This Hong Kong-style café offers an extensive menu of Cantonese classics, such as baked salted chicken, stewed eel with black bean sauce, and stuffed beancurd with aubergine and green pepper. The roast meats (duck, pork, chicken) are popular too, and, unusually, there are also a few (hard-to-spot) Malaysian dishes. Our fried ho fun arrived with mixed seafood and pork (char kway teow, stir-fried flat noodles, in another guise), and packed real punch. The taste of garlic and belachan (hot shrimp paste) lingered on delightfully. Less thrilling was a dry, bland Hainanese chicken rice.
We were lucky to have grabbed the last table on the packed ground floor, which is smart in brown (walls and floor tiles are uniformly bronzed), with mirrors down one side to brighten up the place. The basement is a bit soulless. Staff are friendly, but of limited help if you need menu advice.