This one Michelin star restaurant was highly recommend for its wanton noodles. We couldn't resist taste testing it so we booked in for early lunch. It turned out to be a good idea as a queue materialized after we received our table.

The decor was an unexpected white walls and furnishing with contrasting seats in a shade of turquoise. Service was polite and efficient, with a serve of Chinese tea while we browsed the menu. It was a picture book of noodles, congee, dim sum and stir fried items.

We decided on the famous wanton noodles, accompanied by fish skin, beef hor fun (stir fried beef with flat rice noodles) and fried dough stick wrapped in flat rice sheet.

The wanton noodles were deep yellow, thin and crunchy in a seafood sweet broth with several bite-sized prawn dumplings. Unfortunately the noodles did not survive the meal test and became pale yellow and limp after resting in the hot broth for more than 10 minutes. We felt the wanton noodles and prawn dumplings at Chee Kei were a better make.

The beef hor fun was dismal, a product of too much cooking oil and reduced time on the fire. The flat rice noodles were uncharred and lack flavor. There weren't enough beef slices to accompany the large portion of noodles.

The fried dough stick was still crispy and fluffy wrapped with silky smooth rice sheet. The fish skin were thick, crunchy and flavored by a fragrant sauce of sesame oil, spring onions and ginger slices.