I just don’t get it. We have walked past this many time, why have we never entered. I am blown away as we walk in. Decort looks so cool, again very Peranakan museum type thing. Even the crockery is historic. Bugger have we missed out for a few months since they opened. Not any more!!!

I got Ollie to go and take some snaps of the kitchen and the jump. A very attentive Head Chef was standing on duty there, almost not moving the whole service we were there. And what did he espy on the jump? Yep, this is going to be GOOD. When you sauces like this ready to go you just know it is going to be good. Proudly displayed.

Here he is. Now that is one big kitchen. Hustle and bustle down the back to the right. I think the grill station is there. Loads of activity happening. We are eagerly awaiting the outcomes of our chosen dishes now. We can’t wait.

Up first comes Jimboy and Jhea’s seafood fried Kewtiau. Well, I have to say it looks damned fine. Seafood was really good and so very fresh it seems, and we have a 50/50 split on the noodles. Good is in favour of the female contingent.

Amy, Jude and I get sharing on the signature BBQ roast combo. Finally, ChillaxBBQ has some competition. The roast pork was juicy, sweet, and smoky. Seriously just bonkers good roast pork. The char sio was also an off the charts option. Honey sweet porky goodness. Oh wow, so so good. Chunky on the $$$ @ $32 but wow it was bloody good…

10 sticks of pork satay up next. 5 sweet and 5 savouries. Mary said she felt like she was in The Philippines at Payag Restaurant. Juicy BBQ style, not the dry type you get down at Lagoon Hawker for example.

Ayam Goreng Nanking for the sharing plate for Amy, Jude and I is following fast. Like a flattened chicken fillet, breaded and fried and served with a fruity sauce, almost like Japanese Bulldog sauce. Beer food and a half this. Soooo good.

Ollie goes large for a special fried Kwetiau. And is verdict was that it was a really light version of the traditional Singaporean style. Not so much sauce and fat. It was a hybrid of dry and soup noodle, which he really liked. A great deal of variety in the meats within from beef, pork, chicken, fish cake and the like. All in all delicious and lovely.

BeBe brings on our first congee dish for the evening, soon to be fast followed up by my Mary. So congee dish #1 is chicken silk congee. I will pass comment to wifey’s view of her congee as apparently, they both thought the same.

Here comes the second congee dish for wifey. This is Century egg congee. And the verdict was that she really liked the texture as it was not watery but sticky, the seasoning was perfect and she needed to add no extra seasoning. Mary said to me to think of another word for delicious and that is it. So I assume something like sublime. In basic summary, yes she loved this.

Here’s the final savoury option from today’s delicious dinner. Ayam Lapis Ham. Some rolled chicken with smoky ham, in some form of batter and then deep fried. This is a cracker. It comes with a chilli dipping sauce. Just brilliant. Succulent chicken with lovely flavour pops all over the place. Yes, indeed I liked this one.

And then finally let’s get stuck into some ice Kerchang, or as they call it Es Campur. Bandung evaporated milk, and the usual surprise of jellies and jack fruit beneath. Very nice, super refreshing!

Ollie pushed it out with this version. Yep shaved ice, evaporated milk, milo and half an avocado pear. OMG. I had a couple of bites of this, and I tell you it works so well together. How I don’t know, but it really works.