From Moo Ping Duroc ribs to basil pork on charred eggplant — almost every dish at at this restaurant is grilled in a 450°C lychee wood-fire oven.
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Mar 24, 2026
Blackened edges, molasses glaze, melt-in-your-mouth fat. The char siew sets the bar for Cantonese roast meats in Singapore.
Mar 23, 2026
The raw fish porridge here is a Teochew ritual — silky congee cooked over charcoal, poured over fresh fish slices to cook gently in your bowl. Did we mention prices starts from just $4.50 per bowl?
Mar 22, 2026
The fish broth is built on 40 mushroom varieties. while the chicken soup is cooked without adding any water. Traditional Yunnan cuisine you have to try at least once.
Mar 21, 2026
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