'The Organic brown rice roll with prawn done Hakka style (S$6.80) is quite an interesting dish. A green sauce is poured over the crispy rice roll, which is in fact thunder tea (“lei cha”) sauce and is inspired by chef’s Hakka background. The crispy rice roll along with the sauce is surprisingly good.'

'The restaurant now uses the hybrid Irish bird from Silver Hill Farm in Ireland and the rewards are obvious. The crisp skin is served with slightly thicker and fluffier pink-hued (using rose powder) crepes. The meat, succulent and flavourful with just the right amount of extra fat, is served sliced and dressed in roasting juices—because it really doesn’t need anything more.'

'The Cantonese are known for their clear soups and Yong is no different (although his dialect group is Hakka). For this newly created soup at Majestic Restaurant, chef takes his inspiration from the decadent Buddha Jumps Over The Wall broth but he serves it sans the shark fin. Instead chef uses a plethora of dried Chinese delicacies like mushroom, fish maw, sea cucumber and abalone and he cooks them with chicken, sea whelk and a tiny chunk of mountain yam. Double boiled for a total of 10 hours, the resulting broth tastes clean and delicate, with a depth of flavour that can only come from long hours of patient brewing.'