My next personal favourite goes to another in-house specialty for their ability to make a simple combination of ingredients go extremely well with one another and for its unique factor as I’ve not encountered this at any other restaurant. It came with circular pieces of Beancurd (Tau Huay) where you could taste the subtle sweetness from the beancurd itself, similar in taste to a hot Tau Huay without sugar found at a local hawker centre. It's immersed in a mixture of partially and fully cooked egg whites topped with small bits of sweet prawns and salted egg yolk before being surrounded with a lining of spinach. As mentioned, the ingredients used are simple but somehow paired excellently with one another - The more savoury sauce and salted egg yolk contrasting with the sweeter prawns, egg white and beancurd. A light and comforting dish that I highly recommend.

Full review at: https://liveeatbless.wordpress.com/2020/02/21/restaurant-review-westlake-queens-road-farrer-road-best-kong-bak-pau/

More pictures at: https://www.instagram.com/p/B80tA0UnwUK/?igshid=1lvasye43ejyk