Battered and fried pickled bitter gourd served in egg drop gravy. Mind-blowing. The name of the dish sounds so simple and yet the flavours in this dish were so complex. Pickled bitter gourd. Who would have thunk. But Oh My Gourd did that work. And that egg gravy ain’t too shabby either. So smooth, so flavourful, punctuated with some sweetness from the goji berries. Never have I ever had a dish like this before and I will be forever thinking of it.

This is a must-order for us. The vegetable itself was tender and had a slight natural sweetness. Very well cooked, with some smokiness from the wok hei. Fav!

No notes. I couldn’t find any fault in this at all. Good quality wine, young stalks of crunchy kai lan, great wok hei. Perfect.

Must order!

Crunchy sliced lotus root, stir-fried with Macademia nuts. Back off, it’s all mine.

What was supposed to be the obligatory vegetable dish turned out to be a huge hit instead. This was Umami Central with the addition of dried shrimps, chinese sausages and lots and lots of wok hei.

They do this so well here. Spinach in a smooth, eggy sauce with salted egg for saltiness and some century egg for that extra funkiness. Tasted like it was cooked with a splash of Chinese wine as well.

Milk cabbage braised in a very flavourful milky broth with yam. We’ve never had nai pak cooked this way before and we found it rather unique. Very good, almost excellent. Not vegan but you can request for a vegan version.

Stir-fried ferns. Very good! Nice and crunchy.

Obligatory green stuff. Arrived at the table in less than 10 minutes. How's that for fast food? Tender stalks of kailan stir-fried with some garlic. Simple but flavourful. Great way to start our meal.

Also known as The Four Heavenly Kings. This version had brinjal, ladies fingers, french beans and of course petai (stink beans), the most important (to me) element of this dish. This is after all, The House of Petai! We loved that the vegetables still retained their crunch and the sambal wasn’t too spicy.

Very good broth.

Close to perfection. The kangkung was still crunchy and fresh tasting yet it had none of the ‘raw’ taste that sometimes comes with uncooked greens. I don’t favour vegetables much but this had me reaching for more.

You don't often see me loving vegetables but this one I really love. Crunchy and yet tender stalks of french beans with some minced pork to give it an extra something-something. Very nice.

Yong tau fu is typically a dish of vegetables or tofu stuffed with fish paste. They’ve somehow managed to make it vegan here without compromising on the taste or texture. Delicious.

I’m not a fan of kangkong, but even I have to appreciate the fact that this was done well. Not overfried until it browns, and not underfried that it still tastes ‘green’. Nice and crunchy.

One of my favourite vegetable dish. There’s just something about the salted fish and lime combo that hits the right spot.

With chilli citrus salt. Glad they kept this simple.

This place is slowly becoming one of our favourite vegetarian restaurants. Service is good, food is great.

Someone accidentally ordered this (bound to happen when you have 5 hungry diners and 1 QR Code) but I’m glad that happened. Nice way to start the meal. Okra was nicely done with some crunch. No woody parts, no slimy innards.

Nice and spicy. I do wish there was more petai though.

Ipoh folks love stuffing fish paste into everything, including leafy greens and lettuce leaves. This would have been a nice and healthy breakfast if we didn’t order 10 other things to go with it 😂.

Almost Really Good but not quite there yet. The leafy shreds could have been a bit crispier.

Also known as yong tau fu. Yong liew consists of vegetables and tofu stuffed with fish paste. Good side to go with noodles.

A bit more crisp would have been nice. But if you’re the type who likes to drown everything in curry I suppose that wouldn’t matter anyway 😜. Would still re-order the next time!