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The chef at this restaurant is Vietnamese.

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His grandfather and father cooked Singaporean food in Singapore their whole lives.

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Counting from the day his grandfather first stood at the stove,

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this family has been cooking for more than sixty years.

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Their signature is slow-cooked boneless Hainanese chicken laksa cham cham.

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Cham cham is a hawker term for mixed noodles — usually yellow noodles with rice vermicelli,

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two textures in one bowl.

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Most people do not know there are two schools of bak kut teh.

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The Teochew school is a clear white-pepper broth.

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The Hokkien or Nanyang herbal school is dark,

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built on Chinese herbs.

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This kitchen follows the herbal school.

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Two signature dishes,

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eighty-two Hong Kong dollars each: slow-cooked boneless Hainanese chicken laksa cham cham,

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and Nanyang herbal bak kut teh.

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Plaza Hollywood,Diamond Hill,Level two,

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shop two hundred and thirty four.