Had an awesome meal here last week, and it was at an inconspicuous place tucked in a tiny corner of a small eating house. There're just barely a few tables there, and each table can only seat at most 5 or 6 comfortably.
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But the food. Wow. I can represent all my foodie friends with me then to say we were all impressed by the cooking skills and the sincerity of Chef Erik Tan. His special recipe of kam heong sauce, that super addictive salted egg sauce, and how he manages to cook each dish such that it's fried at the right doneness. No shortcuts, and that's how we get wok hei in his mui fan and hor fun.
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I'll be reviewing some of his dishes in more detail in subsequent posts. And I must thank @wishuponatart @that_dex @coolheart and @shermyyy for exploring this place with me on a beautiful Sunday, and @whatjess1023 for linking me up with Chef Erik Tan who treated us to this meal.