Crispy charcoal-colored pastry shells filled with chicken ragout and vegetables. A modern twist on the traditional pie tee—darker color from the charcoal, same crispy pastry.
Tips from diners
The charcoal shell is visual and tasty, not just gimmick. The filling is savory and balanced. Eat these first while the pastry is still crispy.
Tender beef braised in rendang paste—a thick, fragrant curry with coconut, turmeric, and spice. Melt-in-mouth texture from long braising. Served with rice.
Tips from diners
The beef is braised until it's almost paste-like. The sauce is concentrated and rich. This is a warming dish perfect for sharing.
Poached chicken served with chicken-infused rice and a concentrated bone broth on the side. The chicken is tender, the rice is silky, and the broth adds depth without heaviness.
Tips from diners
The specialty broth is the differentiator from normal Hainanese chicken. Drink the broth between bites—it's the soul of the dish.
Fresh crab coated in a spicy, tangy chili sauce with minimal oil. The crab meat is sweet, the sauce is balanced between spice and acidity. Served with crusty bread to soak up sauce.
Tips from diners
Use the bread to wipe the plate when done. The sauce is too good to waste. This is a messy dish—lean into it.
Rice noodles tossed with laksa paste and topped with fresh lobster, scallops, and squid. Spicy, aromatic, and complex. Served without broth—the sauce coats the noodles.
Tips from diners
This is a refined take on a street noodle dish. The lobster and seafood are genuinely fresh. The pasta-like noodles hold the sauce well.
Chef Francis Chong brings Singapore fine dining background to hawker classics refined without pretension. Hainanese chicken includes specialty bone broth on the side that's essential drinking between bites. Dry laksa features lobster and fresh seafood tossed in laksa paste. Charcoal pie tee (black pastry shells) and chili crab round out the menu. Business lunch option available.
Located in IFC Central, a business hub. Lunch is busy 12:30-13:30 with office workers. Come before noon or after 2pm for a quieter experience.
This is refined but not stuffy. Chef Francis Chong's background shows in the technique, but the vibe is approachable. Good for business lunch or casual dinner.
Order multiple dishes to share. The Singmakase (chef's tasting menu) is available at the chef's table if you want the full experience. Advance notice needed.
Most dishes run HKD 130-190. With a drink, budget HKD 250-350 per person for a full meal. Fair for the location and quality.
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