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

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

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).

The food quality was not bad, and there was no waiting time, which was a plus. Service was generally okay — nothing exceptional but decent. However, I was quite surprised to find there were no prices listed on the menu. This made it hard to gauge what to expect, and unfortunately, the final bill felt overpriced. For example, 6 pieces of prawn cost $90, which seemed excessive. A bit more transparency on pricing would go a long way in improving the overall dining experience.

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.

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