The latter which has spicy beehoon with prawns, tofu, and bunga kantan (ginger torch flower) is given a fresh finish with droplets of calamansi lime juice.
Both Nyonya Kerabu Bee Hoon and Nyonya Lam Mee were good but the Kerabu Bee Hoon fared better. They were very generous with the toppings, every mouthful of the Vermicelli Noodles carried some dried Shrimp. The additional touch of Shallots and a squeeze Lime introduced a refreshing layer to the dish. Everything was well-seasoned and the flavor combo was bold and delicious; probably one of the best Kerabu Bee Hoon I've tasted.
It was a good start with Assam Laksa Kerabu, it was a concoction made from those key Assam Laksa ingredients like Cucumber, Onions, Torched Ginger, Mint Leaves; it tasted quite similar to Assam Laksa sans the Noodles and Shrimp Paste. The Kiam Hu Kut Curry was okay but it lacked the 'X' factor, as though it was just an ordinary curry with a hint of Salted Fish. The Ulam Kacang Botol was a disappointment, we were expecting uncut, raw Winged Beans but it turned out to be a measly portion with Pineapples, Cucumber and some Cherry Tomatoes; the Sambal Belacan was not any impressive either. Inche Kabin tasted fine but for Rm 30 (just a Chicken Thigh/ 6 pieces), we thought it was a rip-off.