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2009-02-10
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This newly established Singaporean joint no doubt has established strong support from celebrities (you could readily tell from the photos hanging outside the doorway), as well as "endorsements" from prominent food critics (just browse the latest issue of a prominent weekly magazine to discover that for yourself, if you like). So we feel compelled to give it a try. Place was still packed with customers when we (2 of us) arrived at 1:45pm on a Sat afternoon. Decor was typical char charn ting style
To be honest, although the laksa and bah kut teh both looked authentic, somehow the taste did not impress us at all. Sure, for the laksa they put in some 狮庵, which improved the overall taste of the soup, and the soup was loaded with coconut flavor and also a bit spicy, yet the soup base was not rich enough and we had definitely tried better versions locally before. The bah hut teh tasted too sweet and lacked the usual depth of flavor associated with the use of chinese herbs. Although still of acceptable standard, it was not as good as those we had tried in Malaysia before. The black fungus was an interesting dish to try (arrived on a plate with ice underneath), but the taste was not outstanding either.
So, overall speaking, this is an average singaporean joint, and may in fact be a bit disappointing for those who hold too high expectations of it. We might come back again to try the other dishes later (especially the spicy chicken), but perhaps not in the near future.
张贴
