The "tai chow" may not have air-con but some are airy and spacious. Here we can forget about going into the complexes and malls and do without the parking cost and claustrophobic spaces. The prices inside can be steep too.
Another good thing for "tai chow" is the menu is basically all things Chinese plus off course some Malaysian fusion variety. Come on, lets support these folks in the kitchen to earn a decent living. Many young kids with dyed golden hair cut their teeth in the kitchen before moving to become the man in charge of the kitchen.
The "Hor Chien in Batter" comes crisp on the surface. The batter gave body without the gluey feel and texture. Excellent twist to an evergreen seafood dish. Kudos to the cook's creativity and also obviously customer feedback. 8/10.
Huge field frogs. Legs with plentiful meat. Though done "kung po" style it was not watery but rather the sauces were bound together with some cornstarch. Another nice turn to an ordinary staple. Wished the cashew nuts were better. 7/10.
Our main dish - the curry fish head. We took every opportunity to sample this dish wherever we go. Generally most get the gravy somewhat right. Some were really Indian style while others were a fusion (Nyonya). Most use evaporated milk as a substitute for santan (coconut milk) which is healthy but reduce the intensity of the taste. The key to my assessment will usually be how firm and fresh is the fish. How much and thick gelatinous skin and lips are there? Most disappoint in this department. Same for this place. 6/10.