sourced from Cameron Highlands, was beautifully sweet. It was peeled, stuffed with confit tomatoes, and cooked down to intensify the flavour, then topped with shiro sorbet and puffed quinoa for added crunch. The sorbet’s savoury notes paired seamlessly with the tomato, creating a balanced and layered bite.

Squid from Jurong Fishery Port 4.5/5

The Squid from Jurong Fishery Port was another unique and flavourful dish. Tender and slightly charred, the green-eye squid lay hidden beneath a silky Beurre Blanc sauce. Sambal mata added a touch of heat, while fermented kedondong introduced a subtle acidity, enhancing the dish's complexity without overpowering the delicate squid.

White Trevally with Seaweed XO 4/5

Next came the White Trevally with Seaweed XO, showcasing another unconventional fish. The white trevally had a smooth, buttery texture, and its lean, firm flesh was enhanced by the house-made seaweed XO sauce, which lent a local sambal stingray-like taste. This dish truly captured a sense of place, marrying local seafood traditions with sophisticated techniques.

Charcoal-grilled Aged Sarawak Pork 4.2/5

The Charcoal-grilled Aged Sarawak Pork was a revelation. Grilled over coals and smoked with hay, this aged pork had a perfect char and deep smoky aroma while remaining tender and juicy. It was served with edamame, mustard, and a rich pork wine reduction jus, creating a well-rounded dish that was both hearty and complex.

La Mian with Clams and Okra 4.5/5

A comforting bowl of La Mian with Clams and Okra followed, a nod to Chef Law's weekend family meals. Made with house-made noodles, grilled okra, and clams from the Philippines, the dish was bathed in a chicken consommé infused with tropical flavours from lemongrass, kaffir lime, and Vietnamese lime. This simple yet vibrant soup provided a soothing transition from the heavier dishes, signalling the end of the savoury courses.

Osmanthus & Wild Sumac 4.2/5

The dessert course began with Osmanthus Aiyu Jelly paired with compressed melon for a burst of sweetness. A wild sumac granita added refreshing acidity, while Ulam Raja introduced subtle earthy undertones that balanced the sour notes. This multi-dimensional dessert was a symphony of flavours, evoking the lightness and freshness of summer.

Grilled Pineapple and Millet Syphon 4/5

The final dessert was a delightful Grilled Pineapple and Millet Syphon. The pineapple, compressed with gula melaka and grilled over charcoal, had a beautiful caramelised sweetness. It was paired with millet foam and coconut yoghurt ice cream, which added a creamy and tangy component, rounding out the dish with a tropical flair.

Province's Summer menu is a beautiful homage to Southeast Asia, highlighting seasonal ingredients with creativity and respect for tradition. Chef Law's passion for reimagining local flavours shines through in every dish, providing a unique dining experience that feels both familiar and innovative. Province's summer menu is not to be missed for anyone seeking a refined yet playful exploration of regional flavours.

Note: This is an invited tasting.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
Instagram
Facebook
Website
Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Geylang Road. Cross the road, turn left and walk down Geylang Road. Walk to Joo Chiat Road. Turn right onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to destination. Journey time about 10 minutes. [Map]