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  • 3.5 is my rating. Came here on Sunday and it was packed! It was lunch time and the place is small so a wait is understandable, but the only thing I didn't like was how there isn't really a waiting area and everyone is crammed inside not only blocking the entrance but also standing behind tables watching others eat. The big thing here are the rice noodles. Beef & Pork Rice Noodle ($4.50) and Beef & Shrimp Rice noodle ($5.50, +$1.25 to add an egg) Both these rice noodles were their recommended dishes. Actually adding an egg with the rice noodles tastes pretty good. Hard to explain the difference but you can taste the difference to a regular rice noodle. There was a decent amount of beef and shrimp so that was nice. Different than the usual type of rice noodles you get at dim sum restaurants, it's a lot bigger and it's not exactly the thinnest rice noodles I've had but the texture of it is soft not feeling too thick; the rice noodle and ingredients ratio is just right. The sweet soya sauce is key! Lai Wan Style Assorted Congee ($5.00) Good price for this big bowl of congee, not to mention there was a lot of ingredients inside including bbq pork slices, a lot of squid, and some slices of fish. The flavoring of the congee was food, but I personally thought the congee wasn't as thick as I'd expect it to be. Normally the rice would be really grinded up and mushy but this felt more liquidy. My boyfriend tried the shredded pork and preserved egg congee ($4.50), which lacked a bit of flavor. He added a lot of pepper into his. Dough Sticks ($2) I actually noticed they already increase the price for this one. Looking at menu pix from February it was $1.75 but at my last visit they were already $2. Goes well with the congee, I would perfect if they were a little more crispy though. Overall I liked the food here, would come again because I like the rice noodles and there aren't that many Congee/rice noodle places left aside from the big franchises (congee queen, congee wong, etc.)
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