Sik Bao Sin/Desmond Creation 吃飽先

A shophouse restaurant serving Cantonese cuisine. No reservations allowed, be ready to queue, eat and go kind of place. The streamed fish head was very good value for money. At $31, the flesh was tender and the tau cheo gravy yummy. Minced meat with salted fish would have been perfect with porridge but was still great with rice. The beef in the beef with kai lan was genuinely tender and had "wok hey". Prawns with tofu were big and fresh. Only cash accepted here

Nice traditional tze char restaurant, serving only 13 dishes. Good flavours, although some dishes a little salty or the protein a little tough. Friendly service.

From the moment you step inside, there’s a comforting sense of home—welcoming aromas, old-school decor, and a quiet confidence that tells you you’re in for something special. It’s clear that every detail, from the ambience to the menu, is rooted in pride and tradition. The authenticity isn’t just in the ingredients—it’s in the heart behind every dish

Dishes were yummy overall :)) Prices were not explicitly shown on the menu, bill was on the pricier side, but as expected for a 6-year acclaimed Michelin star restaurant. Take note that their mode of payment is cash only. Lao ban niang and staff were very friendly and hospitable. Ginger chicken was especially good, it was explained to us that they had marinated the ginger till we can’t taste the fibres (丝).

Sweet and sour pork is good, but the prawn is salty. The prices are generally high. But the 6 prawns cost nearly more than all of our dishes. 6 prawns for $90 is crazy expensive, even more so when it doesn’t taste good

My friend and his wife introduced my wife and me to this famous(?) local Cantonese zi char eatery in Geylang today for lunch. The menu here was rather limited with only thirteen dishes therein. Service here was attentive and prompt. The dining ambience here was comfortable as it was air-conditioned and the seating here was not cramp in the slightest. We had for lunch the following: Steamed Fish Head, Bittergourd with Pork Ribs, Tofu Prawns and Watercress Soup. While everything seemed home cooked, the preparation was rather "crude" in some of the ingredients were served in huge chunks and the gravy for the Bittergourd with Pork Ribs and the Tofu Prawns were very starchy. In short for me, as food opinion is subjective, decent but nothing great.

The quality of the dishes were good overall; pleasantly surprised and thoroughly enjoyed the garlic kang kong. The black chicken soup was excellent as well. Minced meat with salted fish was also good. However, this place is pretty expensive. Don’t think will be worth a repeat visit.

Review for Sik Bai Sin: 👎Sweet and Sour Pork: Taste and standard has dropped tremendously. Too chuncky and too sweet. Unlike before. 👎Steamed Pork: It just not like before with the oomph ta 👍🏼Steamed Fish is still good but the sauce seems be to be much lesser to go with rice, 👎Price: Has gone up a lot. 🔲 Steamed Fish Head: 2014: $25 2017: $25 2018: $26 2020: $26 2022-2024: $28 2025: $31 🔲 Steamed Pork: 2014: $14 2015: $15 2017: $16 2018-2020: $17 2022-2024: $19 2025: $20 🔲 Kailan w Beef $26(2017) 2014: $18 2024(M) $30 🔲 Kailan w Garlic 2015: $12 🔲 Sweet & Sour Pork: 2015: $19 2024: $30 (M) 2025: $33 🔲 Toufu Prawn 2018: $19 2022: 21 (S) 2024: $23 (S) 🔲 Watercress Soup 2017: $19(2017) 2025: $26 Verdict: 6/10 Will try the eldest son stall down the road.