Two dishes of sauce arrived first of all, one a bright red sweet sauce and the other soy sauce with floating freshly cut chilli.

The first course consisted of four different kinds of deep fried savouries garnished with prawn crackers (I suppose a chinese restaurant might call this four seasons?). The wantan were buried underneath everything else, and I almost didn’t notice them!

The pork balls were my favourite. The pork filling was really tasty! It was so bad of me, but I had two of them!

The soup came in a big, big bowl and was served into little bowls for us.

There were lots of yummy bits in the soup: I identified spring onion, chinese mushroom, egg, prawn, chicken and even roast pork. Actually, fishing for bits with my spoon and identifying them was part of the pleasure of eating the soup. Why can’t all soup come with an in-built activity? (Alphabet soup comes to mind here. Some sort of Where’s Wally soup would be fantastic fun!)

Next was crispy skin chicken pieces served with a dish of special salt for dipping.

Then we had a steamed whole silver perch. The waitress removed the big bone from the fish and then it was ready for us to attack.

The vegetables and tofu were next, and they were sooooooooo delicious.

And then came sweet, sticky, tender pork. Have you had a sense of de ja vu yet? Yes, the dishes were pretty much identical to my Dad’s 60th dinner! Hahaha. Well, we enjoyed them, again!

Large prawns fried in their shells in a spicy chilli/sambal sort of batter. They are fried up super crispy so the shells are edible too (but not the tail tips). Jac doesn’t like eating the shells, and painstakingly peeled hers while I woofed down mine.

And of course, we had long life noodles. I really like the long life noodles from this restaurant because they are saucy, mushroomy and chickeny.

My bowl of noodles. I had two rounds of noodles, much to my table’s amusement (or was it horror at my piggy-ness?).