Good classic Hokkien food.
A mixture of minced pork and prawns are lightly battered and deep fried and served with pickled carrots and turnip to cut this richness. This is a classical interpretion. On the same plate are minced meat and taro wrapped in bean curd sheets and fried (ngoi heong), fairly good, but the ones at House of Peranakan Food is a notch better (more on that later).
Silky threads of stir fried mee sua (thin vermicelli made from sweet potato flour) in thick sauce, again fitting the classical mold.
Dark stewed pork belly served with rice buns are pretty good, immensely fatty and carrying all sorts of heavy dark soy and gentle clovey flavours.
A colourful salad with stripes of duck, a melange of vegetables and peanuts take a tangy sweetness from a plum sauce and a light airy sensation from pickled ginger. (It's my great aunty's favourite.)
Desserts seemed unremarkable. We skipped them and got complementary bowls of chilled canned fruit cocktail.