We ordered the Braised Ee-fu Noodles with Mushrooms and Chives ($12) was braised in a delicate but rich stock, with chives lending a fresh overtone and beansprouts adding crunch to the dish. We really liked this.
The Fish Maw with Seafood in Thick Soup ($20) was eggy and luscious. I loved the fresh fish maw and fresh and sweet seafood. We lapped this up happily. After the BF painstakingly removed all the spring onions, of course.
We also got the Braised Lo-Han Vegetables with Beancurd ($10), was chock-full of ingredients in a lovely brown oyster-sauce gravy.
The Wok-Fried Beef Tenderloin with Black Pepper ($16) was soft and tender without that artificial tenderiser aftertaste.
Singapore Island Country Club
Tel: 6461 7425/6
Open daily for lunch from 11.30am to 2.30pm,
Mondays to Thursdays and Sundays for dinner from 6.30pm to 10.30pm
Fridays Saturdays and eve of Public Holidays for dinner from 6.30pm to 11pm