Sik Bao Sin – Cantonese-Style Zi Char in Air-Conditioned Setting

“Sik Bao Sin” is a Cantonese phrase which means “Eat Full First” when translated directly into English, but the English name of this restaurant is “Desmond’s Creation”. This restaurant is helmed by two brothers, Desmond is in charge of wok-fried dishes while Steve take care of the steamed dishes. With manyyears of experience working in the parents’ restaurant “Sik Wai Sin”, “Desmond’s Creation” offers tasty Cantonese-style zi char in air-conditioned setting.

There are only 13 dishes on the menu which is good because a small menu allows the chef to put more emphasis on the quality of the food. 

Personally I am not a fan of bittergourd so I can’t say how good the dish Bittergourd with Pork Rib is but the bittergourd are well-cooked because it is neither too soft or too hard.

Steam Fish Head, cooked with fermented soy bean paste sauce and lard croutons, enhances the freshness of the carp head.   

The pork patty of Steam Pork With Salted Fish is probably hand-chopped judging from the firmness and irregularity of the chunks. There is a good balance of lean meat and fats, adding to the texture of the patty. 

Tofu Prawns is a delicious dish of big succulent prawns cooked with silky tofu in a silky egg gravy.

Prices are reasonable for the generous portions. The dishes tend to be a little more salty than what most Singaporeans are used to which is a distinction of the Cantonese cuisine. After having such delicious food here, I am even more curious about the parents’ restaurant “Sik Wai Sin”.