The Char Siew was what i expected-not too lean with the right amount of fats-tender, well marinated and caramelized with honey and malt sugar.
The Siew Kow was big with a generous amount of fillings like water chestnut, carrot, black fungus, prawn and minced pork.
The Wan Ton Mee was springy and tossed with a light soy sauce and lard and served with some blanched Choy Sam.
Watch how he flips the noodle from the hot pot to the cold pot and tossing it upwards to rid the noodles of water.
Location:63, Jalan 20/20,