I always enjoy dining at Fong Lye. Food is almost always delicious. 
We last dined here in early April 2016 and was pleasantly surprised to note a major facelift to the restaurant. Not nearly as cramped as before and better spacing between tables. 
Fried HK chives with golden mushrooms was the first to arrive. It looked deceptively bland, but was actually stir-fried to perfection with sufficient 'wok hei'. Crunchy chives with slivers of meat and sweet mushrooms. 
The yam dish arrived next. Rectangular blocks of yam fried with pork, prawns and dried shrimp was aromatic and tasty. The only niggle was that the portion seems to have shrunk from previous years.
Fried prawn with pepper was up next- fresh, sweet and crunchy prawns with a light layer of salt and pepper, polished off within seconds.
Braised pork Taiwan style was a let down. While the braising liquid was delicious, the pork itself was too tough and chewy. We sent it back to the kitchen and it was cancelled from the total bill.
3 cups chicken was stellar, as always. 
Braised fish head in claypot was chock-full of various goodies - a big fish head aside, there was cabbage, fish maw, beancurd, meatballs, fishcakes, yam, sugar snap peas, carrots, onions etc. Save the soup for slurping up after. 

The only drawbacks are the somewhat slow service, inadequacy of air-conditioning and the occasional linguistic confusion with the foreign waiters.