June Vibe

Explore the land of dragons, bamboos and red lanterns as Vibe ventured into the world of Chinese cuisine. The crowd and bustling activities alike, mimicked the hustle ‘n’ bustle of ol’ town Chinatown as the house was packed to its fullest.

Marinated with a mixture of pureed shrimps and ginger juice, this deep fried Cantonese-styled dish was served with rice and had orders coming into the kitchen not in ones but tens.

A traditional authentic Szechuan delicacy - silken tofu drizzled with bighearted amounts of bean-based sauce. Such simplicity yet simply satisfying.

Done to a crisp golden brown, this bite-sized treat that came in duo flavours (veggie delight or mock meat) was a hot favourite that left many asking for more.

Don’t belittle this tiny treat! Though petite, this dish was overfed with generous amounts of shredded radish, shrimps, mushrooms and Chinese sausage. Served with oyster sauce and carefully garnished with chili slices, there’s no better way to yum-chaaa.

Simmered and meticulously prepared, the chicken broth was rich in taste and flavour. Dished up with rice flour noodles (or mee sua as most of us would know it by) and an assortment of classic yong tau foo favourites – lady’s finger, fishballs, fishcakes and all-time favourite taupok, this was surely one heartwarming bowl.