The giant portion of Truffle Chicken Rice is also served with small tubs of chilli sauce and dark soy sauce. The chilli sauce was also praised for its tinge of sourness which makes the chicken rice more appetising. Reviews have also described the dish as fragrant, with the truffle oil infused in the chicken as well.

The steamed chicken, was still moist and smoother, with a layer of bouncy, gelatinous skin. We also had the Deep Fried Pork Belly, a traditional Hakka dish of pork belly marinated in fermented red bean curd. This was crispy and addictive, with the layers of fat in the pork belly providing textural contrast as I bit into it.