I have personally tried this but I ate at the Serangoon Road outlet which is the de facto outlet.
The die die must try dish here would be their famous fish head steamboat because the soup was a heady concoction of fresh promfret fish slices and chunks, yam, seaweed, lettuce and fried flat fish pieces for that extra oomph, kept piping hot and boiling by the traditional method of burning charcoal, which the Chinese believe gives food a different taste compared to gas stoves. You can even choose the kind of fish you want for your steamboat – whether you prefer the promfret fish or the red garoupa or other varieties depending on availability. You can even ask for additional soup if your soup level runs low.
Another must try dishes would be their fried kang kong with cuttlefish and the fried har choy (deep-fried beancurd skin roll wrapped with shrimp meat filling and eaten with a dab of sweet honey plum sauce).
Oh, don’t say I didn’t warn you. Waiting hour during peak period is more than an hour. Go and order before you get hungry. Else, to beat the crowd, go as soon as this place opens.