I have been going to this place since I was a child. It has changed names a few times. The food has always been consistently good. The steamed mushroom dumplings are especially good - you can taste the cubes of mushroom in every bite. Having said that, all the dim sum is very good - good, old-fashioned taste that has not changed for years. I like that. The stir fried asparagus with garlic is very good! The asparagus is crunchy and fresh. Not too much oil, even though it looks greasy. The fried mee swa is also very good. A small plate will fill about 6 people if you order other food. The seafood comes in big pieces, with some egg in it. Real value for money. Desserts are average, but given the variety of dim sum and menu items available, you can either eat dessert or skip it. This is probably one of the very few places in Singapore left, where aunties pushing dim sum carts still exist. Brings back a touch of nostalgia and retro feel.

Swatow Seafood

My wife&#39;s bean curd, delicious, slippery, tender, the family likes it, often buy it home to eat. I am already a frequent visitor, especially my child, who quarrels every week about eating bean curd.

This goreng Pisa store sits at the corner coffee shop at Blk 177 Toa Payohit has been operating there for decades and their fried banana fritters is delicious. They also sell fried tapioca, green bean, curry puff etc. But the star must be the goreng pisang. Simply delicious!!

We arrived at the restaurant at about 11.30am. There was a long queue of about 15-20 people. The queue went all the way to the stairs leading up to the restaurant on level 2. Finally after more then 45 minutes, we managed to get a table for nine. There were Dim Sum trolleys and food came quickly. But the first cart came with mostly fried stuff and the waitress was quite pushy trying to get us to take almost everything on her trolley. We had the fried fish skins with salted egg yolk and the boiled pork dish were good. But not the vietnamese spring rolls and the lobster balls, both were cold and pricey at $8 per dish. The rest of the dim sum like siew mai, glutinous rice, chee cheong fun, pork ribs, chicken feet were average. For dessert, we had the coconut jelly which was good and refreshing. Overall, may be ok to come when it was less crowded if you happened to be in Toa Payoh.

We booked a table for 10 for a sat night before Mothers day for the second seating of 8pm. Arriving 15 mins early, the place was like a fish market - noisy and crowded at the reception. I glanced inside, half the restaurants already vacated and staff cleaning the tables. We waited 20 mins while the crowd grew and the manager got more and more frantic yelling into his headset. Finally he passed a sheet of seating map to a side table where a wedding reception was waiting to direct guests. Finally we got led to a side room of 6 big tables, still cleaning up. The captain and the service staff in this room gave fantastic service. Tea refilled, plates changed all the time. I made the mistake of being persuaded by the captain to take the set menu for 10 people - mothers days special. Food was HORRIBLE. Firstly the prawns in the menu got replaced because they ran out after we ordered. The shark fin soup was just thick soup with some streaks of egg and tiny bits of crab. The replacement Sea cucumber and brocolli - no sauce; brocolli was steamed well but tasteless; sea cucumber was crunchy!! Fried Mee Suah was BURNT!! I told the captain and she took my bowl away and sniff it in a corner of the room. Came back and confirmed so. She offered to give another fried noodles but I declined. She gave us a free almond jelly/longan. Our last dish of Oh NI came out like a lump of mash yam in each bowl with a couple of gingko nuts. It tasted ok but it is not Oh NI!! Mashed Yam!! I suggest those wanting to do private dinners etc, to go someone else. This restaurants is suitable for those who want to do MASS dishes fitting a wedding or big celebration. There is no love in the cooking at all!!! I was so disappointed as this was a celebration for my siblings and families that I hosted.

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