My friends who were veterans of this place took me here, and there was a total of 5 of us. The first dish we had was eel cooked in a clay pot - I've never had this style of eel before, it was interesting though admittedly the texture was too tough for me.
The next dish that came, forever changed my view on fish. It was a fish handpicked by my friend when he went to the fish tanks, and the fish (or fishes) were cut up into these tenderloin sized square white chunks. The fish was steamed, cooked with pink japanese ginger, spring onions, and black olives. I took a bite of the tender white fish, with the pink ginger and olive, and my god was it something I've never tasted before. It had a slight kick of sour and a hint of numb spice from the ginger, and the sweet and saltiness of the black olives, and savory tender white fish. It was great. The skin was too rubbery, so I did avoid that part.
We also had deep fried garlic and spice squid, clay pot frog legs, mui choi steamed pork biscuit. The latter that goes good with rice, although it was not structurally sound as the biscuit fell apart too easily. Regardless, the taste was great.
The decor was very open space, family style, your typical yum cha place.
The lady who served us talked to us like old friends, and even insisting on giving us 2 free large bottles of blue girl beer.
I will be definitely coming back here, looking for more fish.
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