The fish maw soup was exceptional, with a rich and satisfying blend of ingredients.
The food is light in taste.
The handmade tauhu, smooth and delicate, served with the Teo Chew steamed fish.
The owner, who also serves as the sole chef, mentioned he runs the place as a 'Private Kitchen,' which explains the personalized touch.
While the food is undeniably nice and clean, it didn't quite inspire me to explore the rest of the menu.
However, I'm very keen to try the Char Kuey Teow from their lunch menu.